Appetizers

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Char-grilled steak, onion, cilantro, and a squeeze of lime on a fresh-pressed tortilla.

Citrus-marinated pollo asado with onions, cilantro and roasted tomatillo salsa.

Slow-braised pork confit, pork jus drizzle, onion, cilantro and green sauce. 

Chile-rubbed pork, caramelised pineapple,onion, cilantro and bright salsa roja.

Grilled squash, poblano, mushroom mix topped with queso fresco and cilantro-lime crema.

Oaxaca + jack cheeses toasted inside a 12-inch tortilla; side of verde salsa.

Char-grilled asada, molten cheese, roasted poblano strips.

Spicy pork, pineapple bits, three-cheese melt.

Pollo asado, cheese blend, chipotle crema drizzle and guacamole. 

Squash, mushrooms, poblanos, crema, guacamole cheese; finished with cilantro.

Michoacán-style carnitas guacamole, sour cream with crisped cheese edges.

Telera Bread, asada meat, mayo, refried beans, jack cheese, pico de gallo, lettuce and guacamole. 

Pork Adobada Meat, telera Bread, asada meat, mayo, refried beans, jack cheese, pico de gallo, lettuce and guacamole. 

Pork Carnitas, Telera Bread, asada meat, mayo, refried beans, jack cheese, pico de gallo, lettuce and guacamole. 

Silky baked custard crowned with a dark caramel glaze—light, creamy, never too sweet.

Five golden sticks rolled in cinnamon-sugar, served with warm chocolate dipping sauce.

Sponge cake soaked in three milks, finished with whipped cream and a dusting of cocoa.

House-made rice milk with cinnamon and vanilla, served over crushed ice.