The Kitchen
Menu
Rooted in centuries of Mexican culinary tradition, each dish is crafted with heritage ingredients and presented with contemporary precision. Our kitchen honors the ancient while embracing the now.
Begin with intention.
Small plates designed to awaken the palate — each one a story of Mexico's diverse culinary regions.
Tostada de Tuétano
Bone Marrow Tostada
Slow-roasted bone marrow served on a hand-pressed tlacoyo masa tostada, crowned with chipotle crema, pickled jalapeño, microgreens, and a drizzle of black garlic oil.
A modern reinterpretation of a pre-Hispanic delicacy once reserved for Aztec nobility.
Aguachile de Camarón
Tiger Shrimp Ceviche
Tiger shrimp cured in fresh pulque and serrano chili, served in cucumber water with avocado oil, thinly sliced radish, and a dusting of dried chili powder.
The pulque curing adds a subtle earthiness that transforms this coastal classic into something uniquely ours.
Tlayuda de Chapulines
Grasshopper Tlayuda
A large, crispy Oaxacan tlayuda base spread with black bean paste, Oaxacan string cheese, and toasted chapulines seasoned with lime, chili, and garlic. Finished with avocado and salsa verde.
Chapulines have been a protein staple in Oaxacan cuisine for over 3,000 years — crunchy, nutty, and deeply satisfying.
Ceviche de Pulpo
Octopus Ceviche
Charred octopus tentacles marinated in citrus and pulque, served with diced mango, habanero oil, red onion, cilantro, and tostadas on the side.
The char adds a smoky depth that balances the brightness of the citrus marinade.
Warmth in every bowl.
Mexico's soup tradition spans millennia — from Aztec broths to colonial-era bisques. Each bowl carries history.
Caldo Tlalpeño
Tlalpan Broth
A centuries-old Mexico City soup of slow-simmered chicken, chickpeas, chipotle, and epazote. Our version adds a splash of aged pulque to the broth for a subtle fermented complexity.
Named after the Tlalpan borough of Mexico City, this soup has warmed souls since the colonial era.
Sopa de Lima
Yucatecan Lime Soup
A Yucatecan classic — a clear, fragrant broth of turkey and charred lime, topped with crispy tortilla strips, avocado, and fresh cilantro. Bright, aromatic, and deeply restorative.
The charring of the lime is essential — it transforms the citrus into something smoky and complex.
Crema de Huitlacoche
Corn Truffle Bisque
Huitlacoche — the prized corn fungus known as Mexican truffle — blended into a silky bisque with crema, epazote oil, and a garnish of crispy corn kernels and micro herbs.
Once considered a delicacy by the Aztecs, huitlacoche has an earthy, mushroom-like depth unlike anything else.
The heart of the table.
Signature preparations that define Mexican cuisine — slow-cooked, fire-kissed, and layered with generations of technique.
Mole Negro Contemporáneo
Contemporary Black Mole
Duck confit rested on a pool of 36-hour mole negro — made with 28 ingredients including mulato, ancho, and pasilla chilies, dark chocolate, and charred tortilla. Served with amaranth crisp and fresh tortilla.
Our mole takes three days to prepare. It is the soul of this kitchen.
Barbacoa de Borrego
Slow-Cooked Lamb
Whole lamb shoulder wrapped in maguey leaves and slow-cooked underground for 12 hours in the traditional Hidalgo style. Served with consommé, handmade tortillas, salsa borracha, and pickled nopal.
The maguey leaves impart a subtle agave flavor that no other cooking method can replicate.
Pescado a la Talla
Guerrero-Style Grilled Fish
A whole red snapper marinated in a two-chili paste — one red, one green — and grilled over mesquite. Served with rice, black beans, and a fresh mango-habanero salsa.
This dish from the Guerrero coast is one of Mexico's most celebrated grilled fish preparations.
Chiles en Nogada
Poblano in Walnut Cream
A poblano chili stuffed with picadillo — a fragrant mixture of pork, dried fruits, and spices — bathed in a cold walnut cream sauce and decorated with pomegranate seeds and fresh parsley. Mexico's most patriotic dish.
The green, white, and red of this dish mirror the Mexican flag. Traditionally served in September for Independence Month.
Cochinita Pibil
Yucatecan Pit-Roasted Pork
Pork shoulder marinated in achiote and bitter orange, wrapped in banana leaves, and slow-roasted in our clay oven for 8 hours. Served with habanero salsa, pickled red onion, and handmade tortillas.
One of the Yucatán's most ancient and beloved preparations — the achiote gives the pork its iconic deep orange color.
End with something sacred.
Desserts rooted in Mexican tradition — from the streets of Oaxaca to the festive tables of Mexico City.
Pastel de Tres Leches
Three Milks Cake
A light sponge cake soaked in three milks — evaporated, condensed, and heavy cream — topped with fresh whipped cream, seasonal berries, and a drizzle of cajeta (goat's milk caramel).
Mexico's most beloved dessert, elevated with house-made cajeta that adds a complex, slightly tangy sweetness.
Buñuelos de Viento
Wind Fritters
Gossamer-thin fried dough discs dusted with cinnamon sugar and served with a warm piloncillo and anise syrup for dipping. A festive street food transformed into an elegant table dessert.
Traditionally eaten during Christmas and New Year's in Mexico — we serve them year-round because joy has no season.
Chocolate Oaxaqueño Fondant
Oaxacan Chocolate Lava Cake
A warm dark chocolate fondant made with single-origin Oaxacan cacao, served with a quenelle of mezcal ice cream, mole dust, and a garnish of toasted cacao nibs.
Oaxaca is the birthplace of chocolate. This dessert is our tribute to that ancient legacy.
Arroz con Leche de Coco
Coconut Rice Pudding
Creamy rice pudding made with coconut milk, cinnamon, and vanilla, topped with a mango-tamarind compote, toasted coconut flakes, and a sprinkle of chili-lime salt.
The chili-lime salt finish is the unexpected element that transforms this comfort classic into something memorable.
Ready to experience
the kitchen?
Our menu changes with the seasons and the market. Reserve your table to ensure your preferred dishes are available.