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Available for brunch Saturday & Sunday 11am - 3pm
Classic Mexican fried pastry dipped in cinnamon sugar, served with a side of hot chocolate espuma

$9

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

$11

Mezcal Espadín Pechuga with rabbit, apple, cinnamon, wild fruit, bananna pineapple, and orange

$24

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

Tequila Añejo blended from four casks American oak, French oak, accacia and cherry. A long finish sip with weaving flavors of cacao nib, warm butterscotch, spices and coffee

$48

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

$9

A Oaxacan ‘espresso martini’ inspired by the flavors of the cafe de olla dessert with Quiereme Mucho mezcal and cynar

$18

A traditional 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

Aged three years in French Limousin oak, with a beautiful vanilla finish

1 oz $12

Mayan anise & honey liqueur

$10

Coconut liqueur

$8

Guanabana liqueur

$8

A tequila based cream liqueur

$10

$12

$11

A Oaxacan ‘espresso martini’ inspired by the flavors of the cafe de olla dessert with Quiereme Mucho mezcal and cynar

$18

Xtabentún, housemade hot chocolate

$12

Nom. 1416 $38

Nom. 1449 $34

Nom. 1139 $80

Nom. 1492 $72

Nom. 1474 $40

Nom. 1502 $70

Santiago Matatlán, Oaxaca

$18

San Juan del Rio, Oaxaca

$14

Morelia, Michoacán

$18

Durango

$25

Santiago Matatlán, Oaxaca

$24

Spiced Mexican dark roast coffee, notes of cloves, cinammon, and canela

$6

Brewed with 1790 Coffee coffee beans

Regular or Decaf Coffee $4

Espresso $5

Cappuccino $6

Licorice root, cloves, peppermint

Hibiscus and berry

Chamomile, rosehips and peppermint

José Andrés’ personal favorite with ‘Salt Air’, Milagro Blanco, Magdala, lime

$16 per glass

$72 per pitcher

Olmeca Altos Blanco, Magdala, lime

$15 per glass

$68 per pitcher

Milagro Reposado Tequila, Magdala, lime

$17 per glass

$76 per pitcher

Mezcal Amarás Verde, Magdala, lime

$17 per glass

$76 per pitcher

Olmeca Altos Blanco, Magdala, lime, serrano chile

$16 per glass

$72 per pitcher

Olmeca Altos Blanco, Magdala, lime, Oaxacan sea salt, a side of Del Maguey mezcal ‘Vida’ Puebla

glass $18

Milagro tequila, combier, house made grenadine, lime

$17 per glass

$76 per pitcher

Clara, MX

$7.50

IPA, Mexico City, MX

$8

Baja, MX

$7

Sinaloa, MX

$7

Monterrey, Nuevo León, MX

$7.50

Monterrey, Nuevo León, MX

$8

Vienna-Style Lager, Mexico City, MX

$7

Dunkel Style, Mexico City, MX

$8

Pale Ale, Washington, DC

$8

non alcoholic

Altos blanco tequila, Magdala, lime

$8 per glass

$44 per pitcher

Mezcal Amarás Verde, Magdala, lime

$9 per glass

$46 per pitcher

Mint-charged Don Q Rum, minted sugar and lime ‘air’

$8 per glass

$42 per pitcher

House White
House Rose
House Red

$7

Tecate
Pacifico
Victoria

$6

Bosscal Damiana Mezcal, Green Chartreuse, hoja santa, lime, tomatillo

$20

Onó sotol, grapefruit, mexican oregano, topo chico

$16

Hendrick’s Gin, Las Californias Nativo Gin, eucalyptus, bugambilia, gordalobo, fevertree tonic

$16

Hendrick’s Gin, Chinola Passionfruit, Dolin Blanc, thyme, Fevertree Tonic

$17

Banana leaf-infused Uruapan Charanda, luxardo sangue morlacco cherry, velvet falernum, brûleéd lime

$15

Derrumbes San Luis Potosí, housemade agua miel mineral

$15

Tres Agaves Añejo Tequila, chile manzana, canela, charred pineapple

$16

Don Q White Rum, lime, mint, ‘lime air’pitcher

$16 per glass

$72 per pitcher

Abasolo whiskey, Nixta corn liqueur, pineapple vinegar

$15

Quiéreme Mucho Mezcal, Cynar, all spice, Oaxacan chocalate, La Columbe espresso, banana

$18

House made sangrita de tomate, Tecate, lime

$12

Dos Hombres Mezcal, housemade tomatillo sangrita verde, lime

$20

hot chocolate Xtabentún, housemade hot chocolate

$16

Pinot Grigio, Veneto, Italy
A delightful, easy drinking dry white. It is simple enough that it pairs with most anything

$13

Verdejo, Castilla y León, Spain
An herbacious bouquet of fennel & anise, with soft stonefruit notes

$12

Chardonnay, Valle De Guadalupe, Mexico
A classic, oaky style of Chardonnay. Full-bodied and rich

$13

Cava, Vila- Rodona, Spain
Green apple, citrus, with a honeysuckle body

$13

Blanc Cuvée José, Cava, Catalonia, Spain
Made exclusively for Chef José Andrés, creamy notes, green apple, white flowers, and Mediterranean herbs

$16

Mencía, Bierzo, Spain
A bouquet of wild strawberry, and light raspberry saline finish

$12

Brut Rosé Cava, Penedés, Spain
Bright & zesty, with notes of ripe berries

$13

Red blend, Valle de Guadalupe, MX Juicy, medium-bodied red with light oak

$12

Tempranillo, TX
Juicy, and spicy stonefruit with crisp delicate acidity

$15

Mencía, Spain
Crimson red, with notes of cherry and black pepper

$15

Rioja, Spain
fruit forward with notes of red currant, raspberry and strawberry with a creamy body

$12

Altos blanco tequila, Combier L'Original, lime

$8 per glass

$44 per pitcher

El Silencio mezcal, Combier L'Original, lime

$9 per glass

$46 per pitcher

Mint-charged Demerara rum, minted sugar, lime 'air'

$8 per glass

$42 per pitcher

Verdejo, Spain 2020

Garnacha (Red), Spain 2019

Striped bass marinated in lime juice with avocado and tomatillo

$12

Meatballs in chipotle sauce with queso fresco and cilantro

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

$5

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

$8

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

$5

Grilled marinated chicken thigh with guacamole and grilled green onion

$5

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

$5

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

Mango and habañero aguachile, cured mango, green papaya, jicama, and palmitos salad

Crispy corn tostadas with jumbo lumb crab mix, chile piquín, sliced avocados, and nopal pico de gallo

Thinly sliced cooked octopus, citrus-tomato aguachile, serranos, orange and grapefruit segments, topped with red onions and cilantro

Salt roasted local beets with cascabel dressing, goat cheese, coco nib crumble, and watercress

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

Handmade masa pockets filled with bean purée, Huitlacoche, tomatoes, corn, garlic, on top of rich mole rojo

Jumbo lump blue Crab mix with chile piquín, Melted Clover Hill Farms Monterey jack cheese flambéed with tequila, rajas, and served with tortillas

Jumbo lump blue crab mix with chile piquín, Melted Clover Hill Farms Monterey jack cheese flambéed with tequila, rajas, and served with tortillas

Char-grilled Spanish octopus, avocado, roasted corn, salsa macha, radishes

A la planca head on shrimp, served with garlic, chile meco sauce, and lime crema

Carolina gold rice, sauté wild mushrooms, pasilla de Oaxaca, Mexican crema, queso fresco, and epazote herb oil

Mexican vermicelli with Kuginut squash, shallots, mushrooms, chile de árbol, garnished with Pipe Dream Farm goat cheese and toasted pecans

Chicken enchiladas topped with salsa roja made with pasilla and guajillo chiles, crema and cuajada cheese

Slow-cooked boneless short ribs topped with a rich and velvety mole from the town Xico in Veracruz. This traditional mole is made with a unique belend chile mulato and pasilla negro, nuts, seeds, chocolate, and a hint of dry fruits. Comes with your choice of rice or fresh corn tortillas

Grilled hamachi loin, marinated in grapefruit and soy sauce, served with a chile morita salsa, roasted fingerling potatoes, and pickled onions

A traditional sponge cake soacked in three milks and rum, pineapple cooked with vainilla, brown sugar, hoja santa whipped cream, served with roasted coconut ice cream

Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumbles, and fresh passion fruit seeds

This two-layered “imposible 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

$25

$17

$12

Crispy corn tostadas with jumbo lumb crab mix, chile piquín, sliced avocados, and nopal pico de gallo

$24

$24

$10

$9

$13

$12

$35

$38

$10

$10

$10

Milagro blanco, Magdala, lime, “salt air”

low-fi aperitif, housemade hibiscus-thyme tea, cinnamon-nutmeg syrup, Aperol, Topochico

Tempranillo, Texas

Silencio Espadin, smoked cinnamon, bitters, brown sugar agua dulce

Blanc Cuvée José, Spain

Milagro blanco, Magdala, lime, “salt air”

$16

Low-fi aperitif, housemade hibiscus-thyme tea, cinnamon-nutmeg syrup, Aperol, topo chico

Tempranillo, Texas

$15

$55

Silencio Espadin, smoked cinnamon, bitters, brown sugar agua dulce

$20

Blanc Cuvée José, Spain

$16

$65

Salt roasted local beets with cascabel dressing, watercress, goat cheese, and a coco nib crumble

Side Caesar salad of romaine lettuce, parmesan cheese and house-made croutons

Traditional cocktail made with shrimp, tomato, red onion, cucumber, chile morita, avocado and garnished with Japanese peanuts

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

Meatballs in chipotle sauce with queso fresco and cilantro

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

Corn tortilla with melted chihuahua cheese, wild mushrooms mix in a guajillo chile salsa

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

Shredded chicken tamal with a green sauce of tomatillo, serrano pepper and cilantro

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

Yucatán-style pit barbecued pipe dreams farm pork with Mexican sour orange and pickled red onion

Rebosero Beans with tomato, ancho, guajillo and cascabel chiles. With portabello mushrooms “chorizo”, cilantro and green onions

A traditional 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 and pineapple chip

Oaxacan chocolate custard, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit

Salt roasted local beets with cascabel dressing, watercress, goat cheese, and a coco nib crumble

Side Caesar salad of romaine lettuce, parmesan cheese and house-made croutons

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

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

Meatballs in chipotle sauce with queso fresco and cilantro

Corn tortilla with melted chihuahua cheese, wild mushrooms mix in a guajillo chile salsa

Shredded chicken tamal with a green sauce of tomatillo, serrano pepper and cilantro

Yucatán-style pit barbecued pipe dreams farm pork with Mexican sour orange and pickled red onion

Rebosero Beans with tomato, ancho, guajillo and cascabel chiles. With portabello mushrooms “chorizo”, cilantro and green onions

A traditional 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 and pineapple chip

Oaxacan chocolate custard, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit