Mexican
Cured chiles, salsas, and street-stall favorites.
Mexican
Carnitas Tacos with Pickled Onion
Slow-braised pork shoulder finished crispy, served with quick-pickled red onion.
Mexican
Salsa Verde Chilaquiles
Crisp tortilla chips simmered briefly in tomatillo salsa with eggs and cotija.
Mexican
Mole Negro Chicken
Oaxacan-style mole built from chiles, chocolate, seeds, and warm spices.
Mexican
Pozole Rojo
Hominy stew with pork shoulder, guajillo chiles, and a generous garnish bar.
Mexican
Elote-Style Street Corn
Charred corn on the cob slathered in crema, cotija, and chile-lime.
Mexican
Birria de Res Tacos
Slow-braised beef in chile broth, dipped and crisped on a comal.
Mexican
Cochinita Pibil
Yucatan-style pork in achiote and bitter orange, wrapped in banana leaves.
Mexican
Quesadillas Sincronizadas
Griddled flour tortillas filled with ham, melty cheese, and pickled jalapenos.
Mexican
Sopes de Frijoles
Thick masa cups with refried beans, salsa verde, queso fresco, and crema.
Mexican
Enchiladas Suizas
Tomatillo-cream-bathed enchiladas filled with shredded chicken and cheese.
Mexican
Tlayuda Oaxaquena
A wide crisp tortilla with refried beans, asiento, cabbage, and quesillo.
Mexican
Tres Leches Cake
Sponge cake soaked in three milks, topped with whipped cream and cinnamon.