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Made fresh in house with tortilla chips.
Made in house daily with tortilla chips.
Corn on the cob with brown butter aioli, mayo, chili lime salt, cilantro, and cotija.
Breaded and fried cheese with spicy sesame salsa.
Pickled peppers, salsa cruda, cotija, and cilantro.
Stuffed with mushrooms, cabbage, beans, and chihuahua cheese.
Smoked chicken mixed with huitlacoche, salsa cruda, mole, and cotija. Wrapped in a tortilla and deep fried.
Pork belly filled pasilla chile with sweet and sour escabeche.
Mixed greens, radishes, cherry tomatoes, tortilla chips, cotija, and cilantro-lime vinaigrette.
Beef tongue braised in salsa verde, crispy shallots, and micro cilantro. Two pieces per order.
Adobo marinated pork a la plancha with classic toppings. Two pieces per order.
Smoked tecate can chicken with sofrito and cabbage. Two pieces per order.
Rajas, squash blossoms, fried zucchini, black garlic, and queso fresco. Two pieces per order.
Marinated steak, charred cebollitas, radish, and salsa cruda. Two pieces per order.
Buttermilk battered tilapia, pickled cabbage, tomato jam, and chipotle aioli.
Braised pork belly on corn tortillas with pineapple salsa, salsa cruda, and pickled shallots.
Poblanos, piquillos, mushrooms, black bean, roasted corn, salsa, tomatillo, and chipotle aioli.
Adobo marinated pork, black beans, chihuahua cheese, onions, and avocado. Drowned in spicy arbol sauce.
Yukon potato, carrots in salsa roja, roasted poblano pepper, black beans, queso fresco, sour cream, and onion.
Local country ham, black beans cheese, onion, tomato, avocado, mayo, and pickled vegetables.
Chicken milanesa, al pastor, ham, oaxacan cheese, black beans, onion, avocado, pickled pasilla, and epazote.
Fried steak, chimichurri, oaxacan cheese, romaine. black beans, crema, and avocado.
Braised pork belly, adobo, queso chihuahua, black beans, and rice stuffed in a flour tortilla.
Smoked chicken, queso chihuahua, sofrito, hoja santa, ranchero, and crema with a side of rice and black beans.
Achiote marinated shrimp and lump crab meat sauteed al plancha with pickled veggies queso, salsa cruda, and salsa de marisco.
Choose from Pollo (smoked chicken, black beans, cabbage slaw, ranchero sauce, crema, queso fresco, and epazote), Sada (chopped skirt steak, black beans, mole, crema, queso fresco, pico de gallo, and cilantro), and Vegetables (poblanos, piquillos, mushrooms, black bean and roasted corn salsa, tomatillo, and chipotle aioli).
Soup of the day changes.
Diced yellow fin tuna marinated with jalapeno ponzu, smoked chipotle puree, olive oil, avacado, mango, and orange segments.
Achiote marinaded and grilled shrimp topped with jicama slaw lettuce, chipotle aioli, and salsa de tomatillo.
Spiced and pan seared yellow fin tuna, served over guacamole and topped with a spicy mango salsa.
Grilled octopus topped with ground chorizo, diced potatoes, and jalapeño or tomatillo marmalade.
5 Gulf shrimp sautéed in espolon reposado, tequila, garlic, onion, and butter finished with wilted spinach, and Maryland jumbo lump crab meat.
A mix of abuelita dark cacao with a touch of pepper flake, housemade whipped cream, chocolate shavings, and a dash of sea-salt.
Mexican stick doughnuts with cinnamon and melted sauce.
Two fried platain stuffed empanadas topped with cinnamon sugar and whipped cream.