Chef Ana Cecilia Avalos Reyes

Jamaica Tinga Tostadas – Hibiscus flowers cooked in adobo sauce with avocado and vegan cream (vegan, gluten-free)

Esquites with Bone Marrow – Corn kernels with chili piquín mayo and roasted bone marrow

Black Bean and queso Sopes – heirloom corn sopes with refried beans, fresco cheese, and charred salsa (vegetarian)

Chickpea and quelites Ceviche – Chickpeas marinated in lime juice with quelites, tomato, and serrano chili (vegan, gluten-free)

Heirloom Corn Tlacoyos with Black Beans and Cactus – Hand-formed masa pockets filled with black beans, topped with cactus salad and fresh cheese (vegetarian, gluten-free)

Chicharrón Prensado Gorditas – Masa pockets stuffed with crispy pork, topped with green salsa and pickled onions

Wild Mushroom Broth – Seasonal mushrooms in a smoky epazote-infused broth (vegan, gluten-free)

Sweet Corn and Poblano Pepper Cream – Smooth corn cream with roasted poblano peppers and fresco cheese

Shrimp Aguachile with Cucumber and Grilled Pineapple – Shrimp marinated in lime juice, with fresh cucumber and grilled pineapple (gluten-free)

Roasted Beet and Goat Cheese Salad – roasted beets with caramelized nuts and citrus dressing (vegetarian, gluten-free)

Wild Greens and Pumpkin Seed Salad – A mix of fresh native greens with mesquite dressing and toasted pumpkin seeds (vegan, gluten-free)

Black Aguachile with Mushrooms – Fresh mushrooms marinated in smoky black chili aguachile with lime (vegan, gluten-free)

Seared Tuna Sopes with Avocado Purée – Mini corn sopes topped with seared tuna, avocado purée, and morita chili

Talla-Style Fish – Grilled fish fillet marinated in adobo sauce, served with wild greens salad (gluten-free)

Beef and Bone Marrow Mole de Olla – Hearty beef soup with vegetables, and guajillo chili

Stuffed Chile with Mushrooms and Greens – Roasted poblano pepper filled with sautéed mushrooms and greens, served with roasted tomato sauce (vegan, gluten-free)

Chicken in Peanut and Pasilla Chili Sauce – Free-range chicken in a thick peanut and pasilla chili sauce (gluten-free)

Stuffed Ancho Chili with Seafood – Ancho chili filled with sautéed shriimp, tomatoes, and herbs, topped with a light tomato broth (gluten-free)

Flan with Piloncillo Caramel (gluten-free)

Seasonal Artisan Sorbets – House-made sorbets featuring local fruits like soursop, black sapote, and tamarind

Coconut and Cinnamon Rice Pudding – Creamy rice pudding with coconut milk, spices, and a hint of lime zest (vegan, gluten-free)

Guava Paste with Aged Cotija Cheese – Classic guava paste served with aged Cotija cheese (gluten-free). Crispy Buñuelos with Piloncillo Syrup

Shrimp and Mango Ceviche Tostadas Fresh local shrimp marinated in lime juice, tossed with mango, cucumber, red onion, and cilantro. Served atop crispy mini corn tostadas with a drizzle of chipotle aioli

Oaxaca Cheese & Truffle Quesadillas: Corn or flour tortillas filled with creamy Oaxaca cheese and a hint of truffle oil, served with a side of roasted tomato salsa and sour cream

Mini Tacos Árabes with Chipotle salsa: Grilled pork marinated in traditional Mexican adobo, served on mini pita bread with a portion of chipotle-infused sour cream

Carpaccio de Betabel con Queso de Cabra y Miel de Agave (Vegan Adaptable); Thinly sliced roasted beetroot drizzled with agave syrup, topped with crumbled goat cheese, and sprinkled with fresh herbs

Jicama & Watermelon Salad with Tajín Vinaigrette: A refreshing mix of jicama, watermelon, cucumber, and arugula, tossed in a zesty Tajín-lime vinaigrette, topped with crumbled feta and fresh mint

Roasted Beet & Goat Cheese Salad with Agave Vinaigrette: Roasted beets, arugula, and creamy goat cheese, drizzled with a light agave vinaigrette, and garnished with candied pecans and orange segments

Caldo de Mariscos con Hierba Limón y Tomillo A seafood soup with shrimp and white fish in a rich broth infused with lemongrass and thyme

Ensalada de Nopales y Arúgula con Vinagreta de Tamarindo Tender cactus paddles paired with fresh arugula, cherry tomatoes, and tamarind vinaigrette

Chipotle-Glazed Mahi Mahi with Coconut Risotto: Pan-seared mahi mahi fillet glazed with a smoky chipotle sauce, served over creamy coconut risotto with a side of grilled veggies

Mole Chicken Tacos with Pineapple Salsa Tender grilled chicken breast, served in soft corn tortillas, drizzled with a rich mole sauce and topped with fresh pineapple salsa and crumbled cotija cheese

Costillas de Res en Salsa de Guajillo y Vino Tinto Beef short ribs slow-cooked in a guajillo chili and red wine reduction, served with caramelized onions and rustic mashed potatoes

Tacos de Pescado al Pastor Grilled fish marinated in pastor spices, served in a warm tortilla with pineapple salsa

Tlacoyo de Chorizo Español con Puré de Frijol y Manchego A masa tlacoyo stuffed with refried black beans, topped with Spanish-style chorizo and melted manchego cheese

Coconut Flan with Mango Coulis Creamy coconut flan, topped with a tangy mango coulis and garnished with fresh berries for a tropical finish

Lime and Mezcal Cheesecake: A silky, no-bake cheesecake infused with the bold flavors of fresh lime and a subtle hint of mezcal

Churros con Miel de Agave y Canela: Mini churros, drizzled with agave syrup, and dusted with cinnamon sugar

Shrimp & Watermelon Aguachile: Fresh local shrimp marinated in a vibrant lime and serrano chile aguachile, served with refreshing chunks of watermelon and garnished with thinly sliced radishes and cilantro. A sweet-spicy surprise twist on a classic

Roasted Poblano and Sweet Corn Empanadas: Crispy empanadas stuffed with roasted poblano peppers, sweet local corn, and Oaxaca cheese, served with a zesty avocado salsa for dipping

Aguachile: Coliflower marinated in a spicy lime salsa. Served on crispy tostadas and topped with onions, cilantro and cucumber

Crispy Plantain Bites: Ripe plantains sliced and fried until golden, served with a spicy mango salsa

Grilled Nopal and Mango Salad with Lime-Honey Vinaigrette. Grilled tender nopal (cactus paddles) and sweet, ripe mango, tossed with fresh arugula, cherry tomatoes, and queso fresco, all drizzled with a tangy lime-honey vinaigrette

Avocado and Jicama Salad with Spicy Citrus Dressing Creamy local avocado slices and crisp jicama, paired with juicy orange segments and sprinkled with chile powder, dressed with a spicy citrus vinaigrette for a balance of heat and sweetness

Black beans, Corn and Avocado Salad Black beans, Soft corn, Avocado slices, Onion, Cilantro and garlic vinagrette

Guacamole al Pastor: A twist on the classic guacamole, featuring grilled pineapple, diced pork al pastor, red onions, and cilantro. Served with warm tortilla chips

Grilled fish with Cilantro-Pineapple Salsa and Plantain Chips. Freshfish from the local waters, grilled to perfection and topped with a vibrant cilantro-pineapple salsa, served alongside crispy plantain chips and grilled vegetables

Mole Verde Chicken with Coconut Rice Free-range chicken breast, smothered in a traditional mole verde made from fresh herbs and pepitas, served with fluffy coconut rice and sautéed seasonal vegetables

Ancho Chili Rubbed Ribeye with Puree: Grilled ribeye steak rubbed with an ancho chili blend, served with a sweet potatoe purée, sautéed spinach, and roasted cherry tomatoes

Chipotle-Glazed Mahi Mahi with Coconut Risotto: Pan-seared mahi mahi fillet glazed with a smoky chipotle sauce, served over creamy coconut risotto with a side of grilled veggies

Grilled Shrimp Cilantro Lime Sauce and Roasted Corn Salad Locally-caught shrimp grilled and topped with a bright cilantro-lime sauce, served alongside a roasted corn and black bean salad with a squeeze of fresh lime

Churro Bites with Mexican Chocolate Dipping Sauce Crispy, bite-sized churros dusted with cinnamon sugar, served with a rich Mexican chocolate dipping sauce for a delightful and familiar sweet surprise

Artisanal cajeta ice cream decorated with toasted nuts

Coconut Flan with Caramelized Pineapple Creamy coconut flan topped with caramelized pineapple slices, offering a tropical and refreshing finish to the meal

Guacamole : Creamy guacamole served with crispy, house-made tortilla chips for a classic and crowd-pleasing starter

Pico de Gallo: A classic salsa made with diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt. It's fresh, vibrant, and adds a burst of flavor to any taco

Tomatillo Salsa Verde: This tangy salsa is made with roasted tomatillos, jalapeños, onions, garlic, cilantro, and lime juice. It's slightly spicy and has a bright green color, perfect for adding a zesty kick to your tacos

Mango Habanero Salsa: A sweet and spicy salsa featuring ripe mangoes, habanero peppers, red onion, cilantro, lime juice, and a touch of salt. It offers a tropical twist to your tacos with a fiery kick

Chipotle Crema: Creamy and smoky, this salsa is made with sour cream or Mexican crema, chipotle peppers in adobo sauce, lime juice, garlic, and salt. It's perfect for those who prefer a milder option with a rich, smoky flavor profile

Red Salsa: A classic red salsa made with ripe tomatoes, onions, jalapeños, garlic, cilantro, lime juice, and salt. It's mildly spicy and offers a traditional flavor profile that complements any taco filling

Refried Beans (Frijoles Refritos): Creamy and comforting mashed pinto or black beans cooked with onions, garlic, and seasoned with salt and spices

Mexican Rice (Arroz Mexicano): Fluffy long-grain rice cooked with onions, garlic and spices

Mexican Slaw: A crunchy and vibrant slaw made with shredded cabbage, carrots, red onion, cilantro, lime juice, and a touch of honey or agave for sweetness

Green Salad with Cilantro Lime Dressing: A crisp and refreshing salad made with mixed greens, cucumber slices, cherry tomatoes, sliced avocado, and thinly sliced red onion. Serve it with a zesty cilantro lime dressing made with fresh cilantro, lime juice, olive oil, garlic, honey, salt, and pepper

Grilled Chicken: Marinated in a blend of local spices

Camarones a la Diabla: Spicy shrimp cooked in a fiery red chili sauce

Grilled Fish: Marinated in a mixture of lime juice, cilantro, garlic

Mushroom Carnitas: Cooked mushroom seasoned with a mixture of spices, including chili powder, cumin, and smoked paprika

Carne Asada: Grilled and thinly sliced steak marinated in a mixture of citrus juices, garlic, onions, and spices such as cumin and chili powder

Ground Beef: Seasoned ground beef cooked with onions, garlic and other spices

Sweet Potato and Black Bean: Roasted sweet potato cubes combined with black beans, diced tomatoes, onions, cilantro, lime juice, and spices

Grilled Pineapple and Jalapeño: Grilled pineapple slices paired with thinly sliced jalapeños, red onion, cilantro, and lime juice,

Mahi Mahi Baja Tacos: Beer-battered Mahi Mahi fried until golden brown and crispy,

Churros con Cajeta: Crispy churros dusted in cinnamon sugar, served with a side of rich and sweet cajeta (caramelized goat's milk)

Flan

Key lime pie

Sweet Potato and Black Bean Mini Empanadas: Flaky pastry filled with a savory mixture of sweet potatoes, black beans, onions, and spices

Guacamole with Homemade Tortilla Chips: Creamy avocado mixed with lime, cilantro, tomatoes, onions, and jalapeños, served with crispy tortilla chips

Crispy Plantain Bites: Ripe plantains sliced and fried until golden, served with a spicy mango salsa

Ceviche Tostadas: Hearts of palm marinated in lime juice with diced tomatoes, onions, cilantro, and jalapeños, served on crispy tostada shells

Aguachile: Coliflower marinated in a spicy lime salsa. Served on crispy tostadas and topped with onions, cilantro and cucumber

Black Bean Soup: Creamy black bean soup flavored with cumin, smoked paprika, and chipotle peppers, garnished with cilantro and lime wedges

Taco Salad: Crisp lettuce topped with seasoned black beans, roasted corn, avocado, cherry tomatoes, and crunchy tortilla strips, served with a tangy lime-cilantro dressing

Avocado and Mango Salad: Slices of ripe avocado and sweet mango tossed with mixed greens, red onions, and toasted pepitas, drizzled with a lime-agave vinaigrette

Jicama and Orange Salad: Crisp jicama slices and juicy orange segments tossed with arugula, red onions, and a citrus vinaigrette, garnished with toasted almonds

Tofu Tinga Tostadas: Crispy tostadas topped with smoky chipotle-marinated tofu, refried beans, shredded lettuce, diced tomatoes, and avocado slices

Pastor Tacos: Marinated portobello served on warm corn tortillas with pineapple salsa, onions, cilantro, and a squeeze of lime

Enchiladas Verdes: Corn tortillas filled with sautéed spinach, mushrooms, and vegan cheese, topped with tangy green tomatillo sauce

Pozole: Hearty hominy stew simmered with mushrooms, tomatoes, onions, and a blend of aromatic spices, served with lime wedges, shredded cabbage, and radishes

Mole: Rich and complex molé sauce made with dried chilies, tomatoes, spices, and chocolate, served over tofu or seitan with rice and beans

Chile Rellenos: Roasted poblano peppers stuffed with a mixture of seasoned tofu, corn, and diced tomatoes, topped with ranchero sauce

Vegan Arroz con Leche: Creamy rice pudding made with coconut milk, cinnamon, and a touch of vanilla, served chilled with a sprinkle of ground cinnamon on top

Mango Sorbet: Refreshing sorbet made with ripe mangoes, coconut milk, and a squeeze of lime juice, served in chilled bowls

Chia Seed Pudding: A creamy pudding made from coconut milk, chia seeds, and your choice of sweetener, flavored with vanilla, cocoa powder, or fruit puree

Chocolate Peanut Butter Oat Bars: Mix together oats, peanut butter, maple syrup, and cocoa powder

Mexican Wedding Cake Cookies: oats, shredded coconut, chopped pecans, and a pinch of cinnamon and a coat with powdered sugar