Oyamel Cocina Menu (Update 2025)

Freshly made to order with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips

From the historic city of Morelia, a salad of pineapple, orange, jicama, cucumber, queso fresco and a dusting of chile pequin

Chicken soup with season vegetables, carrots, rice and smoky chipotle

The classic Cesar salad of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons

Watercress salad with a cucumber pumpkin seed pipian, avocado and mint

Cactus paddle and green bean salad with guajillo and puya chile,garlic, banana vinegar, alubia blanca beans and topped with queso fresco

Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber with a grapefruit-papaya dressing

Salt roasted beets, cascabel dressing, walnut-goat cheese crema and a cocoa nib crumble

Peasant style soup with vegetable stock, tomatoes, garlic, onion and tortillas garnished with crispy tortilla strips, avocado, cilantro and queso fresco

Carolina Gold rice with Roy Burns Farm Mexican corn truffles, queso fresco, and epazote herb oil

Grilled chayote squash, broccoli and cauliflower over a tomato-arbol chile salsa, watercress and pumpkin seeds

House-made tortilla chips with melted monterey jack cheese, tomatillo salsa, crema and onion

Crispy brussels sprouts with a chile de arbol sauce, pumpkin seeds, peanuts and lime

Cauliflower in a smoky, rich almond salsa macha, mezcal raisins and rajas over a hoja santa crema

Rebosero Beans stewed with tomato, ancho, guajillo and cascabel chiles. With Portobello mushroom "chorizo", cilantro and green onions.

Refried black beans slow cooked with manteca with melted Monterrey jack cheese served with crema and tortillas

Tortilla with melted monterey jack cheese and Roy Burns Mexican corn truffles

Sweet potato tamal filled with black beans, served with a guajillo salsa, Mexican crema, queso fresco and pumpkin seeds

Meatballs in chipotle sauce with queso cotija and cilantro

Grilled flank steak served with salsa jitomate, grilled corn pico de gallo, and radishes.

Gulf Coast white shrimp sauteed with shallots, arbol chile, poblano pepper, lime and sweet aged black garlic

Chicken Enchiladas topped with a salsa roja made with Pasilla and Guajillo chiles, crema and cuajada cheese

Veracruz style house smoked tuna picadillo inside crispy tortillas with salsa de chile manzano

Grilled salsa negra marinated Spanish octopus served over creamy sweet potato, topped with an hoja santa salsa

Crispy Rocky Hollow Farms pork belly in a tortilla with melted monterey jack cheese, refried black beans, onions and a five chile salsa

Shredded pork tamal marinated with ancho and guajillo chiles over an almond pipian

Shredded chicken tamal with a green sauce of tomatillo, serrano chile and garlic

A selection of our favorite salsas with lime and radishes

Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit

A traditional sponge cake, soaked in a blend of three milks and rum, with pineapple cooked with vanilla brown sugar, hoja santa whipped cream, served with roasted coconut ice cream