This traditional stew is often prepared and served during family gatherings. Beef stock base simmered with tomatoes, pasilla and ancho chiles. Served with cubed beef, masa dumplings, potatoes, zucchini, corn on the cob, green beans, carrots, and epazote. Accompanied with warm corn tortillas.

Trio of flour tortillas with salsa roja-sautéed shrimp, onions and green peppers. Topped with melted oaxaca cheese. Served with shredded cabbage, caper aioli, avocado salsa, and lime.

Gluten-free, vegan. This dish is famous in the state of jalisco and means meat cooked in its own juice. Carne asada served with pinto beans, green tomatillo sauce and bacon. Topped with radishes, green onions, and cilantro. Accompanied with warm corn tortillas.

Gluten-free. The base of this beloved Mexican stew is made of chicken stock, poblano chiles, jalapeños, tomatillos and cilantro. Served with shredded chicken and tri-colored hominy. Topped with radishes, shredded cabbage, avocado, cilantro, onions, and Chile oil and lime wedges. Vegetarian option available. Pozole base made with vegetable stock and served with sautéed mushrooms in addition to toppings listed above.

This dish hails from the state of chiapas. Pork shoulder braised in a mixture of guajillo and ancho chiles, tomatillos and a variety of spices. Served on a French roll with black beans and topped with avocado and arugula. Pickled onions and escabeche on the side.

Gluten-free. With the use of almonds. Four corn tortillas filled with your choice of tinga de pollo, tinga de res, carnitas, or mushroom y epazote. Served with sauce made of chicken stock, almonds, tomatoes, red peppers, and onions. Garnished with red onion, edamame, radish, queso fresco, and crema.

Gluten freearrachera is the cousin of carne asada and is found throughout Mexico. Trio of 3 sisters blue corn tortillas filled with marinated skirt steak, roasted rosemary potatoes and sauteed green onion. Topped with avocado, radishand lime.

Gluten-free. Shredded beef cooked in our housemade mole amarillo. Steamed in a banana leaf.

Gluten-free, vegan. A tamale boy favorite. Made tableside in a traditional molcajete with dried Chile oil and roasted sunflower seeds. Served with freshly fried tortilla chips.

Gluten-free, vegan. Crispy brussels sprouts sauteed in olive oil, dried chilesand olives. Topped with Chile oil and sliced grapefruit.

Large flour tortilla filled with rice, black beans, guacamole, pico de gallo, and your choice of one of the following: tinga de res, tinga de pollo, carnitas.

Gluten-free, vegan. Fried cauliflower served atop sikil pak, a pumpkin seed dip that's a specialty of the state of yucatan. Topped with marinated jicama.

Gluten-free. All the components of our burritos, but without the tortilla. Your choice of tinga de res, tinga de pollo, carnitas, or hongo y epazote. Served with rice, black beans, pico de gallo. Topped with guacamole and kale mix.

large flour tortilla filled with melted jack cheese and your choice of tinga de res, tinga de pollo, carnitas, or hongo y epazote.

Gluten-free. Four-inch three sisters organic corn tortillas filled with your choice of tinga de res, tinga de pollo, carnitas, or hongo y epazote.

Gluten-free. Traditional oaxacan preparation. Creamy, twice cooked white corn masa filled with freshly prepared meats and vegetables. Steamed in a banana leaf.

Specialty of the state of yucatán. Slow roasted pork in citrus juices, achiote and a variety of spices.

Chicken cooked with traditional black mole.

Sauteed carrot, onion, spinach, and zucchini.

Gluten-free. Crispy norteno tamale served with frijoles negros and topped with salsa de aguacate, queso fresco, pickled onions, crema, and cilantro. Served with 2 over easy eggs.

Gluten-free. Traditional Northern Mexican preparation. Made with fluffy yellow corn masa and filled with freshly prepared meats and vegetables. Steamed in a corn husk.

Roasted pasilla peppers, onion, corn, and queso asadero.

Chicken cooked with onion, garlic, and chipotle in adobo.

Pork cooked in a green tomatillo sauce.

Gluten-free. Crispy tortillas sautéed with your choice of mole sauce, salsa roja or salsa verde. Served with two over easy eggs. Topped with pickled and chopped onions, queso fresco, crema, and cilantro.

Gluten-free. Mexico meets portland with a huarache­-shaped tamal filled with frijoles puercos and queso. Topped with your choice of chorizo, came asada or al pastor as well as crema salsa de aguacate.

Gluten-free. Originating in Mexico city, the name "swiss enchiladas" is attributed to the amount of cheese and cream that resembles the swiss alps. Four enchiladas served with shredded chicken and jack cheese. Topped with a tomatillo cream sauce, queso fresco, chopped cilantro, and onions.

This hearty soup will warm you to your bones. Creamy corn chowder with roasted poblano peppers, topped with Chile oil and served with toasted baguette.

From the state of michoacan, uchepos are sweet corn tamales served atop a crispy flour tortilla dredged in sugar, and cinnamon, our version includes a topping of crema, queso cotija, and fruit compote.

Gluten-free. Popular in the state of oaxaca, this dish is hearty and comforting. Scrambled eggs covered with queso oaxaca and ranchero sauce. Topped with housemade chorizo and salsa de aguacate. Served with four corn tortillas.

Gluten-free. Corn tortilla layered with three over easy eggs and covered with housemade ranchero sauce, carne asada, and chorizo. Topped with pickled and chopped onions, queso fresco, crema, and cilantro.

Gluten-free. Popular all over Mexico, this dish is the country's answer to lasagna. Three layers of com tortillas with refried beans and your choice of tinga de res, tinga de pollo, carnitas, or hongo y epazote. Topped with an egg and covered with a tomato-­based sauce, crema, pico de gallo and queso fresco.

Gluten-free. Crispy norteño tamale served with frijoles negros and topped with salsa de aguacate, queso fresco, pickled onions, crema, and cilantro. Served with two over easy eggs.

Large flour tortilla filled with scrambled eggs, potatoes, your choice of bacon or housemade chorizo, pico de gallo, and jack cheese.

Gluten-free. Traditional oaxacan preparation. Creamy, twice cooked white corn masa filled with freshly prepared meats and vegetables. Steamed in a banana leaf.

Specialty of the state of yucatán. Slow roasted pork in citrus juices, achiote, and a variety of spices.

Chicken cooked with traditional black mole.

Sautéed carrot, onion, spinach, and zucchini.

Gluten-free. Traditional Northern Mexican preparation. Made with fluffy yellow corn masa and filled with freshly prepared meats and vegetables. Steamed in a corn husk.

Pork cooked in a green tomatillo sauce.

Chicken cooked with onion, garlic, and chipotle in adobo.

Roasted pasilla peppers, onion, corn, and queso asadero.

Crispy norteño tamale served with frijoles negros and topped with salsa de aguacate, queso fresco, pickled onions, crema, and cilantro. Served with two over easy eggs.

Named after donaji, a zapotec princess, ourhot chocolate is made with milk and abuelitachocolate. Thickened with ground maize, rice. And cacao seeds. Topped with whipped cream. Cafedeolla coffee brewed with orange zest. Cloves. Cinnamon and brown sugar. Served hot or cold. Aguas frescas rotating selection of horchata, Jamaica. Tamarindo. Mexican Coke Diet Coke.

Coffee brewed with orange zest. Cloves. Cinnamon and brown sugar. Served hot or cold.

Rotating selection of horchata, Jamaica. Tamarindo.

Large flour tortilla filled with rice, blackbeans, pico de gallo, and your choice of one of the following: tinga de res, tinga de pollo, carnitas, orhongo y epazote.

Large flour tortilla filled with melted jack cheese and your choice of tinga de res, tinga de pollo, carnitas, or hongo y epazote.

Large flour tortilla filled with rice, jack cheese, black beans.

Three corn or one flour tortilla filled with melted jack cheese.

Gluten-free, vegan. Mexican rice cooked with onion, garlic, and tomato.

Gluten-free, vegan. Corn roasted with chipotle, onion, and epazote herb.

Gluten-free. Native to sinaloa, these refried beans are cooked with bacon, chorizo, onion, and chipotle.

Gluten-free, vegan. Whole black beans simmered with garlic and epazote.

Horchata, Jamaica or tamarindo.

Kiosko coffee brewed with orange zest, cloves, cinnamon, anise, and brown sugar. Served hot or cold.