Añejo Philadelphia Menu

Toasted Arbol chilies, roasted garlic, onion and tomato

Tomatillo, jalapeno, 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-corn sauce topped with cilantro, cotija cheese and a poached egg

Mixed field greens, candy cane beets, cucumber, snow peas, tomato, pepitas, served with a vegan green goddess dressing

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

guacamole, tamarind soda glazed pork belly. tomatillo pico de gallo, cilantro crema, built on nixtamalized corn chips

Fried pastry filled with broken rice, shrimp, chipotle, tomato, and queso chihuahua. Served with avocado crema.

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

Thick blue corn nixtamal tortilla studded with scallions, garlic scape pesto, black bean puree, charred broccoli.

Shrimp, ahi tuna, mango, homemade sambal, fresh avocado, mexican crema

Al pastor spices, pineapple, pickled red onions, salsa verde, cilantro

Slow cooked pork shoulder, pickled red onions, salsa verde, red radish, cilantro

Adobo and chili marinated lamb shoulder braised in dark beer with canela and avocado leaf, salsa borracha (mezcal spiked), and onions. Served on corn tortillas

Crispy Cauliflower with snap peas, pineapple-arbol glaze, and lime aioli on corn tortillas

Beer battered mahi-mahi, poblano slaw, lime aioli, pickled fresno chilies, cilantro, flour tortilla

Crispy gulf shrimp, guacamole, tomatillo, pico de gallo, chipotle crema, cotija cheese

Marinated Cheekstone Farms skirt steak, salsa arbol, tomatillo pico de gallo, cotija cheese, radish, cilantro

Short rib braised in banana leaf, dark Mexican beer, and adobo, with Mexican chilies and spices, salsa borracha, radish, serrano peppers, micro cilantro

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 jalapeno

butter poached jersey corn, chipotle mayonnasie, piquin chili powder, serrano chili

mexican chorizo, cherry-chipotle gastrique, crispy sprout leaves

Fried yuca, chipotle Mayo-Ketchup

vanilla scented butter sponge cake, soaked in three milks, strawberry, whipped cream

Crispy Cauliflower with snap peas, pineapple-arbol glaze, and lime aioli on corn tortillas

Adobo and chili marinated lamb shoulder braised in dark beer with canela and avocado leaf, salsa borracha (mezcal spiked), and onions. Served on corn tortillas

Guajillo chili marinated sliced pork shoulder, pineapple, pickled onions