Cónico cocina mexicana Menu

Avocado hass mixed with onion and serrano peppers topped with micro-cilantro, and ground grasshoppers. By. Chef Yered Cantú

Fried calamari garnished with micro-cilantro, accompanied by caramelized limes, and a side of salsa morita and artisanal xitextle mayonnaise. ALLERGIES. Sea food Gluten Egg “in mayonnaise” Garlic in morita sause. By. Chef Yered Cantú

Fresh sushi grade tuna tossed in spicy orange lemongrass ponzu. Topped in a home made corn tostada and decorated with avocado and habanero cream garnished with micro-cilantro and grasshopperswith micro-cilantro and grasshoppers. By. Chef Yered Cantú

Crispy croquettes made with shrimp and chile poblano. covered with chile manzano mayonnaise over a cheese and maíz sauce topped wit coffee and sesame oil ALLERGIES: -Dairy. -Sea food. -Gluten. -Egg. -Seeds. By. Chef Yered Cantú

Two specialty crafted corn tortillas topped with seared mushrooms, coated in melted chihuahua cheese with caramelized seeds, and micro-cilantro. Drizzled with truffle oil and served with macha sauce. By. Chef Yered Cantú

Octopus mixed with tomato concasse, red onion and xintextle mayonnaise. with epazote mayonnaise and cremoso de aguacate “avocado” serrano peppers served with tostadas. ALLERGIES: Sea food. Avocado. Egg. (mayonnaise) Gluten Fee: Yes Dairy Free: Yes By. Chef Yered Cantú

Black beans with sesame seeds paste hummus, served with epazote oil, chicatana ants and baked tostadas. ALLERGIES:-Sesame seeds.-Garlic.-Onion Gluten free: YesVegan: YesVegetarian: By. Chef Yered Cantú

White fish in leche de tigre, served with dehydrated beef and fermented habanero, garnished with avocado puree, onion, and micro-cilantro. By. Chef Yered Cantú

Mix shell fish in traditional reviving vuelve a la vida sauce. Garnished with avocado pure, red onion, Serrano Pepper and micro cilantro. ALLERGIES: -Shell fish. -Avocado. -Ginger. -Soy sauce Gluten free: Yes Dairy free: Yes Vegan: No Vegetarian: No Dairy free: Yes

Fresh corvina fish in Chile manzano and ginger leche de tigre, with fermented kiwi, passion fruit False caviar, red onion and avocado pure. Allergies:Ginger.Avocado. By. Chef Yered Cantú

Red snapper marinated in a guajillo adobo garnished with homemade roasted garlic mayonnaise, roasted onion. Served with a side of rice. ALLERGIES -Dairy -Garlic -Egg Dairy Free: No Vegetarian: Yes Vegan: No Gluten free: Yes. By. Chef Yered Cantú

Chicken breast stuffed with mushrooms, pumpkin seeds and garlic paired with mole negro. ALLERGGIES -Peanuts -Onion -Mushroom -Pumpkin Seeds -Sesame seeds -Garlic. By. Chef Yered Cantú

Slow cooked braised pork marinated in our traditional recipe paired with guacamole and Xnipec gel. ALLERGIES -Onion -Garlic -Avocado pure “green dots on top “ -Avocado. By. Chef Yered Cantú

Rice cooked in peppery shrimp broth. Mixed with scallops, and shrimp. Topped with whole shrimp, and epazote mayonnaise. with a side of homemade sourdough bread. AGERGIES:-Shellfish-Garlic-Onion-EggGluten free: Yes with out the breadVegan: No Vegetarian: NoDairy free: No By. Chef Yered Cantú

The Manhattan has remained one of the most popular cocktails in the world for well over a century. A combination of whiskey, sweet vermouth, bitters, and a maraschino cherry garnish, this drink embodies the classic, spirit-forward, and aromatic school of cocktails.

Employing whiskey, sweet vermouth, and Campari, the Boulevardier is simply a variation on the classic Negroni adored for its deft balance of bitter, boozy, and sweet. The difference in flavor, however, is anything but simple. While the gin-based Negroni is crisp and bracing, the whiskey-based Boulevardier is rich and warming. It’s the exact drink you want to reach for on a chilly fall or winter evening.

A traditional margarita recipe is special in the pantheon of classic cocktails. Like the venerable daiquiri, the drink is primal enough that it can be made from commonly found ingredients yet has enough complexity to offer endless possibilities for riffing and customization. The basic recipe—tequila with triple sec and fresh lime juice.

Artisan Kyanos mezcal mixed with cucumber and sal de gusano rim salt

is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint.

A Negroni is a cocktail made with equal parts gin, Campari, and vermouth rosso, served over ice and garnished with an orange slice or peel. It's considered an apéritif.

Easy Italian Aperol Spritz, the generally accepted ratio is equal parts Aperol and Prosecco plus a splash of club soda.

A crafted House cocktail and a variation of Piña colada, mixed with the perfect combination of two great spirits! Tequila reposado, with white rum coconut liqueur, mixed with pineapple juice, coconut cream, and coconut water.

A luxurious and elegant margarita prepared with Casa Dragones Blanco and French liqueur Grand Marnier, fresh lime juice, agave nectar, and Himalayan salt rim.

A Whiskey Sour Spirit, citrus and sugar are the trinity that combine to form the classic sour, one of the oldest types of cocktails.

The Long Island iced tea, or Long Island ice tea, is an IBA official cocktail, typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola. Despite its name, the cocktail does not typically contain iced tea but is named for having the same amber hue as iced tea.

The Gin Rickey is a classic cocktail with origins in Washington, D.C. Combining gin, lime and club soda, it's simple to make and absolutely refreshing.

A Carajillo is a cocktail typically made with espresso and a liqueur 43.

A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice.

The classic Gimlet cocktail is a three-ingredient masterclass in simplicity and balance. Composed only of gin, lime juice, and sugar.

A Duranguis kyanos Mezcal mixed with a refreshing watermelon base, muddled mint leaves 🍃 and lime 🍋‍🟩 paired with a homemade dehydrated corn tortilla, pumpkin seeds, and salt.