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Marinated beef, avocado puree, pickled red onion, cilantro, radishes and salsa cruda.
Slow braised pork shoulder, white onion, cilantro and salsa cruda.
Battered, fried cod, pineapple salsa and jalapeno-citrus sauce.
Crispy fried chicken, honey herb slaw and fermented agave syrup.
Pork chorizo, onions, cilantro, radishes and cotija.
Crispy octopus pieces, cauliflower puree and vietnamese slaw.
Roasted cauliflower, spicy Labne and cucumber pico de gallo.
Sautéed shrimp, citrus habanero sauce and pico de gallo.
Crunchy pork belly, almond mole and fennel slaw.
Warm Castelvetrano olives marinated in house.
Braised short rib empanada, served on condimento.
Seasoned tuna tartare with avocado on crispy tortilla.
Street corn. 4 pieces of buttery grilled corn, spicy chipotle aioli and cotija.
Sweet ripe plantains fried to perfection, house crema and cotija cheese.
Papas bravas, with a Peruvian influence huancaina is a spicy, sauce of cheese and aji peppers.
Salvadoran stuffed tortillas stuffed with curtido ask server for this weeks stuffing.
Fried corn tortilla, beef, slaw, red sauce, cotija and hard boiled egg slice.
Fried cassava. Choose between; Sweet covered in cane sugar or Savory in a spicy red sauce.
Oven fresh nachos loaded with monterey jack, fried beans, pickled red onions, pickled jalapenos, pico de gallo, crema and cotija.
Skirt steak and cilantro chimichurri.
Pan roasted, crispy skin chicken with adobo sauce.
Citrus braised octopus on potato causa and tortilla ash sauce.
Chef's inspirationally prepared catch of the day.
Marinated tuna filet served on jalapeno cilantro emulsion.
Extra crispy pork belly, on white bean purée and tamarind glaze.
Zucchini, rainbow carrot strips, pearl onions, oregano, warm green tiger's milk and red bell pepper jam.
Charred legumes with a preserved lemon emulsion.
White rice with black beans and coconut milk.
Tri-colored quinoa, roasted kale, radishes, cranberries, cucumber, tomato and citrus vinaigrette.
Chopped romaine lettuce with cucumbers, corn, cherry tomatoes, queso blanco, piquillo pepper vinaigrette, seasonal vegetables and 4minute egg
Sliced watermelon with upland cress roasted figs, goat cheese and toasted sesame seeds.
Fried dough tossed in cinnamon sugar with melted chocolate sauce.
Angel Food cake soaked with three milks and meringue.
Molasses and ginger sponge cake covered with dulce de leche.
Dark caramel and coconut flan.
Three scoops of our select sorbets.
Menu for Ghost Pepper Taco and Tequila Bar provided by Allmenus.com
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