Teocalli Cocina

Roasted tomatillo, molcajete, macha and x-ni-pek.

Pork cheeks, white hominy, oregano and epazote.

Burnt tortilla aioli and morita limepowder.

Mole amarillo, hoja santa, chihuahuaand oaxaca cheese, crema, molcajete and guacamole.

Shallots, jalapeño, lime and sal de mar.

Green chorizo, pickled fresnos and cotija.

Seasonal catch, nayarit zarandeadostyle, garlic fried rice, avocado,cucumber and aguachile.

8 oz. Charbroiled hanger steak, hojasanta-jalapeño chimichurri, smokedsweet onions and crispy fingerling potatoes.

Braised pork shoulder, roasted tomatillosalsa and pickled oregano onions.

Jalapeño cream sauce, lola rosasalad, oaxaca and chihuahua cheese and pickled fresnos.

Charred beef short rib, guajillo sauce, grilled bone marrow and caramelizedleeks.

Slow roasted pork, smoked sweet onions,pickled oregano onions and x-ni-pek.

Grilled shrimp taco, chipotle butter,oaxaca and chihuahua cheese and jalapeño cremosa.

Mahi mahi a la talla, kale salad and avocado espuma.

Hoja santa chimichurri, cheese crust and smoked onion.

Crispy cotija, corn salsa, slaw and avocado espuma.

Fried avocado, burnt tortilla aioli and kale salad.

Pork shank, x-ni-pek and pickled oreganoonions.

Short rib, caramelized leeks and tomatillo sauce.

Duroc pork belly, tamarind & chipotle glaze and pickled onions.

Pork shoulder, roasted tomatillo, onions & cilantro.

Adobo chicken thigh, salsa verde and red onions.

Bibb lettuce wrap, mango salsa and sticky rice.