Menu
Botanas
Salsas y Tostadas — 12
A tasting of house salsas celebrating the flavors of Mesoamerica. Served with organic tostadas
*contains peanuts
Guacamole — 16
Avocado, key lime, cilantro, basil, mint, queso fresco. Served with organic tortilla chips
Crispy Chapulines + 2
Queso Fundido — 14
Oaxaca, Chihuahua, and Asadero cheese melted with fire-roasted poblano rajas. Served with handmade organic tortillas
Chorizo + 3 Crispy Chapulines + 2
Masa
(3 tacos per order)
Tacos de Costilla de Res — 2
Slow-braised short ribs, queso fresco, beet habanero salsa, salsa de árbol, cilantro, on handmade organic corn tortillas
Tacos de Carnitas — 22
Slow-braised pork shoulder, pickled habanero onions, cabbage, cilantro, salsa verde, on handmade organic corn tortillas
Tacos de Ribeye — 28
Fire-grilled grass-fed ribeye, herb guacamole, roasted pineapple salsa, cabbage, cilantro, on handmade organic corn tortillas
Tacos de Nopales — 20
Grilled cactus, king trumpet mushrooms, organic black beans, herb guacamole, queso fresco, salsa de molcajete, salsa macha, on handmade organic corn tortillas
*contains peanuts
Ensaladas y Ceviches
Jícama y Maíz — 15
Roasted corn, cucumber, and crisp jícama tossed with mint, cilantro, and a bright citrus-herb vinaigrette finished with a guajillo chili oil
El Trio de Ceviches — 26
Three ceviches celebrating the diversity of Mesoamerica. Served with organic tostadas
Blanco - Lime-cured shrimp, tomato, red onion, serrano, cilantro
Verde - Ahi tuna, hominy, cucumber, tomatillo, serrano, garlic, charred onions
Rojo - Barramundi with tamarind, mango, achiote, guajillo, chipotle, citrus, charred onions
Platos Fuertos
Pollo Asado — 36
Fire-grilled Mary's organic chicken with tamarind-morita salsa, Tlalli poblano verde salsa, sweet plantains, white rice
Morisqueta — 32
A classic Michoacán dish of slow-braised pork shoulder, guajillo, organic black beans, white rice, jícama salad, handmade organic corn tortillas
Barramundi Yucateco — 36
Fire-grilled Barramundi with charred scallions, grilled chayote, citrus-pickled onions, coconut herb emulsion, white rice
Mole Poblano — 36
Duck confit with a traditional Puebla-style mole of dried chilis and chocolate, served with white rice, handmade organic corn tortillas
Pepián — 30
A traditional Maya dish from Guatemala, a pumpkin seed mole served with seasonal vegetables, white rice, handmade organic corn tortillas
Tapado de Coco — 32
An Afro-Guatemalan seafood stew with mussels, clams, scallops, shrimp, yucca, green plantains, and a rich coconut sofrito broth
Dessert
Flan — 12
Silky vanilla bean custard with caramel.
Panqué de Maíz — 12
Warm heirloom corn cake with a lightly spiced Ancho Reyes Verde glaze.
Molote de Plátano — 13
Guatemalan-style sweet plantain molotes served over a warm sweet chocolate-chile mole, finished with fresh whipped cream and shredded coconut.
Maracuyá y Xocolatl — 14
Dark chocolate dome with silky passion fruit mousse, finished with seasonal coulis and crunchy praliné.
