Lunch Menu

Made fresh with tomato, onion, jalapeño, cilantro, lime, and served with handmade corn tortilla chips and salsa | Vegan, Gluten Free

A robust pasilla chile and tomato soup with handmade corn tortilla strips, cheese, and sour cream

Black beans with epazote herb and topped with queso fresco | Vegetarian, Gluten Free

Shredded brisket with tomatoes, onions, and tomatillo salsa

Crepes with cajeta and vanilla ice cream

Roasted pork marinated in achiote seeds, shredded over handmade corn shells stuffed with refried black beans and served with avocado, habanero pico de gallo and pickled red onions

Roasted butternut squash soup topped with cilantro oil and fried leeks | Vegan, Gluten Free

Traditional Mexican rice with diced vegetables | Vegan, Gluten Free

Warm, soft Mexican chocolate cake with vanilla ice cream. Please note there is a 20 minute bake time for this dessert

Melted Oaxaca cheese with mushrooms and chorizo (soy chorizo available) | Vegetarian option, Gluten Free

Grilled corn on the cob with chili-lime butter and Cotija cheese | Vegetarian, Gluten Free

Sinaloa-style chicken and hominy soup, jalapeño chile, tomatillo, spices and topped with radish, lettuce, onion and oregano | Gluten Free

Grilled steak served with nopales asados con hongos, chile de arbol salsa with black beans and Mexican rice | Gluten Free

Sope assortment with beans, chicken, shredded pork, and sautéed vegetables with crumbled queso fresco, onion and sour cream | Vegetarian option

Mixed greens, tomatoes, aged Cotija cheese, dried cherries, candied spicy pecans, and cherry vinaigrette. Add chicken or tofu +6, Add shrimp +8 | Vegetarian option, Gluten Free

Zucchini, corn kernels, mushrooms, onions and pasilla chile | Vegan, Gluten Free

Traditional Hispanic pastry filled with cajeta caramel cream and served with chocolate sauce. Add a scoop of vanilla ice cream +3

White fish marinated with fresh lime, green olives, jalapeño, onion, cilantro, tomato, avocado, and olive oil

Living butter lettuce with jicama, pepitas, mango, orange slices with a basil and raspberry vinaigrette. Add chicken or tofu +6, Add shrimp +8 | Vegetarian option, Gluten Free

Handmade corn tortilla enchiladas with your choice of cheese or chicken, and choice of roja tomato-chipotle sauce or mole poblano | Vegetarian option, Gluten Free

Traditional flan made with coffee and tequila | Gluten Free

Habanero tomatillo cilantro sauce, Cotija cheese and a lime wedge

Sweet plantains with cream and cheese | Vegetarian, Gluten Free

Vegetarian: Fire-roasted poblano pepper stuffed with vegetables and cheese, and served over a black bean sauce. Con Carne +3: Fire-roasted poblano pepper stuffed with carnitas and chicharron, and served over a black bean sauce | Vegetarian option, Gluten Free

Crispy golden handmade tortillas topped with stewed chicken and chipotle sour cream

Grilled young cactus leaves and Portobello mushroom strips marinated in fresh herbs, roasted garlic, oregano, and olive oil | Vegan, Gluten Free

Chicken smothered in a green mole sauce made with pumpkin seeds, tomatillos, nuts, spices, and served with Mexican rice | Gluten Free

Tuna carpaccio marinated in soy sauce, sesame oil, and chipotle aioli, and topped with fried leeks, fried beets and avocado pureé

Handmade corn tortilla and marinated white fish topped with cabbage slaw and chipotle sauce

Grilled pork marinated in a paste of axiote seeds, dry chiles, and spices, topped with onions, cilantro, and grilled pineapple, and paired with salsa and a lime wedge

Handmade corn tortillas filled with Oaxaca cheese and huitlacoche, poblano pepper strips, and mushrooms. Add chicken +6, Add shrimp +8 | Vegan Option, Gluten Free

Your choice of chicken or potato and soy chorizo in handmade corn tortillas, fried and topped with cream, queso fresco, lettuce, avocado, and tomato sauce | Vegetarian option, Gluten Free

Michoacan-style marinated tender chunks of pork, and served with guajillo, arbol chiles salsa, and rice

Grilled steak on a sandwich roll, topped with roasted poblano peppers, zucchini, elote, and dressed with chipotle aioli, black bean pureé, and a tomato-chili sauce