El Techo Menu

Yucatan-style pumpkin seed dip made from toasted pumpkin seeds, lightly roasted onions, and garlic in extra virgin olive oil, sour orange juice and zest, habanero peppers. Topped with crushed pumpkin seeds, tajin, and fresh herbs. Served alongside crudité.

Raw kanpachi dressed in a coconut-leche de tigre, cucumber, cherry tomato, red onion, diced lime, mandarin, pomelo, oro blanco, topped with pepitas, radish, cilantro, serrano, and garnished with plantain chips.

Whole romaine hearts are spread with the dressing and grilled lightly in the charcoal oven. Tossed with baby gem lettuces, shallot, spring onion, baguette crouton, cotija cheese, cilantro. After it is dressed, the salad is topped with radish, pickled red onion, corn, and avocado.

House-made flour tortilla filled with queso mixto, queso oaxaca and chicharrones. Served with a charred jalapeño and a ramekin salsa verde.

(2 to the order) Confit pork, guacamole, crispy chicharrón, salsa verde, onion, cilantro

(2 to the order) Crispy cod, tempura, avocado tartar, iceberg lettuce, tomato, onion, cilantro.

(2 to the order) Braised goat, melted queso, salsa chintisle, serrano, onion, cilantro

(2 to the order) Crispy cauliflower, salsa verde, salsa macha mayo, cabbage, tomato, onion, cilantro.

(6) Pastor marinated shrimp grilled over charcoal, served over charred onion and pineapple with sauteed cabbage and herbs dressed with an avocado salsa

(3) tortillas stuffed with chicken cooked in garlic and onions topped with pipían sauce. garnished with crema, pepitas, radish, red onion and cilantro

Grilled branzino filet is served over a Veracruz sauce (shrimp broth, tomato, morita chiles, white onion, garlic). The sauce is finished with capers and manzanilla olives. Alongside are charred cherry tomatoes and shishito peppers and it is garnished with epazote and cilantro leaves.

Stuffed poblano chile with a mixture of rice, corn, huitlacoche, and queso mixto. The stuffed pepper is baked then plated over plantain puree and topped with salsa roja, crispy shallots and cotija cheese.

Skirt steak, grilled over coals. Served with refried beans, rajas, grilled queso fresco and avocado slices. Finished with a grilled lime squeeze and served with fresh tortillas and salsa morita.

Black beans. Cooked with avocado leaves and epazote.

Quarter of an avocado with olive oil and sea salt.

Flour tortilla (contains pork fat) with queso mixto