Enchiladas Verdes
Corn tortillas rolled with gently cooked shredded chicken, coated in a vivid roasted tomatillo salsa verde, and topped with queso fresco, crema, onion, and avocado.
Gorditas with Chicharrón and Salsa
Thick masa gorditas cooked golden and split into a pocket while warm, filled with crispy chicharrón, salsa roja, shredded cabbage, and avocado. Finished with cilantro and lime.
Chiles en Nogada
Roasted poblano peppers stuffed with a savoury-sweet pork and beef picadillo, covered in a creamy white walnut sauce, and finished with bright pomegranate seeds and parsley. Striking and deeply traditional.
Mexican Barbacoa Rice Bowl
Beef chuck braised in a toasted chile sauce until tender and shredded, reduced until glossy, served over toasted tomato rice with whole spiced black beans, cotija, pickled jalapeño, and lime.
Loaded Nachos
Sturdy tortilla chips layered with melted Mexican cheese blend, hard-browned seasoned ground beef, drained pico de gallo, guacamole, sour cream, and jalapeño slices. Crisp, hot, and generously loaded.
Cochinita Pibil Tacos
Pork shoulder braised in a smooth achiote marinade until fork-tender and glossy. Served on small corn tortillas with vivid pink pickled red onion, cilantro, and a bright, sweet-hot habanero salsa.
Pollo Sopes with Refried Beans
Thick masa sopes shaped with a raised rim, fried golden, and layered with refried black beans, adobo-simmered shredded chicken, fresh lettuce and tomato, crema, and queso fresco.
Elote en Vaso (Mexican Street Corn Cup)
Charred grilled corn kernels mixed hot into a glossy mayonnaise-crema base, piled into cups with heavy cotija and a dusting of chilli powder. Warm, creamy, messy, and vividly colourful.
Shrimp Ceviche Tostadas
Crisp fried corn tostadas topped with briefly poached, citrus-marinated shrimp ceviche, fresh diced vegetables, and fanned avocado. Cold, bright, and vivid against the golden crispy shell.
