El Mercado Modern Cuisine

Served with udon noodles, miso chicken broth, enoki mushroom, pickled fresno chiles, and toasted sesame seeds.

Served with burnt brussels, parmesan cheese, mix pickled veggies, xoconostle, and chile ancho reduction.

Served with oaxaca cheese, black bean spread, pea puree, tomato, jocoque, and basil.

Served wild arugula, red, and gold beet puree.

Served with shrimp, octopus, cherry tomato, cucumber, and avocado.

Served with shrimp, cucumber, avocado, red onion, and chipotle powder.

Served with avocado, jocoque, cotija cheese, xoconostle, and chicken jus.

Served with sauteed shrimp, rice porridge, and toasted almonds.

Served with cinnamon smoked octopus, huitlacoche hash, and xoconostle salsa,

Served with slow braised beef shank, creamy hominy polenta, pickled red onions, and basil oil.

Served with skirt steak, roasted nopales, sauteed onion, and salsa puya.

Served with chicken, cotija cheese, pea puree, jocoque, and sesame seeds.

Served with crispy pork belly, estofado sauce, roasted carrots, and potatoes.

Served with slow roasted pork, pork jus, salsa verde, pickled onion, and cilantro.

Served with roasted carrot puree, oaxaca peppercorn sauce.

Served with blue corn tortillas, free range chicken, queso oaxaca, and salsa verde.

Served with vanilla bean ice cream and oaxaca chocolate.

Served with queso fresco, fried tortilla, bean puree, fired egg, and salsa quemada.

Served with shrimp, octopus, cures snapper, cherry tomato, cucumber, and avocado.

Served with burnt pilonsillo maple syrup and evaporated milk.

Served with skirt steak, soft scrambled eggs, potatoes, epazote, and salsa puya.

Served with carnitas, wild cilantro, onions, and salsa aguacate.

Served with blue corn tortillas, free range chicken, queso oaxaca, and salsa verde.

Served with chorizo spiced pork, guajillos salsa soaked bread, bean puree, lettuce, crispy potatoes, jocoque, and queso fresco.

Served with pickled onion, pumpkin seed, queso seco, radish, and lemon epazote vinaigrette.

Served with poached eggs, estofado broth, roasted potatoes, and rustic toast.

Served with brioche, sweet custard, habanero whip, piloncillo syrup, and rum soaked raisins.

Served with vanilla bean ice cream, oaxaca chocolate.