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We invite you to betrate your senses through the experience of our signature on-board cuisine at the Urike restaurant with your journey on the Chepe Express. Renowned Mexican chefs Daniel Ovadia and Salvador Orozco, from Grupo Bull and Tank, have created a unique gastronomical experience on board the Chepe Express.

The menu recreates the flavors of the Sierra Tarahumara and showcases the wide variety of the Raramuri cuisine. The result is a parade of ingredients that includes the legendary chile pasado from the north of the state of Chihuahua; as well as various dishes inspired by the desert and its plateaus, like the omelette de quiotes de Sotol or gualumbos.

The dishes also explore the best of Sinaloa cooking, from the coasts where the magical journey of the Chepe begins to the Copper Canyons. Highlights include aguachile de camarón y callo de hacha (shrimp and scallop spicy soup) (when in season), the Catch of the Day, served with brothy rice and chilaca chili peppers. Bringing two cuisines together over the journey to delight diners is one of the goals of the Urike restaurant, a gastronomical destination at full throttle.