AL LA CARTE GUACAMOLE / $16
A pound of guacamole! Made with dried chile oil and roasted sunflower seeds. Served in a 16-oz container.
GUACAMOLE Y CHIPS / $8
A Tamale Boy favorite. Made with dried chile oil, roasted sunflower seeds, and pico de gallo. Served with freshly fried tortilla chips.
ENCHILADAS POBLANAS / $13
Four corn tortillas filled with your choice of filling, smothered with our poblano pepper cream sauce. Garnished with grilled and sliced poblano peppers, onions, corn, queso fresco, crema, and radish.
SIKIL PAK / $10.50
Fried cauliflower served atop Sikil Pak, a pumpkin seed dip that’s a specialty of the state of Yucatán. Topped with marinated jicama and sunflower seeds.
TORTA DE ALAMBRE / $13
Popular throughout Mexico City, our torta consists of carne asada, chopped bacon, chorizo, bell pepper, onion, and melted queso Oaxaca. Topped with kale mix, avocado salsa, and garlic aioli. Served on a pretzel roll.
QUESADILLA GOBERNADOR / $13
Specialty of the Mexican states bordering the shrimp-rich Sea of Cortez. Large corn tortilla filled with chipotle chile-marinated shrimp and melted jack cheese. Accompanied with shredded cabbage, radish, drizzle of caper aioli, and avocado salsa
MOLE DE OLLA / $13
Beef broth and vegetable stew cooked with our signature black mole. Served with shredded beef, corn, chopped potatoes, squash, carrot, corn dumplings, and epazote herb. Accompanied with chopped cilantro, onion, lime wedges and corn tortillas.
GORDITA DE QUESO OAXACA / $11
Our take on the gorditas of Colima, one of the smallest states in Mexico. Crispy thick tortillas filled with al pastor marinated Oaxacan cheese. Topped with your choice of filling, shredded red and green cabbage slaw, avocado salsa, tomatillo salsa, Mexican crema, crumbled queso fresco, and sliced radish finish this dish. (substitute filling with chorizo, carne asada, or al pastor $2 extra)
BRUSELAS TOREADAS / $10.50
Crispy Brussels sprouts sauteed in lime, olive oil, worcestershire, and dried chiles. Topped with corn, queso cotija, and drizzled with caper aioli and chile oil.
ADD housemade chorizo rojo. +$3
TORTA DE PICADILLO / $13
Dried ancho, guajillo, and tomato adobo ground beef, diced potatoes and carrots , sliced avocado, shredded queso Oaxaca, pork refried bean paste, red and green cabbage salad, caper mayo on a Telera (Mexican flatbread) served with vegetable escabeche.
TOSTADAS A LA DIABLA / $12
Three crispy corn tortillas topped with chile adobo diabla marinade shrimp and pico de gallo salsa. Topped with avocado salsa, caper aioli, chopped onion, cilantro, and sliced radish. Served with a wedge of lime and caper aioli
POZOLE ROJO / $14
Northern Mexico inspired red stew made of chicken stock, dried ancho, arbol, and guajillo chiles. Served with shredded chicken and tri-colored hominy. Topped with shredded red and green cabbage slaw, pork cracklings, sliced radish, avocado, chopped cilantro, onions, lime wedges and a side of tostadas.
CARNE EN SU JUGO / $14
This dish is famous in the state of Jalisco, and means meat cooked in its own juice. Outside skirt steak cooked in its juices with pinto beans, and green tomatillo salsa. Topped with bacon bits, sliced radish, chopped onion, and cilantro. Accompanied with warm corn tortillas and lime wedge.