DINNER MENU

ANTOJITOS

Chips y Salsa

non-GMO, all natural corn chips with our homestyle salsa made with charred tomato, tomatillo, serrano, garlic and........

$12

Guacamole

molcajete muddled garlic & serrano with fresh lime, sea salt and chile ash

$12

add seasonal vegetable crudos $3

$25

Aguachile

Mexican bay scallops, leche de tigre, cítricos, red onion, cucumber, chile chiltepin, sweet potato - erizo de mar, cilantro

$25

I recently went to Cabos and fell in love with all of their marisco preparations. Spicy pequin chile, bright citrus and sea urchin sing in this take on a Cabos classic.

$20

Jitomate y Ground Cherries

Nichol’s Farm heirloom tomato & ground cherries with fire roasted crema poblana

$20

A savory take on fresh cherries and cream, celebrating midwest harvest. Simple.

MANOS ONLY

$15

Costra Taco con Nopalitos

chihuahua cheese crusted hand pressed corn tortilla stuffed with nopales, red onion, tomato, lettuce hearts and cured cactus salsa

$15

Melted, crispy cheese is almost always a crowd pleaser. Costra tacos have gained popularity in Mexico City taquerias since the early 2000's. Here we balance the richness with a very fresh cactus salad and herbaceous salsa.

$26*

Steak Burrito

chela-marinated, grilled skirt steak, queso chihuahua, local black beans, romaine, avocado, grilled onion, banana peppers, sour cream

$26*

The burrito was on the Mi Tocaya menu before there was a menu. This carne asada cookout meets the best steak burrito pays homage to all the burrito rolling I would do at my parent's taqueria growing up! It is a staple.

ANTOJOS

$18

Esquites de Chicharros

local english pea esquites, cotija, charred corn, guajillo, mint

$18

a seasonal take on this beloved corn classic. Peas lightly simmered in corn stock and finished with limed cotija pea butter, Chile powder, herbs and florals

$21

Crab Tetela

Heirloom dual Oaxacan masa tetela stuffed with LA blue crab, spring onion, chile poblano and queso suizo with chicatana chintextle

$21

So much to nerd out about this! It started when we ate crab rangoon and instantly wanted to "mexicanize", make our version. Fresh LA crab, local spring onion and Swiss Alp cheese in these triangular beauties. Mexico has had a long standing relationship with Switzerland. We love their cheese! Paired with an smokey, savory chile paste with prehispanic Origen made with flying ants.

$18

Setas con Mole Rojo

donku shiitake encebollado, chochoyotes, spiced nuts, celery root, hierbas, mole rojo

$18

this dish is a celebration of madre tierra and her vegetables. Chochoyotes are little masa dimples that house the oaxacan style mole rojo - a balance of dried chiles, nuts, fruit & spice

$21

Zanahorias en Sikil Pak

pan roasted Nichol's Farm roast carrots, sumac-guajillo salon, gooseberry sikil pak, Kluf concord grape escabeche

$21

Sikil pak is a prehispanic spread made roasted seeds & tomato (berry family), in this case gooseberries. So many textures, local ingredients all singing together. We recommend a side of our hand pressed heirloom tortillas so you can have yourself some vegan tacos.

$25 half / $40 full

Pulpo a la Parilla

grilled Spanish octopus, clam salsa coctelera, avocado wedges, radish pico de gallo, dill

$25 half / $40 full

There is nothing like a good Mexican coctel de Moriscos. We make this sauce 100 por 100 from scratch. No condiments! It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

$32

Pescado con Caldo del Mar

Pan seared hiramasa, Manila clams, chayote, farm carrots & papas with guajillo spiced caldo

$32

One of my husband's favorite things is caldo de Moriscos. Our caldo has plenty of ocean deliciousness including fermented sea plants. Paired with the classic winter vegetables and fatty hiramasa fish makes for a healthy cozy treat.

$29

Shrimp Enmoladas con Mole Verde

single origen heirloom blue corn fold overs stuffed with Mexican white shrimp smothered with mole verde, farmer's market pico

$29

It is written that mole verde then known as huauhquilmolli was one of Moctezuma's favorite! You can say I made it for him. This dish is special. It is herbaceous, bright and really highlights Mexico's rich diversity in food.

$48

Chamorro de Puerco estilo Cochinita Pibil

26 oz bone in pork shank braised in cochinita pibil sabores classicos, fried potato, salsa habanera, xnipek, grilled cabbage. served with hand pressed tortillas.

$48

This Yucatan dish truly represents la gastronomia mexicana. A combination of our indigenous, Spanish, African roots all coming together. Achiote, habanero, spices, beautifully cooked pork.

$40

Heritage Pollo con Mole Poblano

half smoked Hudson Valley, NY heritage chicken, arroz blanco with Colima corn, savoy cabbage and mole poblano

$40

There is nothing like a beautiful high quality bird with the classic mole poblano. Mole poblano is perhaps the most beloved mole of Mexico. It is afterall where the first mole was created in the convent of Santa Rosa de Lima in Puebla. 32 ingredients in this recipe that truly represents the birth of Mexican cuisine.