Some dishes were born to be eaten standing up, walking among the street vendors. This menu gives them the opportunity to be experienced differently: seated, with family, without rushing.
The bite you can never have too many of
The Crispy Pork Belly Gorditas, made with blue corn masa and topped with raw green salsa, are small in size but big on flavor: the crispiness of the pork belly and the freshness of the green salsa make it almost impossible to order just one round.
The dish that brings together several textures in one bite
The Poblano-style Chalupas with Barbacoa and Bone Marrow, bathed in green and red salsa, filled with beef barbacoa, roasted bone marrow, fresh onion, and cilantro, take street food to another level: the combination of barbacoa and bone marrow isn’t found at just any street stall.
The perfect side dish to share
Tender Esquites, with mayonnaise, queso fresco, chili powder, and lime, complete the table like that dish everyone takes “just a little” of—and that ends up disappearing first.
Street food, a home table
What makes these dishes special is not only their street food origins, but the way they are served here: with time, at a set table, and with a desire to share every bite.
