Mexican
Charred Chilaquiles in Adobo
Charred Chilaquiles in Adobo -- balanced between sweet, salt and heat.
Our Sopes leans on white onion and patience: kissed with char and smoke, then finished with Cotija.
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Charred Chilaquiles in Adobo -- balanced between sweet, salt and heat.
Our Fajitas leans on white onion and patience: the kind of plate you make on a quiet evening, then finished and Avocado.
Cilantro-Lime Sopes and Queso Fresco -- layered with warm, patient spice.
Cilantro-Lime Tostadas and Pickled Onion -- weeknight-fast but never a compromise.