El Cardenal’s kitchen seeks to evoke the Mexican province. Our dishes, served with distinction, recreate recipes from along most of the Mexican territory and dignify our national-popular cuisine.

 

We can suggest you as a starter:

º Escamoles al epazote (ant roe seasoned with epazote)

º Queso tapado (a big, round cheese wrapped in squash and banana leaves)

º Tacos sudados (tacos filled with minced turkey meat, wrapped in banana leaves)

º Pato para taquear (chopped, marinated duck breast to make tacos)

 

Continue with one of our traditional soups:

º Fideo seco (dry vermicelli pasta seasoned with chipotle chili sauce)

º Verdolagas con pollo (soup of green tomatillo and purslane served with diced chicken breast)

º Seca de elote (“dry soup” of corn kernels)

 

Then, as a main course:

º Lomo de robalo a la talla (grilled snook loin marinated in a mixture of lime juice and dry chilies)

º Chile relleno a la oaxaqueña (ancho chili filled with chopped pork cooked with spices and covered with mole coloradito sauce)

º Pechuga de pollo rellena de queso de cabra con mole coloradito (chicken breast filled with goat cheese, covered with mole coloradito sauce)

 

And finish with a succulent dessert:

º Mexican sorbets of seasonal fruits

º Pastel de tres leches (cake made of condensed milk, curd and cajeta)

º Pan de elote (pie of corn kernels that can be served with nata)

º Pastel de chocolate de la casa (cake made with Doña Oliva®, the chocolate of the house)