La Baja

Buratina cheese, black mole, mixed herbs.

Avocado, blue crab, bacon, recado negro, xnipec salsa.

Bison tartare, bone marrow, cherry tomato nixtamalizado, red onion, pickled jalapeño, ari (insect seasoning).

Baby gem, beets, jicama, oranges, pomegranate, walnuts and bleu cheese.

Foie gras, mole almendrado, smoked egg yolk.

Blue shrimp, red onion, jalapeño, micro cilantro.

Pork belly, queso fresco, crema, chile piquín, romain, fried hominy.

Whole duck, bao buns, jicama salad, nopales. Pre-order 3 days ahead of your reservation at info@labajaambler.com.

Ponzu, sesame, chintextli aioli.

Duck breast, roasted chestnuts, cippollini onion and fennel.

Corn, huitlacoche, truffle, epazote, brown butter.

Pan-roasted scallops, asparagus, cavatelli, brown butter.

Baby goat, mole de caderas (hip mole), potatoes and peas.

Parsnip puree, Oaxacan chile amarillo.

Carrot purée, balsamic reduction.

Bone-in ribeye, potato, tomato nixtamalizado, jalapeño, red onion and cilantro.

Roasted chicken, toasted farro, butternut squash.

Halibut, littleneck clams, leek crema and fennel.

Bok choy sauteed in salsa macha.

Fried shishitos, soy, lemon, scallions.

Fried oyster mushrooms served with a habanero-lemongrass salsa and preserved lemons.

Roasted cauliflower, salsa Zhoug.

Grilled carrots, turmeric.

Walnut cream, persevered lemons, tan tan dust.

Toasted brioche bread, recado negro, avocado, za'atar, poached egg.

Grilled asparagus, poached egg, miso hollandaise

3-egg omelette, strawberry-frisee salad

Corn tortillas, refried beans, pico de gallo, habanero-lemongrass salsa, sunny-side up eggs.

Sopes topped with chorizo, poached eggs, miso hollandaise, frisee salad.

Corn tortillas stuffed with queso fresco, mole negro, crema, sunny-side up eggs, avocado.

Chile crusted ribeye, sumac, sunny-side up eggs, potatoes.

Corn flour-based waffles, mixed berries, agave syrup.