Cochinita

Smoked oyster mushrooms, x’catic chile, epazote, and roasted corn. Earthy, smoky, bright — finished with crème of pumpkin seed

Ask what else goes into it besides what the menu lists.

Heirloom Oaxacan corn, nixtamalized with wood ash and slaked lime, ground fresh each morning for the tortillas you eat within the hour

Ask what else goes into it besides what the menu lists.

Habanero, x’catic, chile de árbol, and guajillo — sourced through Maya growers in Yucatán rather than the global commodity market

Ask what else goes into it besides what the menu lists.

Trim becomes salsa, bones become recado, citrus peel becomes oleo. Our compost program returns every Friday’s scraps to a Brooklyn farm

Ask what else goes into it besides what the menu lists.

Ask whether it contains dairy, egg, anchovy or fish sauce.

Ask for it with beans or veggies instead of meat, and whether the beans and rice are made with lard or chicken stock.

Ask what it is made with. The menu does not list the ingredients.

Achiote-marinated pork shoulder, wrapped in banana leaf, slow-roasted overnight. Served on a double-corn tortilla with pickled red onion and habanero

Crispy roast suckling pig, confit-style, on a hand-pressed tortilla with chiltomate salsa, lime, and a single cilantro sprig

Braised beef cheek caramelized in burnt chilmole and blackened spices. Topped with charred shallot and queso fresco crumbled tableside

Crispy sweet-potato hash, pork crackling dust, and black bean pureé. The vegetarian-leaning taco that even the regulars order twice

Sundays only. Whole lamb shoulder, recado rojo, banana leaf, buried underground twelve hours. Limited to forty orders — gone by 4pm

We bury banana-leaf-wrapped pork in our garden pit Friday night. Saturday service is built around what comes out of the ground at dawn