APPETIZERS
Cheese and jalapeno-stuffed plantain fritters with Oaxacan cream and salsa 6
Marinated cactus salad with tomato, avocado, and house-made “chicharones” 8
Sweet potato empanadas with chipotle, fig sauce 7
Guacamole 5
TACOS AND BURRITOS
Carnitas taco: 3 burrito: 8 platter: 13
Twice cooked pork with chipotle and tomatillos
Tinga de Pollo taco: 3 burrito: 8 platter: 13
Shredded chicken with cilantro and lime
Vegetales Mixtos taco: 3 burrito: 8 platter: 13
Roasted mushrooms, poblanos, and squash
Barbacoa taco: 3.5 burrito: 9 platter: 14
Braised beef with chile and tomatoes
Carne Asada de Borrego taco: 4 burrito: 10 platter: 15
Grilled lamb with pickled onions and avocado salsa
Chorizo con Nopales taco: 3.5 burrito: 9 platter: 14
Grilled cactus and onions with queso fresco
Higados de Pollo taco: 3.5 burrito: 9 platter: 14
Crispy chicken livers with spicy red sauce.
Coliflor con Mole Coloradito taco: 3 burrito: 8 platter: 13
Roasted cauliflower with red mole.
Camarones Fritos taco: 3.5 burrito: 9 platter: 14
Lightly battered and fried shrimp with cucumbers and spicy mayonnaise
Platters are larger portions and come with pinto beans, rice and tortillas.
ENTREES
Herb-roasted Poulet Rouge chicken with adobo, yucca, queso fresco, and chiles 16
Cochinita Pibil- Spicy Yucatan-style roast pork with pickled onions and heirloom shell beans 17
Pozole de Jalisco- Pork and hominy in a red chile broth with radish, onions, and lime 16
Vegetarian Chile Relleno with black bean puree 12
