At Misión del Sol we embrace the SOUL (Seasonal, Organic, Unprocessed, Local) gastronomic philosophy that honors real, living ingredients with purpose. Each dish in our Cuernavaca restaurant is a celebration of the earth and true nutrition. Designed to complement physical, emotional and spiritual wellness processes, our seasonal menu integrates organic products from our garden and neighboring farms, authentic flavors and gastronomic rituals that deeply detoxify and nourish.
Exquisite selection of juice therapy, homemade infusions, homemade bread and tortillas and a relaxed, natural and joyful experience.
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Soups for the soul, vibrant salads and main courses that celebrate the natural flavor of ingredients. Each meal can be an intimate moment or a shared celebration. Special setup dinners are also offered for meaningful occasions.
MENUFresh fruits with Greek yogurt and pistachio granola, Morelos figs with honey, oatmeal pudding with golden coconut milk.
Trout bowl, avocado and boiled egg, zucchini noodles with squash blossom and tomato pesto, grilled vegetables with farm chicken.
Grain bread with avocado and poached egg, beet hummus with goat cheese, blue corn and blueberry hot cakes.
Hibiscus enchiladas with red mole, griddle eggs with hoja santa and green mole, fava bean tlacoyo with ricotta and nopal salad.
Our bar uses herbs, flowers and seeds to create drinks that awaken the senses and elevate energy. The Energy Mixology is an experience that explores the positive effects of a well-crafted drink, with alcoholic and non-alcoholic options.
In the heart of Misión del Sol's garden, an authentic countryside gastronomic moment. Cooks and gardeners transform freshly harvested ingredients into flavorful dishes. This gathering celebrates the earth, shared learning and the joy of eating in community. An intimate and unique space for special celebrations or sharing delicious moments.
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One of the leading Chefs of contemporary Morelos cuisine. He started in kitchens at 16 and stood out in restaurants like Las Mañanitas and L'Avenue. He has led projects like House at Las Casas B&B and represented Morelos at the 2025 International Cervantino Festival. His career includes collaborations at El Cielo (Valle de Guadalupe), La Casa de Agua (Playa del Carmen) and the creation of Comedor Sabina, a tribute to Morelos root cuisine. He was Executive Chef at Mesa de Origen and today drives a fresh and conscious proposal, based on ingredients from his garden and regional producers, reflecting his identity and love for Morelos at Misión del Sol.
Sous Chef at Misión del Sol, she started in kitchens at 17 at the historic Hostería Las Quintas, where technique became discipline and passion and her talent led her to the position of Sous Chef. Later she joined the team at Mesa de Origen, the Hotel Amomoxtli restaurant recognized with a Michelin Key, as Kitchen Chef, a stage where she deepened her love for local products, traditional techniques and the cultural richness of the region. Working in that environment taught her that ingredients tell stories and that cooking is a way to preserve memory. Today she brings to life, alongside Chef Jesús, the SOUL culinary proposal, a concept that celebrates the harmony between wellness, nature and gastronomy. Her cuisine is distinguished by the connection of soul with earth and the sensitivity she imprints on each dish.
The garden is the heart of our kitchen: from here come the fresh and organic ingredients that guide our menus, the activities in which guests participate and the community meals that bring us together. Along with it, our cooks, from the local community, bring tradition, sensitivity and creativity, transforming each ingredient into an authentic experience.
