Thick, hand-formed corn masa shells topped with pickled oyster and cremini mushrooms, avocado puree, and queso fresco.

Three tacos featuring premium grilled rib-eye steak, served on house-pressed heirloom corn tortillas with charred onions and salsa verde.

Toasted large Oaxacan corn tortilla spread with rich black bean puree, melted quesillo, shredded cabbage, avocado, and tender braised beef tongue.

Blue corn tortilla folded with fresh squash blossoms, melted Chihuahua cheese, and epazote herb.

Charred octopus arm glazed in chipotle pastor sauce, served over sweet pineapple salsa and cilantro shoot.

Organic roasted chicken breast smothered in Felipe Kwon’s complex, house-made 28-ingredient red mole, garnished with sesame seeds and served with warm rice.

Slow-cooked tender lamb shank seasoned with avocado leaves and dry chilies, served with its rich consomme, fresh tortillas, and condiments. Ideal for sharing.

Aged hanger steak marinated in citrus and local Mexican spices, grilled over wood fires, served with blistered spring onions and fresh chimichurri.

Premium silver tequila, freshly squeezed key lime juice, organic agave syrup, hand-shaken at your table and finished with a citrus salt rim.

Tequila blanco, fresh lime, orange liqueur, and our house-brewed wild hibiscus flower (flor de jamaica) nectar with a spiced Tajin rim.

Artisanal Espadin Mezcal, Campari, and sweet vermouth stirred with orange peel, delivering a smoky twist on a classic cocktail.

Chilled local Mexican lager mixed with fresh lime juice, house hot sauce, Worcestershire sauce, and spices, served in a chili-rimmed glass.

Creamy, rich sweet potato custard infused with Mexican cinnamon, served with candied local pecans and caramelized plantain.

Warm, crispy, house-made pastry loops dusted in spiced cinnamon-sugar, served with a hot Mexican dark chocolate dipping sauce.