CONCHAS MARISQUERAS

19

Scallops, octopus, and white fish served in-shell with traditional salsa negra, lime, and smoked sea salt.
BAJA STYLE

TUNA TARTARE

24

Akami-grade yellowfin, salsa de chiles tostados, avocado, crispy shallot, furikake, purple corn tostadas.

GUACAMOLE TATEMADO GF

19

Fire-roasted avocado, Ají amarillo, acevichada sauce, pico de gallo, herb ash, warm house chips.

CALAMARI A LO MACHO

24

Crispy squid, traditional spicy tomato
seafood sauce, chalaca salad.

ENDIVE & CITRUS GF/VG

18

Belgian endive, seasonal citrus, roasted cashew mascarpone, lime vinaigrette.

TINGA DE POLLO ADOBADA GF

27

Shredded chicken, chipotle-tomato braise, hints of clove and piloncillo.

CHEEK BIRRIA (10 HOURS) GF

28

Beef cheek slow-braised in chile guajillo, cinnamon, clove, and roasted spices.

COCHINITA PIBIL (6 HOURS) GF

26

Pork shoulder marinated in achiote and sour orange, wrapped in banana leaf.

EL GUISO DEL CAMPO (VEGETARIAN) GF

18

Seasonal market vegetables, roasted chile, tomato-epazote broth; inspired by the milpa tradition.

CEVICHE DE PESCADO

26

Daily catch in ají amarillo leche de tigre, glazed sweet potato, choclo corn, calamari chicharrón.

SCALLOP & AGUACHILE GF

24

Sea scallop carpaccio, red aguachile, fennel mouse, corn tostadas.

CEVICHE CARRETILLERO GF

28

Mixed seafood with octopus, heart of palm, and rocoto leche de tigre; purple corn & sweet potato.

MATILDA TOMATO SALAD GF

18

Marinated heirloom tomatoes, feta cheese, smashed cucumber, crispy quinoa furikake, ají amarillo dressing.

CARNE ASADA

21

Grilled beef tenderloin, cheese crust, tomatillo salsa verde.

PORK BELLY GF

17

Pork belly confit, sweet potatoes escabeche, chile morita glaze, pickled vegetables.

SWEET PLANTAIN & CHORIZO GF

19

Fried plantains, cotija cheese fondue, crispy Chorizo, honey-truffle.