La pareja de TODOs
At TODO, we celebrate the true spirit of Mexican cuisine, bringing authentic flavors and traditional techniques directly to your plate. While staying faithful to the classics, we also use carefully selected local ingredients, ensuring each dish reflects both Mexico’s culinary heritage and our regional terroir. For our more innovative creations, we actively gather guest feedback and embrace cultural openness, allowing us to respectfully explore culinary overlaps while maintaining the authenticity of every experience.
DIP, SHARING
Avocado purée, red onion, jalapeño, coriander, lime & pico de gallo / vegan
Roasted pumpkin seed praline, tomato, habanero, pumpkin seed oil & toasted pumpkin seeds. / vegan
Creamy black beans, olive oil, epazote and Aztecar spice mix /vegetarian
All three dips together, with salsa roja, a large bowl of tortilla chips, and fresh vegetables. / vegetarian
Perfect for sharing or as a snack alongside cocktails.
STARTER
Spicy Mexican pickles made from seasonal vegetables / vegetarian
Crispy corn tortilla, Mexican cream cheese, avocado & lime
Grilled corn skewer, lime emulsion, tajín spice blend & queso fresco / vegetarian
TACO
Pork shoulder & belly confit, apple salsa & red onion
Pork shoulder & belly confit, apple salsa & red onion
Achiote-marinated, grilled chicken thigh, white onion & pineapple
Achiote-marinated, grilled chicken thigh, white onion & pineapple
Slow-cooked short rib in pasilla sauce, roasted onion & pickled radish
Slow-cooked short rib in pasilla sauce, roasted onion & pickled radish
Tempura-fried shrimp, pickled red cabbage, pico de gallo & chipotle mayo
Tempura-fried shrimp, pickled red cabbage, pico de gallo & chipotle mayo
Celeriac in nori tempura, pickled red cabbage, pico de gallo & paprika emulsion / vegan
Celeriac in nori tempura, pickled red cabbage, pico de gallo & paprika emulsion / vegan
MAIN COURSE
The famous Oaxacan mole sauce, made with 30 different spices, vegetables, nuts & fruits.
Slow-cooked chicken breast, sesame seeds, pickled red onion & Mexican rice.
Traditional recipe with five types of chili, Argentinian beef chuck cubes, sour cream, cheese, avocado & fresh tortilla
Grilled cauliflower, red mole sauce, pumpkin seeds, pumpkin seed oil & fresh tortilla / vegan
DESSERT
Mexican-style doughnuts coated in cinnamon and spiced sugar, served with chocolate sauce
Sponge cake soaked in a blend of milk, condensed milk & cream, with cinnamon & whipped cream / vegetarian
Mexican-style doughnuts coated in cinnamon and spiced sugar, served with goat’s milk caramel
SIDE DISH
House-made nixtamalized corn flour flatbreads / vegan
Deep-fried chips made from Mexican white corn
Steamed rice with tomato soffritto & coriander / vegan
