Por Vida Mezcal & Mexican Menu

AGUACHILE DE BETABEL Beet-cured salmon tiradito, purple beet aguachile, charred blood orange.

TOSTADAS DE ATUN Ponzu, guacamole, pickled onion, morita aioli.

AGUACHILE NEGRO Salsa bruja, habanero, ginger, cucumber, ash, charred avocado.

ENSALADA DE AGUACATE A LA PARILLA Chile-lime pepitas, pickled onion, quinoa, cilantro, crema, cotija, lime, guajillo-sesame oil.

Dried chile and citrus salsa

Avocado salsa, k’uut bi ik, chipotle salsa.

QUESO FUNDIDO Oaxacan cheese fondue.

ZANAHORIAS EN MOLE BLANCO Miso glazed heirloom carrots grilled over coals, white mole, peanut salsa macha.

PAPITAS ADOBADAS Adobo, pickled chile, scallion, cotija, morita aioli, chicken skins

MEMELAS Hand pressed tortilla, chorizo, refritos, queso fresco, leafy greens.

HONGOS CON PAN Roasted maitake basted in pasilla butter, almond mole, requeson, house focaccia.

CHILAQUILES Chips tossed in adobo, queso fresco, crema, cilantro, onion.

ALAMBRES CON CAMOTE Tenderloin skewers, poblano caper salsa, Istmeñan sweet potato puree.

CHILE RELLENO DE FIDEO SECO Ancho pepper stu\u001fed with fideo. Spiced tomato puree, charred avocado, onion, crema, cilantro.

TORTITAS AHOGADAS Pork in chilmole, refried beans, quesillo, spiced tomato salsa.

CALAMAR A LA VERACRUZANA Tomato, olive, caper, citrus, house chorizo.

ALITAS DE PATO Confit duck wings, mole negro, crema, salpicón.

COCHINITA PIBIL Rubbed in achiote & citrus, avocado salsa, pickled onion

POLLO ASADO Citrus and spice, pickled cabbage, chipotle salsa, morita aioli, pico de gallo

BARBACOA DE BORREGO Lamb shoulder braised in banana leaf, salsa de augacate, red onion, cilantro.

LENGUA DE RES Bone-marrow habanero salsa, pickled cabbage, x'ni'pec

CARNE ASADA Quesillo, avocado salsa, pico de gallo, cilantro.

2pc PULPO Flour tortilla, octopus chicharron, pickled cabbage, X'ni'pec, morita aioli

BIRRIA-DILLAS Heirloom corn tortillas, beef birria, Oaxaca cheese, chile and beef broth for dipping.

CAMARONES CON COSTRA Flour tortilla, cheese crust, refritos, avocado, x'ni'pec.

Turn your taco into a bowl. Served with rice, avocado, greens, and pico. Pick your favourite taco

ENCURTIDOS Cauliflower, carrot, onion, garlic, jalapeño in escabeche.

FRIJOLES Served in broth with cotija and pico de gallo.

Horchata milk, peanut mazapan glaze, peanut crumble.

Pumpkin ice cream, champurrado, candied pepitas.