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<br>Our culinary philosophy is rooted in the deep, complex traditions of regional Mexican cuisine, a heritage we honor while exploring the vibrant possibilities of modern gastronomy. Each dish is a narrative, a journey of flavor constructed from meticulously sourced ingredients and time-honored techniques. Experience the soul of Mexico.
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<br>Aperitivos
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<br>Guacamole del Momento
Hand-smashed Hass avocados, prepared tableside with your preferred blend of serrano chile, white onion, cilantro, and fresh-squeezed lime. Served with warm, house-made totopos and a trio of artisanal salsas. A perfect beginning.
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<br>Queso Fundido con Chorizo
A molten cauldron of Oaxacan and Chihuahua cheeses, broiled until bubbling and browned, then studded with savory house-made pork chorizo. Served with warm flour tortillas for scooping.
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<br>Aguachile Verde de Camarón
Fresh Pacific shrimp, delicately butterflied and submerged in a searingly bright marinade of lime juice, serrano peppers, cilantro, and cucumber. A jolt to the senses, this dish is both refreshing and potent. Garnished with red onion and avocado.
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<br>Sopas y Ensaladas
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<br>Sopa de Tortilla
A profound, chile-infused tomato broth, enriched with shredded chicken and poured over a foundation of crisp tortilla strips, avocado, crema fresca, and crumbled cotija cheese. It is the quintessential comfort of the Mexican kitchen.
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<br>Ensalada El Pino
A vibrant mosaic of seasonal greens, jicama, roasted corn, and toasted pepitas, all tossed in a zesty cilantro-lime vinaigrette. Topped with thin slices of radish. Light. Crisp. Essential.
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<br>Platos Fuertes
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<br>Mole Negro Oaxaqueño con Pavo
Our definitive house specialty, a legendary mole negro composed of over thirty meticulously sourced ingredients, including multiple chiles, nuts, seeds, and Oaxacan chocolate. This complex, velvety sauce generously cloaks a slow-cooked turkey leg. A timeless masterpiece.
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<br>Cochinita Pibil
A testament to the slow-cooking traditions of the Yucatán, our Cochinita Pibil features succulent pork shoulder, marinated in acidic Seville orange and earthy achiote, then wrapped in banana leaves and roasted for hours until it surrenders its structure. Served with habanero-pickled red onions and warm corn tortillas.
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<br>Carne Asada a la Brasa
Prime skirt steak, bathed in a potent citrus-garlic marinade before being seared over live mesquite embers to achieve a perfect char and a profoundly juicy interior. Served with a grilled knob onion, nopal asado, and a rich borracha salsa.
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<br>Pescado Zarandeado
A whole butterflied sea bass, lacquered in a smoky red chile and mayonnaise adobo, then expertly grilled over open flame. The result is impossibly tender, flaky flesh with a perfectly caramelized crust. Served with white rice and a simple citrus slaw.
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<br>Tacos
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<br>Al Pastor
Vertical-spit roasted pork, marinated in a cascade of chiles and spices, shaved thin onto a warm corn tortilla. Each is finished with a sliver of grilled pineapple, onion, and cilantro.
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<br>Carnitas Estilo Michoacán
Pork shoulder, gently simmered for hours in its own rendered fat until impossibly tender, then crisped to perfection. Served simply with chopped onion, cilantro, and a fiery tomatillo salsa.
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<br>Baja
Beer-battered Pacific cod, fried to an ethereal golden crisp and laid in a warm flour tortilla. Dressed with a crunchy cabbage slaw, creamy chipotle aioli, and a final squeeze of lime.
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<br>Postres
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<br>Pastel de Tres Leches
A feather-light sponge cake, thoroughly saturated in a decadent trio of milks—evaporated, condensed, and heavy cream. Finished with a delicate whipped meringue.
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<br>Churros con Chocolate
Freshly piped and fried to order, these delicate churros are dusted in cinnamon sugar and served alongside a cup of thick, rich, warm Oaxacan chocolate for dipping. A perfect end.
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