Tope Menu

Question 1

Chips and Salsa Molcajete

Answer 1

(v, gf, df) This salsa will be made with charred tomatillo, Serrano chile, onion, garlic, and preserved tomato. All blackened and very coarsely chopped. This salsa will be seasoned with black pepper, salt, and cider vinegar.

Question 2

Roasted Peanuts and Almonds

Answer 2

(v, gf, df) Peanuts and almonds will be lightly coated in neutral oil, seasoned and roasted. After roasting they will be coated in a mixture of ground morita chile and brown sugar.

Question 3

Fried Hominy

Answer 3

(v, gf, df) This is corn that we nixtamalize in house. The nixtamal is then cooked in a pressure cooker until tender and dried overnight. The nixtamal is then fried and seasoned with Tajin.

Question 4

Sikil Pak

Answer 4

(v, gf, df) This is a Mayan pumpkin seed dip. The texture will be similar to hummus. The dip will made with charred tomatillo, habanero, cilantro, toasted pumpkin seed, roasted onion, and olive oil (no mayan’s didn’t use olive oil but it tastes good).

Question 5

Tinga de Pollo (TACO)

Answer 5

(gf, df) This will be a guisado style taco of braised chicken that has been cooked with chorizo, chipotle, oregano and tomato. This is a classic tinga poblano recipe. The meat will be pulled (but not stringy and gross).

Question 6

Al Pastor Skewer (TACO)

Answer 6

(gf, df) Whole pork belly is marinated in an adobo of clove, cinnamon, orange juice, annatto, morita, ancho, and puya chile. It is roasted at 220 until completely fork tender and cooled. The belly is then cut in pieces that fit a skewer and seared on flat top until crispy. Garnished with sliced seasoned pineapple.

Question 7

Beer Battered Fish (TACO)

Answer 7

Firm white fish (tbd) dipped in a batter of dark beer and fresh masa and fried. A smear of garlic mayo on the base of tortilla, shredded and salted daikon radish.

Question 8

Fried Broccoli (TACO)

Answer 8

This taco will be fried broccoli florets with a thick and rich pipian made of cooked broccoli. The broccoli pipian component will be a rich vegetable sauce of cooked broccoli, pepitas, tomatillos, jalapeno, onion, garlic, mint, oregano, cilantro and parsley.

Question 9

Carne Asada (TACO)

Answer 9

The carne asada will be thinly cut bottom round of beef, marinated with salt, brown sugar, cumin, coriander seed, avocado leaf, cayenne pepper. The beef is charred and caramelized. Served with shaved cabbage.

Question 10

Carnitas (TACO)

Answer 10

Our carnitas are large pieces of pork shoulder that are marinated over night in an adobo of coriander, cumin, black pepper, oregano, bay leaf, ancho chile powder, garlic powder, onion powder, piloncillo and a small amount of fish sauce. The marinated shoulder is then covered in lard and cooked over night at a very low temp (210F). Guacachile is a salsa of charred tomatillo, jalapeno and garlic pureed with lime juice, cilantro and avocado.

Question 11

Beef Tounge (TACO)

Answer 11

Beef tongue will be brined for 24 hours in salt, sugar, bay leaf, black peppercorn, garlic and clove. We will braise the tongue in stock and aromatics. Once cooked the tongue will be peeled sliced and seared on the flat top. The tacos will be topped with a small amount of roasted vidalia onion seasoned with oregano.

Question 12

Hot Dog Flautas

Answer 12

This dish will be a deep fried crispy hot dog basically. A hot dog wrapped with a tortilla, and refried black beans. This will be deep fried until crispy. The flauta dish will be served with a salsa made of fermented yellow mustard seeds, cumin, turmeric, all spice, orange juice, pineapple juice, apple juice, yellow mustard, and habanero.

Question 13

Fried Chicken Cemita

Answer 13

A cemita is a sesame seed bun sandwich from puebla. Ours will be a patty of ground chicken and fat back seasoned with charred scallion, salt, and pepper. The patty with be dredged with an egg wash and bread crumbs and fried until golden and crispy. The buns are spread with guacachile and a bean spread of black beans, aromatics and oregano. The sandwich will be garnished with a cabbage slaw.

Question 14

Tlayuda

Answer 14

A tlayuda is a very thin, and large (at least a foot in circumference) tostada originating from Oaxaca. The tlayuda that we will have on the menu will be spread with refried ayacote beans and topped with cecina de res, radish, queso fresca, shaved lettuce, avocado and shaved jalapeno.

Question 15

Potato Taquitos

Answer 15

These will be fried taquitos stuffed with cooked and roughly mashed yukon gold potatoes with butter, garlic and morita chile puree folded into the mix. The potato mixture will go in the center of a blue corn tortilla and topped with queso asadero and folded over. This dish will be garnished with a lime wedge.

Question 16

Nacho Caesar Salad

Answer 16

The salad will be a rotating assortment of delicious, and seasonal hearty greens from near by. We will dress the greens with a Caesar dressing made of anchovy, lemon juice, Worcestershire, garlic, black pepper, cider vin and hot sauce. Garnished with olives, fried tortilla, and cotija cheese.

Question 17

Chiles Toreados

Answer 17

These are a classic taqueria condiment. Jalapeno chiles, onion, and garlic are charred and pickled in distilled white vinegar and soy sauce. The idea is that the pickles are eaten in between taking bites of tacos!!