Fresh guacamole made-to-order and served with house-made yellow corn tortilla chips.
Shrimp and red snapper ceviche, avocado, red onion, and clamato.
A duo of corn masa medallions, shredded dungeness crab, and ripe avocado.
Grilled corn off the cob, queso fresco, lime, and mayo.
Market greens, autumn fruit, blue cheese, and pumpkin seed vinaigrette.
Roasted ancho pepper stuffed with queso asador and served over sweet cream paprika sauce.
Roasted scallops, octopus, and root vegetables in a spicy masa-thickened salsa.
Breaded bone-in veal chop gratin, roasted fingerling potato, heirloom refried beans, and market green salad. Serves 2.
Pan-fried whole branzino, roasted cippolini onion, baked potato chips, and salsa verde.
Berkshire pork shank, chicharron, and spring onions with a creamy tomatillo-avocado salsa.
Grilled steak short rib with chopped onion and cilantro.
Cecina (salt-cured steak), chorizo, and chicharron.
Roasted beef tongue, beef marrow, morita xoconostle salsa, and caramelized onion.
Battered chile poblano stuffed with queso chihuahua.
Vegan seitan red chorizo, potato, and cactus salad with queso fresco.
Fried yellowfin tuna, onion, cilantro, and chile serrano.
Melted chihuahua and asadero cheese, with crumbled Berkshire pork belly chorizo or roasted poblano and huitlacoche.
Masa cakes filled with duroc pork butt, chile guajillo, and Oaxaca cheese.
Corn quesadillas filled with Atlantic cod, chile habanero, and cilantro.
Corn tortilla “shoes” of black bean purée, free-range chicken, crema fresca, panela cheese, avocado salsa purslane, queso fresco, and chile guajillo salsa.
Long oaxacan blue corn tortilla, spicy Berkshire pork carnitas, Rancho Gordo black beans, oaxacan cheese, and avocado.
Berkshire pork shoulder, avocado, queso oaxaca, and black bean puree.