Xumak

Avocado, onion, cilantro, chile serrano, & tomato, with side of homemade totopos.

Roasted chiles poblanos, onion, corn, and crema with side of tortillas.

Skillet melted mozzarella, chiles poblanos, onions, corn, and crema. served with side of tortillas.

Choice of queso fundido or rajas and guacamole, served with totopos and tortillas.

Pork marinated in chillies, spices, and pinaple topped with cilantro, onions, grilled pineapple, and radishes.

Steak marinated with garlic butter and spices, served with cilantro and inions.

Slow-cooked beef cheeks marinated in a rich guajillo pepper adobo, topped with cilantro, onions, and radishes.

Your choice of meat,* rice, beans, Mexican crema, cheese, and pico de gallo.

Homemade flour tortillas stuffed with cheese and your choice of meat,* pico de gallo, guacamole, mexican crema – with side of rice and beans.

Four chicken flautas with lettuce, tomatillo salsa, Mexican crema, queso fresco, and onions -With side of rice and beans.

Mexican sandwich served on telera bread and filled with beans, your choice of meat, lettuce, tomatoes, Mexican crema, avocado, queso fresco, and jalapeños. Served with French fries.

Mexican sandwich served on telera bread and filled with beans, your choice of meat, lettuce, tomatoes, Mexican crema, avocado, queso fresco, and jalapeños.

With cheese and choice of meat, fried until golden. Served with lettuce, crema, tomato, and queso fresco

Poblano pepper stuffed with minced meat (pork and beef), fruits, and seeds. Covered with walnut sauce, pomegranate seeds, sliced almonds, and parsley. Served with rice and bread

Yucatán-style pork shoulder slow-braise in achiote and bitter orange. Served with sweet plantains, white rice, red onions and tortillas.

Skirt steak marinated in garlic, cilantro, lime juice, and spices. Served with beans, rajas con crema, and tortillas.

Chile poblano stuffed with cheese, ground beef, or chicken, salsa ranchera, crema, queso fresco - with side of rice and beans.

Served over onions and bell pepper, guacamole, pico de gallo, mexican crema, grilled jalapeño and spring onion, and tortillas.

Pork braised in guajillo chilies and spices. Served with rice, beans, and tortillas.

Deep, complex and cocoa-driven.

Pork braised in pipian or mole verde. The pipian is made with fresh peppers, pumkin seeds, sesame seeds, tomatillos, onions, garlic, spinach, and spices - served with rice and topped with pumkin seeds.

Classic balance of dried chiles, nuts and spice.

Coconut-ginger cured shrimp, fresh lime, agave and serrano. Garnished with mint, cilantro and red onion. served with house-made tostadas

Shrimp marinated in lime juice, tossed in a spicy habanero blend, served with crisp cucumber, red onions, and avocado. Served with house-made tostadas

Tender shrimp sautéed in a rich garlic-butter sauce with a touch of olive oil and fresh herbs. Includes side of white rice and bread.

Chicken breast, ground beef, or melted cheese rolled in homemade corn tortilla with tomatillo sauce, lettuce, crema, queso fresco, and avocado.

Chicken breast, ground beef, or cheese rolled in homemade corn tortilla with salsa ranchera, lettuce, crema, queso fresco, and avocado.

Chicken breast rolled in corn tortillas covered with your choice of mole sauce,* crema, queso fresco, sesame/pumpkin seeds, and avocado.

Roasted chile poblanos, onions, corn, and cream rolled in corn tortilla, tomatillo sauce, lettuce, crema fresca, queso fresco, and avocado.

Red hominy pork soup, lettuce, radish, onions, limes, tortilla strips, served with homemade tostadas.

Hominy and chicken soup, lettuce, radish, onions, limes, tortilla strips, served with homemade tostadas.

Red hominy tripe stew, cilantro, onions, limes, with side of corn tortillas.

Romaine and baby spinach with mole vinaigrette, caramelized plantain croutons, pineapple, and toasted seeds.

Red hominy pork soup, lettuce, radish, onions, limes, tortilla strips, served with homemade tostadas.

Hominy and chicken soup, lettuce, radish, onions, limes, tortilla strips, served with homemade tostadas.

Red hominy tripe stew, cilantro, onions, limes, with side of corn tortillas.

Romaine and baby spinach with mole vinaigrette, caramelized plantain croutons, pineapple, and toasted seeds.

Seared shrimp over romaine with jícama, cucumber, avocado, and light orange-mustard vinaigrette. Served with tostadas.