Tastes of the Bajio

Discover the essence of Mexico’s heartland with an experience inspired by the Bajío region — the fertile central plateau spanning more than 8 million acres across Guanajuato, Querétaro, and Michoacán. Known for its rolling fields, orchards, and deep culinary traditions, the Bajío is the agricultural soul of Mexico. At Finca Luna Serena in San Miguel de Allende, we honor this heritage as pioneers in local olive oil production, hand-pressing every drop from our own estate-grown olives. Each dish reflects the purity and craftsmanship of our oils — a tribute to the land, the harvest, and the enduring flavors of the Bajío, shared through a truly authentic farm-to-table experience.

700 pesos per person

Seating from 1 to 2:00 pm

Complementary transportation from and to Liverpool

Reservation Required

Limited seating

Come earlier and enjoy free play pickleball, bocce

Close at 4 pm

Menu

Appetizers

• Cheese and Squash Blossom Turnovers – Small turnovers filled with cheese and squash blossoms, baked with lemon olive oil.

• Mini Carnitas Tacos – Shredded pork confit in olive oil, topped with pickled onions.

• Corn Truffle Tamalitos – Steamed masa with corn truffle, finished with basil olive oil.

Soup

• Milpa Soup – Country vegetable soup with corn, zucchini, epazote, and green beans, finished with Arbequina olive oil.

Salad

• Mango and Jicama Salad – Julienne mango, jicama, and cucumber dressed with chile-lime olive oil.

Main Course – Choice of One

• Bajío-Style Braised Pork Shank – Slow-braised pork shank with herbs and olive oil.

• Chicken in Traditional Mole – Classic mole prepared with olive oil instead of lard.

• Poblano Chile Stuffed with Corn and Corn Truffle – Roasted poblano pepper filled with corn and corn truffle, finished with a basil olive oil drizzle.

Side Dishes

• Mexican Red Rice – Rice simmered with tomato, garlic, and Arbequina olive oil.

• Steamed Chayote with Herbs – Tender chayote served warm and brushed with lemon olive oil.

Dessert

• Traditional Capirotada – Bread pudding with piloncillo syrup, nuts, dried fruit, and a hint of rosemary olive oil.