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Lupe features heirloom recipes that have been handed down for generations, all carefully collected by owner Upi Viteri.
Join Upi at Lupe to discover what authentic regional Mexican cuisine really is and experience a unique dining experience in the heart of Sayulita. Using only the freshest seasonal ingredients, everything is handcrafted from scratch and cooked slowly to perfection each and every day. Watch the town pass by the wall of windows, while sitting inside and enjoying the cool sophisticated and art-filled space.
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To Begin (from 55 to 65 pesos) |
Maize Boats Three classic Mexican sopecitos Las Flautas Chicken Taquitos With a Northern Taste Cilantro Flan Dressed with a tomato coulis Stuffed Avocado with Cuitlacoche Served on a creamy Poblano sauce Spinach Timbal On a shallot white wine sauce |
Salads (from 35 to 75 pesos) |
Citrus & Nuts Mexcaltitlan Mixed lettuces with grapefruit, pecans and Danish blue cheese With a balsamic vinaigrette Verdes Mixed lettuces, spinach, cucumber, zucchini, seeds and palm heart With a yogurt and avocado dressing Azteca Mixture of spinach and greens, pine nuts, jicama; topped with crispy tortilla strips with a peanut and mild Chile de Arbol dressing |
Soups (from 55 pesos) |
Soup of the day Creamy, Mild Tomato and Red Pepper With a dab of yogurt and fresh bread Tortilla Classic Accompanied with Chihuahua cheese and avocado |
Mains (from 100 to 160 pesos) |
Crepes a la Mexicana
Spinach, steamed vegetables and country style cheese With a Poblano sauce totally Vegetarian Mole Crepes Chicken with our Mole Recipe El Noreste Poblano Chile Filled with steamed shrimps, apple and toasted almonds, combined with a house aioli; drizzled with beetroot vinaigrette Delicia del Golfo Dorado & Shrimp Rap baked with Achiote Sauce El Veracruz Dorado fillet wrapped in banana leaves baked with tomatoes, olives and capers Mole de LUPE Chicken breast in a black Oaxaca mole sauceServed with almond rice and hand made tortillas |
| Sweets (from 50 to 55 pesos) |
| Fig Gelatto al Mezcal Coffee Baked Flan Almond and Prunes Mold Baked Pears in a Balsamic Sauce served with goat cheese |
| ** Daily Specials also available |
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