September 1st - 10th

Enchiladas de Tinga    

    pulled roasted chicken in a tinga sauce (tomato base, mild spice, tart,
    with a hint of brown sugar) topped with salsa verde, crema fresca,
    queso cotija, and pico de gallo, served with house rice             23.00


Tuna with Mole Amarillo (contains nuts and seeds)

    ancho-crusted pan seared tuna prepared rare, over Santa Fe’s first ever
    yellow Oaxacan ancho chile mole, served with chayote (green squash)
    au gratin, and finished with micro amaranth                                26.00