Californios

Compressed watermelon, cucumber, jicama, and red onion cured in a vibrant lime-serrano aguachile with mint and cilantro. A refreshing start.

Grilled local rockfish, cabbage slaw, avocado crema, and salsa macha on house-made blue corn tortillas.

Smoked chicken enchiladas baked in a creamy tomatillo sauce, topped with melted Oaxaca cheese and crema.

Roasted poblano peppers stuffed with a medley of wild mushrooms, epazote, and queso fresco, lightly fried and served with a roasted tomato sauce.

Perfectly grilled prime skirt steak served with a rich and complex Oaxacan mole negro, esquites, and warm tortillas.

Sweet corn tamale steamed in a husk, filled with succulent shrimp, and finished with a delicate poblano cream sauce.

Classic tortilla soup with crispy tortilla strips, avocado, queso fresco, and delicate squash blossoms.