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Classic guacamole and salsa with corn tortilla chips.
Seasonal squash, mushrooms, spiced mozzarella, salsa verde.
Marinated chicken, chipotle, green peppers, chile morita salsa.
Chicken, olives, potatoes, serrano avocado cream.
Roasted sweet corn and chipotle aioli with queso fresco.
Plantain, black beans, sour cream.
Pork belly, Orange marinade, and achiote.
Roasted peppers, grilled chicken breast and monterey cheese.
Mushroom, squash, pico de gallo.
Roasted beets, apple, mixed greens over quinoa with balsamic reduction
Baby kale, onions, cherry tomato, almonds, jalapenos, sweet chili, bread crumbs and honey mustard dressing.
Choice of: Battered snapper or shrimp- pico de gallo, cabage and cilantro cream salsa.
Shrimp, salsa verde serrano, cilantro, cucumbers and onions.
Choice of lamb, pork belly, or Oaxacan heirloom squash (10).
Achiote marinated snapper and mole verde topped with peach chutney and sautéed vegtables
12 oz. prime new york strip steak, rosemary baked potato and garlic sauce.
choice of: chicken, scallops and shrimp or vegetables, suiza sauce.
Roasted lamb shank slow cooked, white beans and honey mustard glaze.
*Featured in LA Times* Rice, mixed vegetables, chicken with classic mole sauce.
Seared salmon served on fried rice with asparagus cream and roasted corn.
Baby back ribs, coconut milk, cuban roast peppers, roasted cumin mango relish, cayenne pepper.
*Featured in LA Times* marinated whole grilled fresh branzino, mixed vegetables on yellow pepper sauce.
Green mussels, scallops, shrimp, baby octupus, portuguese sausage, market fish, spanish style pilaf.
Peruvian style fried rice, egg, peppers, onions, seasonal vegetables.
Rosemary marinated New Zealand rack of lamb and mashed cauliflower
Chilean seafood stew, green mussels, scallops, shrimp, baby octupus, market fish, seasonal vegetables, handmade tortillas
Whole Trout, cinnamon, bay leaves, capers, spanish rice
Grilled pork chop, white beans and mustard seed garnish
Refried black beans, queso fresco.
Fried fresh plantains.
Battered bay shrimp, green cabbage slaw, chipotle aioli.
Pan seared cauliflower with jalapeno butter.
Bay Shrimp, salsa, serrano, and Cilantro.
Stir fried brussel sprouts, vinagar, olive oil.
Choice of Lamb, pork belly or Oxacan heirloom Squash(10).
Quail, tamarind, young ginger, and cascabel chile.
Add chicken or veggies 14/ shrimp or fish 16 Linguini pasta, basil pesto cream, and parmesean cheese
*Featured in LA Weekly* Salmon belly in tomato base soup with mixed veggies, fried japaleno and onions
Refried black beans.
Saffron rice with coconut.
Coconut flakes, fresh mango sauce.
Gluten-free chocolate banana cake topped with vanilla ice cream.
Caramel custard, seasonal flavor.
Latin rice pudding cooked with cinnamon and milk.