Balcón del Zócalo

Poblano pepper stuffed with huitlacoche, goat cheese, and epazote, bathed in a creamy poblano sauce.

Whole roasted fish (often snapper or sea bass) marinated in a special chili and citrus sauce, served with tortillas and classic garnishes.

Corn tortillas filled with confit duck, bathed in a rich, complex Oaxacan mole negro, sprinkled with sesame seeds.

Slow-braised short rib served with a vibrant pipián rojo, made from pumpkin seeds, chiles, and spices.

Sautéed lobster served in warm corn tortillas with a smoky chipotle aioli, avocado, and pickled red onion.

Creamy soup made with fresh squash blossoms, corn, and a hint of poblano pepper, garnished with queso fresco.