Tzintzuntzan

Buttermilk layered biscuits with alternating layers of housemade sweet mole poblano garnished with whipped honey butter, maldon salt

Crispy flautas filled with potato and cheese puree, served over a chilled tomato sauce, herb dressed cabbage slaw

Red snapper, coconut and habanero broth, red onion, cucumber, morita, basil.

Josper-grilled, compressed in hoja santa and lime vinaigrette, herb requeson, salsa seca and basic oil.

Mexican sausage, pan-seared queso panela, grilled onions, avocado salsa, tortillas.

Guacamole Creamy avocado, bright tomatillo and serrano pico, herb green oil, cilantro, radish, served with chips Salsa Crispy chicharróns served with a fresh tomato salsa that’s spicy, tangy, and vibrant.

Scrambled eggs with onion, serrano pepper, tomato, and machaca, served over a smooth refried bean purée. Finished with a tatemada salsa and fresh cilantro Machaca: dried seasoned beef, traditional from north Mexico.

Crispy tortilla chips tossed in a tomatillo/poblano salsa, finished with crema, queso fresco, red onion and cilantro. Sunny side up egg

tostada topped with black bean puree, sunny side up eggs, ranchera salsa, peas, seared ham, quesillo, fried plantain” Fonda San Miguel, a brother restaurant, was the first restaurant in Austin to present this dish.

6 oz tenderloin, 2 green cheese enchiladas, black beans, crema, queso fresco, avocado, sunny egg

2 Corn tortillas filled with Requeson, quesillo, fresh herbs, and onion, smothered in a creamy bean sauce, topped with queso fresco and crema mexicana

Pan seared carnitas, cheese crust, crema mexicana, pickled jalapeños, guajillo and chile de árbol salsa

Green chicken tinga, mole verde, crema de rancho, salsa secan cilantro.

Eggs served over a bean and cheese sincronizada, salsa ranchera, tatemada salsa, avocado, cilantro

Rotating Agua Fresca