DINNER MENU

ANTOJITOS

Chips y Salsa

non-GMO, all natural corn chips with our homestyle salsa made with charred tomato, tomatillo, serrano, garlic and........

$12

Guacamole

molcajete muddled garlic & serrano with fresh lime, sea salt and chile ash

$12

add seasonal vegetable crudos $3

$20

Aguachile

Sonoran shrimp, leche de tigre, cítricos, red onion, cucumber, chile chiltepin, sweet potato - erizo de mar, cilantro

$20

I recently went to Cabos and fell in love with all of their marisco preparations. Spicy pequin chile, bright citrus and sea urchin sing in this take on a Cabos classic.

$17

Broccolini al Carbon

grilled rainbow chard & broccolini, chilmole, pico de gallo, avocado, crispy aji dusted tortilla

$17

Essentially a grilled fork and knife salad with classic Mexican flavors and plenty of textures dressed in a yellow tomato-manzano chilmole that has been thickened with masa.

$13 / $9 vegan

Single Origen Picada

green lipped mussels, chayote, smoked trout roe, salsa verde, ancestral mantequilla bean whip

$13 / $9 vegan

Single origen maíz criollo coming from el Valle de Etla, Oaxaca along with ancestral mantequilla bean from Tlaxcala make this snack very unique in celebrating Mexico's history with ingredients. Masa, salsa, beans, vegetable and a treat of the ocean.

$10

Heirloom Tetela

dual Oaxacan corn masa stuffed with donku shiitake mushrooms, mole rojo, celery root puree y hierbas

$10

These triangular beauties originate from the Mixteca region between Oaxaca and Puebla. Named & modeled after the the mountainous peaks. Tetelas are the perfect snack. Here we celebrate The masa, mushrooms and mole favorite with a twist.

MANOS ONLY

$15

Costra Taco con Nopalitos

chihuahua cheese crusted hand pressed corn tortilla stuffed with nopales, red onion, tomato, lettuce hearts and cured cactus salsa

$15

Melted, crispy cheese is almost always a crowd pleaser. Costra tacos have gained popularity in Mexico City taquerias since the early 2000's. Here we balance the richness with a very fresh cactus salad and herbaceous salsa.

$26*

Steak Burrito

chela-marinated, grilled skirt steak, queso chihuahua, local black beans, romaine, avocado, grilled onion, banana peppers, sour cream

$26*

The burrito was on the Mi Tocaya menu before there was a menu. This carne asada cookout meets the best steak burrito pays homage to all the burrito rolling I would do at my parent's taqueria growing up! It is a staple.

ANTOJOS

$19

Spaghetti Squash "Elote" style

coyoacan cacahuazintle esquites, cotija butter, guajillo, brown butter powder, epazote

$19

This combines all of our favorite flavors of all Mexican corn dishes in a squash setting. A great balance of salty, sweet, vegetable richness.

$17

Romanesco en Sikil Pak

pan roasted romanesco & rajas tossed in gooseberry sikil pak, avocado, agave-curcuma oil

$17

Sikil pak is a prehispanic spread made seeds, roasted vegetables, herbs and in this case gooseberries. So many textures, ingredients all singing together. We recommend a side of our hand pressed heirloom tortillas so you can have yourself some vegan tacos.

$18 half / $32 full

Pulpo a la Parilla

grilled Spanish octopus, clam salsa coctelera, avocado wedges, radish pico de gallo, dill

$18 half / $32 full

There is nothing like a good Mexican coctel de Moriscos. We make this sauce 100 por 100 from scratch. No condiments! It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

$29

Pescado con Mole Blanco

market fish, roast sun chokes & fennel, grapefruit and mole blanco

$29

This sauce is also known as mole de novias. It is an expensive treat for brides for their wedding made with rich pine nuts, milk, gueros and in our case guanabana. Add some winter specialties and fish and you have a dish made for loved ones.

$28

DIY QuesaBirria

Heritage Farm 1yr aged queso fundido with goat birria. Served with hand pressed tortillas, consommé, onions & cilantro

$28

Quesa birria tacos have hit hard the last years and we wanted to have our take. Essentially a queso fundido with a very great quality local cheese and of course our delicious traditional GOAT birria served up with heirloom tortillas and a banging goat consommé.

$29

Caderas de Pollo Tatemadas

charred salsa & beer braised chicken thighs, saka mora "grits", zucchini crudo, pickled herbs, chicken chicharron

$29

Saka morra is a prehispanic, treated, slow cooked corn dish that was enjoyed as a day starter. The OG grits! Bone in chicken thighs braised in charred salsa & beer with some summer squash make for a guisolicious dish.

$30

Lengua en Su Jugo

seared lengua "steak", marrow fortified single origin-heirloom ayocote frijoles de la olla made with bone & lengua stock, sunchoke salsa macha, tomatillo pico, bacon bits. Served with hand pressed tortillas.

$30

Here we took a Jalisco classic, carne en su jugo and and hyper focused on the beef tongue. These beans are truly special coming the Tehuan Valley, Puebla, where they where originally cultivated thousands of years ago. We cook them in the lengua bone stock and fortify them with the marrow. Two beautiful salsas and fresh pico de Gallo to finish off with some handmade heirloom corn tortillas.