Specials

October 9th - 20th

Cochinita Pibil Tacos

slow roasted pork in Yucatan style corn tortillas, topped with spicy

cured red onions, and served with red Mexican rice 24.00

Cheese Chili Relleno (vegetarian)

a roasted poblano pepper stuffed with panela cheese, lightly fried

in egg batter, finished with serrano-roasted tomato sauce and

crema, served with black beans 24.00

September 25th - October 6th

Shishito Pepper Lettuce Wraps (vegetarian)

grilled shishito peppers, cucumber, white mushrooms, avocado, tomato,

and queso fresco tossed in a sesame citrus dressing and wrapped in

iceberg lettuce 14.00

Mole Poblano Enchiladas de Pollo (contains nuts)

shredded chicken rolled into corn tortillas and topped with mole

poblano, queso fresco, crema fresca, avocado and red onion, served

with epazote rice 26.00

Cauliflower Rice Bowl (vegetarian)

a bowl filled with cauliflower rice, baby arugula, roasted corn, seedless

cucumber, avocado, tomato and red onion with ginger dressing

September 11th - 22nd

Pork Enchiladas Verde

slow roasted pork rolled in corn tortillas, topped with salsa verde, crema,

avocado, onion, and queso fresco, served with house rice 26.00

Quinoa Chile Relleno

quinoa and mixed vegetables stuffed inside a poblano pepper, finished

with pipian rojo, crema fresca and mâche, served with black beans

22.00

August 28th - September 8th

Mahi Mahi Tacos

Mahi Mahi sautéed in a coconut habanero reduction, served in soft

corn tortillas with pico de gallo and Mexican red rice 28.00

Santa Fe Veggie Burger

a homemade patty with black beans, sweet potato, green peas, and

grilled onion, served on a brioche bun with avocado slices, crispy onions,

and garlic aioli, with sweet potato fries 20.00

August 14th - 25th

Cod Veracruzano

Icelandic cod filet pan-seared in a classic Veracruzano sauce (tomato,

onion, olive), served with sautéed tri-color baby carrots 29.00

Chipotle BBQ Chicken

a dry rubbed 1/2 roasted chicken finished with chipotle BBQ sauce and

served with elote (corn on the cob with chipotle mayo, cotija cheese, chile

powder, and lime) and sweet potato fries 27.00

Stuffed Churro

a churro filled with dulce de leche and finished with raspberry sauce

and a brown sugar crumble 9.00

July 10th - 21st

Grass Fed NY Steak Kebabs

grass fed NY filet grilled with layered green and red peppers, and red

onions, over a Oaxacan mole amarillo, with house rice 32.00

Empanadas con Calabacitas (vegetarian)

Mexican squash mixed with red onions and requeson (Mexican ricotta

cheese) in crispy pockets, finished with a poblano sauce and crema fresca,

served with black beans 26.00

June 19th - 30th

Grass Fed NY Strip Steak

a grass fed NY strip served with whipped chive butter, roasted garlic

fries, and sautéed haricot vert 32.00

Chicken Tinga Burrito

pulled chicken in a light tomato tinga sauce with smoked gouda and

shredded lettuce, wrapped in a flour tortilla and served with a jicama

and pepita salad in a citrus vinaigrette 19.00

June 5th - 16th

Jumbo Lump Crab Meat Enchiladas

chunks of crab, bell peppers, and onions rolled into corn tortillas, topped

with entomatada sauce, finished with crema and queso fresco, served

with red Mexican rice 29.00

Cochinita Pibil

achiote and citrus marinated, slow-roasted pork butt, served with

cilantro rice, black beans, pico de gallo and corn tortillas 27.00

May 8th - 19th

Cheese Tamal en Mole Poblano (contains nuts)

a cheese and green chile tamal finished with mole poblano, crema,

onions, and sesame seeds 10.00

Australian Lamb Chops

pan-seared lamb chops marinated in fresh herbs, served with garlic

mashed potatoes and sautéed spinach, finished with salsa ranchera

29.00

Pollo Boracho

half roasted chicken marinated in pomegranate molasses, served with

sweet potato fries and sautéed corn, finished with salsa boracha (pasilla,

Negra Modelo, avocado, queso cotija) 27.00

April 17th - 28th

Enchiladas de Pollo con Mole Poblano (contains nuts)

pulled, roasted chicken rolled into corn tortillas and topped with

mole poblano (contains nuts), queso fresco, avocado slices, and crema,

served with red Mexican rice 26.00

Chile Relleno de Queso en Caldillo Rojo (vegetarian)

a roasted poblano chile stuffed with asadero cheese and lightly

fried in egg batter, finished with a chipotle tomato broth and

crema, served with black beans 25.00