We were afraid the vegetarians were going to be left out of all the fun on restaurant week and decided to be one of the places they could take part in the event. So both our lunch and dinner menus for the week are vegetarian.
I’m excited about the “vegetales pibil” and am frankly surprised it’s taken us this long to do it. It’s based on a classic pork preparation where the meat is rubbed with a Yucatan spice mix before being slowly roasted in banana leaves. We’ll be using a combination of cauliflower (because it’s just so meaty, mushrooms, sweet potatoes, and onions. It should be delicious.
I recently had one of our particularly loyal vegetarian customers ask if or when we were bringing back the vegetarian mole amarillo (a tangy stew of vegetables and masa dumplings in a red-chile, tomatillo sauce). So, this seemed like a fine enough time for it to make a comeback.
I think everything else sort of describes itself…
Dinner $20
Goat cheese-stuffed Anaheim chile with guajillo-citrus salsa
“Vegetales Pibil” – Achiote spice rubbed vegetables roasted in banana leaves. Served with black beans and pickled onions
Maple-walnut tres leche cake
Lunch $15
Black bean sope with soy barbacoa, white onions, and queso fresco
Mole Amarillo with masa dumplings and vegetables
Mexican chocolate ice cream with walnut cookies
