Covacha Menu

blackened tortilla and chile ashes, smokey and full of flavor but mild in heat

these elotitos are grilled slathered corn kernels cooked with tequesquite, a natural mineral salt used by our pre-hispanic ancestors, with chipotle mayo, lime juice, tajin, crumbly cotija cheese, fresh epazote, morita oil

octopus tostada macerated veggies and salsa macha, this salsa is made with sesame seeds, peanuts, and dry chiles

a mighty fine crunchy black bean empanada filled with wild ‘shrooms, cheese and corn truffle “Huitlacoche”, served over black Huitlacoche sauce, onion and radish in tomatillo salsa, crema, cotija cheese, and tortilla ashes

is one of mi abuelita’s favorite recipes, and it comes with a touch of crema; avocado, crispy tortilla, and chile ancho garnish Cup 9 / Bowl 14

made fresh with today’s catch, and seasonal selections

bien requete sabrosas chick-filled with roasted tomato and morita sauce, cheese, crema, avo puree, radish, and cilantro;Don’t worry VEG friends, we also make them with wild mushrooms tinga and veg crema

the iconic traditional dish from Jalisco is served in artisanal tortillas with birria broth on the side, to deep-in your quesadillasChick (’en) 22 / ‘Shroom 22 / Beef 25

these rolled crunchy tacos are also called ‘tacos dorados’, they come over two mouthwatering salsas: guajillo and tomatillo; topped with crema, cotija cheese, fresh radish, cilantro. Chicken 22 / Cauli Florets 22

head-on adobo-rubbed shrimps,& crispy baby potatoes; chives, charred-lemon, experience the juicy decadence, get dirty by using your fingers

this is our memory from the sunsets of the Mexican Pacific ocean, a whole charred red snapper, butterfly split, rubbed with achiote adobo; heirloom cucumber, purslane, pickled onion. rice and beans on the side

this very soft, over-night roasted beef shank is a staple from the streets of Guadalajara, with radish, and jalapeño; brothy beans on the side. Get dirty, make your own taco with your lovely hands

Tía Felix always makes us happy with this sweet mole aged for 30 days, over a free-range half roasted chicken marinated in dry chiles, and cooked-to-perfection with cured red onion, sesame seeds, roasted baby carrots and squash, rice on the side

my friends, a vegan delicacy from our ancestors this pumpkin seed mole is served over a feast of seasonal roasted squashes; house- pickled scallion, radish, carrot & cauliflower

this tender free-range chick is slowly cooked with spices and smoked chiles, with purslane, onion, pickled carrot, morita sauce red bell pepper and chile toreado, rice and beans

with garlic and cilantro; red cabbage relish, pickled cauli, and pickled carrot, rice and beans

a very soft barbacoa, very slow over-night roasted beef shank, cooked in its own juice, onion, fresh radish, and jalapeño, rice and beans

tronadores como en mi pueblo!crunchy totopos bathed in chile de arbol sauce; refried red beans, crema, cotija cheese, cilantro, onion, avocado, and chile ashes. you can add: two eggs (your style) + 3.5chicken birria +6 - beef barbacoa +8

Our iconic birria broth from Jalisco served the traditional way with onion and cilantro; comes with rice and black beans ~ choose: beef (+$6) or our wild mushroom delicacy

a mighty egg burrito made with spicy chorizo and avocado; served with bravas machas and morita sauce

two poached eggs over black ashes sope, avocado, watercress, morita hollandaise; papas machas. add chorizo +4

Crispy cauliflower with parmesan, evoo, limonetta, and toasted sunflower seeds

White rice

Soft and creamy, sparkled with cotija cheese

Hard and nutty, and vegan

AKA: Pico de Gallo

(de amor-didas) aguales! these chilitos ‘tan echilosos. hot roasted serranos to bite with your food for an enhancing rancho experience

house-pickled seasonals with HojaSanta oil

Corn tostadas and Pico de Gallo

Crispy corn tostada, crudo of the day

Chicken filled, salsa verde, crema, cotija cheese

Mexican-style melted cheese, Toppings: chorizo or pico de gallo, artisanal tortillas

Chipotle cabbage slaw, onion, cilantro, salsa taquera, touch of macha

Marinated in chile morita, red cabbage relish, chipotle aioli, cilantro

Salsa verde, fresh radish, cilantro

Hoja Santa marinated Fish of the day, roasted tomatillo salsa, chayote, watercress, and pickled onions

Pulled jackfruit cooked with caramelized onion, tomato, and chipotle, cured red onion, pickled veggies, cilantro, salsa

house-pickled seasonals with HojaSanta oil

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Double $32

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Double $28

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Double 16

Double $14

Spicy bitter chocolate mousse, with pumpkin seeds crumbs, and wheat rainbow ‘oblea’

cinnamon-sugar dusted dough fritter; vanilla ice cream, milk caramel

a deconstructed version with marscapone cheese, milk caramel cajeta, wheaped cream, pumpkin seed crumbs