Our Menu

P.E.I. mussels, saffron and epazote broth, roasted poblano, longanisa, pickled red onion, baguette

colorado peaches, huitlacoche fundido, panela, epazote oil (gf)

grilled romaine, toasted corn, cherry tomatoes, pumpkin seed dressing

grilled oysters with piquin butter, cucumber relish (gf)

battered stuffed jalapeno with duck confit, and wild mushrooms, chipotle tomato fondue sauce, chintextle crema

smoky tomato salsa, queso fresco, radish, cotija (gf)

crispy tlayuda, fava bean smash, salsa macha, roasted butternut squash, mushroom, toasted pepitas, panela (gf)

grilled octopus marinated in pastor sauce, mayo bean puree, caramelized pineapple and onion puree, pickled red onion, greens, cucumber yogurt sauce (gf)

mole negro, mole poblano, house made tortillas

bacon wrapped dates stuffed with chorizo, red pepper sauce

mole verde, queso fresco, greens, spiced butternut spuash

butterfly sea bass, half red adobo and half serrano and verdolaga adobo, herb salad, vegetable rice

6 oz seared ribeye soaked in salsa negra, julienne chilaca and banana pepper, cucumbers, avacado

pasilla consomme, chickpeas, onions and cilantro, chile de arbol, tortillas (gf)

roasted poblano pepper stuffed with grilled pork loin and asada steak, dried mission figs, pears, raisins, pomegranate seeds, sweet walnut cream sauce (gf)

citrus crusted salmon, beet puree, chapulin, toasted corn hibiscus reduction (gf)

caramelized brussels sprouts, pine nuts, pomegranate and sesame seeds, cotija, chimichurri (gf)

ayocotes bean stew with chorizo, jalapenos, pork belly lardons, crema agria (gf)