Chipotle salsa de casa.

House-made tortilla chips simmered with a tomatillo salsa, oven-roasted and topped with melted menonita cheese, onion and cilantro.

Melted menonita cheese flambeed with tequila and served with fresh hand-made tortillas.

Rich guajillo Chile broth with shredded pork and hominy, served with house-made chicharrones, avocado, cabbage, onion and lime.

Tangy, spicy hot and sour soup with braised pork, tofu and Hawaiian hearts of palm.

Traditional chicken soup with rice, a smoky Chile-spiked broth and toasted chipotle pepper.

Fresh Hawaiian hearts of palm surrounded by grapefruit and orange segments, radish and avocado, atop a tamarind dressing.

Te classic Caesar salad of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons.

Seasonal pea shoots tossed in a sesame dressing, surrounded by snow peas and topped with fresh orange, lily bulb and walnuts.

Fresh watermelon topped with watermelon radish, pea shoots and a refreshing sesame dressing.

Ahi tuna tossed with a soy dressing, avocado, cilantro, toasted pecans, red onion and fresno chiles and topped with crispy amaranth.

Seasonal fish tossed with fire-roasted pineapple, lime and orange juices, cucumbers, red onion, avocado and topped with peanut salsa.

A traditional Chinese comfort dish, rolls of rice noodle are tossed with XO sauce, sauteed shrimp and egg.

Wok-tossed glass noodles with bok choy, chicken, fresh pea shoots and toasted sesame seeds.

Jose's take on an original Chinese street classic: hand-cut wheat noodles with szechuan ground pork sauce, toasted peanut, cilantro and Chile pequin and served with chinkiang vinegar.

A classic noodle from the shanxi region of China: oat noodles presented in a honeycomb design and served with preserved vegetable dipping sauce.

Cold green bean noodles tossed in a savory chili garlic sauce, topped with cucumber, pickled daikon and fried elephant garlic.

Our rich wonton soup with flufy house-made shrimp and pork wontons, egg noodles and bok choy.

Fried rice, egg, pea shoot salad and 20 seasonal vegetables. See if you can count them all.

5 spice-infused sticky rice mixed with Chinese sausage, chicken and shiitake mushroom, steamed in a lotus leaf and topped with cured egg yolk.

8 pieces Gulf shrimp sauteed with dried chiles, shallots, sweet black garlic and finished with roasted poblano rajas.

Crispy egg noodles topped with gulf shrimp and head-on prawns, tossed in a traditional Chinese gravy with bok choy, carrots and mushrooms.

6 piece fried chicken wings tossed in our house-made Chile sauce and served with a refreshing salad of cucumber and pickled fresno chiles.

4 pieces fresh lettuce cups with kung pao-style chicken and crispy sweet potato.

Marinated beef flet tips seasoned with shishito peppers, ginger, soy sauce and chinkiang black vinegar and wok-tossed with romaine hearts.

A traditional Chinese street sandwich featuring a warm bun and chopped red-braised pork.

Grilled hanger steak served with Oaxacan mole and a blend of roasted mushrooms.

6 pieces sweet onions and cumin-seasoned crispy lace.

3 pieces cucumber, carrot, zucchini, jicama, mushroom and crispy wrapper.

4 pieces fried delicate steamed buns, Chinese Barbecue pork and condensed milk.

4 pieces delicate steamed buns and Chinese Barbecue pork.

5 pieces dungeness crab, pork and veal consomme.

Shrimp, pork, jicama, mushrooms and peanuts.

Beef, lime, daikon and watermelon radish.

Translucent Cantonese dumpling, handmade with a tender, juicy pork and shrimp filling.

7 pieces shrimp, pork and sesame sauce.

Pork, bamboo, mushrooms and peanuts.

Selection of traditional, scallops and beef siu mai.

Shrimp, pork, peanuts and poached quail eggs.

Beef tongue and salsa pasilla.

Seared queso fresco, cactus, salsa molcajete and pumpkin seeds.

Duck tongue and fresh lychee.

Crispy beef tendon and fresh oyster.

Seasonal fish, cabbage, pickled onions, ancho chiles and lime mayo.

Yucatan-style barbecue pork and marinated onions.

Braised pork, chicharron and spicy salsa Verde cruda.

Black beans, tomato habanero salsa and requeson.

Grilled chicken, mole poblano and green onions.

Jose's favorite fries. Served smothered in a mole poblano sauce of almonds, chiles, chocolate, topped with fresh crema and queso fresco.

Fresh wood ear mushrooms pickled in black vinegar with celery, lily bulb and fresno chiles, finished with a sprinkling of garlic chive and white pepper.

Jose's favorite fries. Served smothered in a mole poblano sauce of almonds, chiles, chocolate, topped with fresh crema and queso fresco.

Savory Chinese long beans wok-roasted with ginger, garlic and arbol Chile, topped with sliced almonds and a squeeze of fresh lime.

Our surprising version.