Oyster and seafood consommé, served in a cup (perfect to open the appetite).
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Fresh Ensenada oysters topped with kampachi sashimi, black tobiko, and candied serrano chile. (Two pieces).
Fresh Ensenada oyster topped with a slice of chutoro tuna, finished with sea urchin and served with ponzu sauce and chiltepín. (Two pieces).
Shrimp aguachile in chiltepín chile sauce with olive oil, red onion, persian cucumber, and lime.
Shrimp, octopus, kampachi, and charred corn over a peanut, ginger, árbol chile, and bell pepper leche de tigre.
Lightly torched fresh bluefin tuna belly in a roasted yahualica chile sauce with onion, Persian cucumber, and lime.
Crispy shrimp chicharrón for dipping into a warm butter sauce with garlic, huichol chile, and citrus.
Creamy marlin croquettes topped with a slice of bluefin tuna, garlic mayo, and finished with mustard seeds in orange juice and eel sauce. (4 pieces).
Crispy taquitos filled with shredded marlin, served standing in a bowl of frijoles puercos with Mazamitla cream and fresh cotija cheese.
Octopus chicharrón over kampachi ceviche, sour orange leche de tigre zest, and garlic mayo.
Crispy potato chunks tossed in a creamy aguachile sauce, topped with mild white cheddar and truffle oil. $179
Crispy taco filled with mashed potato, topped with chunky octopus ceviche and ikura (salmon roe) over a creamy green aguachile sauce. A must-try.
Havarti cheese “tortilla,” soft crab meat cooked with butter, garlic, white wine, truffle oil, and chile güero chicharrón.
Crispy shrimp over avocado, creamy salsa huevona with chiltepín, served with green aguachile sauce.
Octopus chicharrón over tartar sauce with habanero ash, cilantro, pickled onion, on a heirloom corn tortilla.
Grilled bone marrow with sautéed octopus, garlic, and chiles over a heirloom corn tortilla.
Beer-tempura salmon with pickled peppers, serrano chile, and garlic aioli. Salmón capeado en tempura de cerveza, pimientos encurtidos, chile serrano y alioli de ajo. (Vegetarian version made with cauliflower.)
Crispy-on-the-outside tender-on-the-inside pork rib glazed in a spicy sweet-and-sour sauce with persian cucumber and kimchi slaw, on a Sonoran flour tortilla.
(Vegetarian version with mushrooms.)
Colombian-style crispy pork belly—crunchy outside, tender inside—over guacamole, served with fresh tomato–habanero salsa on a heirloom corn tortilla.
Sonoran-style shredded beef machaca fried over a guacamole base, served with raw tomato–serrano salsa on a Sonoran flour tortilla. (Vegetarian version with fried mushrooms.)
Crispy shredded pork shank over frijoles puercos, served with a tomatillo milpero salsa on a heirloom corn tortilla.
Charcoal-grilled mushrooms with chile mayo and guacamole on a heirloom corn tortilla.
Half a salted, oven-toasted bolillo filled with pork belly and sautéed shrimp, served over a creamy tomato, chipotle, morita chile, and avocado sauce. (Vegetarian version with crispy mushrooms.)
Cornbread with Cajeta from Sayula, flambéed and served with creamy vanilla ice cream.
Creamy Cheesecake with blueberries.
Seasonal flavors.
