Menú
Al centro
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Tacos de setas al pastor (2 pzas. / 150 g)Setas marinadas en salsa de pastor tradicional, acompañados de salsa agridulce de piña
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Betabel braseado al Josper (200 g)en cama de jocoque, con vinagreta de chile chipotle y queso cotija
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Coliflor rostizada al Josper (500 g)Montada en un espejo de salsa de calabaza de Castilla, bañada en salsa de queso y trufa
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Aguachile de camarón (200 g)Salsa de chile verde con cilantro, pepino, cebolla y limón
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Cazuela de camarones al ajillo (150 g)Con un toque de mezcal, papa cambray al Josper y chile guajillo
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Queso provolone (250 g)Montado sobre una cama de pimientos caramelizados y acompañado de pico de gallo de mango
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Lorenzas de arrechera / Rib Eye (2 pzas. /150 g)Tostadas a las brasas con frijoles maneados, queso fundido y col morada
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Ceviche de pesca al ajillo (150 g)Jugo de cítricos, aceite picante y cubos de verduras rostizadas
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Ceviche estilo peruano (200 g)Pesca sustentable en leche de tigre, granos de elote, camote frito y chile manzano
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Chicharrón de pulpo (150 )Trozos de pulpo rebozados y marinados en salsa sriracha
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Espárragos con Rib Eye (160 g)Envueltos con láminas de Rib Eye bañados con salsa teriyaki
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Tabla de quesadillas (4 pzas. / 200 g)Quesadillas crujientes con arrachera y queso fundido Chihuahua, acompañado con salsa guacamolosa
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Cazuela de lengua (250 g)Envuelta en hoja de plátano con salsa gravy, cebollas cambray y cilantro
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Carnitas de Rib Eye (200 g)Chicharrón confitado acompañado con guacamole
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Brisket para taquear (para compartir) (400 g)Horneado 12 hrs., acompañado de salsa morita, guacamole y tortillas hechas a mano
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Escamoles al ajillo (90 g)Salteados en mantequilla con epazote y chile pasilla
Verde fresco
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Ensalada de mandarina (200 g)Mix de lechugas, arándanos, gajos de mandarina, queso de cabra, nuez caramelizada, vinagreta de bálsamico y miel
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Ensalada César (150 g)Lechuga orejona, espolvoreado de crumble de pan y queso grana padano
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Ensalada cítrica (200 g)Mix de lechugas con suprema de toronja, fresas, piña semi deshidratada, queso de cabra cubierto de nuez caramelizada, reducción de vino tinto y cítricos
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Torre de jitomate (200 g)Con queso de cabra, aguacate, pesto de albahaca y tocino
Sopas
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Jugo de carne / con tuétano (300 ml)Chicarrón de Rib Eye, canoa de tuétano a la brasa y tortilla ribeteada
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Sopa Azteca (300 ml)Caldillo de tomate, acompañado con tortilla tatemada, aguacate, queso cotija y guindillas de guajillo
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Crema de tomate rostizado (300 ml)Con especias y croûton de queso de cabra
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Carne en su jugo con short rib (300 ml)En salsa verde con frijol pinto, tocino y cebollas cambray
Pasta artesanal
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Espagueti salteado (450 g)Con tocino y hongos en salsa Alfredo
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Espagueti cremoso con camarón (300 g)En salsa de pimiento rojo, acompañada de camarones salteados al vino blanco
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Lasagna rústica (450 g)Con ragú de Rib Eye, cola de res y queso mozzarella
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Espagueti con costilla suave (450 g)Con salsa de hongos ahumados, short rib y queso de grana padano
Tacos
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Arrachera / sonotex (4 pzas. / 200 g)Con láminas de aguacate / con cebolla asada y cilantro
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Suadero de Rib Eye (4 pzas. / 200 g)Con cebolla confitada al veneno y cilantro
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Centro de lomo (4 pzas. / 180 g)Con costra de queso, aguacate y cebollas asadas
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Rib Eye / con tuétano (4 pzas. /200 g)Con aguacate / con costra de queso, frijoles, aguacate y tuétanos horneados
Horneado y a la leña
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Medio pollo a la leña (600 g)Marinado en cítricos, horneado al Josper acompañado de verduras rostizadas
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Salmón a la leña (250 g)Salmón glaseado al Josper, sobre espárragos y setas rostizadas
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Pulpo a la talla (250 g)Pulpo joven al Josper sobre risotto de esquites
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Don Chema - el papá del chemita (300 g)Centro de lomo fileteado con puré de papa rústico, con reducción de rabo de toro y cerveza Cucapá Valiente
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Barbacoa de Rib Eye (para compartir) (400 g)Cocción lenta por 12 hrs., con tuétano, entomatado de morita y piloncillo
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Costilla al horno (250 g / 550 g / 1,100 g)Horneada al Josper por 12 hrs., con gravy y chiles toreados
Hamburguesas
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Hamburguesa Sánchez (200 g)Pattie gratinado con queso provolone, cebollas caramelizadas, mayonesa de tortilla tatemada y papas trufadas a la francesa
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Hamburguesa Wellington (150 g)Con mermelada de tocino, pepinillos, queso manchego y mozzarella, envuelta en masa de pan horneada al estilo wellington y papas trufadas a la francesa
Combinaciones
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Para 1Jugo de carne o sopa azteca - Arrachera con papas trufadas (300 g) - Copa de vino Punto Medio (150 ml) o cerveza Cucapá Valiente
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Parrillada para 33 jugos de carne o sopa azteca - Arrachera, New York y Pollo (900 g) - 3 cervezas Cucapá Valiente o copas de vino Punto Medio (150 ml)
Ganado de importación
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Centro de lomo (300 g)
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Ojo de Rib Eye high choice (400 g)
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Rib Eye (600 g)
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Media tapa de Rib Eye (para compartir) (550 g)
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Tomahawk campestre (1,100 g) (para compartir 3 personas)Acompañado de papas cambray confitadas al ajillo
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Rib Eye Akashi Wagyu (800 g) (para compartir 3 personas)
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Rib Eye Carrara Wagyu (600 g) (para compartir)
Ganado premium de Sonora
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Arrachera (300 g)
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New York (400 g)
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Aguja norteña (400 g)
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Tablitas de lomo (450 g)
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Cabreriza con hueso (400 g)
Pesca responsable
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Zarandeada (por cada 100 g)Con adobo de chipotle y espinacas
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Pesca natural (por cada 100 g)Con mantequilla de hierbas y limón amarillo
Guarniciones
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Esquites (180 g)Con epazote, mayonesa y chile piquín
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Cebollas al veneno (140 g)Cebollas confitadas con salsas negras
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Papas trufadas a la francesa (200 g)Con queso parmesano y perejil
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Hongos al ajillo (180 g)Mezcla de hongos salteados al ajillo
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Espinacas a la crema (220 g)Espinaca salteada con salsa Alfredo y mezcla de quesos
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Espárragos al grill (180 g)Al Josper con flor de sal
English menu
APPETIZERS
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Wild mushroom al pastor tacos (2 pcs / 150 g)Marinated in the traditional al pastor sauce, served with sweet and sour pineapple jelly.
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Josper braised beetroots (200 g)On a jocoque bed, with chipotle vinaigrette and cotija cheese.
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Josper roasted cauliflower (500 g)Mounted on a mirror of castilian pumpkin sauce, bathed in cheese and truffle cream.
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Shrimp aguachile (200 g)Green chili sauce with cilantro, cucumber, onion and lime.
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Garlic shrimp casserole (150 g)With a touch of mezcal, josper cambray potatoes and guajillo chili.
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Provolone cheese (250 g)On a bed of caramelized peppers and served with mango pico de gallo.
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Lorenzas of arrachera / rib eye (2 pcs / 150 g)Grilled tortilla with beans, melted cheese and purple cabbage.
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Garlic ceviche (150 g)Citrus juice, spicy oil and roasted veggie cubes
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Peruvian ceviche (200 g)Sustainable fishing in tiger's milk, corn kernels, fried sweet potato and apple peppers.
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Octopus chicharron (150 g)Octopus pieces battered and marinated in sriracha sauce.
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Asparagus with rib eye (160 g)Wrapped in slices of rib eye coated with teriyaki glaze.
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Quesadillas sampler ( 4 pcs / 200 g)Crunchy quesadilla with hanger steak chunks and chihuahua melted cheese.
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Tongue stew (250 g)Wrapped in banana leaf, with gravy sauce, cambray onions and cilantro.
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Rib eye carnitas (200 g)Caramelized pork rinds (chicharrón) served with guacamole.
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Brisket tacos (to share) (400 g)12-hour oven brisket served with morita sauce, guacamole and handmade tortillas.
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Garlic escamoles (90 g)Sautéed in butter with epazote and pasilla chili.
SOUPS
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Beef broth / with marrow bones (300 ml)With onion, cilantro and green chili.
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Sopa azteca (300 ml)Tomato broth served with seared tortilla, avocado, cotija cheese, and guajillo chili peppers.
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Creamy roasted tomato soup (300 ml)With spices and baked goat cheese croutons.
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Beef broth with short rib (300 ml)Served in green sauce with pinto beans, bacon and cambray onions.
ARTISAN PASTA
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Sautéed spaghetti (450 g)With bacon and mushrooms in alfredo sauce.
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Creamy shrimp spaghetti (300 g)In red pepper sauce, accompanied by sautéed shrimp in white wine sauce.
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Rustic lasagna (450 g)With rib eye ragu, beef tail and mozzarella cheese.
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Braised short rib spaghetti (450 g)Served with smoked mushroom sauce, short rib and grana padano cheese.
FRESH & GREEN
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Mandarin salad (200 g)Assorted lettuce, cranberries, mandarin segments, goat cheese, caramelized nuts, balsamic vinaigrette and honey.
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Caesar salad (150 g)Romaine lettuce, sprinkled with bread crumbles and grana padano cheese.
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Citrus salad (200 g)Spring mix with grapefruit supreme, strawberries, semi-dehydrated pineapple, goat cheese topped with caramelized walnuts, red wine reduction sauce and citrus fruits.
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Caprese tomato tower salad (200 g)With goat cheese, avocado, basil pesto and bacon.
TACOS
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Arrachera (hanger steak) / sonotex (4 pcs / 200 g)With avocado slices / with roasted onion and cilantro.
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Rib eye suadero (4 pcs / 200 g)Caramelized onions with buttery hot sauce and cilantro.
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Loin center (4 pcs / 180 g)With cheese crust, avocado and grilled onions.
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Rib eye (4 pcs / 200 g) / with marrow (4 pcs / 200 g)With avocado / with cheese crust, beans, avocado and baked marrows.
WOOD-FIRED OVEN BAKED
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Wood fire half chicken (600 g)Josper baked with citrus and roasted veggies.
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Wood-fired salmon (250 g)Josper glazed salmon served on asparagus and roasted wild mushrooms.
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Grilled octopus (250 g)Josper octopus over esquite risotto.
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Don chema, loin center cut (300 g)Filleted and accompanied with rustic mashed potatoes, oxtail sauce reduction and cucapá valiente beer.
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Rib eye barbacoa (to share) (400 g)Slow-cooked for 12 hours with marrow, morita and piloncillo sauce.
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Baked ribs (250 g / 550 g / 1,1 kg )Cooked in low temperature for 12 hours in josper oven with gravy and roasted chili peppers.
BURGERS
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Sánchez burger (200 g)Gratinated patty with provolone cheese, caramelized onions, grilled tortilla mayonnaise and truffled french fries.
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Wellington burger (150 g)With bacon jam, pickles, manchego and mozzarella cheese, wrapped in wellington-style baked bread dough and fillet french fries.
SUSTAINABLE SEAFOOD
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ZarandeadaWith chipotle sauce and spinach.
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Prime natural fishingWith herbed butter and lemon.
COMBINATIONS
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Portion for 1Beef broth or azteca soup, Arrachera 300 g / with truffled potatoes and Punto Medio glass wine 150 ml or Cucapá Valiente beer 355 ml
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Portion for 33 beef broth or azteca soup, Arrachera, New York and chicken (900 g), 3 Cucapá Valiente beer (355 ml each) or Punto Medio glass wine 150 ml. Served with tortillas, guacamole, beans and buttery hot sauced onions.
IMPORTED CATTLE
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Loin center 300 g
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Eye of the rib eye high choice (400 g)
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Rib eye (600 g) (to share)
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Half a rib eye cap (550 g) (to share)
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Tomahawk (1.1 kg) (to share)Served with garlic chambray potatoes.
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Akaushi rib eye wagyu cross (800 g) (to share)
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Rib Eye carrara wagyu (600 g) (to share)
PREMIUM CATTLE FROM SONORA
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Arrachera (300 g)
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New york (400 g)
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Northen needles cut (400 g)
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Loin slabs (400 g)
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Bone-in filet (400 g)
SIDES DISHES
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Blackened onions (140 g)Glazed onions with black sauces.
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Esquites (180 g)With epazote, mayonnaise and chile piquín.
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Truffled french fries (200 g)Served with parmesan cheese and parsley.
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Chili butter mushrooms (180 g)Sautéed mixed mushrooms.
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Creamed spinach (220 g)Sautéed spinach with alfredo sauce and mixed cheeses.
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Wood-fired asparagus (180 g)Served with parmesan cheese and parsley.
COURTESY MENU FOR CHILDREN
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Beef broth (150 ml)
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Plain pasta or pasta with Arrachera (100 g) or Arrachera taquitos with french fries (100 g)
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DrinkLemonade, orangeade or soft drink.
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DessertSeasonal sorbet