• Salad of tomatoes, fresh cheese, green and black olives, basil, paprika, olive oil, vinegar and pine nuts
• Apple and lime soup in chicken broth
• Roast duck in its own juice with spices
• Dessert degustation

Menu designed by chef Sr. Alejandro Ruiz Olmedo

• Crisp paper thin slices of poblano chile with squash blossom flower on a mirror of huitlacoche sauce
• San Mateo del mar soup
• Beef fillet with yellow mole sauce accompanied by potatoes and green peas
• Vanilla tulip with home made rose and almond ice cream
• Coffee - Oaxacan style with cinnamon and brown sugar

Menu designed by chef Sra. Victoria Zárate

• 'Los Pacos' mezcal
• oaxacan appetizers with three sauces
• Mole sampler- black, red, yellow and chichilo
• White rice
• Black beans with "hierba de conejo"
• Oaxacan home made ice cream

Menu designed by chef Sr. Espiridion Ortiz Luis

El Refectorío (located in the Camino Real Hotel)

• Shrimp salad with mango over tender lettuce and piquin chile pepper vinaigrette or
Quiche made with Oaxacan grasshoppers over a mirror of red tomato and honey sauce
• Shrimp wrapped in hoja santa herb with a three chile pepper sauce
• Dessert degustation

• Marinated goat cheese
• Gazpacho El Naranjo
• Stuffed chiles with zucchinni blossoms, rice
• Chocolate and almond torte
• Coffee

Menu designed by chef Sra. Iliana de la Vega