Every mole
remembered
is a home
revisited.

The great-grandmother of Mexican pizza — a giant crisp tortada slathered in lard, painted with mole or refried beans, and layered with quesillo, avocado, and cecina.

Thick corn cakes piled high with shredded chicken in a smoky chipotle-tomato tinga, topped with crema, radish, and crumbled queso fresco.

Poblano peppers stuffed with panchito — a sweet-savory blend of pork, fruit, and spices — draped in walnut nogada cream and pomegranate seeds. Green, white, and red on one plate.

A single tortilla folded and fried until golden, filled with melting quesillo Oaxaca — the string cheese that makes every bite pull apart like warmth itself.

The black mole — Oaxaca's most revered sauce. Over thirty ingredients charred, toasted, and simmered for hours until the sauce turns the color of midnight and tastes of chocolate, chipotle, plantain, and spice.

A deeper, reddish mole built on guajillo and pasilla chiles with a whisper of cinnamon and clove — less smoke, more sweetness, equally complex.

Tomatillo and pumpkin-seed mole — bright, tangy, and velvety. A lighter expression that still carries the depth of slow-cooked tradition.

The rarest of the seven moles — golden, citrus-kissed, and layered with yellow chile and herbs. Made on special order; ask your server.

Beef barbacoa, steamed under maguey leaves until it falls apart at the touch. Served on fresh masa tortillas with onion, cilantro, and a squeeze of lime.

Pork marinated in achiote and sour orange, slow-roasted until the edges crisp and the meat absorbs every layer of citrus and spice.

Pork braised in lard until fork-tender, then fried until the edges shatter. Simple, honest, and deeply satisfying.

Grilled corn on the cob slathered with crema, dusted with chile powder, and draped in quesillo — the kind of street food that makes you close your eyes.

Curated selection of Oaxacan mezcals — Jimador, Del Maguey Vida, and rotating expressions from small palenques. Served with sal de gusano and fresh orange.

A warm, velvety masa drink sweetened with piloncillo and vanilla — the comforting drink that closes every Oaxacan meal.

Fresh-brewed hibiscus flower tea and rice-horchata with cinnamon — both made in-house, both served ice-cold.