Black bean soup flavored with chile pasilla and avocado leaves. Garnished with avocado, queso panela, crema Mexicana and tortilla strips.

Chicken broth, shredded chicken, green beans, carrots, garbanzo beans, rice, avocado and chile chipotle.

Crispy cactus paddles cooked our secret way and prepared a la Mexicana, garnished with panela cheese.

Mixed baby greens, jicama, sesame seeds, and hibiscus vinaigrette.

Sauteed seasonal vegetables in a smoky Chile pasilla oaxaqueno paste.

3 wheat flour tortilla burritos, filled with slowly braised pulled pork in an ancho and pasilla chile adobo, garnished with pickled red onions and bayo beans.

3 grilled niman ranch flank steak tacos marinated in soy sauce and spices, served with mixed greens, pineapple, avocado and our special salsa macha.

Corn tortillas layered and filled with spinach, almonds, raisins and goat cheese. Covered with a tomato chipotle sauce, crema Mexicana and cheese au gratin.

Three tenderized beef tenderloin medallion tacos served with guacamole and salsa Verde, garnished with diced onion and cilantro.

This spectacular mole from oaxaca known as the king of the moles is made with more than 30 ingredients, including the rare chile chilhuacle, almonds, pecans, sesame seeds, peanuts and a hint of chocolate.

One of the lightest moles from oaxaca made from regional chiles, tomatillos, corn masa and flavored with fresh herbs. Served with chayotes and french green beans.

Two corn turnovers filled with mushrooms, tomato and chile Serrano.

Shrimp cooked in a Yucatecan black chile sauce.

Melted oaxaca style cheese.

Topped with your choice of: mushrooms, homemade Oaxaca style chorizo or poblano strips.

Freshly prepared. Tomato, onion, chile serrano, cilantro and panela cheese.

Three small sopes topped with beef and Oaxaca pasilla slaw.

A oaxacan classic --slow braised niman ranch Berkshire pork cooked with tomatoes, tomatillos, olives, capers and raisins fills a Chile poblano, battered with vital farms pasture-rised organic eggs, cooked at the moment, served with a tomato-almond sauce.

Fresh seabass in an achiote based sauce, served with a spinach tamal and ix-ni-pec sauce (tomato, onion, cilantro, lime juice and olive oil).

Shrimp sauteed in olive oil, garlic and orange juice.

Niman ranch beef tenderloin covered with a creamy chintextle and tequila sauce served with mashed potatoes and French green bean salad.

Niman ranch flank steak served alongside a mole negro enmolada -ngf-, guacamole, rajas poblanas and frijoles refritos.

Niman ranch boneless beef short ribs braised in a beer, Chile pasilla and chile mulato sauce, served with goat cheese mashed potatoes and mixed greens salad.

Niman ranch pulled pork cooked with chorizo, chile chipotle and tomatoes. Garnished with avocado.

Refried black beans or bayo beans.

The dried corn we use for the nixtamalization process is non-gmo and imported from various areas of Mexico.

Our 7 secret chilies oil salsa to take home.