Heritage & Recipes

Think of our menu as our homage to Mexican and Mayan food, techniques, and methods. Nico Sanchez, Executive Chef

From the herbs and spices we use for homemade adobos and salsas, to our hand-ground tortillas, to the entrees and sauces we create from scratch, every dish is prepared with a reverence to the states of Mexico—glorious places like Yucatan, Vera Cruz, and Chiapas.

The chocolate used in our mole sauce is made from specialty cocoa beans we grind in house. The garlic in the camaron al mojo de ajo is peeled from whole cloves. The skillet-baked blueberries in the pastel de mora are always fresh picked. The tomatoes in our salsa are cooked on a wood-burning grill.

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They are grilled just long enough to create a warm wrapping—one we affectionately call tortilla perfection. Nico Sanchez, Executive Chef
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There’s a rhythm to tortilla making. Dry white corn is harvested at plump maturity and placed into a mixture of pure water and lime powder to cook al dente. The corn chills overnight and meets the next morning with a cool water rinse. The corn makes its way through the grinder where it’s transformed into mill—creating the foundation of a paste called masa. The masa is then skillfully hand molded into golf ball-sized spheres and pressed into thin, flat circles. The circles are grilled just long enough to create a warm wrapping—one we affectionately call tortilla perfection.