Sopa de Fideo
Toasted fideo noodles simmered in a rich, deeply cooked tomato broth, finished with avocado, crema, queso fresco, cilantro, and lime.
Caldo Tlalpeño
A clear chipotle-tomato chicken broth with shredded chicken, chickpeas, carrots, and zucchini, finished with avocado, queso fresco, and lime. Smoky, bright, and deeply comforting.
Caldo de Res
A clear, golden Mexican beef soup with gently simmered beef shank and large, staged vegetables — corn, potato, carrot, chayote, zucchini, and cabbage. Simple, rustic, and restorative.
Mole de Olla
A vivid, brothy Mexican beef stew built on gently simmered beef shank, a blended guajillo-ancho chile base, staged vegetables, and epazote. Hearty yet genuinely brothy.
Chicken Enmoladas with Mole Poblano
Soft corn tortillas filled with tender shredded chicken, folded, and blanketed in glossy mole poblano, finished with crema, queso fresco, sesame seeds, and thin onion rings.
Chicken Mole Poblano
Gently poached chicken finished in deep, glossy mole poblano sauce, topped with toasted sesame seeds and served with Mexican rice and warm tortillas.
Pipián Verde Chicken
Gently poached chicken finished in a vivid green pipián sauce of roasted tomatillos, pumpkin seeds, green chiles, and herbs. Rich, nutty, herbal, and deeply savory.
Mole Verde Sauce
vivid green mole verde built on roasted tomatillos and green chiles, toasted pepitas, and fresh herbs, kept bright and glossy through careful, gentle heat at every stage.
Mole Coloradito Sauce
A vivid red-brick Oaxacan mole coloradito built from dried red chiles, roasted tomatoes and tomatillos, toasted nuts and seeds, and warm spices for a glossy, bright, richly balanced sauce.
