Fresh hand-made tortilla chips with chorizo, salsa ranchera, Clover hill farms Monterey Jack cheese, cilantro, red onion, and a fried organic egg.

Fried organic egg served with a tortilla, Oaxacan-style black bean puree, house-made chorizo, and queso fresco.

Scrambled organic eggs served on a tortilla with dried shredded beef, potatoes, poblano chile, tomato and a smoky sauce of chile pasilla de Oaxaca.

Fried plantain filled with sweet cream, Mexican crema and sesame seeds.

Fresh tropical and local fruits served with chile pequin seasoned lime.

Nuevo Leon's famous morning elixir, hearty tripe, hominy, and ancho chile soup, with onion, serrano chile and lime.

Guerrero's famous hominy and pork soup with guajillo chile, onions, cabbage, sliced radishes, and house-made chicharrones.

Fried organic egg served on tortillas stuffed with mashed Rebosero beans, avocado, seared queso fresco, and a salsa roja de Rosa.

Local flank steak with sunny side egg, refried beans and salsa verde deliciosa on a house-made corn tortilla.

flour tortillas with Virginia ham and Clover hill farms Monterey Jack cheese, served with chipotle chile and green tomatillo salsas and refried beans.

Mexican fried pastry dipped in cinnamon sugar, served with a side of hot chocolate.

Freshly made to order, with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips.

Wild mushrooms and poblano peppers sauteed in a sauce of guajillo and pasilla chiles, Mexican crema, onions and cilantro.

Braised, roasted and grilled brisket in a house-made tortilla with salsa verde, onions and cilantro.

Confit of Rocky Hollow farm baby pig with green tomatillo sauce, pork rinds, onions, and cilantro.

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion, and garlic.

Grilled marinated chicken thigh with mashed heirloom Rebosero beans and grilled green onion.

Yucatan-style pit barbecued rocky hollow farms pork with Mexican sour orange and pickled red onion.

Crispy masa tempura-battered mahi-mahi with shredded cabbage, house-made chile de arbol mayonnaise, Mexican crema and a salsa Mexicana of tomato, onion, and cilantro.

House-made corn tortillas filled with shredded pipe dreams goat, marinated in chile pequin and garlic, served with a salsa verde and house-made crema.

The legendary Oaxacan specialty of sauteed grasshoppers, shallots, tequila, and guacamole.

Striped bass marinated in lime juice with avocado and tomatillo.

Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles, and crispy amaranth.

Striped bass in a pineapple-habanero marinade with citrus, jicama, and fresno chiles.

Traditional cocktail of crab meat, shrimp, scallops, tomato, red onion, Japanese peanuts, chile morita, and avocado.

Sliced hamachi with cucumber, hominy and corn nuts tossed in a guajillo chile sauce, garnished with avocado and radish.

Striped bass ceviche in a chilled, spicy tamarind broth with Japanese peanuts, ginger, cilantro, mint and pickled onion.

Fresh Hamakua farms hearts of palm, grapefruit, radish, cucumber and red cabbage with a tamarind dressing.

From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and housemade hot sauce.

Fresh cactus paddles, cherry tomatoes, and cucumbers tossed in a pasilla de Oaxaca chile oil served over refried fava beans with pickled onions and crispy amaranth.

Traditional chicken soup with seasonal vegetables, carrots, avocado, rice, a spoonful of smoky chipotle sauce and a chipotle chile.

Mexican squash salad with house-made requeson and crushed peanuts, on a hibiscus dressing with a peanut praline sauce.

A confit of Ahi Tuna with creamy avocado dressing topped with a smoked local tomato, spinach and herb salad

Fresh cactus paddles tossed in a pasilla de Oaxaca chili oil with pickled onion, serrano chile, queso frescoand green beans

Jose Andres' favorite fingerling potatoes served with a mole poblano sauce of almonds, chiles and a touch of chocolate, along with garlic toum, mole salt, chile vinegar and queso fresco.

Heirloom Rebosero beans, fresno chiles, nopal sofrito, and seasonal vegetables in a chile puya salsa.

Crispy Brussels sprouts with an arbol chile sauce, pumpkin seeds, peanuts and lime.

Traditional folded corn tortilla with Clover hill farms Monterey Jack cheese and Roy Burns farm Mexican corn truffle.

Refried beans slow-cooked with manteca, stuffed with melted Clover hill farms Monterey Jack cheese, served with Mexican crema and fresh tortillas.

Grilled fresh cactus paddles served with a salsa molcajete of grilled tomatoes, tomatillos, green onions, cilantro and green chiles.

Melted clover hill farms Monterey Jack cheese flambeed with tequila and served with fresh hand-made tortillas. Add spicy chorizo for an additional charge.

5 hand-made tortillas made fresh in house - the perfect way to mop up your little dishes.

Smoked fish cooked in a traditional broth served in crispy house-made corn tortillas, pickled slaw and a chile pequin salsa.

Wild-caught gulf coast white shrimp sauteed with shallots, arbol chile, poblano pepper, lime, and sweet aged black garlic.

Seared scallops with wild mushrooms, cauliflower and vegetable escabeche with a black bean chipotle chile and piloncillo sugar sauce

Recado negro blackened seasonal fish, roasted tomato and pasilla de Oaxaca chile salsa, pickled mustard seed puree and pickled mustard seeds

Meatballs in chipotle sauce with queso fresco and cilantro.

Tamal with green sauce of tomatillo, shredded chicken breast, chile, garlic and cilantro

Local grilled hanger steak with a pumpkin seed, ancho chile and epazote chilmole sauce

Turkey leg braised in a tomato and habanero salsa, over a black bean stuffed tortilla topped sour orange, habaneroand tomato salsa with pickled onions and avocado

Pasture-raised rocky hollow farms pork belly fried until crisp and served in a house-made tortilla with refried black beans, onions, Clover hill farms Monterey Jack cheese and a salsa of 5 chiles.

Braised Hudson Valley duck leg with a mole of pasilla de Oaxaca and ancho chiles, served with roasted kabocha squash

Shredded chicken tamal with a mole poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seeds, and onion.

Grilled flank steak with salsa jitomate, cherry tomato pico de gallo and radishes.

Guerrero's famous hominy and pork soup with guajillo chile, onions, cabbage, sliced radishes, and house-made chicharrones.

Traditional chicken soup with seasonal vegetables, carrots, rice, a spoonful of smoky chipotle sauce and a chipotle chile.

Fresh Hamakua Farms hearts of palm, grapefruit, radish, cucumber and red cabbage with a papaya-grapefruit dressing.

From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco, and house-made hot sauce.

The classic Caesar salad of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese, and house-made croutons.

Fresh cactus paddles tossed in a pasilla de Oaxaca chile oil with pickled onion, serrano chile, queso fresco, and green beans.

Roasted beet salad with walnut pipian, epazote crema, pickled red onion and watercress.

Mexican squash salad with house-made requeson and crushed peanuts, hibiscus dressing, peanut praline sauce.

Freshly made to order, with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips.

Striped bass marinated in lime juice with avocado and tomatillo.

Ahi tuna with maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles, and crispy amaranth.

Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles.

Traditional cocktail of crab meat, shrimp, scallops, tomato, red onion, Japanese peanuts, chile morita, and avocado.

Sliced hamachi with cucumber, hominy and corn nuts tossed in a guajillo chile sauce, garnished with avocado and radish.

Striped bass ceviche in a chilled, spicy tamarind broth with Japanese peanuts, ginger, cilantro, mint and pickled onion.

Wild caught Gulf Cooast white shrimp poached with vinegar and served with onions, jalapenos, jicama and cucumbers

Bay scallops tossed with apples, pickled red onions and fresh Hamakua Farms hearts of palm, served with a sauce of lime, cilantro, serrano pepper and apple

Lightly poached squid and striped bass ceviche with a tangy tomato sauce, fried capers, green olives, tomatoesand pearl onions

Sliced Hawaiian Ono dusted with chile pequin and tossed in a mango and chile mulato chamoy, cacahuetes Japones, cucumber,onion, limeand cilantro

Sliced Japanese hamachi with fresh coconut sauce, serrano water, fresh Hamakua Farms hearts of palm and slivered almonds,

Jose Andres' favorite fingerling potatoes served with a mole poblano sauce of almonds, chiles and a touch of chocolate, along with garlic toum, mole salt, chile vinegar, and queso fresco.

Anson Mills Charleston gold rice with Roy Burns Farm Mexican corn truffles, queso fresco, and epazote herb oil.

Plantain and local butternut squash fritters stuffed with black beans and served with a chipotle chile and piloncillo sugar sauce.

Heirloom Rebosero beans, fresno chiles, nopal sofrito, and seasonal vegetables in a chile puya salsa.

Traditional folded corn tortilla with Clover hill farms Monterey Jack cheese and Roy Burns farm Mexican corn truffle, corn, tomato, onion, and epazote.

Refried beans slow-cooked with manteca, stuffed with melted Clover hill farms Monterey Jack cheese, served with Mexican cream and fresh tortillas.

Crispy Brussels sprouts with a chile de arbol sauce, pumpkin seeds, peanuts, and lime.

Grilled fresh cactus paddles served with a salsa molcajete of grilled tomatoes, tomatillos, green onions, cilantro, and green chiles.

Melted Clover hill farms Monterey Jack cheese flambeed with tequila and served with fresh hand-made tortillas. Add spicy chorizo for an additional charge.

Grilled chayote squash, broccoli, and cauliflower with a tomato-arbol chile salsa, watercress and pumpkin seeds.

Sweet potato tamal filled with black beans, served with a guajillo chile salsa, Mexican crema, queso fresco, and pumpkin seeds.

Fresh hand-made tortilla chips with melted Clover hill farms Monterey Jack cheese, green tomatillo salsa, cilantro, crema, and onion.

5 hand-made tortillas made fresh in house ? the perfect way to mop up your little dishes.

Smoked fish cooked in a traditional broth served in crispy house-made corn tortillas, pickled slaw and a chile pequin salsa.

Wild-caught gulf coast white shrimp sauteed with shallots, arbol chile, poblano pepper, lime, and sweet aged black garlic.

Grilled trout with a guajillo, ancho, and pasilla negra salsa, served with sauteed fingerling potatoes and seasonal squash.

Pan-seared Maine scallops over a kabocha squash mole of almonds, pumpkin and sesame seeds, garnished with jamon serrano and pickled squash.

Shredded chicken tamal with a mole poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seeds and onion.

Meatballs in chipotle sauce with queso fresco and cilantro.

Local dry-aged beef ribs in ancho and arbol chile rub, mesquite-smoked with salsa huitlacoche.

Grilled flank steak with salsa jitomate, cherry tomato pico de gallo and radishes.

Pasture-raised rock hollow farms pork belly fried until crisp and served in a house-made tortilla with refried black beans, onions, Clover hill farms Monterey Jack cheese and a sauce of 5 chiles.

Chicken enchilada served with a salsa verde made of serrano and cilantro, topped with melted Clover hill farms Monterey Jack cheese, rajas and green onions.

Fried organic egg with black bean sauce, house-made chorizo, salsa verde, queso fresco, onions, and tortilla.

Wild mushrooms and poblano peppers sauteed in a sauce of guajillo and pasilla chiles, Mexican crema, onions, and cilantro.

Confit of rocky hollow farm baby pig with green tomatillo sauce, pork rinds, onions, and cilantro.

Braised, roasted and grilled brisket in a house-made tortilla with salsa verde, onions and cilantro.

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion and garlic

Yucatan-style pit barbecued rocky hollow farms pork with Mexican sour orange and pickled red onion.

House-made corn tortillas filled with shredded pipe dreams goat, marinated in chile pequin and garlic, served with a salsa verde and house-made crema.

Grilled marinated chicken thigh with mashed heirloom Rebosero beans and grilled green onion.

Crispy masa tempura-battered mahi-mahi with shredded cabbage, house-made chile de arbol mayonnaise, Mexican crema and a salsa Mexicana of tomato, onion, and cilantro.

The legendary Oaxacan specialty of sauteed grasshoppers, shallots, tequila and guacamole.

Shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions

Grilled marinated chicken thigh with guacamole and grilled green onion

Sauteed wild mushrooms with shallots and Mexican cream, topped with salsa serrano and pickled red onions

Guerrero's famous hominy and pork soup with guajillo chile, onions, cabbage, sliced radishes, and house-made chicharrones.

Traditional chicken soup with seasonal vegetables, carrots, rice, a spoonful of smoky chipotle sauce and a chipotle chile.

Fresh Hamakua Farms hearts of palm, grapefruit, radish, cucumber and red cabbage with a papaya-grapefruit dressing.

From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco, and house-made hot sauce.

The classic Caesar salad of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese, and house-made croutons.

Fresh cactus paddles tossed in a pasilla de Oaxaca chile oil with pickled onion, serrano chile, queso fresco, and green beans.

Roasted beet salad with walnut pipian, epazote crema, pickled red onion and watercress.

Mexican squash salad with house-made requeson and crushed peanuts, hibiscus dressing, peanut praline sauce.

Grilled wild-caught gulf coast white shrimp with sauteed squash, red chile, epazote, and avocado.

Crispy breaded chicken breast with frijoles, Oaxaca cheese, avocado and crema Mexicana.

Thinly sliced braised beef tongue with pickled chayote, radishes, pasilla chile sauce, and spiced mayonnaise.

Braised, roasted and grilled brisket served with pickled tomatillo, Dijonnaise, lettuce and onion.

Sliced spit-roasted pork, labneh, salsa cascabel, jalapenos and carrots en escabeche and cilantro.

Tuna salad with chile arbol mayo, celery, red onion, sliced cucumber, shredded red cabbage, and watercress.

Flour tortillas with ham and Clover hill farms Monterey Jack cheese served with chipotle chile and green tomatillo sauces and refried beans.

Crispy masa tempura-battered seasonal fish with shredded red cabbage, house-made mayonnaise, salsa jitomate, and watercress.

Choose 1 of antojitos, 1 of tacos, 1 of postres.

Choose 2 antojitos and a taco.

Freshly made to order, with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips.

Striped bass marinated in lime juice with avocado and tomatillo.

Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles, and crispy amaranth.

Striped bass in a pineapple-habanero marinade with citrus, jicama, and fresno chiles.

Traditional cocktail of crab meat, shrimp, scallops, tomato, red onion, Japanese peanuts, chile morita, and avocado.

Sliced hamachi with cucumber, hominy and corn nuts tossed in a guajillo chile sauce, garnished with avocado and radish.

Striped bass ceviche in a chilled, spicy tamarind broth with Japanese peanuts, ginger, cilantro, mint and pickled onion.

Jose Andres' favorite fingerling potatoes served with a mole poblano sauce of almonds, chiles and a touch of chocolate, along with garlic toum, mole salt, chile vinegar, and queso fresco.

Anson Mills Charleston gold rice with Roy Burns Farm Mexican corn truffles, queso fresco, and epazote herb oil.

Plantain and local butternut squash fritters stuffed with black beans and served with a chipotle chile and piloncillo sugar sauce.

Heirloom Rebosero beans, fresno chiles, nopal sofrito, and seasonal vegetables in a chile puya salsa.

Traditional folded corn tortilla with Clover hill farms Monterey Jack cheese and Roy Burns farm Mexican corn truffle, corn, tomato, onion, and epazote.

Refried beans slow-cooked with manteca, stuffed with melted Clover hill farms Monterey Jack cheese, served with Mexican cream and fresh tortillas.

Crispy Brussels sprouts with a chile de arbol sauce, pumpkin seeds, peanuts, and lime.

Grilled fresh cactus paddles served with a salsa molcajete of grilled tomatoes, tomatillos, green onions, cilantro, and green chiles.

Melted Clover hill farms Monterey Jack cheese flambeed with tequila and served with fresh hand-made tortillas. Add spicy chorizo for an additional charge.

Grilled chayote squash, broccoli, and cauliflower with a tomato-arbol chile salsa, watercress and pumpkin seeds.

Fresh hand-made tortilla chips with melted Clover hill farms Monterey Jack cheese, green tomatillo salsa, cilantro, and onion.

5 hand-made tortillas made fresh in house ? the perfect way to mop up your little dishes.

Smoked fish cooked in a traditional broth served in crispy house-made corn tortillas, pickled slaw and a chile pequin salsa.

Wild-caught gulf coast white shrimp sauteed with shallots, arbol chile, poblano pepper, lime, and sweet aged black garlic.

Grilled trout with a guajillo, ancho, and pasilla negra salsa, served with sauteed fingerling potatoes and seasonal squash.

Pan-seared Maine scallops over a kabocha squash mole of almonds, pumpkin and sesame seeds, garnished with jamon serrano and pickled squash.

Shredded chicken tamal with a mole poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seeds and onion.

Meatballs in chipotle sauce with queso fresco and cilantro.

Local dry-aged beef ribs in ancho and arbol chile rub, mesquite-smoked with salsa huitlacoche.

Chicken enchilada served with a salsa verde made of serrano and cilantro, topped with melted Clover hill farms Monterey Jack cheese, rajas and green onions.

Pasture-raised rock hollow farms pork belly fried until crisp and served in a house-made tortilla with refried black beans, onions, Clover hill farms Monterey Jack cheese and a sauce of 5 chiles.

Grilled flank steak with salsa jitomate, cherry tomato pico de gallo and radishes.

Fried organic egg with black bean sauce, house-made chorizo, salsa verde, queso fresco, onions, and tortilla.

Wild mushrooms and poblano peppers sauteed in a sauce of guajillo and pasilla chiles, Mexican crema, onions, and cilantro.

Confit of Rocky Hollow farm baby pig with green tomatillo sauce, pork rinds, onions, and cilantro.

Braised, roasted and grilled brisket in a house-made tortilla with salsa verde, onions and cilantro.

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion, and garlic.

Yucatan-style pit barbecued rocky hollow farms pork with Mexican sour orange and pickled red onion.

House-made corn tortillas filled with shredded pipe dreams goat, marinated in chile pequin and garlic, served with a salsa verde and house-made crema.

Grilled marinated chicken thigh with mashed heirloom Rebosero beans and grilled green onion.

Crispy masa tempura-battered mahi-mahi with shredded cabbage, house-made chile de arbol mayonnaise, Mexican crema and a salsa Mexicana of tomato, onion, and cilantro.

The legendary Oaxacan specialty of sauteed grasshoppers, shallots, tequila, and guacamole.

Freshly made to order with green tomatillo, serrano peppers, and crumbled queso fresco, served with tortilla chips.

Melted Clover hill farms Monterey Jack cheese flambeed with tequila and served with fresh hand-made tortillas. Add spicy chorizo for an additional charge.

Meatballs in chipotle sauce with queso fresco and cilantro.

Guerrero's famous hominy and pork soup with guajillo, onions, cabbage, sliced radishes, and house-made chicharrones.

Fresh hand-made tortilla chips with melted Clover hill farms Monterey Jack cheese, green tomatillo salsa, cilantro, and onion.

Braised, roasted and grilled local brisket in a housemade tortilla with salsa verde, onions and cilantro.

Yucatan-style pit barbecued Rocky hollow farms pork with Mexican sour orange and pickled red onion.

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion, and garlic.

Confit of baby pig with green tomatillo sauce, pork rinds, onions, and cilantro.

Vegetarian frijoles refritos with house-made sour orange requeson cheese, salsa chiltomate and garnished with onions and cilantro.

A traditional cake, soaked in Coruba rum and 3 milks, with rum-milk espuma and compressed pineapple, served with a scoop of caramel ice cream.

Mezcal-lime sorbet with fresh mango, pineapple, cucumber and jicama, topped with mango espuma, chamoy drizzle, and mint.

Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate, and pumpkin seed crumble and fresh passion fruit.

Ice cream of Chiapas coffee, Mexican cinnamon and piloncillo sugar with milk chocolate-coffee sauce, caramelized bananas, lime segments and Mexican cinnamon shortbread.

Amaranth custard served with piloncillo ice cream, banana espuma and puffed amaranth.

Sweet potato flan with local apple sorbet, vanilla bean compressed apples, and tamarind sauce.

Traditional house-made Mexican caramel may be added for an additional charge.

Delicious Oaxacan hot chocolate with sugar, cinnamon, vanilla bean, cloves and steamed milk. Glass.

Traditional spiced Mexican coffee with cinnamon, star anise, and piloncillo sugar. Glass.

Brewed with Americano & Co. coffee beans.

Brewed with Americano & Co. coffee beans.

Brewed with Americano & Co. coffee beans.

Brewed with Americano & Co. coffee beans.

Hibiscus and berry.

Peppermint, licorice, and clove.

Chamomile, rosehips, and peppermint.

Scrambled organic eggs served on a tortilla with dried shredded beef, potatoes, poblano chile, tomato and a smoky sauce of chile pasilla de Oaxaca

Flour tortillas with Virginia ham and Chihuahua cheese, served with chipotle chile and green tomatillo sauces

Fried organic egg served with a tortilla, Oaxacan-style black bean puree, house-made chorizo and queso fresco

Local hanger steak with sunny side egg, refried beans and salsa verde deliciosa on a housemade corn tortilla

Nuevo Leon's famous morning elixir, a hearty tripe, hominy and ancho chile soup, with onion, serrano chile and lime

Fried organic egg serve on mashed Rebosero bean stuffed tortillas with sliced avocado, seared queso fresco and a salsa roja de Rosa

House-made fried pastry dipped in sugar and cinnamon, served with a side of hot chocolate

Mexico's famous hominy soup, rich with fresh pork and guajillo chiles, served with garnishes of onion, lettuce and sliced radishes

Fresh tropical and local fruits served with chile pequin seasoned lime

Fried plantain filled with sweet cream, Mexican crema and sesame seeds

Sunny side organic egg, Virginia ham, refried beans, peas and fried plantain served with a chiltomate salsa made of habanero and tomato sauce