Shredded chicken on tangy chicken broth, topped with avocado, pork cracklings, tortilla strips, queso fresco, and julienne guajillo pepper.

Roasted poblano pepper made with creamy ingredients, topped with queso fresco, roasted corn, and a slide of chile poblano.

Pork belly confit, prosciutto ham, homemade cucumber pickles, Oaxaca cheese, and chorizo, served in telera bread.

All-natural 1/2 pound Angus beef patty topped with chorizo, ham, homemade guacamole, Oaxaca cheese, and baby spring mix, served in a brioche bun.

Shredded chicken enchiladas, covered with roasted Chile poblano creamy sauce, topped with Oaxaca cheese and red pickled onions.

Shredded chicken enchiladas, covered with homemade Oaxaca mole, topped with Oaxaca cheese, red pickled onion, and roasted sesame seeds.

Shredded chicken enchiladas covered with green tomatillo sauce, topped with Oaxaca cheese, white corn (esquite), sour cream, toasted pumpkin, seeds, and red pickled onions.

Shredded chicken enchiladas, covered with homemade ancho guajillo sauce, topped with Oaxaca cheese, sauteed potatoes, carrots, and red pickled onions.

Rib-eye chunks, piled on a corn tortilla, and topped with caramelized onions, guacamole, and micro cilantro. On the side a grilled bone marrow. Order of 3.

10 oz. NY strip grill to the order served with ranchero trinity sauce, purple mashed potatoes on the side, topped with queso fresco, and balsamic reduction glaze.

8 oz. beef tenderloin, French cooked with butter and herbs, creamy chile morita bacon brussels sprouts and Oaxaca cheese, deep-fried egg, red wine, and chipotle reduction, smoked with mesquite wood chips.

12 oz. black Angus rib-eye, on a bed of grill cauliflower, poblano cream, grilled sweet corn, sauteed sweet pepper, and tabasco fried onions.

Grill rack of lamb, sunchoke lemongrass puree, tequila, and blueberry chipotle reduction fennel, and poblano risotto, blood orange segments, and deep-fried sage.

Beer battered fish or shrimp, on a corn tortilla, topped with house coleslaw, fried leeks, black sesame seeds, sour cream, chipotle mayo, and guacamole homemade sauce. Order of 2.

Beef fajita, beef ribs, zarandeado chicken breast, Polish sausage, guacamole, grill onions, rice, and beans.

Roasted red snapper, on a bed of cauliflower puree, roasted paprika lime potatoes, Oaxaca cheese, cucumber strings, roasted garlic guajillo chiles, zarandeado sauce, and poblano ash.

Seared salmon, on a bed of black bean puree, sauteed chickpeas, topped with arugula, pearl onions, cucumber, orange segments, and spicy tomato glaze.

French cut airline chicken, served with homemade mole, Mexican Morrocan couscous, grilled hearts of palm, roasted garlic, and chile ancho bok choy.

Timbal. A 2 temperature dish cold and hot served with 5 zarandeado jumbo shrimp, on a bed of fish ceviche, chipotle cream, and poblano cream, topped with fried leeks, poblano ash, and petroleo.

8 oz. filet mignon, poached 8 oz. butter lobster tail, chipotle aioli, purple mashed potatoes, fried leeks, poblano ash, black truffle oil, and balsamic reduction.

12 hour braised hanger steak (arrachera), braised in chile ancho and beef broth, served with tortillas.