Conejo Negro

Marinated pork shoulder slow-cooked with a blend of dark chiles and spices, served in a blue corn tortilla with pineapple salsa.

Chicken tinga rolled in tortillas, smothered in a creamy, charred poblano and tomatillo sauce, topped with melted Oaxaca cheese.

Slow-roasted, annatto-marinated pork wrapped in banana leaves, served with pickled red onions and habanero salsa.

Whole grilled branzino marinated in a smoky chili rub, served with a side of Esquites and fresh tortillas.

Poblano chiles filled with a picadillo of meat and fruits, covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley.

Grilled corn kernels mixed with black epazote, lime, chili, and a hint of cotija cheese.

Steamed corn masa filled with earthy huitlacoche (corn truffle) and a touch of roasted poblano peppers.