Santo Habanero

Roasted poblano pepper stuffed with a delicate filling of huitlacoche, corn, and Oaxacan cheese, bathed in a light tomato broth.

Marinated pork shoulder in a rich recado negro (black adobo) served in blue corn tortillas with pineapple, onion, and cilantro.

Classic tortilla soup with a smoky pasilla chile broth, crispy tortilla strips, avocado, and rehydrated chicharrón prensado.

Grilled whole red snapper marinated in a signature habanero-achiote rub, served with a fresh jicama salad and plantain mash.

Corn tortillas filled with succulent duck confit, smothered in a complex mole negro, and garnished with sesame seeds and crema.