Restaurant Week

Slow roasted pork belly marinated in Yucatecan spices, served with refried beans, accompanied by house made corn tortillas

Grilled ruby Trout, with hoja santa chimichurri, served with white rice pilaf

Crepes in a pumpkin seed mole filled with huitlacoche, poblano peppers, queso Oaxaca

Slow braised lamb cooked in avocado leaf and agave leaves, served with pinto beans with bacon and chorizo and fresh corn tortillas