DINNER · THURSDAY 12

7:00 PM · Asador Vasco

This dinner acknowledges the dialogue between Oaxacan culinary traditions and Basque-inspired

grilling techniques, highlighting fire as a shared language across cultures. The menu emphasizes

craft, simplicity, and communal dining, offering a reflective pause within the journey where tradition,

hospitality, and shared ritual come together at the table.

MENU

choose one of the following combinations

 REGIONAL

1. Sopa Oaxaqueña & Doble Pechuga De Pollo En Mole Negro

Oaxacan Soup  & Double grilled chicken breast in a black mole sauce with rice

2. Sopa Azteca & Sabana Norteña

Aztec Soup & Beef with pico de gallo salsa & guacamole 

3. Sopa De Pescado Y Mariscos & Filete De Pescado A La Veracruzana 

Fish and Seafood Soup & Veracruz-style sea bass fillet in tomato sauce and chile largo

INTERNATIONAL

4. Crema De Hongos & Milanesa A La Roquefort

Cream of Mushroom Soup & Breaded pork loin with Roquefort Cheese 

5. Ensalada Cesar & Brocheta de Filete a la Parrilla

Caesar Salad & Grilled Steak Skewer with bell peppers, bacon, onion, and white rice

6. Ensalada con Manzana, Arandanos y Nueces & Filete Mignon Con Setas

Salad with Apple, Cranberry, and Walnuts & Filet Mignon with mushrooms and french fries 

FROM OUR KITCHEN

7. Sopa de Cebolla & Chuletillas de Cordero al Ajillo y Su Ensalada

Onion Soup & Chargrilled Garlic Lamb Chops with Salad 

8. Ensalada de Endivias, Queso de Cabra y Tocino & Robalo Al Estilo Guetaria

Endive, Goat Cheese, and Bacon Salad & Sea Bass Guetaria-Style served with Confit Potatoes 

All meals include dessert, coffee, or tea.

These prices include 16% VAT, but do not include gratuity.

After dinner on Thursday, guests are invited to enjoy traditional marimba music and dancing at the

Zócalo of Oaxaca, a lively evening gathering that reflects the city’s musical and social traditions.