Pistachio & Agave Filling. Filo Crust. Agave Orgeat. Whip Cream. Pepitas.

BAKLAVA CHEESECAKE

(Pepita Butter & Jamaica) Dark Roasted Pepita Butter. Fermented Jamaica & Morita Chamoy. Queso de Cabra. Evoo

PB&J SEMIFREDO

Green Pork Chorizo, Half Fried Masa Tortilla, Queso Asadero, Chapuline Schmaltz, Onion, Cilantro

GREEN CHORIZO VAMPIRO

Butter Poached Mexican White Corn, Black Garlic Hot Sauce, Chimayo, Beef Tallow Aioli, Queso Cincho

ESQUITES

Hoja Santa, Queso Asadero. Goat Cheese. Salsa Macha

SANTA QUESADILLA

Grilled Market Fish. Mole Novia. Seasonal Veggies. Tamarind Molasses.

GRILLED FISH

Choice of Pork or Chicken, Mole Recado, Brown Butter Hominy, Roasted Turnips, Cabbage, Onion, Urfa Bieber, Avocado, House Tostada

MOLE RECADO

Two Capital Farm's Patties, Harissa Salsa de Isla, Grilled Onion, Queso Gringo.

SMASHY BURGER

Beef or Jamaica. Squid Ink Corn Tortilla or Benny Blanco Flour. Queso. Onion. Cilantro. House Salsa. Miso Consommé.

QUESABIRRIA TACOS

MOLE DE LA CASA

Chef's Market Crudo, Aguachile de Molcajete, Tostada Raspada, Avocado, Cucumber, Cherry Tomato, Onion, Salsa Macha, Tallow Aioli

CHEF'S TOSTADA

Recado Marinated Octopus, Chorizo Negro Aioli, Burnt

PULPO NEGRO

Seasonal Fruit, Roasted Zucchini, Heirloom Tomato. Cucumber. Hoja Santa Vinaigrette. Goat Cheese. Tamarind Coulis. Peri-Peri Candied Pepitas. Dill

SEASONAL SALAD

Sweet Plantain. Lamb Fat Refried Beans. House Crema. Za'atar

SWEET PLANTAIN

Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan over low heat. In a mixing bowl, combine the ground cinnamon and sugar.

Prepare the Filo Dough

Unroll the filo dough and lay one sheet in a greased 9-inch springform pan. Brush the sheet with melted butter, then sprinkle some cinnamon sugar. Repeat this process, layering and brushing butter on each sheet, until you have about 10-12 sheets layered.

Layer the Filo Dough

Once the layers are complete, trim any excess dough hanging over the edges. Bake in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and let cool.

Bake the Crust

In a large mixing bowl, beat the cream cheese until smooth. Add Greek yogurt, agave syrup, chopped pistachios, eggs, and vanilla extract. Mix until well combined and smooth.

Combine the Filling Ingredients

Pour the pistachio filling mixture over the cooled filo crust, spreading evenly.

Pour Filling into Crust

Return the cheesecake to the oven and bake for 45-50 minutes or until the center is set and slightly jiggles. Remove from the oven and allow to cool completely.

Bake the Cheesecake

In a blender, combine blanched almonds, agave syrup, water, and almond extract. Blend until the mixture is smooth.

Blend the Orgeat

Strain the mixture through a fine-mesh sieve or cheesecloth to remove the solid almond bits. Store in a bottle in the fridge until ready to use.

Strain the Orgeat

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture until soft peaks form.

Prepare the Whipped Cream

Once the cheesecake is cooled, top with whipped cream, then sprinkle with pepitas and chopped pistachios for a finishing touch.

Garnish the Cheesecake

Filo dough

Unsalted butter

Ground cinnamon

Sugar

Cream cheese

Greek yogurt

Agave syrup

Pistachios, chopped

Eggs

Vanilla extract

Almonds, blanched

Water

Almond extract

Heavy cream

Powdered sugar

Pepitas (pumpkin seeds)

Chopped pistachios

In a large mixing bowl, combine the Dark Roasted Pepita Butter and Fermented Jamaica. Mix well until the ingredients are fully incorporated and smooth.

Prepare the Base

Add Morita Chamoy, Extra Virgin Olive Oil, and Honey (if using) to the mixture. Stir well to blend all the flavors together.

Add Flavorings

Crumble the Queso de Cabra into the mixture, and gently fold it in until evenly distributed.

Incorporate Queso de Cabra

Sprinkle in the Salt and Ground Cinnamon, and mix until fully combined. Taste and adjust sweetness if necessary.

Season the Mixture

Transfer the mixture to a loaf pan or any container of your choice, smoothing the top with a spatula. Cover with plastic wrap and place in the freezer for at least 4 hours or until firm.

Chill the Mixture

Once the semifreddo is set, remove from the freezer and let it sit at room temperature for about 10 minutes before slicing. Serve chilled, garnished with additional Morita Chamoy if desired.

Serve

Dark Roasted Pepita Butter

Fermented Jamaica (Hibiscus)

Morita Chamoy

Queso de Cabra (Goat Cheese)

Extra Virgin Olive Oil (EVOO)

Honey (optional for sweetness)

Salt

Ground Cinnamon

In a skillet over medium heat, add the green pork chorizo and cook until browned and cooked through, about 8-10 minutes. Stir occasionally to break up the meat.

Prepare the Chorizo

In a separate pan, heat olive oil over medium heat. Add the masa harina tortillas one at a time and fry until golden brown and slightly crispy on both sides, about 2-3 minutes per side. Remove and set aside on paper towels to drain excess oil.

Fry the Tortillas

Finely chop the onion and cilantro. Set aside for garnish.

Prepare the Onion and Cilantro

On each fried tortilla, layer the cooked chorizo, a generous sprinkle of queso asadero, and top with chopped onion and cilantro. If desired, sprinkle chapulines over the top for added crunch and flavor.

Assemble the Vampiro

Add salt and black pepper to taste on top of the assembled Vampiro.

Season to Taste

Serve the Green Chorizo Vampiro immediately, garnished with additional cilantro if desired.

Green Pork Chorizo

Masa Harina Tortillas

Queso Asadero

Chapulines (toasted grasshoppers)

Onion

Cilantro

Olive Oil

Black Pepper

If using fresh corn, shuck the ears and remove the silk. If using frozen corn, thaw it completely.

Prepare the Corn

In a large saucepan, melt the unsalted butter over medium heat. Add the corn kernels (cut off the cob if using fresh) and sauté for about 5-7 minutes until they are tender and slightly caramelized. Season with salt to taste.

Butter Poach the Corn

In a mixing bowl, combine the egg yolk and beef tallow. Whisk together until smooth. Gradually add the olive oil while whisking continuously until the mixture thickens into a creamy aioli. Season with salt to taste.

Make the Beef Tallow Aioli

In a large serving bowl, combine the poached corn with black garlic hot sauce and Chimayo chile powder. Mix well to ensure the corn is evenly coated.

Combine the Flavors

Spoon the corn mixture into serving cups. Drizzle the beef tallow aioli over the top, sprinkle with queso cincho, and serve with lime wedges on the side.

Mexican White Corn (fresh or frozen)

Unsalted Butter

Black Garlic Hot Sauce

Chimayo Chile Powder

Beef Tallow

Egg Yolk

Queso Cincho (or any crumbly cheese)

Lime Wedges

Start by gathering all your ingredients. Wash the Hoja Santa leaves thoroughly under running water and pat them dry with a clean kitchen towel.

Prepare the Ingredients

In a mixing bowl, combine the Queso Asadero and goat cheese. Mix them well with a fork until they form a smooth and consistent mixture. Season with salt and black pepper to taste.

Prepare the Cheese Mixture

Place a tortilla on a clean surface. Spread a generous amount of the cheese mixture over half of the tortilla. Layer 2-3 Hoja Santa leaves on top of the cheese mixture. Drizzle 1 tablespoon of Salsa Macha over the leaves. Fold the tortilla in half to cover the filling.

Assemble the Quesadilla

Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, place the folded quesadilla in the skillet. Cook for about 3-4 minutes or until the bottom is golden brown and crispy. Carefully flip it over and add the remaining tablespoon of olive oil if necessary. Cook for another 3-4 minutes until both sides are crispy and the cheese is melted.

Cook the Quesadilla

Remove the quesadilla from the skillet and let it sit for a minute before cutting it into wedges. Serve warm with extra Salsa Macha on the side.

Hoja Santa leaves

Goat cheese

Salsa Macha

Flour tortillas

Olive oil

Black pepper

Start by cleaning the market fish thoroughly under cold running water. Pat them dry with paper towels.

Prepare the Fish

In a mixing bowl, combine olive oil, salt, black pepper, and lemon juice. Rub this mixture all over the fish, ensuring even coating. Let the fish marinate for at least 30 minutes.

Marinate the Fish

Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are glowing and covered with ash.

Prepare the Grill

Place the marinated fish on the grill. Cook for about 5-7 minutes per side, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork.

Grill the Fish

While the fish is grilling, chop the seasonal vegetables into bite-sized pieces. Toss them in a bowl with a little olive oil, salt, and pepper.

Prepare the Vegetables

Place the seasoned vegetables on the grill in a grill basket or directly on the grates. Grill for about 5-10 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

Once the fish and vegetables are done, remove them from the grill. Drizzle the tamarind molasses over the fish, and garnish with fresh herbs. Serve alongside the grilled vegetables.

Market fish (e.g., snapper, trout, or sea bass)

Lemon juice

Mole Novia sauce

Seasonal vegetables (e.g., zucchini, bell peppers, asparagus)

Tamarind molasses

Fresh herbs (e.g., cilantro or parsley)

Rub the pork shoulder or chicken thighs with salt and black pepper evenly on all sides.

Season the Protein

In a large pot over medium heat, add a drizzle of olive oil and sear the seasoned protein until browned on all sides. Remove from pot and set aside.

Cook the Protein

Remove the stems and seeds from the dried ancho and guajillo chiles. Toast them in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Prepare the Chiles

In a blender, combine toasted chiles, garlic cloves, tomatoes, peanut butter, cinnamon stick, and chicken broth. Blend until smooth.

Blend the Mole

In the same pot used for the protein, add olive oil and the blended mole mixture. Simmer for 10 minutes, stirring occasionally.

Cook the Mole

Return the seared protein to the pot, cover, and simmer on low heat for 1.5 to 2 hours until the meat is tender.

Combine Protein and Mole

If using dried hominy, soak it overnight and cook until tender. If using canned, rinse and drain.

Cook the Hominy

In a skillet, melt the butter over medium heat until it starts to brown and smell nutty.

Brown the Butter

Add the cooked hominy to the browned butter, season with salt, and toss to coat. Keep warm.

Combine Hominy and Butter

Peel and chop the turnips into bite-sized pieces.

Prepare Turnips

Toss the turnips with olive oil, salt, and black pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes or until tender.

Roast the Turnips

Thinly slice the cabbage and onion. In a bowl, combine with Urfa Biber and lime juice.

Prepare the Slaw

Season with salt to taste and mix well. Let it sit for at least 10 minutes before serving.

Season the Slaw

Slice the avocado and set aside for garnish.

Slice the Avocado

On a plate, serve the mole-coated protein alongside brown butter hominy, roasted turnips, and cabbage slaw. Garnish with avocado slices and serve with tostadas on the side.

Assemble the Plate

Pork shoulder or Chicken thighs

Dried Ancho chiles

Dried Guajillo chiles

Garlic cloves

Tomatoes

Peanut butter

Cinnamon stick

Chicken broth

Hominy (canned or dried)

Butter

Turnips

Cabbage

Urfa Biber

Lime juice

Avocado

Tostadas

In a bowl, combine the ground beef with salt and black pepper. Divide the mixture into two equal portions and shape them into patties.

Baklava Cheesecake

Pb&j Semifredo

Green Chorizo Vampiro

Esquites

Santa Quesadilla

Grilled Fish

Mole Recado

Smashy Burger

Quesabirria Tacos

Mole De La Casa

Chef's Tostada

Pulpo Negro

Seasonal Salad

Sweet Plantain