Nirvana Restaurant In San Miguel de Allende

Our Chef

Originally from Mexico City, graduated Chef by the Ibero-American Institute of Mexico City and later by The Culinary Institute of America, Hyde Park, N.Y.

Started his career at the Hotel Camino Real, Mexico, Acapulco and Cancun. Travels on the European continent, particularly in Spain, with the purpose of gathering experiences and soaking up the ancestral flavors and aromas.

Haute cuisine in the countryside

Back in Mexico, in San Miguel de Allende, he is Executive Chef of the prestigious Hotel Boutique La Puertecita.

In 2001, he started the adventure at the Nirvana Restaurant, implementing the novel concept of signature cuisine, with a menu designed with the Chef’s signature.

Juan Carlos Escalante has taught classes and demonstrations for students of prestigious gastronomy schools and has been the subject of reviews in national and international publications.

Our Vegetables are Organic and come from Our Garden

Come and Enjoy our Large Menu: Entries Sushi Salads Soups Pasta From Sea Birds Red Meat On the Grill Desserts

Entries

Tuna Strip
in Maracuyá sauce on bed of mashed potatoes
Shrimp Cocktail
with seafood sauce
Oriental Salmon Ceviche
with mango in spicy tamarind sauce and oyster
Fillet Carpaccio
with arugula of organic orchard, roasted red pepper, onion and Castille nut in Dijon mustard vinaigrette and balsamic vinegar.
Spring Rolls of Smoked Salmon
Spring rolls of smoked salmon with cream cheese and garden lettuces in soy sauce
Lettuce tacos
with chicken in plum sauce with walnut nuts and rice noodles
Ostrich Sopecitos
in black chile marinade with guacamole
Jamaica quesadillas
with pico de gallo and avocado sauce
Provoleta with Chistorra
encebollada and chiles toreados
Won Ton of Cochinita Pibil
in orange sauce and tree chili
Shrimp tacos
Battered with black beans and chipotle sauce
Cheese board with Ham Serrano:
Goat cheese matured with lavender – Guadalajara, Jalisco

Cheese Manchego de Oveja – Celaya, Guanajuato

San Paulin cheese with mustard – Tequisquiapan, Querétaro

Cheese Luna de Oveja – Dr. Mora, Guanajuato

Panela Cheese – San Miguel Allende, Guanajuato

Soups

Thai Soup:
With seafood, coconut milk and curry
Watermelon Gazpacho
Pumpkin Flower Cream and Huitlacoche
Tortilla Soup
Cream of 2 Peppers

Kids

Spaghetti
with ham and cream or tomato sauce
Arrachera Tacos
Chicken Nuggets
with french fries

Salads

Betabel Carpaccio
with goat cheese and praline, a touch of arugula from the garden in creamy balsamic vinaigrette
Cesar’s Organic Garden
with chicken or shrimp
Tropical
with basil and orange snow, fresh lettuce, seasonal fruits, blueberries and walnut from India
Argumg
with cherry tomatoes, purple onion, radishes and goat cheese ash in red wine vinaigrette with spices
Salad Garden
Collection of the day a mixture of San Miguel flavors with strawberry vinaigrette

Sushi

Philadelphia Roll
Smoked salmon cream cheese and cucumber
California Roll:
Avocado, cucumber and shrimp
Dragon Roll:
Eel, cucumber, avocado, shrimp and masago
Ranchito Roll:
Vegetarian with tofu
Nirvana Roll:
Smoked salmon, cream cheese, roasted pineapple and black sesame
San Miguel Roll:
With shrimp avocado, cucumber and mango
Ying Yang Roll:
With seared tuna, avocado, cucumber and Teriyaki sauce

Del Mar

Pulpo
al limón y paprika con setas al ajillo
Langostinos
al tamarindo con chile morita, ensalada del huerto y arroz salvaje
Huachinango
a la talla sobre hoja de plátano, salsa borracha y guacamole con frijoles negros
Atún
en costra de ajonjolí con salsa Teriyaki de Jamaica, chicharos chinos y arroz al vapor
Salmón
en chutney de mango en cama de arroz al vapor y cilantro frito
Brocheta
de camarones en salsa de soya
Callos de Hacha
con arroz salvaje, salsa de eneldo y crocante de parmesano
Bagels de Salmón Ahumado
y queso crema con alcaparras y ensalada del huerto

Pasta

Fusilli
In tomato sauce with mushrooms and portobellos mushrooms, if you like with a touch of chile tree
Cheese Ravioli
In pumpkin flower sauce and epazote oil
Lasagna Bolognese
Risotto with shrimp and artichoke hearts
To white wine, cherry tomatoes, parmesan leaves and fresh basil
Huitlacoche Risotto with Mushrooms

Poultry and Meat

Chicken Breast
stuffed with goat cheese, spinach and mushrooms in tamarind sauce
Duck breast
in tangerine sauce with roasted almonds
Ostrich
in blackberry sauce and tomatillo with vegetables and wild rice
Quails
stuffed with goat cheese and spinach in rose sauce
Rack of lamb
in roasted garlic sauce with grilled artichoke and wild rice
Filet Mignon
in morello sauce and reduction of cognac with vegetables from the organic orchard
Rib Eye
in butter with fine herbs
Skirt steak
with guacamole and roasted nopales
Angus or Arrachera BBQ Hamburger
with french fries

Grilled

Hamburger Angus de Res 220 gr

Lamb ribs 240 gr

Barbecue Mix:
Arrachera, Chistorra, Nopales, New York, Rib of BBQ Pork and Marinated Chicken.

For 4 people
Garrison:
All are served with organic garden salad, daytime harvest and baked potato
Extras
Elotes, 2 Portobellos, Chistorra, Nopales Asados

Desserts

Lemon pie
with passion fruit ice cream
Apple pie
with Grand Marnier ice cream and almonds
Brownie
with vanilla ice cream
Chocolate Cake
with mamey ice cream
Trio Crème Brulée
anise, vanilla and cinnamon
Cheesecake
in guava sauce
Assorted Cheeses
Ice Cream
Panna Cotta
with red fruits
2 Chocolate Mousse

We also have an extensive menu of drinks

Coffee, Infusions, Refreshing Beverages, Liqueurs, Digestives, Cocktails, Wines from Over 10 World Regions & More!

This post is also available in: Spanish