Wood-Fired Mexican Cooking

Off the Grill

• Tacos de Arrachera$18Skirt steak, salsa taquera, onion and cilantro. Three tacos.
• Pollo al Carbón$24Half chicken in achiote, grilled over oak, pickled red onion.
• Pescado ZarandeadoSold OutWhole red snapper split and grilled with chile adobo. Back Tuesday.
• Ribeye para Dos$86Bone-in ribeye, 32 ounces, grilled cebollitas and salsa macha.
• Hongos al Carbón$19Oyster mushrooms off the grill, salsa verde, queso fresco.

To Start

• Guacamole de la Casa$13Avocado, charred serrano, toasted pepitas, warm totopos.
• Elote al Carbón$9Corn roasted in the coals, crema, cotija and chile piquín.
• Queso Fundido$14Melted Chihuahua cheese and chorizo with flour tortillas.
• Aguachile Verde$17Gulf shrimp cured in lime with cucumber and serrano.

From the Comal

• Tortillas de la Casa$4Blue and yellow corn we grind every morning, pressed when you order.
• Quesadilla de Flor$14Squash blossom, Oaxaca cheese and epazote on a blue corn tortilla.
• Sopes de Frijol$12Thick masa cakes with black beans, crema and salsa roja.
• Tlayuda$16A big crisp tortilla with asiento, beans, cabbage and tasajo.

From the Bar

• Margarita de Mezcal$14Espadín mezcal, lime and agave, with sal de gusano on the rim.
• Paloma$12Tequila blanco, fresh grapefruit, lime and a pinch of salt.
• Humo Viejo$15Mezcal stirred with piloncillo and orange, smoked over the grill.
• Agua Fresca$5Hibiscus, or cucumber and lime. Refills are free.