Sun to Thu from 5pm to 11pm
Fri and Sat from 5pm to 12 am
Guacamole — 13
with salsa borracha (made with dark Mexican beer) and totopos.
Elote Asado — 7
grilled corn on the cob, Mexican mayo, Cotija cheese and chile piquin.
Esquites — 9
corn kernels, epazote, chile, mayo and lime juice with Cotija cheese.
Nopal Asado — 9
grilled cactus topped with Oaxacan cheese and rajas con crema "an Aztec delicacy."
Sopecitos — 14
3 Corn masa "sope" topped with black beans, avocado salsa, crema fresca, queso fresco, onions, cilantro & your choice of: carne asada (grass-fed steak), Mushrooms al Epazote or Mexican homemade chorizo.
Quesadillas — 13
(handmade organic blue corn tortillas and Oaxaca cheese – order of two.) Choose from: mushrooms and huitlacoche, rajas con crema, tinga de pollo or homemade chorizo. Topped with crema fresca. Pickled cabbage on the side.
Steak Quesadillas — 14
order of two: handmade organic blue corn tortillas with grass fed marinated grilled skirt steak, and Oaxaca cheese. Topped with avocado salsa and crema fresca. Pickled cabbage on the side.
Tamales — 13
3 per order: Oaxaqueño (chicken & mole *contains peanuts), Veracruzano (tilapia & guajillo salsa), Chiapaneco (pork picadillo, fruit, raisins, almonds).
3 PER ORDER, HANDMADE CORN TORTILLAS, NO MIX AND MATCH
de Cochinita Pibil — 12
braised pulled pork cooked with Achiote, topped with avocado, pickled habanero red onions, and orange.
al Pastor — 12
Guajillo chile marinated pork, onion, cilantro and grilled pineapple. Served with a side of avocado salsa.
de Suadero — 12
a thin cut of beef from the brisket with onion, cilantro and avocado salsa "very popular in Mexican taquerias."
de Carne Asada — 14
grass fed marinated grilled skirt steak, onion and cilantro.
de Tinga de Pollo — 12
organic shredded chicken cooked in a Chipotle salsa, topped with shredded lettuce and queso fresco.
de Pescado — 14
grilled 'fish of the day' marinated with Mexican herbs and topped with home made pickled cabbage and avocado salsa.
de Carnitas — 12
braised berkshire pork "D.F. style," onion, cilantro.
Hongos y Huitlacoche — 12
mushrooms, huitlacoche, grilled corn, queso fresco.
Tacos Dorados — 12
three crispy rolled tacos de tinga de pollo; chipotle marinated organic chicken. Topped with spicy salsa roja, shredded lettuce, queso fresco, crema fresca and avocado salsa.
de Pulpo — 14
tender octopus in a Jalapeño-citrus infusion, with grilled corn, avocado, orange slices and pico de gallo.
de Camaron — 14
"D.F. style" shrimp in an infusion of tomato, onion, avocado and cilantro "Ivan’s family recipe."
WITH GRILLED 'FISH OF THE DAY' OR SKIRT STEAK, PLEASE ADD $6
Coyoacán — 12
mixed greens, jicama, orange, red and golden beets, citrus-chile-árbol vinaigrette.
Sopa Azteca — 14
Traditional Mexican chicken tortilla soup, chile Guajillo, chile Ancho, with queso fresco, crema fresca, avocado and corn tortilla strips.
Pozole Garibaldi — 16
Shredded pork, Guajillo-Ancho broth, hominy corn, shredded lettuc, radish, oregano and avocado. Tostadas topped with queso fresco and salsa verde on the side.
Enchiladas Verdes — 17
Traditional green enchiladas; Oaxaca cheese, avocado, red onion, crema fresca, black beans, queso fresco. Choice of: Chicken or vegetarian. With grass fed grilled marinated skirt steak or seafood (sautéed garlic shrimp and octopus) 20
Enchiladas de Mole — 18
“Chef Ivan’s secret family recipe” organic shredded chicken with crema fresca, avocado, onion, sesame seeds, black beans & queso fresco. (Mole contains peanuts)
Enchiladas Rojas — 17
Traditional red salsa “a bit spicy”, chile Pasilla, chile Serrano with Oaxaca cheese, avocado, red onions, crema fresca, black beans & queso fresco. Choice of: Chicken or Vegetarian. With grass fed grilled marinated skirt steak or seafood (sautéed garlic shrimp and octopus) 20
Costillas en Adobo — 20
slow cooked Adobo marinated pork ribs. “Adobo” is a thick Mexican salsa prepared with chile Guajillo and Ancho, giving it a mild smoky spice. Served with roasted chayote “Mexican squash” with melted Oaxaca cheese, rice and beans topped w/ queso fresco on the side.
Chile Relleno Vegetariano — 17
roasted Poblano pepper stuffed with zucchini, carrots, grilled corn and spinach or verdolagas (seasonal). Topped with melted Oaxaca cheese, red tomato salsa, and pumpkin seeds. Served with Mexican rice.
Mixiotes de Carnero — 24
spiced lamb with chile Ancho, chile Guajillo and avocado leaves steamed in a banana leaf. Served with pickled habanero red onions, cactus salad, black beans topped with queso fresco and tortillas.
Plato de Carnitas — 22
braised berkshire pork and pork belly. Served with guacamole, cactus salad, black beans topped with queso fresco and handmade tortillas.
Chiles en Nogada — 24
Roasted poblano pepper stuffed with shredded pork, organic chicken, peaches, pears, apples and almonds. Covered in a walnut sauce and topped with pomegranate seeds. Our "Signature Dish."
Carne Asada Plate — 27
grass fed grilled marinated skirt steak. Served with rajas con crema, black beans topped with queso fresco and enchilada de mole topped with crema fresca and sesame seeds. (Mole contains peanuts)
Pollo con Mole Poblano — 22
roasted organic chicken and plantains covered in “Chef Ivan’s traditional Mole Poblano” and sesame seeds. Served with Mexican rice and handmade corn tortillas. (Mole contains peanuts)