cuerovaca

with avocado sauce and salmon caviar

we prepare this starter at your table.

spanish styles sausages. you can choose one of this.

grilled sweetbreads. served on skillet.

PORK SAUSAGE, BLOOD SAUSAGE AND BUTIFARRA. SERVED ON SKILLET.

grilled pork malaya. served On skillet. with chimichurri sauce.

over corn soufflé flambé.

a mixture of shrimp, oysters, clams and mussels in a white wine and garlic reduction.

5 TO 6 UNITS OF PARMESAN OYSTERS SERVED ON SKILLET.

AVOCADO. GREEN GASPACHO AND SHREDDED CHICKEN BREAST, MIXED WITH PICKLE MAYONNAISE AND GOLF SAUCE.

ON TRUFFLED AIOLI, GREEN LEAVES.

Gribiche is full of acid and sweet and sour flavors, as it contains capers, parsley, pickles, vinegar and oil. Its base is the boiled egg.

seared octopus and avocado sashimi with rocotto ponzu sauce( japanese condiment) and octopus relish. maldon salt(crunchy sea salt flakes) and olive oil.

SEASONAL PRODUCT.

Marrow is the marrow found inside the long bones of animals, especially in the bones of cattle such as the femur and tibia. 2 UNITS.

empanadas stuffed with fillet steak, onion and chives.An empanada is a type of baked or fried dough, usually filled with salty or sweet ingredients

tomato, red onion and avocado.Cut in brunoise accompanied with chili.

broad beans, lettuce, red onion, avocado, toasted almonds.

ARUGULA, LETTUCE, ASIAN MIX.

SPINACH, ARUGULA , CHERRY TOMATOES, PARMESAN CHEESE.

AVOCADO, PALM HEART, TOMATO.

TOMATO, ONION, GRILLED GREEN CHILI.

YOU CAN CHOOSE 5 INGREDIENTS.

GRILLED CHICKEN, LETTUCE, AVOCADO, ONION, AND CAESAR DRESSING.

BAKED IN THE OVEN FOR 12 HOURS. SERVED WITH ITS OWN RED WINE REDUCTION.

CONFIT SHORT RIB. COOKED IN OVEN FOR 16 HOURS CONFIT WITH WAGYU FAT.

is the milanesa breaded in bread crumbs with GARLIC and PARSLEY.

MAGALLANES. A premium region in Chile known for high-quality lamb.

BABY BACKS RIBS WITH BBQ SAUCE.

400 GRAMS OF MEAT. "A flank steak is a long, thin, flat steak that comes from the abdominal area of the cow, near the flank muscle. It's known for its strong flavor and tenderness

350 GRAMS OF MEAT.

250 GRAMS OF MEAT

350 GRAMS OF MEAT

2 FILLET MEDALLIONS OF 200 GRAMS EACH.

300 GRAMS OF MEAT.is a cut of beef obtained from the diaphragm of the animal, known for its intense flavor and slightly chewy texture. This cut is famous in Argentina and is usually grilled, ideal for an authentic and juicy flavor.

TENDERLOIN, STRIPLOIN, PORK SAUSAGE.

APPROX. 30 MIN WAIT. is a cut of beef, specifically a bone-in high loin chop, which is characterized by its axe shape, due to the fact that it retains a long rib bone that resembles the handle of an axe. It is a premium cut that is extracted from the front ribs of the cow.

500 GRAMS OF MEAT. It is a cut of meat obtained from the ribs of beef and is characterized by having a long strip of meat, bone and fat intertwined. It is traditionally cooked on the grill, where the bones are grilled to help cook the meat.

200 GRAMS OF CHICKEN BREAST.

RIBEYE 250 GRAMS OF MEAT. BMS 6-7 (BEEF MARBLING STANDARD. INDICATING WELL-MARBLED WAGYU.

STRIPLOIN WAGYU 250 GRAMS OF MEAT. BMS 6-7 (BEEF MARBLING STANDARD) INDICATING WELL-MARBLED WAGYU.

250 GRAMS OF SALMON.

USUALLY THE CATCH OF THE DAY IS CORVINA OR SEA BASS. A type of marine fish, often referring to fish from the Serranidae family, known for their flaky and flavorful flesh

TWO TENTACLES OF OCTOPUS MARINATED IN HERBED ANTICUCHERA AND POTATO MIXTURE.The Octopus Anticuchero is a favorite of Creole and seafood lovers. It has the ideal combination of flavors that they love so much.

SWEET POTATO AND CARROT PURÉE

GRILLED VEGETABLES. ONION, ASPARAGUS, CARROT,RED PEPPER.

GNOCCHI WITH PESTO OR DILL SAUCE

ARTICHOKE HEARTS SAUTÉED WITH OLIVE OIL, SALT AND GARLIC

MUSHROOMS WITH GRATIN BLUE CHEESE

CORN PIE

POTATOES FROM CHILOE ( SOUTH OF CHILE) WITH TRUFFLE OIL

FRENCH FRIES WITH TRUFFLE OIL.

BAKED POTATO WITH SOUR CREAM

ROASTED SWEET POTATOES WITH SRIRACHA AND CREAM CHEESE SAUCE

STEAMED RICE

ROASTED CAULIFLOWER WITH JALAPEÑO AND GOAT CHEESE SAUCE. A LITTLE BIT SPYCI

PESTO SAUCE BASE WITH ROASTED CARROTS, GLAZED IN CUMIN TOFFEE