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LINGO (FOR GRINGOS)

CHILES

Guajillo – dried chile with mild-medium spice. Herbal & berry like flavor

Ancho – dried ripened poblano chiles

Morita – smoked then dried jalapeno that gives off a spicy but fruity flavor

Serrano – small fresh green chiles. Similar to jalapeno, but spicier

Poblano – large fresh green chile, mild-medium in spice

Habanero – small fresh chile with intense spice and tropical fruity flavor

Chipotle – smoked jalapenos, then dried or marinated in adobo

Arbol – small dried red chile with intense heat

SALSAS

Pipian Mole – pepitas (pumpkin seeds) arbol chile,

Sweet Chile Mole – Our most complex mole. Tomato with guajillo & morita chiles, spiced with star anise, clove, sesame seeds, almonds, hazelnuts, then sweetened with apricot and prune. Perfect blend of spice & sweetness

Ranchero – Served hot. Mexican style marinara with a slight kick

Salsa Borracha – “drunken salsa” charred tomato & pepper based kicked up with smoky mezcal

Mexicana (pico de gallo) – tomato, onion, jalapeno, cilantro, lime

Adobo – The foundation for marinating meats. Ancho, guajillo, & morita chile combo with spices such as canelo, clove, cumin, garlic & oregano

DAIRY

Cotija – hard and crumbly cow’s milk cheese. Salty & similar to parmesan

Chihuahua – soft melting cheese made from cow’s milk named after the region of Chihuahua

Oaxaca – semi-soft “string like” cow’s milk cheese from the region of Oaxaca

Queso Fresco – the Mexican mozzarella. Made from cow’s milk

Crema – fermented cream with slight lime flavor. Similar to sour cream

GROCERY

Pepitas – roasted pumpkin seeds

Epazote – fresh pungent herb with an anise like flavor

Canelo – similar to cinnamon

Chorizo – Fresh ground pork seasoned with guajillo chiles, canelo, coriander, & garlic

Banana Leaves – fresh leaf from the banana tree. Used for wrapping meats when smoking to protect the meat from burning and hold in moisture. Also, gives off an herby “tea like” flavor