Hand-Pressed Masa, Coastal Smoke & Neighborhood Soul.

Wild local rockfish in a light cornstarch crust, crunchy shredded cabbage, house crema, and charred tomato salsa.

Citrus-marinated skirt steak seared over open flame, crushed avocado salsa, and fresh chopped cilantro.

Guajillo-rubbed pork slowly charred on the trompo, sliced thin with caramelized pineapple and white onion.

Roasted poblano peppers, sweet corn, zucchini, melted queso Oaxaca, and toasted pepita salsa.

Achiote-spiced chicken thigh, pickled red onions, roasted jalapeño salsa, and fresh radishes.

Pacific shrimp lightly fried, chipotle remoulade, shaved jicama slaw, and fresh lime squeeze.

Two grilled tortillas crisped with melted queso Oaxaca, choice of meat or rajas, avocado salsa, and Mexican crema.

Handmade 10-inch masa turnover filled with epazote, quesillo, and salsa verde. Add carne asada or pollo +$2.50.

Sweet roasted corn cut off the cob, tossed with smoky mayo, cotija cheese, chile piquín, and cilantro.

Slow-simmered pinto beans seasoned with garlic and oregano, served beside tomato-infused red rice.

Long-grain rice steeped overnight with Mexican canela cinnamon, sweet condensed milk, and vanilla bean.

Tart brewed hibiscus blossoms sweetened with unrefined piloncillo sugar. Crisp and refreshing.

Fresh-squeezed key lime juice balanced with cold mineral water, mint, and hydrating chía seeds.

Classic 355ml chilled glass bottle sweetened with pure cane sugar.