Appetizers
Bluefin tuna tostada
Local catch aguachile
Vegetarian sopes with beans, cotija cheese, avocado, lettuce, and sour cream
Avocado and purslane salad, cilantro vinaigrette

Main Courses
Short rib barbacoa — spiced chili adobo–marinated and slow-cooked in maguey and plantain leaves, served with handmade corn tortillas and salsas
Veracruz-style red snapper with tomato and olive sauce
Grilled chicken with mole sauce
Vegetarian tamales with poblano rajas and salsa verde

Desserts
Cinnamon churros
Coconut flan
Seasonal fruit paletas

$90 USD per person + tax
Children under 12 free of charge | Beverages charged on consumption.