Gracias Madre

Guacamole con Totopos

Mashed avocado with cilantro, onion, chilies, and lime.

Gorditas

Lightly fried potato-masa cakes with salsa verde, avocado, and cashew crema.

Totopos

House made chips tossed in a creamy chipotle salsa roja. Topped with cashew crema and cilantro.

Coliflor Frito

Flash-fried cauliflower, nacho cheese, and lemon.

Papas al Horno

Be love farm potatoes roasted with olive oil and garlic, topped with spicy chipotle cashew cheese.

Elote Asado

Grilled corn on the cob with chipotle aioli and ground pepitas.

Quesadillas de Camote

Sweet potato with caramelized onions. Folded in tortillas with spicy cashew nacho cheese and pumpkin seed salsa.

Ensalada de César

Our version of Caesar Cardini’s famous salad from Tijuana, Mexico.

Ensalada de Col Rizada

Dino Kale with pickled vegetables, orange slices, and toasted almonds, tossed in a creamy chipotle dressing.

Ensalada de Durazno

Peaches and farm lettuce tossed in a chipotle dressing and topped with toasted almonds. Served with grilled Acme bread and queso blanco.

Ensalada de Quinoa

Lightly sauteed spinach with quinoa, black eyed peas, red pepper, and onion tossed in a lemon thyme vinaigrette.

Black Bean Burger

House made black bean patty on an Acme bun with escabeche, tomato, avocado, and chipoltle aioli. Served with pineapple jalepeno coleslaw.

Pozole

Traditional hominy stew in a spicy red ancho broth, topped with avocado, cabbage, and cashew crema.

Tacos (Dinner)

Three corn tortillas filled with broccoli, snap peas, and green beans. With lettuce, pico de gallo, cilantro, onion, and cashew cheese. Served with black beans.

Bowl Uno (Dinner)

Tempeh chorizo, black beans, guacamole, brown rice, and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas.

Bowl Dos (Dinner)

Braised lentils and mushrooms with peanut sauce and spinach, served on bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado.

Enchiladas Verdes

Two rolled tortillas filled with potato, zucchini, and peas topped with tomatillo salsa, crema, and avocado. Served with sauteed greens and beans.

Platanos con Mole Negro

Fried plantains topped with mole, cashew cream, and pepitas. Served with beans and tortillas.

Tamal

Stone ground heirloom masa, steamed in the husk, filled with butternut squash, and a tomato sauce. Served with black beans and escabeche.

Flautas De Camote

Two rolled crispy tacos with sweet potato and caramelized onion. Topped with guacamole, pico de gallo, and nacho cashew cheese. Served with black beans and escabeche.

Coconut Bacon

Pico de Gallo

Escabeche

Homemade Tortillas

Side of Cheese

Choose from crema or nacho cheese.

Tempeh Chorizo

Seasoned Brown Rice

Black Beans

Seasoned black beans.

Tamal a La Carta

Sauteed Greens

Cilantro Almond Pesto (Dinner)

Flan de Cafe

A gracias madre original.

Avocado Mousse

With coconut whipped cream and strawberries.

Beverages

Bottles of Cerveza