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Salsa ranchera y salsa tomatillo.
Roasted garlic, pasilla chilis.
Melted cheese, chiles, corn, herbs.
Roasted yellow chilis.
Toasted mayan pepitas, fresh herbs.
Toasted chipotle, peanuts, brown sugar, sesame seed.
House tajin, tamarind aioli.
Roasted corn, spiced cotija, seasonal mushrooms, huitlacoche aioli.
Fresh vegetables, dip sampler guacamole, sikil pak, aji amarillo.
Spiced agave, pepitas, queso añejo, oregano.
White fish, scallops, shrimp, pineapple, tomato, lime juice.
Ocean trout, Maggi, chipotle-kewpie mayo, chicharrón, and bonito.
Corn, Jicama, red onion, tomato, avocado, garden chili, scallion, and lime.
Fish of the day, shrimp, avocado, cashew, and coconut-ginger leche de Tigre.
Hibiscus-onion jam, queso fresco, and Mezcal salsa.
Sweet potato fries layered w/ crumbled chorizo, feta, and cilantro-almond pesto.
Smashed potatoes, roasted poblano peppers, cream, salsa verde, and cilantro.
Mushroom, pickled cabbage, avocado, peanut chipotle sauce, and micro cilantro.
Crispy drumettes, mole negro, and tamarind crema.
Menu for Bar Calo provided by Allmenus.com
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