Oyamel Cocina Mexicana

Toasty, tightly rolled with perfectly seasoned scrambled eggs, cheese, and either bacon, crumbly chorizo, or roasted potato

Vuelve a la Vida bowl with oysters, shrimp, and crab marinated in cool, citrusy tomato broth

Tamarind margarita infused with three chilies, or lime-jalapeño

Smoking platter of steak, chicken, and buttery shrimp with lamb special, sided with housemade flour tortillas

Sheet-pan nachos lavished with salsa, housemade queso, jalapeños, black beans, avocado, and crispy shrimp

Beer-battered white fish (seasonal) with slaw and creamy, tangy sauce

Used for tortillas and tamales, sourced from Tlaxcala.

A cookbook offering recipes and understanding of corn's importance in Mexican cuisine.

Heirloom corn used for various dishes at Oyamel.

Neatly packaged, assemble-yourself versions with mushrooms, chicken, or baby pig

Par-cooked housemade flour tortillas in packs of ten