Anejo-Northern Liberties Anejo Philadelphia

Mexican avocados, minced red onion, jalapeno, cilantro and lime juice

Mexican avocados, minced red onion, jalapeno, cilantro and lime juice

Toasted Arbol chilies, roasted garlic, onion and tomato

Tomatillo, jalapeno, onion, garlic, cilantro, epazote, avocado

Charred habanero, onion, tomato, garlic and red bell pepper

Mexican crema, burnt cilantro, lime juice: contains dairy

All four salsas

Traditional Guacamole and all four salsas

Our handmade flour tortillas with melted cheddar-jack cheese, served with guacamole and cilantro crema, and optional choice of protein.

Empanadas filled with shredded Amish chicken, chili adobo, queso Chihuahua, served with salsa verde for dipping.

Steamed sweet corn dumplings smothered in a chorizo-corn sauce topped with cilantro, cotija cheese and a poached egg

Baby romaine lettuce, vegan Caesar dressing, charred corn, ciabatta crumbs, and shaved Manchego cheese

stone ground blue corn tortilla, local mushrooms, kale, tomatillo pico de gallo, goat cheese crema

guacamole, tamarind soda glazed pork belly. tomatillo pico de gallo, cilantro crema, built on nixtamalized corn chips

Citrus marinated shrimp, coconut leche de tigre, cambray onion, serrano peppers, finger limes, coconut and plantain crumble.

Fried pastry filled with broken rice, shrimp, chipotle, tomato, and queso chihuahua. Served with avocado crema.

3 masa cake sopes filled with black bean puree, ground chorizo, tomatillo salsa, and queso fresco **This dish contains pork

Sushi grade ahi tuna, mexican chili oil, sour orange canela broth, avocado crema, totopos

A vegan taco inspired by Vietnamese flavors. Wild mushrooms, plum tomato, zucchini, and roasted corn topped with pickled carrot and jicama in corn tortillas. Served with arbol salsa, jalapeno and cilantro.

Marinated sliced skirt steak, cooked to order, topped with grilled leek and pomegranate seeds, served with yucca tots, escabeche, queso fresca, and mixed greens

Your choice of shredded chicken, braised beef or queso fresco, wrapped in warm tortillas and smothered in salsa verde and topped with shaved lettuce, green onion, pickled jalapeno, and crema

Pan-roasted chicken (leg and thigh), yellow rice, black beans, cilantro, and spring onion. Served with warm corn tortillas.

Pan seared salmon in a veracruz sauce with capers, tomato and olives

Succulent Spanish Rock Octopus, grilled crispy on the outside, tender on the inside, served over chorizo crema with butternut squash confit, pan negro, with radish, cilantro, and jalapeno

Annato jasmine rice, black beans cooked with mexican herbs and spices

butter poached jersey corn, chipotle mayonnasie, piquin chili powder, serrano chili

mexican chorizo, cherry-chipotle gastrique, crispy sprout leaves

Fried yuca, chipotle Mayo-Ketchup