Entree's

Question 1

Pork Tamal

Answer 1

Corn masa stuffed with green chili pork and chignon cheese
(steamed in corn husk)
roasted cauliflower puree,
Escabeche (Mexican Pickle - cauliflower, carrots, chilies, onion pickled in apple cider vinegar with garlic, bay leaf, thyme and oregano).
Arbol hot sauce
queso fresco,
watercress garnish.

Question 2

Lamb Taquitos

Answer 2

Slow braised lamb neck and squash 
tossed with tomatillo,
cumin, 
fresh white onion 
and cilantro. 

Served over pinto bean dip, and
Arbol chili crema.

Herb salad garnish 
(cilantro, 
mint, 
fennel, 
watercress
tossed in lime juice) 
cotija, 
pumpkin seeds.

Question 3

Chicken and Rice

Answer 3

Half roasted chicken on the bone. 
Guajillo sauce, 
White Rice, 
Plantain Chips, 
Carrot Salsa (carrot, tomato, garlic, pumpkin seeds,
cilantro) 
served with corn tortillas.

Question 4

ENCHILADA

 Chicken

 Steak

 Cheese

 Veggie

Answer 4

Made with corn tortillas topped with kale tossed in Chipotle vinaigrette. Avocado and cotija garnish

 Chicken – Adobo marinated chicken leg, Guajillo Sauce

 Steak – Mojo (olive oil, garlic, cilantro) marinated, caramelized

onions, Guajillo Sauce

 Cheese – Chingon Cheese Mix, Guajillo Sauce

 Veggie – Seasonal Veggies, Peppers and Onion, Tomatillo sauce