Menu / starters / salads

Golden fried calamari with roasted poblano peppers and topped with ancho aioli

Bone in pork tossed in Oaxacan mole and sesame seeds

Topped with avocado. tomatoes, cilantro, re onions, jalapenos and drizzled with a balsamic reduction on a bed of arugula

Arborio rice with chorizo and fresh cilantro. cotija and Monteray cheeese topped with ancho aioli

Tossed in a Carte Blanca sauce mixed with chorizo and cannelli beans and served with garlic ciabatta bread

Mixed greens with cherry tomatoes, cucumbers, green olives, red onion and carrots, topped with crumbled queso fresco and house dressing

Parmesan and cotija grilled and encrusted romaine heart topped with crisp prosciutto, chorizo, red onion and drizzled with cayenne lemon Caesar dressing

Arugula mixed with red onion, fresh mozzarella, avocado, cannellini beans, cherry tomatoes, lemon juice and extra virgin oil and finished with fried jalapenos

Penne pasta with chorizo in a light pink sauce

Ground beef, chorizo and veal tossed in a homemade tomato sauce on rigatoni pasta

Bone in mini shanks braised with fresh thyme and spices. Served with a spicy demi glaze and creamy polenta

Three tortillas filled with Tinga de pollo and fried. Topped with shredded lettuce. onion, queso fresco, guacamole and cream

Corn tortilla filled with Tinga de pollo and topped with Oaxacan mole sauce and topped with queso fresco and sesame seeds