Every mole tells a story
worth savoring

Crispy masa base topped with shredded chicken in smoky chipotle-tomato sauce, crumbled queso fresco, and avocado.

Fresh fish cured in citrus, tossed with cilantro, jalapeño, and tomato over a crispy tostada with refried beans.

Melted Oaxacan cheese with chorizo, served with warm handmade tortillas and roasted poblanos.

Our signature mole negro — dark, complex, and deeply spiced — poured over slow-braised chicken. The soul of Oaxaca on a plate.

Giant crispy tortada from Oaxaca, slathered with refried beans, layered with quesillo, meat of your choice, and fresh vegetables.

Poblano chiles stuffed with picadillo, topped with a walnut cream nogada and pomegranate seeds. A Mexican Independence classic.

Bright, herbaceous mole made with tomatillos, pumpkin seeds, and fresh chiles, served over roasted chicken.

Wrapped in banana leaves and steamed until tender, then smothered in mole rojo or verde. A taste of the Oaxacan morning.

Traditional beef tripe soup slow-cooked with hominy, oregano, and achiote. Served with lime, oregano, and tortilla chips.

Corn tortillas rolled with cheese, drowned in mole negro or mole coloradito, topped with crema and sesame seeds.

Thick handmade masa cakes topped with frijoles, quesillo, radish, lettuce, and your choice of salsa.

Steamed corn dough filled with chicken, wrapped in corn husks, and bathed in tangy tomatillo salsa.

Warm, velvety masa drink flavored with piloncillo, cinnamon, and vanilla. Available in chocolate or fruit.

Smooth rice milk infused with cinnamon and a touch of vanilla. Refreshing and naturally sweet.

Bright hibiscus flower infusion, lightly sweetened and served chilled. Deeply tart and invigorating.