1 Sliced Ribeye seared on a plancha with costra (seared mozzarella cheese), crispy potatoes strings, house made salsa, pickled red onions and cilantro on a fresh nixtamalized tortilla (local & organic heirloom corn)
Seared sweet potato served on a hand made nixtamalized tortilla topped with house made salsa macha (chiles and toasted seeds in oil), toum sauce (garlic), crumble feta and finished with scallions.
Avocado puree on a corn tostada with Heirloom & cherry tomatoes dress in a chintextle vinaigrette, finished with scallions and chile threats.
House made corn bread soaked in tres leches (heavy cream, evaporated & condensed milk) topped with whipped cream and finished with candied pecans.
