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+$2.50 Café de Olla (coffee made in a pan flavored with cinnamon and piloncillo)
PAN DE MUERTO 
7
CONCHAS
Mexican sweet buns in the shape of a seashell
6
BESOS
Mexican sugar bread with raspberry jam
6
GARIBALDI
Small vanilla-scented cake with apricot topping covered with sweet pearls
6
PUERQUITOS DE PILONCILLO
Mexican piggy-shaped cookies with piloncillo and maple
6
PANQUE DE ELOTE
—
6
CONDORITO SANDWICH 
Mole brioche, duck drumstick confit with mushrooms and chancaca (sugar cane and spices syrup), arugula, jalapeño vinaigrette, crispy potato, gratinated provolone cheese, avocado spread, served with fries & truffle mayonnaise.
29
Hash brown with pork belly and cardamom panko crusted, chimichurri, chimichurri cream, pan-fried mushrooms, perfect eggs, chicharrón
26
Duo of corn patties, one filled with chicharrón prensado, the other with requesón, served with a nopal salad.
26
Our reinterpretation of the traditional Pueblan cemita: A panko-crusted fried chicken sandwich in a handmade cemita from Carlota bakery, with chipotle mayo, fresh cheddar, capocollo, watercress, and avocado spread. Served with fries and chipotle mayo.
29
Colombian-Caribbean Inspired Ceviche Mahi-mahi marinated in a tropical infusion of coconut, lulo, and habanero chili, blended with lime juice, red onion, pineapple, cucumber, grilled corn, radish, cilantro, and cashews. Served with crispy plantain chips
28
Octopus Costeña Salad, pineapple, jimama, cucumber, red onion, lime and habanero, baby arugula and balsamic vinaigrette, green sprouts, served with totopos.
27
Pancakes stuffed with a sauted mix of northern shrimps, tomatoes, onions, chili, corn and coriander, bathed in a yellow mole, cheese costra, grilled corn and pumpkin seeds.
25
Minila made with white fish, olives, capers, and traditional spices, served over crispy tostadas. Served with our creamy chilpaya sauce, fresh lime, and the unmistakable Piel Canela sauce.
28
Optional: Cecina
(traditional Mexican salted meat cooked a la plancha) + 8.00$
PIEL CANELA CHILAQUILES
Fried two-colour tortilla chips, morita sauce and cream, fried eggs or perfect eggs, beans, sour cream, queso fresco, coriander sprouts and red onion.
26
PIEL CANELA SHAKSHOUKA
Roasted tomato sauce with a touch of habanero and oregano, poblano chile and roasted onions, eggs, ricotta, chimichurri, poblano chutney, coriander, red onions and radishes, served with oregano and hibiscus focaccia.
26
Bowl of homemade granola flavoured with chai spices, caramelized apple sauce, yogurt & cottage cheese mix, homemade jam, seasonal fruits, pumpkin seeds.
21
CAMOTE WAFFLE
Waffle with spiced sweet potato (camote) purée, mezcal whipped cream, white chocolate ganache, nut and biscuit crumble, pomegranate, and beet microgreens.
25
PAIN DORÉ DES TROPIQUES
Brioche bread, maracuya cream, pineapple-cinnamon and rhum compote, seasonal fruits, coconut chips, coconut crunch and caramel burst.
Our take on the traditional Mexican “pan de elote”: fluffy sweet corn cakes, drizzled with homemade rompope, topped with caramelized popcorn, corn kernels and crisp almond tulle.
25
CRÊPE MARACUYA
Crepe with passion fruit cream, maple syrup, caramel burst and seasonal fruits
14
MINI GRANOLA
Bowl of homemade granola flavoured with chai spices, caramelized apple sauce, yogurt & cottage cheese mix, homemade jam, seasonal fruits, pumpkin seeds.
14
BABY WAFFLE
Waffle, apple sauce, maple syrup, strawberry coulis and seasonal fruits
14
Mix of yogurt and cottage cheese
3.5
3
5
5
Bowl of seasonal fruits
6
8
3
Fried egg
3.5
11
3.5
