Velvety black bean soup made with smoky morita peppers and topped with deep fried tortilla strips and fresh sour cream
Sopa de Fideos
Noodle soup in a chicken, tomato and chipotle broth and topped with fresh cilantro
Entrees
Mole de Pavo
Turkey bathed in a velvety Mole sauce made with a base consisting of 50 ingredients including various dried chiles, Mexican chocolate, spices, nuts, and seeds with a side of traditional red fried rice.
Carne de Puerco en Salsa Verde
Pork bathed in tomatillo salsa made with serrano peppers, cilantro, garlic, and onion giving it unique sour and spicy notes, served with refried pinto beans.
Tacos de Pescado
Deep fried white fish dipped in garlic, oregano, and mustard batter, served in homemade flour tortillas and topped with red cabbage slaw, fresh tomatillo, mango, and cilantro salsa, and chipotle dressing.
Desserts
Bunuels de Viento
A light, crispy, lacy deep fried fritter tossed in cinnamon and cane sugar
Pastel de las Tres Leches
Vanilla cake soaked in a sweet milk sauce made with Mexican vanilla and orange zest, and topped with fresh whipped cream and seasonal fruit
