Smoky Enchiladas with Cotija
Our Enchiladas leans on white onion and patience: built on a slow, honest base, then finished with Cotija.
Our Quesadilla leans on white onion and patience: the kind of plate you make on a quiet evening, then finished in Salsa Verde.
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Our Enchiladas leans on white onion and patience: built on a slow, honest base, then finished with Cotija.
A Weeknight Tostadas, deeply savory and worth the wait, and served with Charred Corn.
A Charred Elote, rich without ever feeling heavy, and served in Salsa Verde.
A Grilled Carnitas, the kind of plate you make on a quiet evening, and served in Adobo.