Chopped tomato, onion, cilantro, serrano peppers, salt and lime with fresh chips. Peanut salsa, guajillo salsa and avocado salsa.

Grilled smoked corn cob served with chipotle aioli, Parmesan chili flakes and queso fresco.

Served with mashed avocados, chopped onion, cilantro, cracked sea salt and fresh chips.

Crispy fried tacos served on a bed of chopped lettuce, diced tomatoes, onions, crumbled cheese and sour cream.

Baked, tomato and onion salsa.

Served with goat cheese and balsamic vinaigrette.

Beer battered cauliflower and served with chipotle aioli on a bed of pico de gallo.

Stuffed masa pastry, fried, filled with vegan queso (mixed cheese from potato scratch and tofu), with a side of huitlacoche (mushroom of corn), cooked with capellini mushroom and garlic, flor de calabaza (flower of pumpkin), tomato and squash.

Traditional Mexican street corn, grilled smoked corn cob served with vegan chipotle aioli, chili flakes.

Stuffed masa pastry, fried, filled with vegan queso (mixed cheese from potato scratch and tofu), with a side of huitlacoche (mushroom of corn), cooked with capellini mushroom and garlic, flor de calabaza (flower of pumpkin), tomato and squash.

Crispy fried tacos, served on a bed of chopped lettuce, diced tomatoes, onions, crumbled vegan mozzarella and tofu cream.

Topped with cheddar vegan cheese and chipotle veganaise

Beer battered cauliflower, served with vegan chipotle aioli on a bed of pico de gallo.

Grilled chayote squash, beets on a bed of spring mix, goat cheese, almonds and citrus vinaigrette.

Romaine lettuce, spring mix with avocado, fresh tomato, onion, cilantro, green olives and Mexican shredded cheese.

Cream of corn soup with Mexican zucchini.

Chicken broth seasoned with tomato, chile pasilla, topped with avocado, panela, fried chips and sour cream.

Grilled chayote squash and beets on a bed of spring mix, topped with vegan cheese and almonds, citrus vinaigrette.

Romaine lettuce and spring mix with avocado, fresh tomato, onion and cilantro, green olives, hash brown balls and vegan shredded cheese.

Vegan cream of corn soup with Mexican zucchini.

Sirloin steak coated in corn husk ashes, mixed with spices, chamomile, baked potato, chambray onions, crema, queso fresco and bacon bites.

2" ribeye served on a hot skillet, seasonal vegetables, side of rice beans and tortillas.

Portobello mushroom, seasonal vegetables served on a hot skillet, topped with a vegan empanada, side of rice, beans and tortillas.

Falling off the bone pork ribs, with a homemade honey of piloncillo, morita peppers, garlic, ginger, flamed with a smoky mezcal (organic tequila). Served with roasted potatoes and cactus salad.

Chicken leg and thigh bathed in our special house-made mole, made with over 32 ingredients including chili peppers and chocolate. Served with side of rice and vegetables,

Pork slow cooked with apples, pears, peaches, cinnamon, tomato, parsley, stuffed in poblano pepper and bathed in nogada, a walnut, almond, pine nut and goat cheese sauce

Shredded acidic pork slow cooked on crispy tortilla and topped with pickled onions.

Tuna steak marinated in citrus, garnished with avocado slices, chimichurri sauce, side of mashed potatoes with Alfredo sauce, poblano bell peppers and corn.

Duck carnitas wrapped in tortillas simmered in a green salsa and topped with melted Swiss cheese.

Grilled salmon over a bed of white rice with a hibiscus honey reduction, side of mashed potatoes with Alfredo sauce, poblano peppers and corn.

No Evil Foods plant meat no chicken bathed in our special house made mole, made with over 32 ingredients including chili powder and cacao, which counteract the heat without being too overpowering. Side of rice and vegetables.

Hollowed out poblano pepper stuffed with chickpea vegetable protein cooked with apples, pears, peaches, parsley, tomato and cinnamon and topped with a V cream made of nutmeg, pine nuts, almonds and topped with pomegranate seeds. Side of rice and vegetables.

Refried beans with olive oil, caramelized onions and morita chile, vegetables wrapped in tortillas, simmered in green tomatillo salsa, with melted vegan mozzarella cheese, side of rice.

Portobello mushroom and seasonal vegetables served on a hot skillet, topped with a vegan empanada, side of rice, beans, and tortillas

Baked, crunchy tortillas with beans, vegan chorizo, pico de gallo, avocado, and vegan cream.

Fried tortillas bathed in salsa until tender on a bed of refried beans, garnished with onion, cilantro, avocado, and sour V cream, topped with veggies.

Portobello balsamic mushroom with seasonal veggies, avocado, and vegan cheese, side of rosemary potatoes.

Your choice of any of the taco options in a bowl with cilantro rice, refried beans, cheese, pico de gallo, V cream and avocado.

Served with a side of rice and beans.