Free range chicken and jasmine rice wrapped in masa, topped with chayote & jicama slaw, and a pipette of Amarillo mole.

House-made nixtamalized masa stuffed with epazote beans topped with morita chile falda, pickled red onions, salsa crude, and cotija cheese.

Avocado, tomato, cilantro, spices, lime juice and touch of serrano.

Avocado, tomato, cilantro, onion, spices ,lime juice and touch of Serrano, topped with fresh fruit.

Our traditional mild molcajete salsa, salsa verde, and our medium heat pastor salsa.

Roasted Corn Dip Roasted corn, crèma & cotija cheese.

Grilled octopus, red onion, cilantro, lime, goat butter, tomato, avocado, & cucumber.

Oishii shrimp in a charred chili-lime marinade with cucumber, pickled red onion, cilantro, tomato and avocado.

Pumpkin Seed Dip Traditional Mayan pumpkin seed dip with fire-roasted tomato, onion, garlic, habanero, and cilantro.

Nixtamal masa dough hand-shaped cup, filled with sirloin picadillo and cotija cheese topped with lettuce, tomato and salsa cruda.

Nixtamal masa dough hand-shaped cup, filled with vegan cuitlacoche. Topped with lettuce, tomato and salsa cruda. Served with Molcajete salsa.

Tortilla soup made from guajillo chicken broth, charred toads, onion, chayote, carrots, epazote, roasted chicken, served with corn tortilla strips, fresh avocado & sprinkled with cascabel peppers.

Fresh slice of watermelon compressed with tajin topped with julianne jicama, chayote, cucumber, fresh basil, arugula, and mammy vinaigrette and black sesame.

Braised pork shoulder and white hominy soup with oregano topped with onion, cilantro, radish, avocado, and chips.

Romaine, combined with mini romaine, shaved pecorino romano, homemade birote crostini. Gently tossed in your choice of house made Original Caesar dressing with anchovies or our Aviator dressing without anchovies.

Romaine, combined with mini romaine, shaved pecorino romano, homemade birote crostini. Gently tossed in your choice of our house made Original Caesar dressing with anchovies or our Aviator dressing without anchovies. *Contains pasteurized eggs.

8oz skirt steak plated with a verde cheese enchilada, guacamole, black beans and poblano rajas.

Guajillo braised chicken rolled in house-made tortillas, smothered in Mole Amarillo. Served with cilantro rice and escabeche.

Guajillo braised chicken rolled in our house made tortillas, topped with guajillo sauce, cotija, potatoes and carrots. Serve with cilantro rice and cucumber salad.

King trumpets simmered in guajillo sauce, wrapped in corn tortillas, topped with salsa Verde & salsa cruda. Served with achiote rice and poblano rajas.

Steamed corn masa tamal, layered with cuitlacoche, sautéed poblanos, roasted corn, Oaxaca & chihuahua cheese. Topped with pepitas and served with black beans.

Three guajillo pepper infused mushroom tacos with salsa cruda, cilantro, onion, and cabbage in house-made corn tortillas.

Three Mexican beer batter mahi mahi tacos drizzled with salsa mocha, topped with house made tartar sauce, lettuce, salsa crude, and papaya salsa.

Guajillo braised chicken rolled in house-made tortillas smothered in salsa Verde, with achiote rice and cucumber salad.

Your choice of one protein served with poblano and onion rajas, black beans, guacamole, salsa and tortillas on the side. 25 SIRLOIN salsa macha marinade • CHICKEN pineapple tepache, morita marinade • PORK CARNITAS citrus & sweet braised pork • PORK PASTOR achiote marinated grilled with fresh pineapple • CUITLACOCHE Aztec truffle mushrooms

Sautéed Oshii shrimp with citrus, merit guajillo, tepache, arbol peppers & garlic sauce. served with machuquillo and milk vegetables.

Red snapper filet with zarandeado sauce, garlic, citrus, homemade mayonnaise, xnipec salsa. Served with cilantro rice, and cucumber salad.

Mesquite wood smoked brisket with a Cafe de Olla rub. Served with machuquillo (goat cheese, plantain, chicharron cake), and vegetables mixiote.

Tepache and morita marinated free range Amish chicken smothered in Mole Amarillo. Served with cilantro rice and escabeche.

Grilled wild boar tenderloin covered in ancestral cacao mole. Served with machuquillo and milpa vegetables.

Rotating steak and sides

Flourless chocolate torte topped with xoconostle & tomatillo gastrique.

Traditional pastry dough made with goat cheese. Fried and dusted in cinnamon sugar & served with cajeta (goat’s milk caramel) sauce.

Smooth coconut flan with touch of Veracruz vanilla custard, topped with a maple-citrus caramel.

Sponge cake soaked in a sweet four milk mixture with fruit & whipped cream.

Two puff pastries filled with guava puree & goat cheese, dusted with powdered sugar.