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, Cotija cheese and lime juice
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."
Tamales — 14
3 per order: Oaxaqueño (chicken & mole *contains peanuts), Veracruzano (fish of the day & guajillo salsa), Chiapaneco (pork picadillo, fruit, raisins, almonds)
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
Cochinita Pibil — 16
Braised pulled pork cooked with Achiote, topped with avocado, pickled habanero red onions and orange
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
Tacos Dorados — 16
3 crispy rolled tacos de tinga de pollo (chipotle marinated chicken), topped with spicy salsa roja, shredded lettuce, queso fresco, crema fresca 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 28
Enchiladas Rojas — 21
Traditional red salsa “a bit spicy”, chile Pasilla, chile Serrano with Oaxacan cheese, avocado, red onions, crema fresco, black beans & queso fresco. Contains dairy. Choice of: Chicken or vegetarian. With grilled marinated skirt steak 28
Enmoladas — 26
“Chef Ivan’s secret family recipe” organic shredded chicken with crema fresca, avocado, onion, sesame seeds, black beans & queso fresco. (Mole contains peanuts)
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.)
Chamorro de Borrego — 32
Spiced lamb shank with chile ancho, chile guajillo and avocado leaves steamed in a banana leaf served with rice and black beans, topped with pickled habanero red onions