Chef Olivia Mecalco shares her own version of foods from all over Mexico and Latin America, often by fusing traditional recipes with modern ingredients and techniques.

Sample menu items —

Breakfast Burritos

Your choice of meat, vegetarian chorizo or bacon, seasonal vegetables, eggs, dairy or vegan cheese, rice, and beans.

Empanadas

Ground beef (with peppers, onions, and tomato sauce), chorizo (with potatoes), or vegetarian (spinach, potatoes, carrots, and corn).

Sopes

Thick corn tortillas, beans, heart of palm, lettuce, onions, and jalapeño dressing. Add chorizo, carne asada, or chicken tinga.

Tamales

Corn masa with your choice of filling (mole poblano with chicken, rajas with cheese, chicken pibil, or pork pibil), steamed in a banana leaf.

Chilaquiles

Crispy corn tortilla cooked with homemade salsa roja, salsa verde, or mole poblano. Served with onions, queso fresco, sour cream, and cilantro.

Tostadas

Ceviche (lime-marinated fish, jalapeño, tomato, and cilantro) or crab (marinated crab served with chipotle sauce).

Pork Ribs with Achiote

Marinated pork ribs in an achiote sauce.

Chile Relleno

Poblano peppers stuffed with vegetables, cheese, or beef, cooked in a tomato sauce. 

See more menu items —