Colita

Guacamole with peanuts, cilantro, cucumber flower. Served with 3 house made masa chips, Charred guajillo & tomatillo salsa , black bean hummus

Hand diced #1 (highest graded) tuna tossed in spicy tomato jam, tuna is double stacked with tostadas above an avocado salad - garnished with sesame seeds, sesame powder, cilantro, and celery leaf

Raw Hamachi dressed with tamarind aguachile sauce , olive oil, fresno, jalapeno, green onion, maldon salt, cilantro, torn mint, micro red shiso, garlic chips, and chapulines

2 tostadas with caramelized eggplant, tamarind gastrique, spicy tomato jam, a segment of burrata cheese, sesame seeds/powder, maldon, mexican gremolata and olive oil.

sunflower sikil pak, basil, tajin, sesame

Chipotle mayo, shrimp, pickled jalapeño and fresh jalapeño, coated in the tempura batter and deep fried, topped with shredded red cabbage and cilantro. Limes on the side -2 tacos per order

Corn is shaved off of the cob sauteed with butter, serrano, and green onion. Lime juice and chipotle mayo are then tossed with the corn. Garnished with ricotta salata and tajin.

4 scallops seared in butter. Placed atop carrot puree, and beneath salsa macha (peanuts, sesame seeds and lightly fried Arbol and guajillo chilis). Garnished with fresno powder and cilantro.

Three tostadas topped with mornay, chihuahua/oaxaca cheese. Finished with a simple beurre blanc, shaved parmesan, and fresh cracked black pepper. Side of fermented fresno sauce.

A large piece of cripsy Masa is spread with black bean puree, sweet corn kernels, melted cheese, topped with crema, fermented fresno salsa, cilantro and green onion

Green tomato wedges, breaded in cornmeal dredge, and ranch dressing. A salad of watercress, parsley, cilantro, and mint dressed with lime vin is placed in the center of the plate. Topped with olive oil snow and apple cider vinegar powder.

Roasted sweet potato wedges plated on top of chipotle remoulade, garnished with toasted pepitas and herbs

- 2 per order

pork & beef, cumin, fresh tomato salsa

Calamari: Brined in buttermilk, egg whites, salt, sugar, and buffalo sauce for 24 hours. Then dredge in gluten free flour, rice flour, cornstarch, baking powder, and salt. Deep-fry at 325°F until light golden brown. It is then frozen and portioned into 4 oz. servings. Pickled escabeche: Cauliflower, carrots, asparagus are pickled in a mix of apple cider vinegar, salt, and sugar. It is then dipped into a buffalo tempura (Buffalo sauce, cornstarch, egg, and sparkling water). Per order, dip the pickled escabeche in tempura and deep-fry for four minutes. Two minutes into frying, add the calamari and fry it for two minutes until golden brown. A caper remoulade (Mayonnaise, dijon mustard, capers, yogurt, garlic powder, onion powder, serranos, tarragon, lime juice, and salt) goes onto the bottom of the plate. Escabeche and calamari are stacked on top of the sauce. garnished with cilantro.

Tostadas topped with refried black beans, chicken tinga (chicken thighs are marinated overnight with smoked red peppers, garlic, and fresno chilies and then grilled to perfection). Shredded and mixed with a more fermented fresno hot sauce. - 2 tostadas per order

Pork shoulder braised with chipotles, vegetable lard, warm spices, sweet condensed milk, and Mexican Coke-Cola. Meat is cooked fat side up so the fat renders and becomes crispy then is hand pulled and placed it on tortilla atop a Cucumber / Avocado / Serrano Salsa, then garnish with pickled red onions, diced cucumber, orange supremes and cilantro. - 2 tacos per order

Beef Tongue taco Mole Negro, escabeche red onion, cilantro chimichurri - 2 tacos per order

mole negro, pineapple, star anise - 2 Skewers

parsnip puree, carbon salsa - 1 Skewer

adobo, peanut matcha - 2 Skewers

Mole Rojo: Onion, tomato, garlic, guajillo chilies, cumin, coriander, mustard seed, allspice, clove, oregano, cinnamon, golden raisin, lime juice, agave, salt. Pork belly: brined overnight in salt and sugar. Rinsed out and rubbed with chipotles in adobo. Roast in the oven to render out the fat. Marked on the grill to add some char. Finished on the flattop for a nice sear. Romesco: Tomato, almond, parsley, olive oil, salt, paprika, Chili flakes, garlic, lemon juice, red wine vinegar, roasted Fresno, and agave syrup. Cilantro for garnish. Comes with a tattooed lime.

Hand-piped gluten free churros served on top of dulce de leche caramel and dulce de leche whipped cream on the side and topped with cinnnimon and sugar. *3 per order*

Pineapple cake, rum sauce, fresh raspberries, bachelor button flowers