vv = vegetarian | v = vegan | gf = gluten free
FOR THE TABLE
to share or not to share
SALSA SAMPLER 10
salsa fresca, spicy avocado verde, apricot habanero, corn tortilla chips gf | v
GUACAMOLE 11
corn tortilla chips make it deluxe: fried plantains, pickled fresno, semilla salsa +2
gf | v
QUESO 12
roasted chiles, crispy shallots, tortillas, chips add chorizo verde +4
vv
CRISPY CAULIFLOWER 11
cauliflower puree, xnipec sauce, za'atar, pickled fresno, golden raisins, dill vv
NACHOS 15
charro beans, queso fundido, chile rojo,
pico de gallo, pickled onion, green olive, crema add chicken +6, beef +7, pork al pastor +6 or cauliflower +5
gf | vv
MUSHROOM & BLACK BEAN TAQUITOS 13
avocado, serrano ponzu aioli, cucumber salad vv
WHITE FISH CEVICHE* 15
pickled fresno, red onion, yellow pepper, cilantro
PATATAS BRAVAS 10
garlic, herbs, chile de arbol, charred balsamic red onion, watercress v
TUNA AGUACHILE* 15
cucumber, pico de gallo, grapefruit, serrano gf
SALADS & SOUPS
add chicken +6, beef +7, pork +6 or cauliflower +5 | grilled salmon* +16
SIMPLE TABLE SALAD 10
greens, tomato, cucumber, red onion, sherry vinaigrette gf | v
POSOLE VERDE 11
traditional hominy stew, braised pork, green chile, cabbage, radish, pickled fresno, cilantro add avocado +2
gf
CHILE ROASTED SQUASH 13
cure farm spicy greens, croutons, charred onion, crispy shallot, pepitas, granny smith apple, manchego, toasted arbol cider vinaigrette gf | vv
BEET SALAD 11
roasted red beets, pickled yellow beets, arugula, frisée, orange, crispy shallots, goat cheese, beet vinaigrette vv
SPICY TOMATO SOUP 10
charred tomatoes, roasted poblano, burnt onion, avocado, cilantro oil, crispy quesadilla vv
CHIPOTLE HONEY SHRIMP SALPICÓN 17
romaine, black beans, roasted corn, blistered tomatoes, sweet pickled serrano, red
onion,charred jalapeño dressing, crispy tajín tortillas
CHOPPED SALMON SALAD* 16
chopped & chilled verlasso salmon, greens, radicchio, avocado, charred carrot, boiled egg, crispy chickpeas, sunflower seeds, citrus vinaigrette, aji amarillo crema gf
TACO BOARDS
build-your-own fresh corn tortillas | green rice | pico de gallo | mexican street corn | macha salsa
CRISPY BAJA FISH TACOS 20
GRILLED CHICKEN ASADO 18
gf
PORK AL PASTOR 18
gf
MANGO HABANERO SHRIMP 20
gf
SKIRT STEAK* 19
gf
SMOKED MUSHROOM & ROASTED SQUASH 18
gf | vv
All Tacos (except Mushroom and Squash) served with Macha Salsa - crispy bits of toasted chile peppers, garlic, peanuts and sesame seeds in oil, with a touch of fish sauce...
LARGE PLATES
BIRRIA BURRITO 21
low & slow braised beef, charro beans, dry jack cheese, pico cabbage, green rice, onion & cilantro, beef consommé
CHICKEN ENCHILADAS DE ZOLO 19
smoked cheese, charro beans, green rice, pico de gallo, crema choice of red chile, green chile or xmas | add fried egg* +2
gf
GRILLED TOFU & NOPALES 16
chorizo spiced glaze, nopalitos salad, guajillo chile, cilantro, avocado,
blistered red pepper purée v
HUEVOS RANCHEROS* 14
tortillas, refried beans, tres queso,
pico de gallo, crema vv
VEGETABLE TOSTADA 12
roasted butternut squash, turnip, mushroom, toasted hazelnut, goat cheese, crispy sage, chile squash puree, apple slaw vv
CHARRED TUNA TOSTADA* 17
guacamole, arugula, cilantro, cherry tomato, cucumber, red onion, guajillo oil
CRISPY DOUBLE-DECKER TOSTADA 11
crispy flour tortillas, grilled mojo chicken, refritos, queso, pickled red onion,
cotija cheese, watercress & a simple salad
SKIRT STEAK & SHRIMP ENCHILADAS* 19
black beans, queso mix, rajas, calabacitas sauce, xnipec, pico de gallo salad, poblano rice
GREEN CHILE CHEESEBURGER* 16
roasted anaheim chile, white cheddar cheese, charred serrano aïoli, toasted brioche bun,
tajin wedge fries make it a slopper +2 | add a fried egg +2
SIDES
STREET CORN 5
gf | vv
CHARRO BEANS & GREEN RICE 6
gf | v
CHARRED JALAPEÑOS 3
gf | v
SLICED HALF AVOCADO 4
gf | v
RED CHILE SAUCE COLORADO 4
gf | v
GREEN CHILE SAUCE 4
gf
* These items may be served raw or undercooked based on your
specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness.
