Fresh watermelon, cool cucumber, fresh lime, agave syrup

Asi Sabe México

Taste the nutrition and feel the energy, a beverage made from spinach, watermelon, mango, nectar de agave and a touch of mint.

Verde Sweet México

Rich dark, velvety chocolate cake, pistacio nuts and a pistacio glaze.

Chocolate Cake

Mango y Chile on the rocks

Plenty of Mayahuel Carnitas – slow cooked fork tender pork, Blue Corn tortillas, Rice & Beans, Chips & Salsa

Carnitas Taco Package

The signature dish of México vegan style with plantains and all the mole ingredients.

Vegan Mole Poplano

Lavender reduction, non-alcoholic blanco tequila, sparkling water

Lavender Refresher

Blanco tequila, fresh lime juice, agave nectar and muddled jalapeño, double strained and served on the rocks.

El Beso Ardiente (Spicy Kiss)

An extraordinary exploration of our menu showcasing Mayahuels commitment to vegan culture! Choose one from every section. (this includes the non alcoholic beverage)

Trust in Mayahuel

Rose petal reduction, non-alcoholic blanco tequila, fresh lime juice, muddled jalapeño

Spicy Rose

Blue corn tostadas with a black bean paste, olive-oil-sautéed mushrooms, cactus, chalets and garlic. Topped with a chipotle salsa and cilantro.

Hongadas

Blanco tequila, fresh lime juice, agave nectar, muddled fresh cucumber, mint and grapefruit juice. Served on the rocks.

Mayahuel Fresca

Lalo Blanco, lime, fresh watermelon puree, agave

Lalo Asi Sabe

Enchiladas featuring avocado as a staple ingredient, served with a traditional sauce.

Enchiladas Zapotecas

Blanco tequila, Squirt, lime, grapefruit, salt or tajin rim

Mayahuel Paloma

Skinny Margarita

Simple yet delicious black bean lentil soup that is considered a super food and very high in protein.

Spiced vegan lentil soup

Lalo Blanco, lime, salt, fresh grapefruit, squit, agave

Lalo Cantarito

Muddled orange, luxardo cherries, non-alcoholic whiskey, angostura bitters

Zero Proof Old Fashioned

Mushrooms, black beans, and corn in a flavorful huitlacoche sauce wrapped in blue corn tortillias.

Huitlacoche Enchiladas

Blanco tequila, fresh lime juice, agave nectar, muddled jalapeño, hibiscus infusion.

La Flor

Patron silver, ginger beer, fresh lime juice, jalapeño, and mint.

Mexican Mule

Portabella mushrooms sautéed in a pistacio mole sauce with a fresh serrano pepper spice. Enjoy this with a vegan white rice and warm corn tortillas.

Pistacio Spicy Mole Sauce

Reposada Tequila, fresh lime, agave, Gran Gala float. Rocks or frozen.

Cadillac Margarita

Wash and dice the watermelon and cucumber into bite-sized pieces.

Prepare the Ingredients

In a large bowl, combine the diced watermelon and cucumber.

Mix the Ingredients

Drizzle fresh lime juice and agave syrup over the fruit. Toss gently to combine.

Add Lime and Agave

Sprinkle with salt to taste and toss again to evenly distribute.

Season

Let the mixture chill in the refrigerator for at least 15 minutes before serving.

Chill and Serve

Watermelon, diced

Cucumber, diced

Fresh lime juice

Agave syrup

Salt

In a blender, combine the fresh spinach, watermelon, mango, nectar de agave, fresh mint leaves, and cold water. Blend on high until smooth and well combined.

Blend the Ingredients

Taste the beverage and adjust sweetness if necessary by adding more nectar de agave according to your preference.

Taste and Adjust

Pour the Verde Sweet México into glasses and garnish with additional mint leaves if desired. Serve immediately and enjoy the refreshing beverage!

Serve

Fresh Spinach

Watermelon (cubed)

Mango (peeled and diced)

Nectar de Agave

Fresh Mint Leaves

Cold Water

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract.

Combine Wet Ingredients

Add the wet ingredients to the dry ingredients and mix until combined. Carefully stir in the boiling water until the batter is smooth.

Combine Mixtures

Fold in the chopped pistachio nuts into the batter.

Add Pistachios

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Cool the Cakes

Once the cakes are cool, prepare a pistachio glaze by blending 1 cup of powdered sugar with 1/4 cup of finely ground pistachios and enough water to achieve a drizzling consistency.

Prepare the Pistachio Glaze

Place one cake layer on a serving plate, drizzle with pistachio glaze, add the second layer on top, and drizzle more glaze over the top.

Assemble and Serve

All-purpose flour

Cocoa powder

Granulated sugar

Baking powder

Baking soda

Vegetable oil

Eggs

Vanilla extract

Boiling water

Pistachio nuts, chopped

Prepare the Glass

In a shaker, combine the mango puree, ancho chili powder, fresh lime juice, and tequila (if using).

Mix Ingredients

Shake the mixture well until all ingredients are combined.

Shake

Strain the mixture over the ice-filled glass.

Pour

Garnish

Mango puree

Ancho chili powder

Tequila (optional)

Ice cubes

Lime wedges (for garnish)

In a slow cooker, combine the pork shoulder, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Mix well.

Prepare the Carnitas

Cover and cook on low for 8 hours or until the pork is tender and easily shredded with a fork.

Cook

Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the juices.

Shred the Meat

In a skillet, lightly toast the blue corn tortillas over medium heat until warm and pliable.

Warm the Tortillas

Assemble the tacos with the shredded carnitas, and serve with cooked rice, black beans, tortilla chips, and salsa on the side.

Pork shoulder (or pork butt)

Orange juice

Lime juice

Garlic cloves, minced

Cumin

Oregano

Black pepper

Blue corn tortillas

Cooked rice

Cooked black beans

Tortilla chips

Salsa

Remove stems and seeds from the dried chiles. Soak them in hot water for about 15 minutes until softened.

Prepare the Chiles

In a blender, combine the soaked chiles, tomatoes, garlic, onion, vegetable broth, cinnamon stick, cumin, oregano, sesame seeds, peanut butter, and salt. Blend until smooth.

Blend the Mole Sauce

Pour the blended mole sauce into a saucepan and simmer over medium heat for about 20 minutes, stirring occasionally.

Cook the Mole Sauce

Dried ancho chiles

Dried guajillo chiles

Tomato

Garlic cloves

Onion

Vegetable broth

Cinnamon stick

Cumin powder

Sesame seeds

Peanut butter

In a saucepan, combine dried lavender buds and water. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Strain the mixture to remove the lavender, and stir in honey or agave syrup until dissolved. Allow the lavender reduction to cool.

Prepare the Lavender Reduction

In a large pitcher, combine the cooled lavender reduction, non-alcoholic blanco tequila, and fresh lemon juice. Mix well.

Combine the Ingredients

Fill glasses with ice cubes, pour the lavender mixture over ice, and top with sparkling water. Stir gently to combine.

Garnish each glass with a fresh lavender sprig and serve immediately.

Garnish and Enjoy

Dried lavender buds

Water

Non-alcoholic blanco tequila

Sparkling water

Honey or agave syrup

Fresh lemon juice

Fresh lavender sprigs (for garnish)

In a cocktail shaker, add a slice of jalapeño and muddle it gently to release the flavors.

Muddle the Jalapeño

Pour in the blanco tequila, fresh lime juice, and agave nectar into the shaker.

Add the Liquids

Fill the shaker with ice and shake vigorously for about 15 seconds.

Shake It Up

Double strain the mixture into a rocks glass filled with fresh ice.

Double Strain

Garnish with a lime wheel or a slice of jalapeño, if desired, and serve immediately.

Garnish and Serve

Blanco tequila

Agave nectar

Jalapeño

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, salt, paprika, and parsley. Blend until smooth, adding water if necessary for desired consistency.

Hummus Preparation

Cook quinoa according to package instructions. In a large bowl, mix cooked quinoa with black beans, corn, diced red bell pepper, cilantro, lime juice, cumin, and salt. Toss well to combine.

Quinoa Salad Preparation

In a bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Let sit for at least 30 minutes or overnight in the refrigerator until thickened. Serve with fresh berries on top.

Chia Pudding Preparation

In a pitcher, muddle mint leaves and sliced cucumber. Add lemon juice and agave syrup. Pour in sparkling water and stir gently. Serve chilled.