Our menu.

Pork marinated in achiote and guajillo, shaved from the trompo, finished with grilled pineapple.

Slow-cooked pork, crisped on the grill, with salsa verde and pickled onion.

Chile-braised beef, melted cheese and a cup of rich consommé for dipping.

Citrus-marinated chicken over open flame with avocado salsa.

Crispy beer-battered fish, cabbage slaw, chipotle crema and lime.

Roasted mushrooms with epazote, charred corn and queso fresco.