APPETIZERS
- CEVICHE DE LA SEMANASELECTION OF WEEKLY CEVICHE, PLEASE ASK YOUR SERVER$18.00
- TOSTADITAS DE ATÚN AL CHINTEXTLETUNA MARINATED IN CHILE PASILLA MIXE AND SESAME SEED OIL, MAYO, AND AVOCADO ON 3 SMALL TOSTADAS$14.00
- EMPANADAS DE HUITLACOCHE Y QUESOTWO CORN MASA TURNOVERS$14.00
- GORDITAS DE CHICHARRONTWO RICH GORDITAS OF CORN MASA, STUFFED WITH MEATY CHICHARRON AND FRIED. TOPPED WITH CREMA AND SALSA MEXICANA.$14.00
- CAMARONES ENCHIPOTLADOSMINI SHRIMP REDUCED IN A SALSA MADE OF HEAVY CREAM AND CHIPOTLE. SERVED WITH CORN TORTILLAS$18.00
- ENSALADA A LA JAMAICAMIXED BABY GREENS, JÍCAMA, SESAME SEEDS, AND HIBISCUS VINAIGRETTE$12.00
- PULPO Y PAPASSOUS VIDE OCTOPUS SLICED THEN TOSSED IN AN ACHIOTE-INFUSED OIL WITH DICED POTATO$14.00
ENTREES
- PASTEL AZTECACORN TORTILLAS LAYERED AND FILLED WITH SPINACH, ALMONDS, RAISINS AND GOAT CHEESE COVERED WITH A TOMATO CHIPOTLE SAUCE, CREMA MEXICANA AND CHEESE AU GRATIN$24.00
- COCHINITA PIBILSLOW-ROASTED PORK MARINATED IN ACHIOTE, ORANGE JUICE AND SPICES, SERVED WITH PICKLED RED ONIONS, REFRIED BLACK BEANS AND TORTILLAS$27.00
- ALMENDRADO DE POLLOGRILLED CHICKEN BREAST SERVED WITH AN ALMOND-TOMATILLO SAUCE, PICKLED JALAPEÑOS, ROASTED ALMONDS, WHITE RICE AND CORN TORTILLAS$27.00
- TLAYUDA OAXAQUENAA LARGE 10-INCH TORTILLA, CRISP YET PLIABLE, TOPPED WITH BEANS, QUESO, TOMATO, ONIONS, LETTUCE AND SALSA PASILLA.$19.00
- MOLE NEGRO DE OAXACA WITH DUCK BREASTTHIS SPECTACULAR MOLE FROM OAXACA KNOWN AS THE KING OF THE MOLES IS MADE WITH MORE THAN 30 INGREDIENTS, INCLUDING THE RARE CHILE CHILHUACLE, ALMONDS, PECANS, SESAME SEEDS, PEANUTS AND A HINT OF OAXACAN-STYLE CHOCOLATE$33.00
- MOLE AMARILLOA LIGHT MOLE MADE FROM TOMATILLO, WITH HINTS OF SMOKEY CHILE GUAJILLO, AND FRESH CILANTRO. SERVED WITH PICKLED SPRING ONIONS WITH CHILE ANAHEIM AND MEXICAN OREGANO, SAUTÉED CALABAZA SQUASH, GREEN BEANS, AND RICE.$30.00
- CAMARONES Y HONGOS A LA MACHASAUTEED SHRIMP, MUSHROOMS AND POTATOES IN OUR 7 CHILES SALSA MACHA$32.00
- VERDURAS A LA MACHAMUSHROOMS, POTATOES, GARBANZOS, AYACOTE BEANS, CARROTS, AND VEGGIES SAUTÉED IN OUR SALSA MACHA, MADE WITH 7 ROASTED DRIED CHILES$24.00
- FILETE DE RES AL CHINTEXTLECERTIFIED ANGUS PRIME 8OZ BEEF TENDERLOIN COVERED WITH A CREAMY CHINTEXTLE AND TEQUILA SAUCE, SERVED WITH MASHED POTATOES AND GRILLED ASPARAGUS$46.00
- CHULETAS DE CORDEROCOCOA AND DRY CHILE RUB LAMB CHOPS OVER A SWEET ORANGE RIND REDUCTION AND SERVED WITH PAPAS ANNAS AND GRILLED ASPARAGUS$45.00
- PESCADO AL SERESTRIPED BASS AND PLANTAINS POACHED IN A TOMATO-ACHIOTE-COCONUT MILK SAUCE. SERVED WITH RICE, PLANTAIN FRITTER AND BELL PEPPERS$30.00
- COSTILLAS DE RES A LOS DOS CHILES -NGFBONELESS BEEF SHORT RIBS, BRAISED IN A BEER, CHILE PASILLA AND CHILE MULATO SAUCE SERVED WITH GOAT CHEESE MASHED POTATO AND A MIXED GREENS SALAD$30.00
- CHAMORROBONE-IN PORK SHANK SLOW COOKED IN BRINE FOR 24-HOURS, SLATHERED IN A THICK, TANGY ANCHO-PASILLA AND PILONCILLO SAUCE. PLACED OVER A SPICY SLAW OF CARROTS, RED ONION, CABBAGE AND CHILES$34.00
SIDES
- COLIFLOR AL PASTORROASTED CAULIFLOWER WITH AL PASTOR SAUCE$9.00
- PAPAS CON CHORIZOOUR HOME-MADE CHORIZO SAUTEED WITH POTATO$9.00
- TORTILLAS DE MAÍZAN ORDER OF 4 HAND-MADE TORTILLAS$4.00
- FRIJOLES REFRITOSREFRIED BLACK BEANS$5.00
- ARROZ BLANCOWHITE RICE$5.00
