Served with a smoky Oaxacan mole and pico de gallo.

Wrapped in Santa leaf stuffed with sauteed tomatoes, garlic, and taviche chile mole.

Slow-cooked in red chilhuacle mole with puree de papas.

Simmered in negro chilhuacle salsa and topped with a diced hard-boiled egg.

Grilled skirt steak, tomatoes, onions, and fresh herbs.

Herbs, rice, vegetables, chorizo and served with tomatillo salsa topped with manchego cheese.

Over boneless chicken with masa dumplings and garden-fresh herbs.

Comes with pico de gallo, lime juice, and sea salt.

House salsa with pico de gallo, corn, and fresh lime chips.

Flash fried with annatto seed-garlic, and lime sauce.

Spicy lime shrimp stock, tomatoes, red onion, avocados, cilantro, and chilcosle sauce.

Comes with Guatemalan achiote sauce.

Comes with grilled skirt steak, tomatoes, onions, and fresh herbs.

Comes with avocado, panela cheese, corn truffles and chips in a chicken, tomato, and chile broth.

Comes with corn, vegetables, cheese, and tortilla strips.

In a red chile-tomato broth with accompaniments.

Served with garlic croutons, anchovies, and smoky pasilla spice.

Comes with avocados, tomatoes, and avocado-lime dressing.

Served with pico de gallo, tossed with a smoky pumpkin seed-lemon dressing.

Comes with pico de gallo, rice, black beans, and cheese.

Over chicken breast and thigh with masa dumplings and garden-fresh herbs.

In a spicy chilcosle sauce with sauteed onions, tomatoes, and jalapenos, served with avocado and rice.

Comes with poblano-tomatillo salsa, capers, meyer lemon-negro chilhuacle vinaigrette, and rice.

Layered with Oaxacan mozzarella topped with a negro chilhuacle mole with bean and cheese tacos.

Breast wrapped in banana leaf with chorizo, cheese, tomatoes, potatoes, onion, corn, and spicy yellow chilhuacle mole.

Chayote squash, tomato, tomatillo, cactus, and poblanos tossed with a chilcosle salsa, topped with cheese, and peanuts.

Served with a smoky oaxacan mole and pico de gallo.

Comes with pickled Escondido crema and chilcosle pico de gallo.

Served with warm corn tortillas and tomato salsa.

Comes with chimichurri sauce and chips.

Stuffed with chicken, vegetables and cheese, served with tomato salsa, and crema.

Stuffed with black beans, cheese, and vegetables, served in a yellow chilhuacle mole.

3 of 5. Refreshing citrusy chile flavors from Peru.

4 of 5. Our most popular spice blend.

5 of 5. Our spiciest blend and full of flavor.

5 of 5. Oaxacan mountain smoked chiles.

Baked with Spanish chorizo and marinated shitakes.

House salsa with pico de gallo, and corn and fresh lime chips.

Tomatoes, red onion, jalapenos, cilantro, and chilcosle chile sauce.

Comes with Guatemalan achiote sauce.

Cheese atop guacamole with chips.

Served with annatto seed-garlic, and lime vinaigrette.

Comes with avocado, panela cheese, corn truffles and chips in a chicken, tomato, and chilcosle chile broth.

Comes with corn, vegetables, cheese, and tortilla strips.

In a red chile-tomato broth with accompaniments.

Served with garlic croutons, anchovies, and smoky-spicy pasilla.

Comes with avocados, tomatoes and avocado-lime dressing.

Scallops broiled with a spicy aioli and salsa verde, field greens dressed in an orange vinaigrette with Cotija cheese.

Comes with avocado and cotija cheese tossed with sauteed cactus, onion, jalapenos, and a lemon-chilcosle dressing.

Served with pico de gallo, tossed with a smoky pumpkin seed-lemon dressing.

Served with warm corn tortillas and tomato salsa.

Comes with chimichurri sauce and chips.

Peeled poblanos stuffed with chicken, vegetables, and cheese, served with tomato salsa, and crema.

Stuffed with black beans, cheese and vegetables, served in a yellow chilhuacle mole.

Stuffed with Oaxacan mozzarella with chorizo, corn and tomatillo sauce.

3 of 5. Refreshing citrusy chile flavors from Peru.

4 of 5. Our most popular spice blend.

5 of 5. Our spiciest blend and full of flavor.

5 of 5. Oaxacan mountain smoked chiles.

In a spicy chilcosle sauce with sauteed onions, tomatoes and jalapenos, served with avocado and rice.

Topped with a red chilhuacle pico, broiled aioli and served with rice.

Hearty tomato-chile broth with cod, calamari, shrimp, mussels, and avocado.

Comes with poblano-tomatillo salsa, capers, orange-amarillo chilhuacle vinaigrette and rice.

Chayote squash, tomato, tomatillo, cactus, and poblanos tossed with a chilcosle salsa, topped with cheese and peanuts.

In negro mole layered with Oaxacan mozzarella topped with a negro chilhuacle mole and bean, and cheese tacos.

Red mole with grilled cactus, corn truffles, goat cheese and served with potato gratin.

Comes with avocado-tomatillo salsa, crema-broiled corn and potato gratin.

Comes with avocado-tomatillo salsa, crema-broiled corn and potato gratin.

Wrapped in banana leaf with chorizo, cheese, tomatoes, potatoes, onion, corn, and spicy yellow chilhuacle mole.

Comes with raspberry sauce and vanilla gelato.

Comes with raspberries and chocolate sauce.

Comes with chocolate, raspberry, and strawberry sauces.

Comes with walnuts and chocolate sauce.

Comes with rum and vanilla gelato.

Comes with caramel, chocolate, and walnuts.