Dharma es un restaurante/bar/cafeter&iacute;a que sirve cocina internacional y comida mexicana. Tambi&eacute;n preparan un par de platos veganos y utilizan carne de pastoreo libre.
Est&aacute;n abiertos para el desayuno, el almuerzo y la cena, o simplemente pasa a tomar una copa en el bar o tomar un espresso preparado con finos granos de caf&eacute; mexicano.
El chef Ayrton Ruvalcaba Anaya inici&oacute; Dharma a finales de 2018 cuando <a href="/casa-colon-concept-house/">Casa Col&oacute;n Concepto Casa</a> abri&oacute;. El restaurante se mud&oacute; en octubre de 2019 al &aacute;rea del parque a lo largo del malec&oacute;n de Ajijic (Del Paseo #18).
Si est&aacute; interesado en cocinar, en el pasado Ayrton ha dado clases biling&uuml;es. <a href="/mexican-cooking-classes/">clases de cocina mexicana</a>, que dan un enfoque pr&aacute;ctico a la gastronom&iacute;a mexicana. Aprender&aacute;s los conceptos b&aacute;sicos de c&oacute;mo cocinar comida mexicana a trav&eacute;s de recetas mexicanas cl&aacute;sicas. Podr&iacute;as preguntar si tiene planes de ofrecer m&aacute;s clases en el futuro.

Dharma

Outside Dharma Ajijic at Del Paseo #18 in Ajijic, Mexico.

Dharma is located along the park area of the malecón in Ajijic.

Dharma has bar and serves espresso drinks made with fine Mexican coffee.

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.

"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.

Dharma has great "gourmet" tacos such as these shrimp mojo de ajo de chipotle. Mojo de ajo is oil and garlic that's been been simmered for an hour or more. The mojo for these tacos also has chipotle.

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.

Eliana and Ayrton make sandwiches and tacos in the kitchen.

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.

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).

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

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 dribbles salsa de guacamole on the torta ahogada maya.

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

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

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

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

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 margarita on the rocks served in a copper cup.

Inside Dharma at Del Paseo #18 in Ajijic, Mexico. It's located in the park area along the malecón.

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.

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

Ayrton infuses a shot of espresso for a cappuccino.

Dharma uses organic milk in their espresso drinks.

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

Note: Dharma has closed permanently but is now offering catering for private events.
Dharma is a restaurant/bar/café that serves international cuisines and Mexican food. They also do a couple of vegan dishes and make use of free-grazing meat.
They&#8217;re open for breakfast, 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 <a href="/casa-colon-concept-house/">Casa Colón Concept House</a> opened. The restaurant moved in October 2019 to the park area along the Ajijic malecón (Del Paseo #18).
If you are interested in cooking, in the past Ayrton has given bilingual <a href="/mexican-cooking-classes/">Mexican cooking classes</a>, which take a practical approach to Mexican gastronomy. You&#8217;ll learn the basics of how to cook Mexican food through classic Mexican recipes. You might enquire whether he has plans to offer more classes in the future.

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This business is permanently closed

Mexican & international cuisine, plus espresso drinks & a bar. Located right across from the malecón with outdoor garden seating.

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