Chicharones
-Fried Pork Rinds-* Pork skin cooked in salt water till tenderSkin is scraped off. Dehydrated for 2 days.Fried @375-400F*Seasoned: cascabel chile, arbol chile, salt, piloncillo, garlic powder, coriander, bay leaf, dried shrimp-GF, DF
Crispy Hominy
Nixtamalize= kernels of corn ready to be ground into masaNix is pressure cooked till tender, dried overnight, then fried*Seasoned: Salt, pepper, lime zest-GF, DF, Vegan
Smoked Peanuts and Almonds
- Smoked nuts seasoned with salt, pepper, touch of cumin and brown sugar-GF, DF, Vegan
Eschabeche
- Rotating seasonal veggie blend* TRUE Whatever is available philosophy * Served on a bowl of ice garnished w/ flowers (when in season)-GF, DF, Vegan
Bean and cheese Molletes
- Thick cut rustic bread seared well with butter* Spread with refried beans, garlic, and oregano* Topped with cheese blend (Oaxaca, cotija, queso fresca, cream cheese), mayo, garlic, onion powder, worcestershire, valentinas (hot sauce), touch of mustard.* Bread is broiled till carmelized/gooey. Cut in 1/2 and served
Campechano Seafood Cocktail
Rotating seasonal selectionMussels, Clams, crab, shrimp, oysters, etc.* Served in cocktail glass with cocktail sauce*Cocktail sauce: Ketchup, clamato, lemon juice, valentina, red wine vinegar. *Garnished: diced sweet onion, avocado, cilantro -GF, DF
Warm Brussels Sprouts
Quartered Brussels deep fried and tossed with salsa Salsa: sweated onion, garlic, hoja santa, and preserved tomatoes*Base puree: guajilllo chile, chipotle en adobo, and charred tortillas mixed with toasted sunflower seeds, and sliced scallionPresentation: put into a bowl witha poached egg right in the middle. Manchego cheese shaved on top. (Don’t solicite egg removal)-GF, Veggie
Acorn Squash
- Segmented and roasted acorn squash* Served in shallow bowl w/ simple red mole* Red mole: preserved tomato ancho, cascabel, and puya chile* Seasoning: Clove, cinnamon, all spice, coriander seed, and Mexican chocolate* Garnish: Mint leaves, toasted pepitas, puffed rice & crumbled cotija. * Warm dish-GF, Veggie, Vegan (w/o cheese)
Halibut Ceviche
- Carrot and seville juice is reduced with aromatics* Reduction seasoning: liberal lime juice, salt, sugar, and jalapeno pickling juice* Fish is sliced thin and placed in a bowl w/ liquid poured over* Garnish: poppy seed, orange segments, thinly sliced marinated curoda carrot, thin sliced onion, jalapeno & cilantro leaves-GF, DF
Tlacoyo
- Made with blue corn masa* Filling: Rough/crushed rutabaga w/ butter and queso fresco folded into the mash, wrapped, then griddled*Topped with: crema salsa, morita and mulato chiles, ACV, oregano, thyme and garlicGarnish: queso fresca and shaved onion-GF, Veggie
Kale Quesadilla
- Same as lunch, but with chorizo* kale tortilla* cauliflower puree* layer of chorizo* layer of shredded quesillo* finely chopped raw kale* sliced jalapeno pickle*Served with fermented serrano hot sauce-GF
Shrimp Sopes
- Whipped annatto masa* cups filled with refried beans* topped: marinated charred shrimp (ground avocado leaf), allspice, puya chile, cayenne* Garnish: finely chopped xni-pec (dog nose) habenero-pickled hot sauce-GF, DF
Chicken Enmoladas
- Lightly fried tortillas wrapped braised chicken, covered in dark mole negro* Mole: mulato, chihuacle negro, and pasilla chiles, charred tomatillo, garlic, almond, pecan, sesame, pepita, cumin, anise, allspice, etc* 3 enchiladas on a plate drowned in mole* Garnish: thick slice of avocado, toasted sesame, lightly dressed purslane- GF
Trout
- Whole filet from McFarland Springs, brined and seared whole* Broccoli pipian: cooked broc, pepitas, tomatillos, onion, garlic, mint, oregano, cilantro and parsley* Presentation: Generous amount of sauce is base of the plate with roasted fingerlings, brocc, and WHOLE trout filet* Finely Julienned kohlrabi is marinated in lime/salt-GF, DF
Pork Shoulder Carnitas
- Large shoulder steaks adobo marinated overnight* Adobo marinade: coriander, cumin, black pepper, oregano, bay leaf, ancho chile powder, garlic powder, onion powder, piloncillo, dash fish sauce.* Covered in lard, slow cooked overnight @210F* Steaks are seared on flat top till crisp and carmelized* Served on fresh shaved cabbage, vidalia onion, fresh tortillas, (ramekin) guacahile salsa* Salsa: charred tomatillo, jalapeno, and garlic pureed with lime juice, cilantro and avocado-DF, GF
Beef Cheeks in Adobo
- Seared and braised slowly in adobo* Adobo: charred puya, chipotle, and ancho chiles* Simple stew of house made hominy, butter, beef cheeks, adobo, wilted greens* Garnish: assortment of lightly seasoned market radish (french icicle, red ball, etc - availability based)-GF
Lamb Family Meal
- Constantly rotating meal of 3-4 preperations* Will always have a whole lamb available* Lamb barbocoa, chorizo, biria, smoked ribs/belly, roasted leg, etc are all examples
