MENU AND PRICES ARE SUBJECT TO CHANGE
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ENTRADAS (Appetizers)
Guacamole 5
Classic chunky-style avocado salsa
Sopa de Camotes 5
Sweet potato soup with spiced cream
Tostada de Camarones en Escabeche 9
Poached and marinated shrimp with pickled vegetables on a crispy tortilla
Empanadas de Oaxaca 7
Mushroom and green chile-stuffed masa turnovers with guajillo salsa
Platanos Rellenos 7
Cheese and jalapeno-stuffed plantain fritters with cream and salsa
Ensalada de Nopales 6
Marinated cactus paddles with tomato, onion, and avocado
Ensalada de Espinacas 7
Spinach salad with panela cheese and chilatas
Ensalada Caesar 7
Hearts of romaine with a creamy dressing of garlic, anchovy, and grated cheese
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PLATOS PRINCIPALES (Main Dishes)
Pollo (Chicken)
Pollo Rostizado con Papas y Rajas 16
Chile-cured roasted half chicken with roasted potatoes and peppers
Mole Poblano 16
Chicken simmered in a rich, complex sauce of chiles, spices, and Mexican chocolate. Served with beans and rice.
Carnes (Meats)
Carne Asada 18
Grilled spice-rubbed steak with warm roasted pepper and onion relish and queso fresco. Served with potatoes and peppers.
Carnitas con Chipotle y Tomatillo 16
Twice-cooked pork with smoked chile and tomatillos. Served with beans and seasonal vegetable.
Cabrito con Verdolagas 20
Braised local goat with tomatillo-avocado sauce and purslane. Served with beans.
Lomo en Adobo 18
Roasted pork tenderloin with a rich tangy sauce. Served with rice and beans.
Mariscos (Seafood)
Tikin Xic Pescado 20
Mayan-style grilled spice-rubbed grouper. Served with rice and seasonal vegetables.
Trucha Rellena 19
Crab and shrimp-stuffed North Carolina trout with red chile and orange sauce. Served with rice and seasonal vegetables.
Verduras (Vegetarian)
Chile Relleno 12
Vegetable- and cheese-stuffed pepper with black bean puree
Tortitas de Calabaza Dulce 12
Butternut squash-masa cakes with kale and hominy stew
Mole Coloradito con Vegetales 12
Mixed vegetables in red mole with black beans and rice
