Mexico- Israeli Fusion
Jan. 19, Jan 25

Our kitchen presents a refined dialogue between Mexican cuisine and modern Israeli cooking. Rooted in Mexican ingredients and techniques, this menu looks toward ancient olive-growing traditions of the Eastern Mediterranean, using olive oil as a method, an infusion, and a defining element.

Prepared in small batches and guided by restraint rather than novelty, this experience highlights new ways of working with olive oil—slow cooking, emulsions, and aromatics—while remaining deeply connected to the land. Designed for curious, discerning guests, this is a singular menu created to be experienced here, and nowhere else. From our olive grove in San Miguel de Allende.

500 pesos per person

Seating from 10 to 6:00 pm

Complementary transportation from and to Liverpool

Reservation Required

Come earlier enjoy free play pickleball, bocce

Menu

Welcome Table

• Estate olives, tapenade, extra virgin olive oils and balsamic vinegars

Appetizer

• Mexican Latke Reimagined

  • Crisp potato and nixtamalized corn fritter, topped with charred tomato–olive oil jam and herb salad

Salad

• Warm Winter Citrus & Avocado Salad

  • Dressed with honey-lime olive oil emulsion

Main – Choice

• Meat-Poached Chicken with Ancho, Preserved Lemon & Dates

  • Gently poached entirely in infused olive oil,

• Vegetarian-Roasted Squash & Chickpeas with Mexican-Israeli Spice Blend

  • Finished with warm olive oil infused with cinnamon and cumin

Side

• Olive Oil–Roasted Potatoes with Za’atar & Smoked Chil

Dessert

• Chocolate & Olive Oil Mousse with Cinnamon and Orange

  • Dairy-free, intensely smooth