citrus marinated steak, classic guac, queso fresco, pico de gallo and salsa roja

Steak

roasted honey chipotle glazed Brussels sprouts, curried carrot purée, candied pepitas, pickled red onion

Brussels Sprout

pork confit, classic guac, roasted tomatillo salsa, pickled red onions

Carnitas

braised short ribs, sesame-basil slaw, scallion, gochujang crema, chile threads, roasted tomatillo salsa

Korean Short Rib

agave-dipped fried chicken, slaw, chimichurri verde

Crispy Fried Chicken

Vietnamese grilled pork, basil slaw, pickled carrots, cilantro, red chile threads, nuoc cham

Banh Mi

Indulge in our refreshing Lime Tart, featuring a zesty lime filling nestled in a buttery crust, perfect for a sweet and tangy treat.

Lime Tart

Crispy tortilla chips served with a warm, creamy queso dip for the perfect savory snack.

Chips & Queso

Indulge in our rich and creamy Tres Leches cake, soaked in a blend of three milks for a delightfully moist and sweet treat.

Tres Leches

braised short rib, sushi rice, basil slaw, sesame vinaigrette, scallion, fried leeks, salsa verde, gochujang crema, chile threads

Korean Beef Bowl

Black Beans

Esquites

chicken, steak or Brussels sprouts, guac, rice, black beans, queso fresco, pico de gallo, shredded lettuce and cabbage, agave lime vinaigrette, chipotle mayo, and chips

Santo Bowl

Crispy tortilla chips served with a creamy, fresh avocado guacamole for the perfect snack.

Chips & Guac

Indulge in our rich and creamy Mexican Chocolate Mousse, infused with a hint of cinnamon and a touch of spice for an irresistible dessert experience.

Mexican Chocolate Mousse

Experience a delightful trio of flavors expertly crafted to tantalize your taste buds.

Trio

Tuna Tostadas (2)

serves one cheese quesadilla, choice of taco (chicken or fish) and beans

Kid Tray

citrus marinated shrimp, guac, pickled red onion and tortilla chips

Ceviche

Crispy tortilla chips served with a zesty, fresh salsa for the perfect crunch and flavor.

Chips & Salsa

beer-battered white fish, slaw, orange sauce, pico de gallo, crema

Baja Fish

cauliflower, romesco sauce (contains nuts), queso fresco

Roasted Cauliflower

romaine, avocado, pepitas, queso fresco, pico de gallo, and pickled red onions. Choice of jalapeño ranch or agave-lime vinaigrette

Chopped

achiote marinated chicken, pineapple, pico de gallo, orange sauce

Chicken Al Pastor

In a bowl, mix together the orange juice, lime juice, minced garlic, cumin, salt, and black pepper. Add the steak and ensure it's fully coated. Cover and refrigerate for at least 1 hour, or up to overnight.

Marinate the Steak

In a bowl, mash the avocados. Add lime juice, salt to taste, and mix until smooth. Adjust seasoning as desired.

Prepare the Guacamole

In a separate bowl, combine diced tomatoes, red onion, cilantro, and minced jalapeño. Season with salt and mix well.

Make the Pico de Gallo

Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and discard the marinade. Grill or sear the steak for 4-5 minutes on each side, or until desired doneness. Let rest for 5 minutes.

Cook the Steak

Slice the steak against the grain and serve with guacamole, crumbled queso fresco, pico de gallo, and salsa roja on the side.

Serve

Steak (such as flank or sirloin)

Fresh orange juice

Lime juice

Garlic, minced

Cumin

Salt

Black pepper

Avocado

Lime, juiced

Queso fresco, crumbled

Tomatoes, diced

Red onion, diced

Cilantro, chopped

Jalapeño, minced

Salsa roja

Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and cut them in half.

Prepare the Brussels Sprouts

In a bowl, toss the Brussels sprouts with olive oil, honey, chipotle powder, salt, and black pepper until well coated.

Glaze the Brussels Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, or until golden and crispy, tossing halfway through.

Roast the Brussels Sprouts

In a pot, boil the carrots until tender, about 15 minutes. Drain and set aside.

Cook the Carrots

In a blender, combine the carrots, coconut milk, curry powder, salt, and lime juice. Blend until smooth.

Blend into Purée

In a skillet over medium heat, combine pepitas, brown sugar, cinnamon, and a pinch of salt. Cook, stirring frequently, until the sugar has melted and the pepitas are coated, about 5 minutes. Remove from heat and let cool.

Candy the Pepitas

In a bowl, mix together apple cider vinegar, water, sugar, and salt until dissolved.

Prepare the Pickling Liquid

Thinly slice the red onion and submerge in the pickling liquid. Let sit for at least 30 minutes.

Pickle the Onion

Brussels sprouts

Honey

Chipotle powder

Olive oil

Carrots

Coconut milk

Curry powder

Pepitas (pumpkin seeds)

Brown sugar

Cinnamon

Red onion

Apple cider vinegar

Water

Sugar

In a large slow cooker, combine pork shoulder, salt, cumin, oregano, garlic, orange juice, lime juice, and bay leaves. Cook on low for 8 hours or until the pork is tender and easily shredded.

Prepare the Pork

Remove the pork from the slow cooker and shred it using two forks. Return to the cooker and let it soak in the juices for an additional 30 minutes.

Shred the Pork

In a bowl, mash the avocados and mix in lime juice, salt, diced onion, chopped cilantro, and diced tomato until well combined.

Make Guacamole

Preheat the oven to 425°F (220°C). Place tomatillos, jalapeño, garlic, and onion on a baking sheet and roast for 15-20 minutes until they are charred.

Roast the Ingredients

Allow the roasted ingredients to cool slightly, then blend them together with lime juice and salt until smooth.

Blend Salsa

Thinly slice the red onion. In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat until the sugar dissolves, then pour over the onions in a jar. Let sit for at least 30 minutes before serving.

Pickle the Onions

Pork shoulder

Oregano

Garlic cloves

Orange juice

Bay leaves

Ripe avocados

Diced onion

Chopped cilantro

Diced tomato

Tomatillos

Jalapeño pepper

Onion

In a large bowl, mix soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil. Add the short ribs and marinate for at least 2 hours, preferably overnight.

Prepare the Marinade

Preheat the oven to 325°F (165°C). In a large Dutch oven, heat a bit of oil over medium-high heat. Remove the short ribs from the marinade and brown them on all sides, about 3-4 minutes per side.

Brown the Short Ribs

Add the marinade and beef broth to the Dutch oven. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, until the ribs are tender.

Braise the Ribs

In a small bowl, combine gochujang and sour cream. Mix well and set aside.

Prepare the Gochujang Crema

In a separate bowl, mix chopped basil, scallions, sesame seeds, and a drizzle of sesame oil. Toss to combine.

Make the Sesame-Basil Slaw

Once the ribs are tender, remove them from the oven. Serve the ribs on a plate topped with the sesame-basil slaw, a drizzle of gochujang crema, chile threads, and roasted tomatillo salsa.

beef short ribs

soy sauce

brown sugar

garlic cloves, minced

ginger, minced

sesame oil

beef broth

scallions, chopped

gochujang

sour cream

tomatillos, roasted and blended

basil, chopped

sesame seeds

chile threads

In a large bowl, combine the buttermilk and agave syrup. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In another bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir until well combined.

Prepare the Breading

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place on a wire rack to rest for 15 minutes.

Bread the Chicken

In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches, without overcrowding, for 10-12 minutes or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (75°C).

Fry the Chicken

Remove the chicken from the oil and drain on paper towels. Serve hot with slaw and chimichurri verde.

Drain and Serve

chicken pieces (legs, thighs, breasts)

agave syrup

buttermilk

all-purpose flour

cornstarch

salt

black pepper

garlic powder

onion powder

cayenne pepper

vegetable oil

In a bowl, combine soy sauce, fish sauce, honey, minced garlic, black pepper, and mix well. Add the pork tenderloin and marinate for at least 1 hour or overnight in the refrigerator.

Marinate the Pork

In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer until sugar dissolves. Pour over the julienned carrots in a bowl and let it sit for at least 30 minutes.

Pickle the Carrots

Preheat the grill to medium-high heat. Remove pork from the marinade and grill for about 5-7 minutes on each side or until cooked through. Let it rest for a few minutes before slicing.

Grill the Pork

Slice the baguette lengthwise. Spread a layer of basil slaw on one side, then layer with sliced grilled pork, pickled carrots, cucumber slices, fresh cilantro, and red chile threads. Drizzle with nuoc cham if desired.

Assemble the Banh Mi

pork tenderloin

fish sauce

honey

garlic, minced

baguette

carrots, julienned

cucumber, sliced

fresh cilantro

fresh basil, chopped

red chile threads

rice vinegar

water

sugar

lime juice

In a mixing bowl, whisk together the sweetened condensed milk, fresh lime juice, lime zest, and egg yolks until smooth and well combined.

Prepare the filling

Pour the lime filling into the pre-baked tart crust, spreading it evenly.

Fill the crust

Bake the filled tart in the oven at 350°F (175°C) for 15-20 minutes until the filling is set. Remove from the oven and let cool.