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    • Inspired by Mexico’s vibrant and diverse cuisine, Executive Chef Brett Riley celebrates the region’s uniquely bold flavors and traditional techniques through a selection of classic and reimagined Mexican dishes with hints of coastal influence.

    Antojitos

    • Guacamole

      smashed avocado, serrano chiles, onion & cilantro with totopos

      $12

    • Aguachile

      diver scallops, jicama, cucumber, radish, serrano chile & herbs in a seasonal spicy aguachile

      $19

    • Tostada De Atun

      yellowfin tuna, smashed avocado, salsa macha, crispy shallots & cilantro

      $16

    • Bruselas Bravas

      roasted Brussels sprouts, salsa macha, pickled red onion, sesame seeds

      $10

    • Queso Fundido

      choice of chorizo con papas or mushrooms, queso fresco & cilantro with tortillas

      $12

    • Ensalada

      watercress, red onion, radish, pepita dressing, queso fresco, crispy onions

      $10

    • Chiles Toreados

      blistered shishito peppers, soy lime & sea salt

      $8

    • Tostada De Betabel

      salsa blanca, roasted red beets, red onion, serrano chili, queso fresco za'atar, watercress

      $12

      $0

    Platos Fuertes

    • Pollo en Mole

      half roasted chicken with mole negro, tortillas & rice

      $24

    • Mole Verde

      market fish, mole verde, seasonal vegetables with tortillas & rice

      MKT Price

    • Barbacoa De Res

      adobo braised short ribs, pickled onions, cilantro, guactaquero, limes, tortillas

      $40

    • Entomatadas

      potato and cheese stuffed enchiladas, creamy tomato sauce, sliced avocado, crema, onions & cilantro

      $20

    Tacos

    served two per order on nixtamal corn tortillas

    • Al Pastor

      spit roasted pork in adobo, guac taquero, salsa roja, pineapple, onion & cilantro

      $11

    • Pescado

      masa tempura fried cobia, guacamole, cabbage, pickled onion, morita mayo

      $12

    • Brisket

      suadero style brisket, guac taquero, salsa roja, onion & cilantro

      $14

    • Hongo

      braised mushrooms, pasilla oaxaca, sunflower seed, quesillo, epazote

      $10

    • Coliflor

      roasted cauliflower, smashed avocado, gooseberry salsa, pipits, queso fresco

      $12

    • Duck Carnitas

      confit duck, guac taquero, escabeche, chicharron

      $14

    A Lado

    • Arroz

      carolina gold rice

      $6

    • Frijoles

      black beans with queso fresco

      $6

    • 50/50

      half rice, half black beans

      $6

    Postres

    • Tres Chocolates

      warm flourless chocolate cake with dark, milk, and mexican hot chocolates, cajeta, whip cream

      $12

    • Flan

      mexican vanilla custard with cajeta, fresh berries, whip cream

      $10

    • Mezcal Gelato

      vanilla gelato infused with espadin mezcal, chamoy, toasted peanuts

      $12

    • Chamoyada

      seasonal fruit sorbet, chamoy, tajin

      $12

    Reservations

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