MENU

---

Chicken thighs or white meat simmered with seasonal oaxacan mole made form scratch topped with roasted sesame seeds

Chile ancho, chile guajillo and mild aromatic spices wedding mole simmered with beef chunks and roasted potatoes. Topped with dried rose petals

Slow baked pork butt marinated with a secret citrus recipe. Topped with onions and cilantro

Citrus and achiote marinated pork chunks with a hint of pineapple and cilantro

Overnight beer and citrus marinated skirt steak. Topped with guacamole and queso fresco

Pork rinds simmered on salsa molcajeteada (charred tomato and serrano) and grilled potatoes

Grilled poblano chile stuffed with beef picadillo, chihuahua cheese or chipotle cheese to shrimp

Chicken or cheese enchiladas baked on a mild tomatillo sauce, topped with crema agria and melted manchego cheese and fresh cilantro

Pulled chicken and chipotle stew slowly cooked, topped with sour cream and queso fresco. Served with fresh tostadas

Pulled brisket red sauce stew slowly cooked, topped with sour cream and queso fresco. Served with fresh tostadas

Manchego cheese enchiladas topped with a mild green salsa, sour cream and cilantro

Grilled poblano stripes, Mexican squash and white corn, sautéed on a creamy sauce. Chicken optional

Dark chicken meat simmered on a mild citrus marinated and grilled

Grilled skirt steak surrounded by crispy potatoes

Unique mole made out of pinenuts, almonds, peanuts, white chiles, plantains and secret spices. Must try!

Fried potatoes, sautéed with vegetarian chorizo and yellow onion stripes

Pork chunks simmered on pumpkin seeds, tomatillo, serrano chile and sesame sauce

Hass avocado stuffed with tune and potato salad. Topped with pico de gallo

Roasted peanut and almond mole with roasted guajillo, simmered with chicken thighs and potatoes

Grilled cactus and egg cakes served on a mild tomato sauce and served with roasted potatoes

Layers of avocado, shrimp, cucumber, mango, white fish, crab meat topped with an epazate and pinenuts sauce

Cactus, onion, cilantro and tomato salad. Topped with queso fresco

Pinto beans cooked on aa clay pot topped with queso fresco

black beans and white rice mixed with toasted garlic, olive oil and topped with fresh cilantro

Crispy potatoes infused with grilled onions and serrano chile

White rice infused with parsley and poblano cold pressed juice. Topped with grilled yellow corn

White rice cooked on a tomate sauce, mixed with fresh vegetables and topped with a fried egg

Flor de mayo beans cooked on aa clay pot, simmered with chorizo, plantains and pork rinds

Spaghetti on a creamy mild sauce infused with poblano chile, manchego cheese and yellow corn

Hand-Made corn fritter topped with pinto beans, lettuce, sour cream, cotija cheese and green salsa

Bollillo dipped on guajillo sauce stuffed with potatoes and soyrizo, topped with lettuce, sour cream and cotija cheese

Hand-made fried corn shell, stuffed with guisado of choice, topped with lettuce, sour cream and cotija cheese

Fresh puff pastry stuffed with chicken and mole. Topped with sesame seeds, sour cream and queso fresco

Blue corn thick bite tortilla stuffed with requeson. Topped with nopalitos and cilantro]

hand-made tortilla stuffed with queso manchego and a mix of mushrooms and epazote