10/02/2026
Come this Sunday February the 15th for lunch, and enjoy this mexican pre-hispanic dish.
Pozole blanco with chicken.
White Hominy corn, cooked in chicken broth, served with fresh iceberg lettuce, sliced red radish and dried oregano.
On the side, a fresh lime wedge, corn chips and hot sauce.
Prepared by Chef Jorge Bernal, along with an entry of fresh guacamole and chips, followed by a Tlacoyo with nopales salad and rice pudding as a dessert, accompanied with a glass of a refreshing pineapple Tepache (Mexican pineapple kombucha) at Lot Twenty Two
Reservations +601123291898