TIPOS DE AGAVE UTILIZADOS PARA LA PRODUCCION DEL MEZCAL
ARROQUEÑO
TEPEZTATE
ESPADIN
ALTO
ESPADILLA
TOBALA
CUPREATA
DURANGUENSIS
BOTANIKO
LUMBRE
COYOTE
CIRIAL
JABALI
MADRECUISHE
BICUISHE
BARRIL
TOBASICHE
SALMIANA
ANTOJOS
CACALAS CASERAS
Blue corn tortillas toasted on cherry wood fire, refried black beans, guacamole and goat cheese.
$12.00
TETELAS CINCO DE MAYO
(1) With black truffle and cheese – (1) With huitlacoche and cheese – “tete a tete”, Mexico vs France.
$12.00
LOS ESQUITES
Street corn with lemon, chile chipotle, mayo & Cotija cheese.
$10.00
GUACAMOLE
Mashed avocados from Michoacan with lemon, chopped onion, serrano chile, fresh cilantro, Cotija cheese, served with cacalas (organic blue corn tortillas toasted in wood fire)
Mushroom tacos, poblano, epazote, guacamole, red onion.
$16.00
COLIFLOR TATEMADA EN MOLE DE PISTACHE
Charred cauliflower on the grill with green pistachio mole, pistachios, almonds crumbled, chili oil.
$18.00
BOWL VEGANO
House jasmin rice with veggies, black beans, guacamole, pico de gallo, roasted cauliflower, roasted carrots, radish (goat cheese optional for vegetarians.
$16.00
A LA LEÑA
HUACHINANGO ENTERO 1.5 LBS
Whole local red snapper ½ with achiote rub & ½ with garlic, lemon & parsley rub, house rice & black beans.
ASADO A LA LEÑA PARA TAQUEAR ESTILO EL MERCADO DE OAXACA
ALL SELECTIONS ARE SIZED FOR 2 OR 3 GUESTS TO SHARE Served with grilled poblano chile relleno filled with Oaxaca cheese, refried black beans, grilled corn, guacamole, queso cotija, and grilled knob onion.