La Neta Lunch

Question 1

Salsa Rojo

Answer 1

*Rojo -Puree of dried guajillo and Chipotle chiles -Chopped garlic, cilantro serrano, and preserved tomato. -Diced sweet onions and lime juice combined

Question 2

Chipotle & Tamarind

Answer 2

Chipotle en adobo & toasted chipotle seca (smoked/dried simultaneously)Pureed w/ charred onion, garlic, small amount of tomato preserve, black pepper & tamarind pulp*Seasoned w/ lime and salt

Question 3

Peanut Arbol

Answer 3

Toasted peanut puree w/ :ancho chile, arbol chile, sauteed yellow onion, corriander seed, black pepper, cider vinegar & honey

Question 4

Salsa Verde

Answer 4

*Raw tommatillo’s, garlic, jalepeno, and lime

Question 5

Habanero Salsa

Answer 5

Course chopped (robo coupe) salsapreserved tomato, garlic, lime juice, and charred habanero

Question 6

Guacamole

Answer 6

*Chunky avocado, diced sweet onion, chopped cilantro, lime juice, pureed of charred jalapeno -Cilantro Garnish

Question 7

Fall Chicories

Answer 7

• Mix of market chicoriesDressed with houseade pineapple vinegar, salt/pepper, and olive oilGarnished w/ grapefruit, toasted walnuts, heavy amount of shaved sweet onion
• GF, DF, Vegan

Question 8

Celery Root & Apples

Answer 8

• Raw julienned celery root and applesDressed w/ buttermilk, crema, cider vinegar, touch o’ mayo, ancho chile powder and saltGarnish: raisin, lime zest, toasted pecan, sliced scallion and cilantro
• Veggie, GF

Question 9

Marinated Beets

Answer 9

• Beets marinated in house made hibiscus vinegar*Topping: pieces of roasted parsnip, heavy olive oil dressing, garlic, parsley and oreganoGarnish: toasted almonds and queso fresca
• Veggie, GF, Vegan if queso omitted

Question 10

Albondigas Soup

Answer 10

Albondigas Soup = Meatball soupLight chicken broth w/ pasilla chile addedDiced onion, celery, carrot, small cut of fingerlings and turnipsGarnished: chopped parsley and heavy drizz of O.O.
-GF, DF

Question 11

Beer Fried Fish Tacos

Answer 11

Firm white fish (TBD) dipped in dark beer and fresh masa, then friedthin smear of garlic mayo on tortillasplaced on shredded salted daikon radishGarnish: Fermented arbol hot sauce and cilantro*Served over a salad over fall chicories

Question 12

Mushroom Queso Fundido

Answer 12

• Small/Large sizessauteed maitake mushrooms, queso oaxaca, Monterey cheese.broil till carmelized*Topped w/ cremini and oyster mushroooms, crushed garlic & chive-Served with warm tortillas
• Veggie

Question 13

Quesadilla - Cecina de Res

Answer 13

*Thinly sliced marinated beef, charred/carmelized Marinade: Salt, brown sugar, cumin, corriander seed, and cayenne pepperKale tortilla, cauliflower puree, beef, layer of shredded quesillo (Oaxacan), chopped kale, sliced jalapeno pickle-served with fermented serrano hot sauce

Question 14

Kale & Bean Bowl

Answer 14

Green Rice (garlic, cilantro, Lime juice, tossed in white rice)Topped w/ pinto beans and kale cooked in garlic, and pinch of chili flake.Finished with salsa verdeGarnished w/ fried egg and avocado-Veggie, GF, DF, Vegan w/o egg

Question 15

Hambuergesa

Answer 15

Laney FarmsDry aged 5.5oz beef patty blend - 40% chuck, 40% brisket, 20% bottom round topped with queso botanico (basil)Secret sauce - morita chiles, guajillo, and ancho chilesRoasted and pureed w/ garlic oregano, allspice, cider vinegar, mayo, mustard (keep secret)*Served w/ Shredded iceberg, pickle garnish (onion/pickle rotate), and seeded bun

Question 16

Carnitas Torta

Answer 16

Pork shoulder overnight marinated overnightAdobo marinade: coriander, cumin, black pepper, oregano, bay leaf, ancho chile powder, garlic powder, onion powder, piloncillo (processed sugar cane), dash of fish sauceShoulder is covered in lard slow cooked overnight (210°). Carmelized and crispedTalera roll is flat top grilled with mayo spread*Sauce (crema, morita chiles, ACV) added on bread with shredded cabbage, sliced avocado, and onion escabeche-Veggie IF you swap for chunky refried beans

Question 17

Drunken Ayacote Beans

Answer 17

• Onions and serrano sauteed till carmelized*Beans are reduced down with dark beer and seasoned
• Garnish: dollop of crema and cilantro-GF, Veggie

Question 18

Quiletes

Answer 18

Local braised greensred rice*Refried tomato preserves, guajillo chile, & rice -GF, Vegan, DF