SEASONAL

TACOS DE PESCADO $16

Popular along the coast of Baja, three flour tortillas topped with tempura battered Halibut, topped with our lime marinated sliced red & green cabbage, pico de gallo, and jalapeño mayo.

TORTA DE POLLO $12

Mexican Telera bread spread with mayo, filled with shredded Oaxacan Tinga de pollo, shredded iceberg lettuce, sliced tomatoes and avocado. Garnished with pickled vegetable escabeche.

TOSTADAS OAXAQUENAS (GF) $12

Two crispy tostadas spread with mayo, topped with shredded Mexican pork tinga, shredded iceberg lettuce, crumbled queso fresco, sliced tomatoes, pickled jalapeños, and sliced avocados .

TLACOYOS (GF) $16

Also known as corn empanadas. Blue corn masa stuffed with Requeson and epazote herb, topped with Nopal (Cactus) salad, mixed with pico de gallo on a bed of shredded iceberg lettuce. Served with outside skirt steak Garnished with two watermelon radishes.

ENCHILADAS DE COLIMA (GF) $15

Three corn tortillas filled with shredded chicken cooked with sliced almonds, raisins, tomato, garlic and onion. Smothered with sweet Mole from Colima made with dried guajillo and pasilla peppers, abuelita chocolate, molasses (piloncillo), and Mexican spices. Topped with sauteed diced carrots and potato with sliced almonds and raisins, shredded romaine lettuce, crumbled queso fresco, and Mexican cream, garnished with watermelon radish.

Barbacoa Tacos (GF) $13

Three blue corn shredded beef barbacoa tacos, topped with green tomatillo salsa made with diced avocado, white onion and cilantro. Topped with thinly sliced radishes.

TOSTADAS DE CEVICHE (GF) $16

Three crispy tostadas spread with lime mayo, topped with tilapia and shrimp ceviche marinated in lime juice with tajin and crushed red pepper, then mixed with diced cucumber, mango, tomato, sliced red onion, and cilantro. Topped with salsa Macha, crispy tortilla strips, microgreens, and sliced avocado.

TACOS DE CAMARON (GF) $14

Three white corn tortillas topped with melted jack cheese and shrimp cooked with minced garlic, sliced mushrooms, red onions, diced tomato, and spices. Topped with red and green cabbage slaw, avocado salsa, and microgreens. Garnished with lime wedge.