brunch

Aguachile de Calamar – winter citrus, charred habanero 15

Avocado & Beet Tostada - queso fresco & pomegranate 15

Yellowfin Tostada - blood orange, pasilla oaxaqueña, chicharrón* 24

Memela - chorizo with queso fresco, farm egg 13

Maria Sabina Memela - wild mushrooms, goat cheese crema, pasilla, farm egg 17

Chilaquiles - rojo, tasajo, queso fresco 16

Huevos oaxaqueños- tomato broth, chicharrón, quesillo 14

Shrimp Tamale- farm egg 17

Marquesote- pasilla jelly, crema 9

Tetela- Jack Fruit, queso fresco 9
Champurrado- 8

al lado
Oaxacan Black Beans 8
Arroz 4
Tortillas 3
Side Egg Any Style 3

Oaxacan criollo corn, stone ground in-house. No gluten.

Organic meat & produce. House-made cheeses and sausages.

T.J. Steele, Executive Chef

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs

may increase your risk of foodborne illness.
 brunch cocktails
“Águila Dragón”- botanical mezcal, tequila, grapefruit, oolong & peach 13
“Sol Naciente”- serrano tequila, dry orange-mango soda 13

“Crema de Crema”- coconut tequila, pulque, lime 13

“Carrera de Cabras”- mezcal, amaro sfumato, banana liqueur, beer 12
Michelada - 6 (con mezcal +$4)

Agua Fresca- carrot (non-alcoholic) 6 (con mezcal +$4)

cerveza
Pacifico 6
Negra Modelo 6
Threes Brewing, Vliet Pilsner 7
Long Island City Beer Project, Higher Burnin I.P.A. 8
Stillwater Levadura – Oaxacan Syle Gose (16oz can) 8
Hopfenstark Saison - Quebecoise Saison-style ale (16oz can) 8
Modelo Especial (can) 5
With any beer, add a 1 oz. pour of El Buho mezcal, served neat $5 extra

Vino
Sauvignon Blanc - 2016, Manos Andinas, Casablanca Valley, Chile 11/44
Cabernet Sauvignon - 2015, Perez Cruz, Maipo Andes, Chile 13/52
Brut chardonnay & pinot noir - NV, Dom. Saint Vincent, New Mexico 11/44
Garnacha Rosé – 2016, Artazuri, Navarra, Spain 10/40