Guacamole
Fennel, amaranth, heirloom corn tostadas.
Weekend brunch, Saturday and Sunday 10:30am–2:30pm — wood-fired masa waffles, chilaquiles, panuchos benedict, chorizo hash and breakfast tacos. 100% gluten-free and seed-oil free.
Allergen and dietary information is provided by the restaurant. Always confirm with staff before ordering.
All dishes shown
Fennel, amaranth, heirloom corn tostadas.
Mayan pumpkin seed hummus, confit tomato, heirloom corn tostadas.
Bruléed stone fruit, chermoula, orange, olive, mint, house-baked focaccia.
Pipian, salsa verde, charred habanero, Masienda heirloom corn tostadas.
Frijoles de la olla, egg, avocado, queso fresco, epazote.
Achiote chicken, harissa, pico.
Wagyu barbacoa, egg, queso, jalapeño, radish.
Chorizo, egg, avocado, red onion, queso fresco.
Pork belly, queso oaxaca, poblano, mango habanero salsa.
Add cochinita pibil, achiote chicken or barbacoa to the Chilaquiles Verde for +5.
Sunny side up eggs, salsa verde, queso fresco, frijoles.
Two crispy black-bean-stuffed tortillas, slow cooked achiote pork, poached eggs, chipotle hollandaise.
Mexican chorizo, crispy potatoes, peppers and onions, eggs.
Fruta, guava, maple syrup.
Consuming raw or undercooked meat, eggs, poultry, or seafood increases your risk of contracting a foodborne illness — especially if you have certain medical conditions.
Daily catch, shrimp, Mayan octopus, tomato, avocado, sour orange, tostada.
Yellowtail, mezcal lime espuma, pineapple, cucumber, mint.
Coconut leche de tigre, papaya, basil.
Spicy tuna, avocado, pickled mustard seed, crema de ajo, salmon roe, chive.
Trio of chef's favorite ceviches.
Poblano, crema de ajo y habanero.
Sweet corn, queso fresco, tajin.
Fried sweet plantains, frijole, queso fresco.
Tropical fruit, berries.
Bubbles with choice of orange, hibiscus, or pineapple juice.
Tajin, lime, habanero, salsa ingles.
Choice of tequila blanco or mezcal.
Mexican vanilla, cinnamon, cold brew.
Ruta Maya French press.
Mexican cold brew.