Añejo Philadelphia Menu

Ripe mexican avocado, minced red onion, chipotle'd pineapple, cotija cheese: contains dairy (removable)

All three guacamoles traditional, bacon habanero, chipotle pineapple

Crudite of cucumbers, jicama, and heirloom carrots

Toasted arbol chilies, roasted garlic, onion and tomato

Tomatillo, jalapeño, onion, garlic, cilantro, epazote, avocado

Charred habanero, onion, tomato, garlic and red bell pepper

Mexican crema, burnt cilantro, lime juice: contains dairy

All four salsas

Traditional guacamole and all four salsas

Empanadas filled with shredded amish chicken, chili adobo, queso chihuahua, served with salsa Verde for dipping

Steamed sweet corn dumplings smothered in a chorizo-com sauce topped with cilantro, cotija cheese and a poached egg

Baby romaine lettuce, vegan Caesar dressing, charred corn, ciabatta crumbs, and shaved manchego cheese

Stone ground blue corn tortilla, local mushrooms, kale, tomatillo pico de gallo, goat cheese crema

Taro root puree, octopus in chipotle, pickled red onions, built on taro root chips

Guacamole, tamarind soda glazed pork belly. Tomatillo pico de gallo. Cilantro crema, built on nixtamalized corn chips

Citrus marinated shrimp, coconut leche de tigre, cambray onion, serrano peppers, finger limes. Coconut and plantain crumble

3 masa cake sopes filled with black bean puree, ground chorizo, tomatillo salsa, and queso fresco **this dish contains pork

Sushi grade ahi tuna, Mexican chili oil, sour orange canela broth, avocado crema, totopos

A vegan taco inspired by Vietnamese flavors. Wild mushrooms, plum tomato, zucchini, and roasted corn topped with pickled carrot and jicama in corn tortillas. Served with arbol salsa, jalapeño and cilantro

Your choice of shredded chicken, braised beef or queso fresco, wrapped in warm tortillas and smothered in salsa Verde and topped with shaved lettuce, green onion, pickled jalapeño, and crema

Pan-roasted chicken (leg and thigh), yellow rice, black beans, cilantro, and spring onion. Served with warm corn tortillas

Pan seared salmon in a Veracruz sauce with capers, tomato and olives

Succulent Spanish rock octopus, grilled crispy on the outside, tender on the inside, served over chorizo crema with butternut squash confit, pan negro, with radish, cilantro, and jalapeño

Butter poached jersey corn, chipotle mayonnaise, piquin chili powder. Serrano chili

Mexican chorizo, cherry-chipotle gastrique, crispy sprout leaves

Fried yuca, chipotle mayo-ketchup