Chiles Rellenos with Tomato Sauce
Roasted poblano peppers stuffed with melting white cheese, coated in a whipped egg batter, and pan-fried until golden and puffed. Served over a glossy tomato-chipotle sauce with sour cream and cilantro.
Pork Tamales with Salsa Verde
Braised red chile pork wrapped in aerated, broth-hydrated masa and steamed in corn husks, served with salsa verde. Classic Mexican tamales, tender and rich.
Fish Tacos with Mango Salsa
Cod fillets dredged and battered cold, fried until golden and crisp, piled onto small corn tortillas with purple cabbage, bright mango salsa, and pale orange threads of chipotle crema.
Enchiladas Rojas
Corn tortillas rolled with spiced ground beef and creamy refried black beans, coated in a glossy, butter-finished red chile sauce, and topped with queso fresco, crema, onion, and cilantro.
Pozole Rojo
Bone-in pork shoulder simmered gently into a clean broth, combined with a toasted, blended guajillo-ancho chile base until deep ruby red. Finished with hominy, shredded pork, crisp cabbage, radish, and lime.
Suadero Tacos
Slow-braised suadero beef finished hot and fast in a skillet for glossy, crisp edges, mixed with crispy chopped chicharrón and piled onto blue corn tortillas. Finished with bright salsa verde, onion, cilantro, and lime.
Chicken Quesadilla
Marinated chicken thighs seared, shredded, and reduced with stock, folded into large flour tortillas with a three-cheese blend, and crisped in butter until golden and blistered. Served with guacamole, pico de gallo, sour cream, and lime.
Al Pastor Tacos on Corn Tortillas
Thin-sliced pork shoulder marinated in achiote and toasted chiles, charred hot and fast, piled onto small corn tortillas with grilled pineapple, diced onion, and cilantro. Served with salsa verde on the side.
Birria Tacos with Consommé (Quesabirria)
Three-cut beef braised low and slow into a deep, chile-rich consommé, shredded and stuffed into small corn tortillas with melted Oaxaca cheese, then fried in the skimmed red birria fat until crisp. Served three per portion with hot consommé for dipping.
