Main Menu

Bass marinated in lime and jalapeño juice with avocado and tomatillo

$17

Bass marinated in a pineapple-habanero marinade with citrus, jicama and Fresno chiles

$18

Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, Fresno chiles and crispy amaranth

$22

Traditional cocktail of shrimp, tomato, red onion, peanuts, chile morita and avocado

$16

Traditional aguachile of shrimp in a spicy cucumber and lime juice with serrano, red onion, cilantro and chile pequin

$16

Toasted pumpkin seed spread with tomato, sour orange and habanero served on two tostadas

$9

Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber and avocado with a grapefruit- papaya dressing

$16

From the historic city of Morelia, a salad of pineapple, orange, jicama root, cucumbers, queso fresco and a dusting of chile pequin

$9

Traditional chicken soup with seasonal vegetables, carrots, rice, a spoonful of smoky chipotle sauce and a chipotle chile

$12

The classic Caesar salad from Tijuana of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons

$13

Watercress salad with cucumber pumpkin seed Pipian, avocado, and mint

$9

Local heirloom tomatoes, cactus paddle, red onion, wild greens, with a lemon oregano dressing

$12

Salt roasted local beets with cascabel dressing, walnut-goat cheese crema, and a coco nib crumble

$12

Peasant style soup with vegetable stock, tomatoes, garlic, onion, and tortillas garnished with crispy tortilla strips, avocado, cilantro, and queso fresco

$10

Add Chicken $4

A selection of our favorite housemade salsas paired with limes and radishes

$6

Wild mushrooms and Poblano peppers sauteed in a sauce of guajillo and pasilla chiles, Mexican crema, onions and cilantro

$6

Grilled cactus paddle in a oregano marinade, onions with a spicy salsa molcajete of tomato, tomatillo, and chile árbol

$6

The legendary Oaxacan specialty of sautéed grasshoppers, shallots, tequila and guacamole

$9

Grilled adobo marinated chicken thighs with rebosero beans, salsa guajillo and grilled green onions

$6

Yucatán-style pit barbecued pipe dreams pork, achiote, marinated with mexican sour orange and pickled red onion

$6

Shredded local beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions and cilantro

$6

Braised Roseda farms beef tongue with a spicy chile morita salsa, shaved white onions, and cilantro

$8

Confit pork with avocado salsa verde, pork rinds, onions and cilantro

$6

Crispy masa tempura-battered seasonal fish with shredded cabbage, chile arbol mayo, Mexican crema and salsa Mexicana

$7

Braised Roseda Farms beef tongue with a spicy chile morita salsa, shaved white onion and cilantro

$8

Grilled chayote squash, with sautéed seasonal vegetables in a tomato-arbol chile salsa, watercress, and pumpkin seeds

$12

Refried black beans slow cooked with manteca with melted Monterey Jack cheese, red onion, served with Mexican crema and tortillas

$10

House-made tortilla chips with melted Monterey Jack cheese, tomatillo salsa, crema and onion

$12

Tortilla with melted Monterey jack cheese and Roy Burns Mexican corn truffles with a blend of tomatoes, corn and garlic

$12

Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime

$12

Cauliflower in a smokey, rich almond salsa macha, mezcal raisins, rajas, over a hoja santa crema

$11

Melted Clover Hill farms Monterey Jack cheese flambéed with tequila and served with tortillas

$11

Add Spicy Chorizo $13

Add Mushrooms $14

Rebosero Beans stewed with tomato, ancho, guajillo and cascabel chiles. With Portobello mushroom "chorizo", cilantro, and green onions

$14

Carolina Gold rice with Roy Burns Farm Mexican corn truffles, queso fresco, and epazote herb oil

$14

Sweet potato tamal filled with black beans, served with a guajillo salsa, Mexican crema, queso fresco, and pumpkin seeds

$10

Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, Poblano pepper, lime and sweet aged black garlic

$18

Grilled salsa negra marinated Spanish octopus served over creamy sweet potato, topped with an hoja santa chimichurri

$21

Grilled flank steak served with salsa jitomate, grilled corn pico de gallo, and radishes

$22

Veracruz style house smoked tuna picadillo inside crispy tortillas with salsa de chile manzano

$11

Chicken enchiladas in a tomato sauce with chorizo and chipotles topped with crema, onion, avocado salsa and cuajada cheese

$12

Cheese enchiladas in mole Poblano sauce, Monterey Jack cheese, rajas, topped with cuajada cheese and sesame seeds

$12

Shredded chicken tamal with a green sauce of tomatillo, chile and garlic

$11

Housemade meatballs in a tomato chipotle sauce with queso fresco and cilantro

$10

Crispy Rocky Hollow Farms pork belly in a tortilla with melted Monterey Jack cheese, refried black beans, onions, and a five chile salsa

$12

Chile morita and árbol braised beef brisket served sliced, with roasted Cambray onion, avocado, house-made corn tortillas and salsa verde

$33

Chicken Enchiladas topped with a salsa roja made with Pasilla and Guajillo chiles, crema, and cuajada cheese

$12

Whole North Carolina trout seasoned with habanero and aji dulce sofrito, and hoja santa. Grilled in a banana leaf and served with fried plantains. Perfect for sharing with 2-4 people.

$70

Shredded pork tamal marinated with ancho and guajillo chiles over an almond pipian

$11

This two-layered “impossible cake” switches places during baking, bottom layer features a moist chocolate cake and topped with a creamy flan, served with a rich vanilla-coffee caramel sauce and whipped cream

$10

Mango and passion fruit gel, fresh pineapple, mango, melon in a vanilla cream, crunchy alegria and prickly pear sorbet

$11

A traditonal sponge cake soaked in a blend of three milks and rum, with pineapple cooked with Vanilla brown sugar, hoja santa whipped cream, served with roasted coconut ice cream

$10

Oaxacan coffee ice cream, chocolate-coffee custard infused with Mexican cinnamon and served with caramelized bananas, lime segments and a pecan shortbread

$9