Our menu is subject to day-of changes.
We serve organic meat and produce, locally sourced whenever possible, and non-GMO, Oaxacan criollo corn, stone ground in-house. We are a gluten-free establishment, and all cheeses and sausages are made in-house.
T.J. Steele, Executive Chef
comida
Aguachile – scallops, citrus, jicama, radish 24
Farm Salad – quesillo, chapulines 16
Tostada de Pulpo y Tocino – pickled chilis 23
Roasted Beets & Avocado Tostada – queso fresco, mint 17
Yellowfin Tostada – orange, pasilla oaxaqueña, chicharrón 24
Tacos Campechano – lengua & mollejas, salsa verde 16
Tacos – chipotle camarones, quesillo 17
Chorizo Memela – chorizo with quest fresco 16
Pork Memela – Heritage pork rib, chile de arbol, farm cheese 18
Maria Sabina Memela – wild mushrooms, epazoté, goat cheese crema, pasilla 24
Mole Rojo – Heritage pork cheek, pear, apple, spicy greens 28
Mole Negro – Joyce Farms shortrib, spring onions, potatoes 32
al lado
Oaxacan Black Beans 8
Arroz 5
Tortillas 4
postres
Warm Chocolate Mole Cake – whipped cream 12
Dulce de Calabaza – kabocha, apple cider syrup, whipped cream 12
The oldest distilled spirit of the Americas, mezcal, is made from roasting, fermenting, and distilling the many varieties of the agave plant. Within its well-known smokey flavor, mezcal contains notes of fruit, stone, and earth. We recommend the traditional way of drinking mescal - sipping it neat before, during, and after your meal.
The mezcal is organized by the species of agave used to make each one, with the region of origin listed as well. Mezcals are offered in one and two ounce pours.
Espadin
El Buho (Santiago Matatlan) 7/13
Bruxo 1 (San Dionisio Octopec) 9/17
Koch (Sola De Vega) 9/17
Leyenda Oaxaca (San Juan Del Río) 9/17
Nuestra Soledad (Santiago Matatlán) 8/15
Nuestra Soledad (Lachigui Mahuatlan) 8/15
Pierde Almas (Sierra Madre Sur) 11/20
Real Minero (Santa Catarina Minas) 15/28
Tobala
Leyenda S.N. Huajuapan (Puebla) 9/17
Koch (San Baltazar) 20/37
Tosba (San Cristóbal Lachirioag) 16/30
Tepeztate
El Buho (Santiago Matatlán) 15/28
Fidencio (Stgo. Matatlán) 17/31
Wahaka (San Dionisio Octopec) 19/35
Yuu Baal (San Luis Del Rio) 19/35
Cuixe
El Buho (Santiago Matatlán) 16/30
Vago (Zoquitlan) 15/28
Bozal (San Luis Amatlan) 10/19
Madrecuixe
Wahaka (San Dionisio Octopec) 16/30
Yuu Baal (San Luis Del Rio) 16/30
Fidencio (Santiago Matatlán) 18/33
Tobaziche
Koch (Rio De Ejutla) 11/20
Pierde Almas (Sierra Madre Sur) 16/30
Bozal (Ejutla de Crespo) 10/19
El Jolgorio (Lachigui Mahuatlan) 20/35
Cupreata
Siembra Metl Don Mateo (Michoacan) 8/15
Reyes y Cobardes (Zitlala, Guerrero) 8/15
Barril
Bruxo 3 (San Augustin) 8/15
El Jolgorio (Ejutla) 17/31
Real Minero (Santa Catarina Minas) 18/33
Coyote
Bozal (Sola De Vega) 14/26
Siete Misterios (Sola De Vega) 16/30
Jabali
Del Maguey (Sta.Maria Albarradas) 15/28
El Buho (Santiago Matatlan) 17/31
Wahaka (San Dionisio Octopec) 20/37
Cenizo
Siembra Metl Don Mateo (Michoacan) 10/19
Leyenda (Durango) 12/22
Otras Especies
Real Minero Largo (Santa Catarina Minas) 20/37
El Jolgorio Mexicano (Santiago Matatlán) 19/35
Siete Misterios Arroqueno (Sola De Vega) 15/28
Koch Lumbre (San Baltazar) 19/35
Ensambles
Bruxo 4 (Las Salinas) 9/17
Derrumbes (Santigo Matatlán) 9/17
Alipus (San Andrés) 9/17
Derrumbes (Michoacán) 12/22
El Buho Tobala Espadin (Santigo Matatlán) 10/19
Alipus En Barro (Sola De Vega) 12/22
Real Minero (Santa Caterina Minas) 22/40
Mezcal Vago En Barro (Sola De Vega) 14/26
Pechuga
Bruxo 2 (Oaxaca) 9/17
Vago Elote (Zoquitlan) 10/19
Yuu Baal (San Juan Del Rio) 18/33
El Buho (Santiago Matatlán) 18/33
El Jolgorio (Santiago Matatlán) 20/35
Del Maguey (Santa Catarina Minas) 28/51
Tosba (San Cristóbal Lachirioag) 16/30
Pierde Almas (Sierra Madre Sur) 30/55
Sotol & Raicilla
Sotol Por Siempre (Sierra Madre, Chihuahua) 7/13
La Venenosa Sierra Occidental de Jalisco 10/19
La Venenosa Costa de Jalisco 12/22
La Venenosa Sierra Del Tigre 20/37
Flights
Mezcal is meant to be sipped “con besos” or “with kisses.” We recommend pulling small sips from your cup, letting the flavors wash over your tongue and come back through your breath. Rub drops of mezcal into your palms to further open the flavors up.
We offer flights to help you explore various mezcals. Flights include three pours, one ounce each, served with the traditional grasshopper salt and orange.
Bienvenidos 24
Espadin is the species of agave most commonly used in mezcal, making it a perfect introduction. With a medium level of smoke and roasted sugar notes, these three pours highlight both the similarities within Espadin mezcals, and their variance between producer and region.
El Buho (Santiago Matatlán)
Pierde Almas (Sierra Madre Sur)
Nuestra Soledad (Lachiguí, Miahuatlán)
Elementos 34
Past its backbone of smoke, mezcal has some of the greatest diversity of flavor of any spirit. Ripe melon, slate, and Wrigley’s Juicy Fruit gum are just some of the notes found in these three different species, highlighting that wide spectrum.
Reyes y Cobardes Cupreata (Michoacan)
El Buho Tepeztate (Santiago Matatlán)
Siete Misterios Coyote (Sola De Vega)
Ceremonia 42
Pechuga is a style of mezcal made especially for celebration. During the second distillation, fruits and herbs are hung in the tank, often times along with a suspended protein such as chicken or turkey breast. All of these add flavor, body, depth, and ceremony. We offer two turkey and one vegetarian pechuga, made with corn. Celebrate with these rare and ancient tastes.
Vago Elote (Zoquitlan)
Tosba (San Cristóbal Lachirioag)
El Jolgorio (Santiago Matatlán)
“Oro Negro” – espadin, black tea, amaro, mace, gluten free soy, sumac 15
“Reina Carmesi” - cupreata mezcal, jamaica, violette liqueur & clove 14
“Claro Oscuro” – black garlic espadin, madeira, autumnal, absinthe 16
“Ultima Bruja” – guajillo sotol, chartreuse, gentian, lime 15
“Isla Alpestre”- tobala-espadin mezcal, charred pineapple, ancho, amaro 15
Michelada 8
Monopolio Clara 7
Monopolio Negra 7
with any beer, add a 1 oz. pour El Buho Mezcal, served neat 6