Oyamel

Housemade corn tortilla chips seasoned with a house-made chile morita and meco salt, served with a side of freshly made salsa of tomatoes, onions, chile morita, and adobo

Freshly made to order with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips

From the historic city of Morelia, a salad of pineapple, orange, jicama, cucumber, queso fresco and a dusting of chile pequin

Chicken soup with season vegetables, carrots, rice and smoky chipotle

The classic Cesar salad of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons

Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber with a grapefruit-papaya dressing

Compressed watermelon with tamarind habanero dressing, fermented watermelon rind, jicama, radishes and goat cheese

Toasted pumpkin seed spread with tomato, sour orange and habanero served with tostadas

Peasant style soup with vegetable stock, tomatoes, garlic, onion and tortillas garnished with crispy tortilla strips, avocado, cilantro and queso fresco

Anson Mills Charleston gold rice with tomato, corn, squash and queso cuajada

Rancho Gordo heirloom beans stewed with summer squash, sweet corn and tomato, garnished with queso cuajada

Grilled Chayote squash with seasonal vegetables, tomato arbol salsa, watercress and pumpkin seeds

House-made tortilla chips with melted monterey jack cheese, tomatillo salsa, crema and onion

Crispy brussels sprouts with a chile de arbol sauce, pumpkin seeds, peanuts and lime

Cauliflower in a smoky, rich almond salsa macha, mezcal raisins and rajas over a hoja santa crema

Chicken enchiladas in a tomato sauce with potatoes, chorizo and chipotles topped with crema, onion, avocado salsa and cuajada cheese

Sauteed local fresh corn served with a charred corn crema, Chile de Arbol Mayo, green onions and Monolique cheese.

Refried black beans slow cooked with manteca with melted Monterrey jack cheese served with crema and tortillas

Tortilla with melted monterey jack cheese and Roy Burns Mexican corn truffles

Local summer corn tamal with Chihuahua cheese and a guajillo chile sauce

Meatballs in chipotle sauce with queso cotija and cilantro

Grilled Teres Major served with salsa jitomate and grilled corn pico de gallo

Gulf Coast white shrimp sauteed with shallots, arbol chile, poblano pepper, lime and sweet aged black garlic

Cheese enchiladas with mole poblano, Monterrey Jack cheese, rajas, queso cuajada, and sesame seeds

Seared Grouper with roasted tomato and Chile Mortita salsa, cherry tomatoes and epazote oil

Veracruz style house smoked tuna picadillo inside crispy tortillas with salsa de chile manzano

Whole North Carolina trout seasoned with a habanero and aji dulce sofrito and hoja santa. Grilled inside a banana leaf and served with fried plantains.

Grilled Octopus served over a citrus and spice sauce with roasted pearl onions and crispy potatoes.

Crispy Rocky Hollow Farms pork belly in a tortilla with melted monterey jack cheese, refried black beans, onions and a five chile salsa

Shredded chicken tamal with a green sauce of tomatillo, serrano chile and garlic

Three tacos per serving Slow-cooked pork shoulder with avocado salsa verde, pork rinds, onions, and cilantro

Three tacos per serving Shredded local beef braised with pasilla and guajillo chiles, white onions, and cilantro

Three tacos per serving Pit barbecued pork marinated with achiote and Mexican sour orange, topped with pickled red onion

Three tacos per serving Wild mushrooms and poblano peppers sautéed with guajillo and pasilla chile salsa, topped with crema Mexicana, onions, and cilantro

Three tacos per serving Grilled adobo-marinated chicken thighs with refried black beans, salsa guajillo, and grilled onions

Chocolate cake topped with a creamy flan, vanilla-coffee caramel sauce, and whipped cream

A traditional sponge cake, soaked in a blend of three milks and rum, with pineapple cooked with vanilla brown sugar, hoja santa whipped cream, served with roasted coconut ice cream

A basket of our house-made mini sweet bread rolls topped with chocolate and Mexican cinnamon shortbread

Scrambled eggs served on a tortilla with dried shredded beef, potatoes, poblano chile, salsa Mexicana, avocado and a smokey sauce of chile pasilla de Oaxaca

Flour tortilla with Virginia ham and Monterrey jack cheese with chipotle and tomatillo salsas, guacamole and refried black beans

Seasonal fruit over agave sweetened yogurt with a spiced amaranth-tamarind granola

Guerrero’s famous green hominy and pork soup flavored with sorrel, epazote and serrano chiles