Guisados

Flank steak simmered with red bell peppers and tomatoes. Served with chile de arbol and avocado above black beans.

Shredded chicken breast in a nutty Poblano style Mole. Served with sour cream, queso fresco, red onion and dried chile.

Pork rinds simmered in chile verde. Served with green serrano chile, atop black beans.

Shredded pork braised in a sweet, red achiote spice atop black beans. Served with Yucatan compliments, Pickled red onions and habanero chile. Taco defaults at a 3 on scale of 1-10.

Diced pork chop in a chile verde. Served atop black beans with chile arbol, green serrano chile and sour cream.

Squash, tomatoes, bell peppers, corn and onions. Served with queso fresco and a mild chipotle sour cream.

Sautéed squash, tomato, corn, onions, bell peppers & mushrooms. served with salsa verde.

Green and red bell peppers grilled fajita-style in salsa Huichol (marinade contains soy). Served with pico de gallo and avocado.

Mushrooms simmered with cilantro and onions. Served with green serrano chile and queso fresco.

Nopales 'a la plancha' with onions & tomatoes. Served with chile arbol & black beans. Want it vegan? ask for no beans!

Black refried beans served with queso fresco and topped with chipotle chile.

Habanero, serrano, jalapeno, and thai chiles blistered together over high heat. Served on top black beans. Adjustments kindly declined. This taco is extremely spicy.

Fajita-style shrimp, onions and bell peppers served with a mild chipotle sour cream.

Queso panela, grilled and served with a mild chipotle sour cream.

Hibiscus iced tea

Cantaloupe water

Lemon, Lime water

2/3 Limon, 1/3 Jamaica

Whole Milk, Cinnamon & Rice flour