Dinner
ABRIENDO BOCA
Guacamole — 14
with salsa borracha (made with dark Mexican beer) and totopos (housemade corn chips).
Esquites — 10
corn kernels, epazote, chile, mayo and lime juice with Cotija cheese.
Nopal Asado — 12
Grilled cactus topped with Oaxacan cheese and rajas con crema, an Aztec delicacy.
Ceviche de Camaron — 16
Mexico City style shrimp cocktail in an infusion of tomato, onion, avocado and cilantro "Ivan’s family recipe."
Quesadillas — 16
(handmade organic blue corn tortillas and Oaxaca cheese – order of two.) Choose from: mushrooms and huitlacoche, rajas con crema, tinga de pollo or homemade chorizo. Topped with crema fresca. Pickled cabbage on the side.
Steak Quesadillas — 18
order of two: handmade organic blue corn tortillas with grass fed marinated grilled skirt steak, and Oaxaca cheese. Topped with avocado salsa and crema fresca. Pickled cabbage on the side.
TACOS
3 PER ORDER WITH HANDMADE CORN TORTILLAS
al Pastor — 16
guajillo chile marinated pork, onion, cilantro and grilled pineapple. Served with a side of avocado salsa.
Carne Asada — 16
grass fed marinated grilled skirt steak, onion and cilantro.
Tinga de Pollo — 15
organic shredded chicken cooked in a Chipotle salsa, topped with shredded lettuce and queso fresco.
Pulpo y Chorizo — 18
Sautéed octopus with Mexican chorizo and potatoes on a cactus tortilla topped with red cabbage and cilantro served with avocado salsa
Pescado — 18
grilled 'fish of the day' marinated with Mexican herbs and topped with home made pickled cabbage and avocado salsa.
Carnitas — 16
braised berkshire pork "D.F. style," onion, cilantro.
Hongos y Huitlacoche — 15
mushrooms, huitlacoche, grilled corn, crispy sweet potato,queso fresco and avocado salsa
ENSALADAS Y SOPAS
Ensalada Coyoacán — 15
Mixed greens, jicama, orange, red and golden beets, citrus-chile-árbol vinaigrette.
Sopa Azteca — 16
Traditional Mexican chicken tortilla soup, chile Guajillo, chile Ancho, with queso fresco, crema fresca, avocado and corn tortilla strips.
PLATOS FUERTES
Enchiladas Verdes — 21
Traditional green enchiladas; Oaxaca cheese, avocado, red onion, crema fresca, black beans, queso fresco. Contains dairy. Choice of: Chicken or vegetarian. With grilled marinated skirt steak or seafood (sautéed garlic shrimp and octopus) 28
Enchiladas de Mole — 26
“Chef Ivan’s secret family recipe” organic shredded chicken with crema fresca, avocado, onion, sesame seeds, black beans & queso fresco. (Mole contains peanuts)
Enchiladas Rojas — 21
Traditional red salsa “a bit spicy”, chile Pasilla, chile Serrano with Oaxaca cheese, avocado, red onions, crema fresca, black beans & queso fresco. Contain dairy. Choice of: Chicken or Vegetarian. With grilled marinated skirt steak or seafood (sautéed garlic shrimp and octopus) 28
Chile Relleno Vegetariano — 22
Roasted Poblano pepper stuffed with zucchini, carrots, grilled corn and spinach or verdolagas (seasonal). Topped with melted Oaxaca cheese, red tomato salsa, and pumpkin seeds. Served with Mexican rice.
Camarones al Ajillo — 28
Maya shrimp marinated with chipotle and garlic. Served with avocado, rice, black beans topped with queso fresco and handmade tortillas.
Chiles en Nogada — 28
Roasted poblano pepper stuffed with shredded pork, organic chicken, peaches, pears, apples and almonds. Covered in a walnut sauce and topped with pomegranate seeds. Our "Signature Dish."
Carne Asada Plate — 35
Grass fed grilled marinated skirt steak. Served with rajas con crema, black beans topped with queso fresco and enchilada de mole topped with crema fresca and sesame seeds. (Mole contains peanuts.)
Pollo con Mole Poblano — 28
Roasted organic chicken and plantains covered in “Chef Ivan’s traditional Mole Poblano” and sesame seeds. Served with Mexican rice and handmade corn tortillas. (Mole contains peanuts.)
Plato de Carnitas — 26
Braised berkshire pork and pork belly. Served with guacamole, cactus salad, black beans topped with queso fresco and handmade tortillas.