2 eggs, milanesa de res and chorizo link, served with breakfast potatoes and tortillas.

1 crispy tostada with a roasted chayote and pumpkin seed puree. Queso fresco, cilantro. Served with over medium egg and mole verde. 2nd tostada with roasted tomato and onion salsa, sprinkled with chorizo, and queso oaxaca. Served with over medium egg and mole rojo.

Pan de yema tossed in agave and mezcal batter with toasted pecans and walnuts, baked apples, caramelized bananas and cinnamon sweet cream.

Chimichanga with scrambled egg, chorizo, potato and queso oaxaca in a flour tortilla. Served breakfast, potatoes, mole rojo and crema drizzle.

Ham, swiss, smoked poblano, avocado and egg on a telera roll.

Slow roasted squash, black garlic, caramelized mezcal onions and pomegranate tossed in a toasted chilhuacle vinaigrette and topped with queso fresco.

Slow cooked pork in tomato and dried Chile broth, with oregano, garlic, white hominy radish, lettuce, onion and lime. Served with corn tostadas.

Field greens, cucumber, tomato, avocado, pepitasand smoked jocote vinaigrette.

Slowly stewed beef rib, oxtail and cheek consomme, with roasted peppers. Served with corn tortilla.

Vegetarian soup with tomato, black garlic, onion, chilicosle dried pepper, vermicelli noodles, cilantro and avocado.

Slow roasted beef head.

Tempura and fresh squash blossom, roasted corn and black garlic chimichurri sauce.

Grilled shrimp and chorizo with smoked poblano, onion and avocado crema.

Portabellas, hen of the woodsand shiitake medley, with fresh herbs and queso oaxaca.

Abuelita's refried beans and queso oaxaca.

Shredded chicken simmered in an adobo tomato sauce with avocado crema.

Marinated pork slowly roasted on a trompo.

Slow cooked and seared lamb tongue.

Beef intestine served extra crispy.

Locally sourced wild boar, braised to perfection.

Beef ribeye breaded and fried, refried beans, shredded lettuce, tomato, avocado, onion, oaxacan cheese and pickled jalapenos on a telera roll.

Brisket burger stuffed with queso oaxaca, "jucy lucy" style, topped with ancho rubbed bacon, smoked poblanos, shredded lettuce, tomato, avocado crema, on cemita.

Milanesa, ham, pork shoulder and barbacoa, with lettuce, tomato, onion, jalapeno, avocado, crema, swiss, Muenster and queso oaxaca.

Carnitas jabali, mezcal drunken red onions, shredded cabbage, smothered with salsa de Chile de arbol.

Lightly breaded and fried chicken, with pepper jack cheese, shredded lettuce, tomato, smoked poblanos, a avocado crema, on cemita bun.

Pork shoulder marinated in a mojo sauce, sliced ham, swiss cheese, Dijon mustard and dill pickles, on Cuban bread.

Ceviche comprised of red snapper, shrimp, onion, tomato, avocado, jalapeno, in a mezcal lime sauce.

Giant 14" crisp tortilla topped with chorizo, tasajo, refried beans, lettuce, tomato, avocado and queso oaxaca.

Ground black bean and masa cakes served with queso fresco, cilantro, salsa rojo and chicharron dust.

Chorizo, chicharrones, chapulines, smashed avocado and queso oaxaca, served with tortilla chips and salsa rojo.

4 deep fried turkey tails marinated in an adobo lime sauce. Served with tortillas and salsa.

12 tripa fries (Beef Intestines), served crispy or extra crispy. Served with our house moles.

Shoestring fries dusted with a Mexican punch of spices. Served with house moles.

Lightly battered and fried cactus fries served with our house moles.

Shrimp, octopus, crab, avocado, serrano, tomato, onion, cilantro and smoked poblano, in a tomato lime chili sauce. Served with tortilla chips.

Roasted chicken thigh in a velvety dried pepper, pumpkin and sesame seed sauce served with smoked poblano cactus rice.

3 fried pork shanks and roasted potatoes slapped with Chile Colorado sauce and crema.

Griddle seared red snapper, rubbed with Chile Colorado, served with squash and smoked poblano cactus rice.

Serves 4-6. Braised whole beef shank served with pico de gallo, house moles, house salsas and corn tortillas.

Abuelita's black beans.

Smoked poblano cactus rice.

Vegetarian. Abuelita's black beans.

Sauteed seasonal vegetables.

Our house dusted pork rinds.

Grilled corn served in queso cotija and Parmesan crema, topped with crushed takis fuego and takis nitro.

Churro waffle served with cajeta ice cream and cajeta drizzle.

Salted caramel goat's milk.

Traditional Mexican layered sweet cake topped with lima crema.