Dig In

A traditional Venezuelan corn cake stuffed with shredded beef, avocado, and cheese

Corn dough turnover filled with duck confit Served with creamy jalapeño dipping sauce

Ecuadorian cheese bread made with cassava starch and cheese, served with yogurt dipping sauce

Puebla’s favorite antojito, corn masa slightly fried until the edges crisp, topped with smoky red or bright green salsa, crumbled queso fresco, finished with cilantro and onions. (Add chicken or beef 4)

Mexican street corn, sweet kernels sautéed until golden, then tossed hot with creamy mayo, tangy lime, crumbled cotija cheese and a kick of chili powder, served steaming in a bowl.

Two over easy fried eggs served with red and salsa verde, beans, avocado, queso fresco, and homemade tortillas

Two over easy fried eggs served over crunchy tortillas and topped with salsa tatemada served with beans, avocado, queso fresco

Totopos tossed in your choice of Red or Green sauce. Drizzled with crema mexicana, topped with queso fresco, red onion, & pico Protein Choice: *Egg $2, *Shrimp $12, Shredded Beef $5, or Chicken $4

Quesadilla topped with pico de gallo & crema mexicana Protein Choice: Chicken or Shredded Beef

Three enchiladas topped with red sauce, drizzled with crema mexicana & topped with queso fresco Protein Choice: Chicken or Shredded Beef

Two eggs poached in salsa verde topped with Mexican creme & queso fresco. Served with white rice, refried beans, & avocado

Soul-warming bowl of slow-simmered tomato and guajillo broth, poured over golden crisp tortilla strips, creamy avocado, queso fresco and a hint of lime juice. (Add chicken 3)

Seared tender octopus, watercress, mote peruano, fresh avocado, drizzled with ancho chile dressing

Silky vanilla custard with dark caramel, served with macerated seasonal berries, and red wine reduction

Vanilla sponge cake custard soaked with three milks, topped with lightly sweetened cloud of three milk foam and a whisper of cacao powder

Whipped roasted pumpkin ganache, brown-butter phyllo hay, cinnamon graham soil. Creamy, crunchy. Taste like fall in the campo.

Mexican street corn, sweet kernels sautéed until golden, then tossed hot with creamy mayo, tangy lime, crumbled cotija cheese and a kick of chili powder, served steaming in a bowl.

A traditional Venezuelan corn cake stuffed with shredded beef, avocado, and cheese

Tomatillo, arbol pepper, and salsa tatemada served with totopos

Ecuadorian cheese bread made with cassava starch and cheese, served with yogurt dipping sauce

Puebla’s favorite antojito, corn masa slightly fried until the edges crisp, topped with smoky red or bright green salsa, crumbled queso fresco, finished with cilantro and onions. (Add chicken or beef 4)

Galician-style Tender octopus, gently simmered, then sliced over a bed of golden crisp potatoes, drizzled with olive oil, dusted with smoked Spanish paprika.

Plump mussels simmered in a smoky chorizo broth with garlic, tomatoes, onions, and ancho Reyes liqueur, served with plancha-toasted bread for dragging every drop of the broth.

Succulent tender short ribs covered with Puebla’s legendary mole poblano topped with toasted sesame seeds, served with glazed baby carrots, and creamy mashed potato.

A sizzling hand-pressed corn masa grilled until the edges crisp. Served with smoky, creamy refried beans, carne asada, fresh avocado, caramelized onions, queso fresco, and our homemade salsa Macha.

Hand-cut arrachera steak, soaked overnight in our house marinade, then seared until golden brown, served with papas con rajas, beans, and guacamole.

A creamy, aromatic, and deeply comforting Brazilian shrimp tomato, and garlic stew. Served over a bed of rice.

Classic Ecuadorian chicken stew. Slow-braised in beer, tomatoes, garlic, peppers, onion, and cilantro, deep, savory, and tender, served over a bed of rice. Sweet maduros and avocado slices.

Ecuadorian roasted pork sandwich with pickled red onions Served with fried plantains & Pork Au Jus

Slow-simmered short rib stew, with tender yuca, sweet corn, potato, and red onions in a rich, savory broth. Served with avocado, cilantro and lime.

White fish dipped in tempura batter, fried until golden brown, tucked in warm flour tortilla, served with crunchy cabbage slaw, pico de gallo, avocado, drizzled with our chipotle lime mayo, and finished with lime wedges.

Arrachera steak, soaked overnight in our house marinade, then flame-grilled until the edges caramelized, corn tortilla, red onions, jalapeños, avocado, cilantro, and our house cilantro chimichurri.

Flour tortilla, loaded with pan-seared juicy shrimp, over a bed of red cabbage slaw, creamy avocado, sprinkled with pico de mango, and drizzled with our spicy mango sauce and lime wedges.

Corn tortilla, buttery octopus seared hot for a crispy edge, creamy avocado, crunchy red cabbage slaw, pico de gallo, lime wedges, and our smoky salsa tatemada. No chewy bites here, just flavor.

Peru’s answer to the perfect sandwich. French-style bread loaded with crunchy house-roasted pork belly, salsa criolla, and fresh lettuce.

A cowboy’s burrito. Charred carne asada, seasoned rice and beans, gooey cheese, avocado, all tucked into a warm giant tortilla.

Soul-warming bowl of slow-simmered tomato and guajillo broth, poured over golden crisp tortilla strips, creamy avocado, queso fresco and a hint of lime juice. (Add chicken 3)

Whipped roasted pumpkin ganache, brown-butter phyllo hay, cinnamon graham soil. Creamy, crunchy. Taste like fall in the campo.

Vanilla sponge cake custard soaked with three milks, topped with lightly sweetened cloud of three milk foam and a whisper of cacao powder

Silky vanilla custard with dark caramel, served with macerated seasonal berries, and red wine reduction