D.F.

traditional styles lightly marinated with fresh lime juice, includes: rojo - fish & shrimp mixed with a smoky tomato sauce blanco - fresh fish tossed with onions, cilantro, jicama, cucumber & mango tiritas - strips of marinated fish seasoned with oregano & black pepper (ala cart of any one style available for $5)

a house specialty of tender octopus, wild shrimp & dungeness crab tossed with a spicy cocktail sauce

1/4 lb. Mexican white shrimp prepared with your choice: al ajillo - sauteed with fried garlic, chiles & olive oil enchipotlado - cooked in a spicy chipotle chile sauce

dungeness crab meat simmered in a seafood broth of tomatoes, casacabel chiles & hominy corn

fresh mizuna lettuce & heirloom tomatoes tossed in a habanero cilantro vinaigrette

romaine hearts, garlicky caesar dressing, fried baby octopus, cotija cheese & bread crumbs

fresh avocados smashed with onion, serrano chile & cilantro

huitlacoche (corn mushrooms) & crepes served with an ancho chile winter squash salsa

wild boar carnitas & duck leg confit, grilled onions & spicy apple sauce

tostadas layered with black beans, plantains, green peas, your choice of smoked chicken -or- smoked tofu, tomato sauce & cotija cheese

ask your server for today's preparation

whole fried trout, prepared with your choice: al ajillo - sauteed with fried garlic, chiles & olive oil enchipotlado - cooked in a spicy chipotle chile sauce

carlton pork & hominy simmered in a broth of green chiles, pumpkin seeds & leaf lettuces. Served with traditional accompaniments

a classic mole from puebla, made with over 20 ingredients including dried chiles, pumpkin seeds, sesame seeds, spices & mexican chocolate. Served with a roasted chicken breast

a dark black mole from oaxaca with a smoky, slightly bitter flavor, the most exotic of all moles. Served with all-natural skirt steak

also from oaxaca, a spicy brick red mole named after the amarillo chile used for its preparation. served with an extra thick pork chop