Thin crostini seasoned and grilled with olive oil and garlic. Topped with two spreads, arugula-pistachio pesto and roasted red pepper hummus. Garnished with chopped arugula, pickled red onion and chopped pistachios.
Chocolate Mole Pancakes (AM Only)
Made with cocoa, spices, pecans and pumpkin seeds and served with a side of Mexican chocolate champurrado sauce. Topped with slivered almonds.
Pozole & Eggs (AM Only)
A traditional white hominy stew cooked with Anaheim green chilies, red & green peppers, onions, garlic, tomato juice and seasonings. Topped with 2 eggs any style, melted mozzarella cheese and garnished with chopped cilantro.
Baby arugula tossed with sliced roasted purple fingerling potatoes, grape tomatoes, cauliflower, broccoli and arugula-pistachio pesto. Topped with pickled red onions.
A twist on a favorite Mexican dish: roasted poblano pepper stuffed with slightly spicy veggie chorizo, dipped in red lentil batter and deep-fried till crispy. Served over stewed papas rancheras (potatoes cooked with tomato, red onion, jalapeno, garlic, cilantro and spices). Garnished with thinly sliced red & green cabbage, salsa negra, pico de gallo, crumbled cotija cheese and a sprinkling of chopped cilantro.
Chef Nabor brings this traditional recipe from his home state of Michoacán: slow-cooked pork medallions seasoned with fresh orange zest, bay leaves, garlic cloves, onion and whole black pepper corns garnished with chopped onions and cilantro, and a lime wedge. Served with refried pinto beans topped with cotija cheese and sides of extra-hot ghost pepper sauce, guacamole and green tomatillo sauce.
New Californio Plate
We celebrate the Mexican-American bond to California fused with the evolution of California cuisine! Grilled marinated cauliflower steak, arugula salad, and a crispy, slightly spicy chile relleno topped with pickled red onions and crumbled cotija cheese. Garnished with arugula & pistachio pesto and served with sides of refried pinto beans and papas rancheras.
Mary's Guajillo Chicken
Pan-roasted boneless half-chicken seasoned with salt and pepper, cooked to perfection and topped with a mildly spicy guajillo sauce. Garnished with chopped cilantro. Served with papas rancheras and sautéed garlic spinach.
Churros Con Champurrado
A classic and irresistible dessert- originally a shepherd’s dessert - churros take the cake! Warm to the table, crusty outside, soft inside, rolled in cinnamon sugar and served with Mexican chocolate champurrado sauce on the side.
Muddled cilantro, cucumber and jalapeno mixed with Bombay Sapphire gin, fresh-squeezed lime juice and organic cane syrup. (West Hollywood & Agoura Hills Only)
Brewed, whole-bud Hibiscus tea, full of vitamin C, mixed with our house-made lemonade.