Añejo Menu

Cucumber, jicama, and multi-color baby carrots

Black beans, queso chihuahua, and salsa verde

Avocado crema, sour orange-canela broth, and totopos

Blue corn masa, kale, goat cheese crema, and salsa verde

Kale, pico de gallo, warm corn tortillas, and truffle oil

House-made pickles, crispy onions, special sauce, and flour tortillas

Melted cheese on a flour tortilla

Crispy Gulf shrimp, guacamole, pico de gallo, chipotle crema, and cotija

Pineapple-Arbol glaze, snap peas, pea shoots, and lime aoli

Beer battered mahi-mahi, poblano slaw, lime aioli, and flour tortilla

Confit pork shoulder, pickled onions, salsa verde, and cilantro

Al pastor spices, pineapple, pickled onions, and salsa verde

Flaked salt cod and shrimp folded into gently mashed potatoes rolled in tortilleria nixtamal flour tortillas. 3 enchiladas plated with Mole Amarillo draped over them and finished with a salad of shaved lettuce serrano chilies, spring onions, and watermelon radish tossed in jalapeno vinaigrette.

Chipotle ketchup and chili salt

Mexican chorizo, cherry gastrique, and crispy leaves

Served with apple caramel, dark chocolate, and raspberry curd for dipping

Cucumber, jicama, and multi-color baby carrots

Avocado crema, sour orange-canela broth, and totopos

Blue corn masa, kale, goat cheese crema, and salsa verde

Black beans, queso chihuahua, and salsa verde

Kale, pico de gallo, warm corn tortillas, and truffle oil

House-made pickles, crispy onions, special sauce, and flour tortillas

Melted cheese on a flour tortilla

Crispy Gulf shrimp, guacamole, pico de gallo, chipotle crema, and cotija

Pineapple-Arbol glaze, snap peas, pea shoots, and lime aoli

Beer battered mahi-mahi, poblano slaw, lime aioli, and flour tortilla

Confit pork shoulder, pickled onions, salsa verde, and cilantro

Al pastor spices, pineapple, pickled onions, and salsa verde

Flaked salt cod and shrimp folded into gently mashed potatoes rolled in tortilleria nixtamal flour tortillas. 3 enchiladas plated with Mole Amarillo draped over them and finished with a salad of shaved lettuce serrano chilies, spring onions, and watermelon radish tossed in jalapeno vinaigrette.

Chipotle ketchup and chili salt

Mexican chorizo, cherry gastrique, and crispy leaves

Served with apple caramel, dark chocolate, and raspberry curd for dipping

Cucumber, jicama, and multi-color baby carrots

Avocado crema, sour orange-canela broth, and totopos

Blue corn masa, kale, goat cheese crema, and salsa verde

Black beans, queso chihuahua, and salsa verde

Kale, pico de gallo, warm corn tortillas, and truffle oil

House-made pickles, crispy onions, special sauce, and flour tortillas

Melted cheese on a flour tortilla

Crispy Gulf shrimp, guacamole, pico de gallo, chipotle crema, and cotija

Pineapple-Arbol glaze, snap peas, pea shoots, and lime aoli

Beer battered mahi-mahi, poblano slaw, lime aioli, and flour tortilla

Confit pork shoulder, pickled onions, salsa verde, and cilantro

Al pastor spices, pineapple, pickled onions, and salsa verde

Flaked salt cod and shrimp folded into gently mashed potatoes rolled in tortilleria nixtamal flour tortillas. 3 enchiladas plated with Mole Amarillo draped over them and finished with a salad of shaved lettuce serrano chilies, spring onions, and watermelon radish tossed in jalapeno vinaigrette.

Chipotle ketchup and chili salt

Mexican chorizo, cherry gastrique, and crispy leaves

Served with apple caramel, dark chocolate, and raspberry curd for dipping