Served with grilled onions, roasted peppers, pico de gallo, cheese, guacamole, and warm tortillas.
Keeping it simple has its rewards. Sangrita's fish tacos are the real deal, with grilled ono nestled in warm corn tortillas and topped with our famous tamarind-garlic aioli. Dress with jicama slaw, pico de gallo, or pickled red onions, and channel your inner Baja.
Cocoa-braised short ribs covered in fig mole an finished with crema fresca.
A Mexico City favorite: grilled corn on the cob slathered in garlic aioli, dusted with cotija cheese, and served with a double-pinch of chili-lime powder so you can control the kick. Photo by Tony Novak-Clifford.
Seafood Chile Relleno
Poblano chile stuffed with shrimp, ono, and octopus. Served with creamy verde sauce and topped with crema fresca.
Chicken Tortilla Soup
A hearty soup with shredded chicken, avocado, cilantro, radish, purple cabbage, corn tortilla strips, and cheese.
Corn and cream cheese custard with caramel sauce.
Kick Ass Carnitas
pork braised in duck fat, chipotle pineapple salsa, onions, cilantro, guacamole, and warm tortillas.