Enchiladas de Tinga
pulled roasted chicken in a tinga sauce (tomato base, mild spice, tart,
with a hint of brown sugar) topped with salsa verde, crema fresca,
queso cotija, and pico de gallo, served with house rice 23.00
Tuna with Mole Amarillo (contains nuts and seeds)
ancho-crusted pan seared tuna prepared rare, over Santa Fe’s first ever
yellow Oaxacan ancho chile mole, served with chayote (green squash)
au gratin, and finished with micro amaranth 26.00
