Our Menu

Snapper, cucumber, mango, onion, cilantro, recado negro (squid ink, tamari, & charred pineapple ash), avocado, chiltepin, morita oil.

Roasted poblano and corn blended into a silky cream, crowned with morita oil, queso fresco, and chile ancho. Served with sourdough crafted from heirloom blue corn.

Hybrid masa empanadas stuffed with mezquite smoked yellowfin, caramelized onions and sweet peppers, queso chihuahua, chipotle toreado cream dip.

Crisp romaine layered with avocado and dressed in a bright cilantro-lime emulsion. Finished with queso fresco and house-fried tortilla shards • Add: Shrimp +$9.00 | Seared Tuna +$10.00

Seared tuna, charred hibiscus salsa, cucumber, avo salsa, pickled grapes, pomegranate salsa macha, furikake, chipotle aioli.

Flatcorn masa base layered with refried beans, braised beef, avocado salsa, shredded romaine, crema, queso fresco, pickled tomatillo, and sliced radish.
Make it vegan!

Masa negra infused with squid ink, filled with tender braised duck, and finished with our Tlaquepaque salsa, jocoque, morita oil, pickled onion, and a dusting of queso fresco.

Adobo-marinated Mexican shrimp, blistered sweet peppers, charred cherry tomatoes, crispy potatoes, and wilted chard. Anchored in recado negro and finished with a smoky chipotle crema.

Slow-braised beef over a silky butternut squash puree, with charred brussels sprouts and a rich mole negro salsa.

American Wagyu blend seasoned in the spirit of a Mexican albóndiga, smashed hard on the plancha with melted Havarti, avocado salsa, and chipotle toreado aioli. Seerved with papas machas.

4 course experience