Our Menu

Made tableside with avocado, serrano, cilantro, lime. Served with warm tortilla chips.

Grilled street corn with crema, cotija, chile powder, and a squeeze of lime

Melted Oaxacan cheese with roasted poblano and chorizo, served bubbling in a cast-iron dish

Citrus-cured shrimp with cucumber, red onion, avocado on crisp corn tostada

Tomato-chile broth with crispy tortilla strips, avocado, crema, and queso fresco

Slow-braised pork shoulder with pickled onion, cilantro, and salsa verde

Achiote-marinated pork, roasted pineapple, white onion, cilantro

Charcoal-grilled chicken thigh, guajillo salsa, shaved cabbage

Sauteed wild mushrooms, epazote, queso Oaxaca, chipotle crema

Beer-battered cod, pickled cabbage, chipotle aioli, lime

Slow-simmered with 22 ingredients, served over chicken with handmade tortillas

Fourteen-hour braised pork shoulder, crispy edges, pickled onion, cilantro rice

Chicken enchiladas in creamy tomatillo sauce, topped with crema and queso fresco

Roasted poblano stuffed with cheese, dipped in egg batter, topped with ranchero sauce

Grilled skirt steak, charred spring onions, guacamole, warm tortillas

Garlic-butter shrimp with rice, grilled vegetables, and lime

Shredded chicken in smoky chipotle-tomato sauce

Roasted poblano strips with melted Oaxacan cheese

Seasoned black bean with epazote and salsa verde

Two of each — perfect for sharing

Crisp cinnamon dough with warm goat-milk caramel for dipping

Three-milk sponge cake, whipped cream, toasted coconut

Classic egg custard with burnt caramel sauce

House-made ice cream — ask your server for today's flavor

Rice milk with cinnamon and vanilla, served over ice

Hibiscus flower tea, lightly sweetened, chilled

Mexican soda — tamarind, mandarin, guava, or lime

Oaxacan chocolate, cinnamon, warm milk, frothed tableside

Clay-pot coffee with piloncillo and cinnamon