Mixed greens, snow peas, green onions, carrots, tomatoes, toasted cashews, and creamy cashew-lime dressing.

Mixed greens, tomatoes, cucumbers, carrots, peppers, pepitas, agave-lime vinaigrette.

Coconut, lime shrimp, crab, mussels, salmon.

Tomatoes, corn, black beans, avocado ranch.

Warm cheese dip with onions, peppers, tomatoes.

Fire roasted tomato, pineapple-serrano, salsa verde.

Coconut oil refried black beans, queso fresco, pico de gallo, scallions.

Red chili roasted chicken, onions, cilantro, queso fresco.

Grilled beef, pico de gallo, creamy fire roasted poblano chilies.

Pulled pork, honey-jalapeno salsa, queso fresco.

Smoked jalapeno aioli, shredded lettuce, chili escabeche.

Achiote-sour orange marinated cauliflower, pineapple, onions, cilantro, coconut-cashew crema.

Pork and black bean stew, pickled peppers, crispy collards, and rice.

Sweet and spicy glazed salmon, green vegetable slaw, quinoa croqueta, horseradish crema.

Pineapple mojo, crispy sweet potatoes, black beans, and rice.

Red chili-rubbed boneless skin-on breast, cumin rice, black beans, tostones.

Vegan, vegetarian. Peruvian style wok-fried vegetables with quinoa, egg, sesame seeds, and soy sauce.

Peruvian beef stir fry, red onions, bell peppers, rice, papas grandes, sesame, soy.

Chilean rock crab, green chilies, cream cheese with pineapple-banana pepper hot sauce.

Fresh ground masa, barrel smoked pork carnitas, salsa verde.

Fried chicken thighs, crispy chicken skins, chili escabeche, cilantro, and lime.

BBQ jack fruit, Yucatan sauce, cashew crema.

Hand-cut fries with queso blanco, jalapeno, smoked salt, pico de gallo.

Sweet potato, red onion, rocoto chili, leche de tigre, and conchita.

Twice fried plantains with jalapeno aioli.

Tecate steamed mussels, chorizo, arbol chilies, pico de gallo, grilled bread.

Ham, roast pork, Swiss cheese, pickles, mustard.

Grilled ribeye cap skewer, crispy potatoes, chimichurri.

Mexican coke braised pork belly, pinto beans, lettuce, honey-jalapeno relish, pico de gallo, queso fresco on house-made pinto-blue corn masa.

House pickled vegetables.

Fire-roasted poblano peppers, pumpkin seeds, Oaxacan cheese.

Mixed greens, tomatoes, cucumbers, carrots, peppers, pepitas, agave-lime vinaigrette.