Lakeside Guide to Lake Chapala, Ajijic, Mexico

Dharma

At a Glance

Mexican & international cuisine, plus espresso drinks & a bar.

More Info

Dharma is a restaurant/bar/café that serves international cuisines and Mexican food. They also specialize in vegan dishes and the use of free-grazing meat.

They’re open for lunch and dinner, or just stop by to have a drink at the bar or grab an espresso made with fine Mexican coffee beans.

Chef Ayrton Ruvalcaba Anaya started Dharma in late 2018 when Casa Colón Concept House opened. The restaurant is located inside, where you’ll also find shops and a small three-room hotel.

Chef Anaya is starting a bilingual Mexican cooking program which will take a practical approach to Mexican gastronomy by learning the basics of Mexican food and classic Mexican recipes.

The program started in July 2019 and will continue every other Wednesday. Learn more about the classes.

Last updated August 9, 2019

Dane Strom

Dane Strom The Lakeside Guide

I moved to Ajijic in 2010 when I decided to quit my job of seven years as an editorial assistant at The Denver Post in Colorado. I'm the photographer, web designer, programmer, marketer, writer... the everything behind this website, The Lakeside Guide. All of the businesses on this website appear here for free at no cost to them. Learn more about The Lakeside Guide or check out my other website about photography of Mexico.

Street View

Address

Colón #29

Ajijic

HoursClosed Now

Mon11:00am -8:00pm
Tue----
Wed11:00am -8:00pm
Thu11:00am -8:00pm
Fri11:00am -8:00pm
Sat11:00am -8:00pm
Sun10:00am -6:00pm

Phone

332-794-6101

Restaurant Menu

*Prices are subject to change without notice

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Photos of Dharma

Inside Casa Colón Concept House, where the restaurant Dharma is located, at Colón #29 in Ajijic, Mexico.

Inside Casa Colón Concept House, where the restaurant Dharma is located, at Colón #29 in Ajijic, Mexico.

The bar and seating area for the restaurant and coffee shop are in the large open space inside this old house, which still has a good deal of its original adobe walls. The owners estimate the building to be about 100 years old.

The bar and seating area for the restaurant and coffee shop are in the large open space inside this old house, which still has a good deal of its original adobe walls. The owners estimate the building to be about 100 years old.

Dharma

If you're willing to pay three to four times extra, you can try the mouthwatering gourmet tacos at Dharma.

Carne en su jugo is one of the most popular regional dishes you can find in Ajijic. It's a tomatillo-based soup with beans and beef. Dharma also serves a vegetarian version with oyster mushrooms.

Carne en su jugo is one of the most popular regional dishes you can find in Ajijic. It's a tomatillo-based soup with beans and beef. Dharma also serves a vegetarian version with oyster mushrooms.

This is the torta ahogada maya, which is a special take on the traditional torta ahogada. Instead of carnitas or buche, it has cochinita pipil, which is a specially spiced slow-roasted pork recipe from Yucatán.

This is the torta ahogada maya, a special take on the traditional torta ahogada. Instead of carnitas or buche, it has cochinita pipil, which is a specially spiced slow-roasted pork recipe from Yucatán.

Fine Art Photography of Lake Chapala

Aztec Dancers on Mezcala Island

Aztec Dancers on Mezcala Island

Sergio Hernández and Kode Rodríguez perform a dance in the ruins of an old fort on Mezala Island in Lake Chapala.

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Purchase This Fine Art Print
'El Extranjero': Black forest ham, cheddar cheese, grilled bell peppers and other vegetables, with a side of potatoes and rosemary.

"El Extranjero": Black forest ham, cheddar cheese, grilled bell peppers and other vegetables, with a side of potatoes and rosemary.

The 'CamoteQuiero,' an open-faced sandwich with sweet potato purée, organic goat cheese, herbs and grains.

The "CamoteQuiero," an open-faced sandwich with sweet potato purée, organic goat cheese, herbs and grains.

Tacos de cochinita pibil.

Tacos de cochinita pibil.

Red pozole. Pozole is not on the menu at Dharma, but was the subject of Chef Ruvalcaba's first Mexican cooking class.

Red pozole. Pozole is not on the menu at Dharma, but was the subject of Chef Ruvalcaba's first mexican cooking class.

Chef Ayrton Ruvalcaba Anaya and his crew, Luís and Eliana, prepare a lunch order for four at Dharma.

Chef Ayrton Ruvalcaba Anaya and his crew, Luís and Eliana, prepare a lunch order for four at Dharma.

Guelaguetza

Oaxaca’s Guelaguetza Dances Come to Chapala

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See this Photo Essay
Eliana and Ayrton make sandwiches and tacos in the kitchen.

Eliana and Ayrton make sandwiches and tacos in the kitchen.

Making an 'Extranjero' sandwich.

Making an "Extranjero" sandwich.

Eliana makes an order of gourmet cochinita pibil tacos.

Eliana makes an order of gourmet cochinita pibil tacos.

Cochinita pibil tacos. It's a blend of many spices and herbs, but one of its main ingredients is achiote paste.

Cochinita pibil tacos. It's a blend of many spices and herbs, but one of its main ingredients is achiote paste.

Achiote paste has been in use since Mesoamerican times. On top of the tacos go pickled purple onions.

Achiote paste has been in use since Mesoamerican times. On top of the tacos go pickled purple onions.

Ayrton makes a 'CamoteQuiero' sandwich, where the main star is the puréed camote (sweet potato).

Ayrton makes a "CamoteQuiero" sandwich, where the main star is the puréed camote (sweet potato).

Then a seed mix of sunflower, pumpkin seeds and walnuts are sprinkled on top.

Then a seed mix of sunflower, pumpkin seeds and walnuts are sprinkled on top.

Chef Ayrton makes a torta ahogada maya.

Chef Ayrton makes a torta ahogada maya.

A torta ahogada sandwich is so named because it is submerged or 'drowned' (ahogada) in bath of spicy salsa.

A torta ahogada sandwich is so named because it is submerged or "drowned" (ahogada) in bath of spicy salsa.

Ayrton cuts some broccoli microgreens to decorate one of the plates.

Ayrton cuts some broccoli microgreens to decorate one of the plates.

Fine Art Photography of Lake Chapala

Day of the Dead Skull Altar

Day of the Dead Skull Altar

A skull, white cross, candles, dyed sawdust, marigolds, Corona bottles and other offerings adorn an altar on the Night of the Dead in Chapala.

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Purchase This Fine Art Print
Ayrton dribbles salsa de guacamole on the torta ahogada maya.

Ayrton dribbles salsa de guacamole on the torta ahogada maya.

Finally, a nasturtium flower tops it off.

Finally, a nasturtium flower tops it off.

An agua fresca, a margarita and a trópico, plus three vials of special natural flavorings which are used in some of the drinks made at Dharma's bar.

An agua fresca, a margarita and a trópico, plus three vials of special natural flavorings which are used in some of the drinks made at Dharma's bar.

An agua fresca de jamaica with rosemary. Jamaica gets its color from its sole ingredient (besides water and sweetener), the hibiscus flower.

An agua fresca de jamaica with rosemary. Jamaica gets its color from its sole ingredient (besides water and sweetener), the hibiscus flower.

Made-to-order iced tea.

Made-to-order iced tea.

Guelaguetza

Oaxaca’s Guelaguetza Dances Come to Chapala

See this Photo Essay
See this Photo Essay
Iced tea.

Iced tea.

The bartender/barista, Luís, makes drinks at the bar.

The bartender/barista, Luís, makes drinks at the bar.

Luís makes a trópico, which is a passionfruit-flavored drink.

Luís makes a trópico, which is a passionfruit-flavored drink.

The drink contains the passionfruit's seeds, which are crunchy and tasty.

The drink contains the passionfruit's seeds, which are crunchy and tasty.

Adding the artisanal mezcal.

Adding the artisanal mezcal.

Adding a little mineral water and giving it a stir.

Adding a little mineral water and giving it a stir.

A trópico: passionfruit juice with mezcal, a splash of mineral water, garnished with a sprig of rosemary.

A trópico: passionfruit juice with mezcal, a splash of mineral water, garnished with a sprig of rosemary.

Now it's time to make a margarita.

Now it's time to make a margarita.

Squeezing the lime.

Squeezing the lime.

Shaking it up.

Shaking it up.

Sayaca during Fiesta de San Sebastián

Carnival & the Masked Sayacas of Ajijic

See this Photo Essay
See this Photo Essay
A margarita on the rocks served in a copper cup.

A margarita on the rocks served in a copper cup.

Neat mugs and cups for coffee and tea. The espresso machine is a Faema E92 espresso machine from Italy.

Neat mugs and cups for coffee and tea. The espresso machine is a Faema E92 espresso machine from Italy.

Grinding the coffee beans using a precisely weighed measurement.

Grinding the coffee beans using a precisely weighed measurement.

Leveling and compacting the coffee grinds in the portafilter before infusion.

Leveling and compacting the coffee grinds in the portafilter before infusion.

Ayrton infuses a shot of espresso for a cappuccino.

Ayrton infuses a shot of espresso for a cappuccino.

Dharma uses organic milk in their espresso drinks.

Dharma uses organic milk in their espresso drinks.

Steaming the milk.

Steaming the milk.

Adding the steamed milk to the espresso to make a cappuccino.

Adding the steamed milk to the espresso to make a cappuccino.

The dining area at Dharma and the shopping area of Casa Colón Concept House.

The dining area at Dharma and the shopping area of Casa Colón Concept House.

Fine Art Photography of Lake Chapala

Dance of the Little Old Men

Dance of the Little Old Men

A boy in Pátzcuaro, Michoacán, performs La Danza de los Viejitos, the Dance of the Little Old Men, a traditional dance from Michoacan.

Purchase This Fine Art Print
Purchase This Fine Art Print

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