Kahlo Modern Mexican Cuisine

Sautéed Corn, Baby Zucchini, Squash Blossom, White Cabbage

Guajillo Gulf Shrimp, Charred Pineapple Salsa, Cured Cabbage

Avocado Salsa, Pickled Cabbage, Herbed Crema, Salmon Roe

Branzino Tempura, Cabbage Curtido, Tomatillo Salsa Cruda, Caviar

Goat Cheese, Charred Sweet Pumpkin, Pepitas.

Heirloom Tomato Pico De Gallo, Queso Fresco, “Chicharron” Crispy Pork Skin.

Coconut, Mango & Pineapple Relish, Crispy Lotus Chip

Oxtail – Queso Oaxaca Huitlacoche – Queso Chihuahua Morita Chicken – Crème Fraîche

Chile De Árbol, Garlic Confit, Jícama Relish

Avocado Salsa, Pickled Cabbage, Herbed Crema, Salmon Roe

Yellow Corn, Smoked Spices, Lime Truffle Aioli, Queso Cotija

Serrano Pepper Aguachile, Avocado, Heart Of Palm

Watercress, Avocado, Jicama, Naval Orange, Mayer Lemon Vinaigrette

Olives Salsa Veracruzana, Charred Apples

Free Range Roasted Chicken, Cornlettes, Epazote Poblano Rice

Maguey Braised Lamb Shank, Guajillo Sauce, Kale, Consomè, Comal Tortillas

Skirt Steak, Idaho Potatoes, Tarragon & Avocado Purèe

Branzino Tempura, Cabbage Curtido, Tomatillo Salsa Cruda, Caviar

Achiote Morita Pork Loin, Habanero Sauce, Pickled Red Onions

Sautéed Corn, Baby Zucchini, Squash Blossom, White Cabbage

Guajillo Gulf Shrimp, Charred Pineapple Salsa, Cured Cabbage

Guajillo gulf shrimp, charred pineapple salsa and cured cabbage.

Achiote morita pork loin, habanero sauce and pickled red onions.

Colorado lamb shank, poblano pepper rajas and pico de gallo.

Plant based tacos.

Mango relish, black garlic and ancho chile paste and crispy oregano.

Tropical salsa and pepitas.

Shishito pepper, chicharron and heirloom tomato pico.

Coconut ginger, pineapple and mango relish and lotus root chip.

Heirloom tomato, citrus juice and avocado.

Serrano Agua chile, heart of palm and avocado.

Yellow corn, lime truffle aioli, smoked frida's spices and cotija cheese.

Mezcal refried beans, hoja Santa and spiced tostada.

Sotol fire gulf shrimp, chile de arbol and spicy sea salt.

Yellow fin tuna, avocado sauce, cabbage curtido and caviar crema.

Watercress, avocado, jicama, orange and Meyer lemon.

Skirt steak, Idaho potatoes, shishito peppers, tarragon and avocado.

Olive salsa veracruzana, charred pineapple and curtido de cebollin.

Grandma's mole and green rice.

Three empanadas: chorizo (Oaxaca cheese, chile poblano) huitlacoche (yellow corn, Chihuahua queese) and chicken tinga (herbed creme fraiche).

Served with strawberry jam and cacao nibs.

Coconut passion fruit panna cotta served with tropical fruit four.