DINNER · MONDAY 9

7:00 PM · Restaurante Catedral

This dinner has been curated to present Oaxacan cuisine as a cultural system shaped by territory,

seasonality, and inherited knowledge. Centered on chichilo mole, one of Oaxaca’s most profound

and lesser-known moles, the menu reflects a tradition of cooking rooted in patience, memory, and

the transformative use of native ingredients. Each course invites an understanding of food as both

cultural expression and embodied history.

MENU

FIRST COURSE

Mushroom soup with epazote, finished with crispy tortilla strips.

SECOND COURSE

Braised short rib in chichilo mole, a refined dark mole made with chilhuacle

chile ashes, served with tempura-crusted green beans, confit potatoes, and

chayote gratin.

(May also be prepared with beef filet medallion)

THIRD COURSE

Tejate foam with mamey sorbet and corn brittle.

Handmade tortillas

American coffee

Pennyroyal tea