June 20th - July 1st

Chipotle BBQ Chicken     

    a half chicken roasted in a BBQ dry drub, finished with chipotle
    BBQ sauce, served with a spicy apple slaw and sweet potato fries

Grilled Vegetable Enchiladas

    grilled broccoli, cauliflower and squash rolled into corn tortillas and
    topped with pipian verde (pumpkin seed) sauce, crema, cotija cheese,
    diced hard-boiled egg and edible flowers, served with black beans

June 6th - June 17th

Red Snapper Tacos     

    pan-seared red snapper filet served in toasted flour tortillas with
    guacamole and pomegranate seeds, served with white epazote rice

Pork Belly Pastor Tacos

    guajillo crusted slow roasted pork belly served in blue corn tortillas
    finished with grilled pineapple salsa and al pastor sauce, served with
    white epazote rice                                                                          27.00

May 23rd - June 3rd

Portobello Quinoa Cakes (vegetarian)    

    quinoa, portobello mushroom, and dried cranberry cakes served over
    black bean purée, topped with roasted corn and black bean salsa and
    poblano sauce, served with tomato and cucumber salad         24.00


French Cut Grilled Chicken

    negra modelo marinated grilled chicken breast, served with chipotle
    sweet potato purée and sautéed spinach, finished with a serrano
    tomato sauce                                                                                   27.00

May 2nd - 13th

Beef Brisket Tacos     

    slow roasted oven smoked beef, served in corn tortillas with green
    cabbage, cured red onions, and avocado salsa verde, with a side of
    Mexican red rice                                                                            25.00

Enchiladas de Mole Poblano (contains nuts)

    pulled roasted chicken rolled into corn tortillas and topped with a
    three-day mole, crema, queso fresco, sesame seeds, and edible flowers,
    served with Mexican red rice                                                        27.00

New York Cheesecake

    a traditional NY style cheesecake drizzled with raspberry purée, and
    finished with whipped cream                                                        10.00



April 11th - 29th

Beef Brisket Tacos     

    slow roasted oven smoked beef, served in corn tortillas with green
    cabbage, cured red onions, and avocado salsa verde, with a side of
    Mexican red rice                                         25.00


Flautas con Papas (vegetarian)

    creamy mashed potatoes whipped with shallots and garlic, rolled
    into crispy flour tortillas, topped with queso fresco, avocado salsa,
    and crema fresca, served with black beans                                 22.00

March 28th - April 8th

Salmon Burger     

    Chef’s house made salmon patty (cilantro, ancho chile, lemon pepper)
    on a Kaiser roll with queso Oaxaca, crispy onions, mango salsa, chipotle
    aïoli, lettuce and tomato, served with sweet potato fries         24.00

Quinoa Chile Relleno

    a roasted poblano pepper stuffed with quinoa, dried cranberries,
    white mushrooms and tomato, topped with queso Oaxaca, crema,
    and edible flowers, finished with a chipotle tomato sauce, served
    with black beans                                                                              23.00

March 14th - 25th

Skirt Steak Tlayuda     

    a crispy Oaxacan whole wheat tortilla topped with refried beans,
    shredded cabbage, queso Oaxaca, crema fresca, baby heirloom
    tomatoes, avocado, and skirt steak, served with spicy salsa morita

Vegetarian Spring Rolls

    julienned chayote, carrots, zucchini, and onions, rolled in crispy
    flour tortillas, served over a chipotle-red pepper coulis, finished
    with mâche greens and served with black beans                       22.00

March 1 - 11th

Taquiza Platter     

    six crispy flour tortilla tacos, two with papas con chorizo, two with
    tinga de pollo, and two with carne al carbon, all finished with
    shredded lettuce, avocado sauce, and cotija cheese, served with
    yellow rice                                                                             26.00


Pork Carnitas Michoacanas

    Chef’s classic braised pork, served with cilantro rice, black beans,
    guacamole, and corn tortillas                                                26.00

Valentines Day Specials

Costillas en Salsa Verde     

    pork ribs in a 2 day, white mushroom salsa verde (Orea family recipe)
    topped with fried cilantro and served with spicy black beans enchilados
    and soft corn tortillas                               26.00

Quesadilla de Vegetales

    grilled zucchini, broccoli, cauliflower, and onions, Oaxacan cheese, and
    black bean spread in a flower tortillas, topped with smoky guajillo crema
    and salsa de pepino (cucumber)                                                   24.00                                         

Double Chocolate Brownie

    topped with chocolate sauce, brandy marinated strawberries, whipped
    cream, and citrus almond clusters                                                12.00

February 1st - 11th

Enchiladas de Puerco

            slow roasted pulled pork enchiladas topped with mancha-mantel sauce

            (guajillo, ancho, pineapple), queso fresco, crema fresca, and edible

            flowers, served with Mexican red rice                                                  25.00


Red Snapper Yucateco

            snapper filet steamed in a pouch with achiote citrus sauce, tomatoes,

            red onions, and fried plantains, served with Mexican red rice