Mole Negro Sauce
A deeply toasted, near-black Oaxacan mole negro built from five dried chiles, charred aromatics, nuts, seeds, plantain, and Mexican chocolate, layered and fried for a glossy, velvety, richly smoky sauce.
Mole Poblano Sauce
A deep red-brown mole poblano sauce built from dried chiles, roasted aromatics, nuts, seeds, spices, and Mexican chocolate, layered and fried for a thick, glossy, richly complex result.
BLT Sandwich
Toasted white bread with crispy bacon, ripe tomato, crisp lettuce, and mayonnaise. Simple, balanced, and exactly what a proper BLT should be.
Pickled Red Onion
Thin, evenly sliced red onion pickled in a bright vinegar-lime brine with bay, peppercorn, and coriander. Bright pink, crisp-tender, and tangy.
Refried Beans
Creamy pinto beans simmered slowly, then mashed and fried in lard with onion and garlic until glossy and spreadable. Finished with cotija, crema, and cilantro.
Jambon-Beurre
Fresh crusty baguette, a generous layer of softened butter, and thinly folded French ham. Simple, clean, and completely ingredient-driven.
Sándwich Ahogado (Torta Ahogada)
Crusty birote rolls filled with juicy carnitas, drowned in fiery chile de árbol sauce and topped with pickled red onion. Classic Guadalajara torta ahogada, properly soaked.
Kimcheese (Kimchi Grilled Cheese)
Crisp, buttery griddled bread with gooey, stretchy low-moisture mozzarella and vivid, well-drained kimchi. Cut and stacked for a dramatic cheese-and-kimchi cross-section.
Pan con Chicharrón
Crispy pork belly chicharrón, golden fried sweet potato, and bright pickled red onion piled into a crusty roll. Rich, crisp, sweet, and sharp — classic Peruvian contrast.
