Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
1 dish
Grilled and caramelized butternut squash filled with wild mushroom gremolatta. Served with a vegan pumpkin seed morita sauce
38 dishes
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Three cauliflower tacos topped with cabbage, cilantro, pickled red onions. Served with avocado 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.
Roasted seasonal vegetables tossed in garlic-herb oil
Ask whether it is cooked in butter or a meat stock rather than oil.
Choice of morita, arbol, habanero, rústico and verde aguacate with totopos.3 salsas — 9.005 salsas
Ask whether it contains dairy, egg, anchovy or fish sauce.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Butternut squash soup with hearts of palm, habanero, and ancho cream.Bowl
Ask whether the crema is the plant-based version.
Enchiladas filled with mixed veggies. Served with salsa
Ask for it with beans or veggies instead of meat, and whether the beans and rice are made with lard or chicken stock.
Cauliflower tacos (3) topped with cabbage, cilantro, and pickled red onion. Served with a side of avocado sauce
Ask for it with beans or veggies instead of meat, and whether the beans and rice are made with lard or chicken stock.
Wild mushrooms or carrots served with adobo negro and topped with pickled wild mushrooms. Served with nopal salad and heirloom corn tortillas
Ask whether it is cooked in butter or a meat stock rather than oil.
Three enchiladas in house-made corn tortillas and mole sauce. Topped with toasted sesame seeds. Served with arroz blanco y refritos negros
Ask for it with beans or veggies instead of meat, and whether the beans and rice are made with lard or chicken stock.
Corazon Reposado, Bauchant and lime
Ask what is in the Corazon Reposado and Bauchant, everything else on the list is a plant.
Arette Blanco, Cointreau, cucumber, lime and Fire Bitters
Ask what else goes into it besides what the menu lists.
Pineapple-serrano infused Corazon Reposado, Grand Marnier, lime, pineapple and agave
Ask what is in the Pineapple-serrano infused Corazon Reposado and Grand Marnier, everything else on the list is a plant.
Watermelon-infused Pueblo Viejo Blanco, Cointreau, lemon and lime. Served up
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Lalo Blanco, Supasawa and Grand Marnier foam
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether the broth is vegetable rather than meat or fish stock.
Ask for it with beans or veggies instead of meat, and whether the beans and rice are made with lard or chicken stock.
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.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether anything is added to it, on its own this is vegan.
Ask what it is made with. The menu does not list the ingredients.
Ask whether it is cooked in butter or a meat stock rather than oil.
44 dishes
6 Oz. Wagyu steak with flour tortillas, nopal salad, rustica salsa, and grilled onions
Marinated pork topped with pineapple, onion and cilantro. Served with a side of arbol and tomatillo salsa
Smoked chicken breast with drumette in traditional Mole Poblano and side of camote puree
Slow braised marinated pork, covered in banana leaves for rich flavor. Served with almond pepita habanero salsa and side of fried plantains
12 Oz. dry-aged prime ribeye served with adobo negro and topped with wild mushrooms. Served with nopal salad and heirloom corn tortillas
Grilled 7 oz. beef tenderloin with guacamole, rajas, refritos negros, and a cheese enchilada with choice of verde, suiza, or mole poblano sauce
Grilled Gulf of Mexico white fish in Veracruz-style tomato sauce with capers, onions, and Spanish olives
Whole grilled Branzino (in season) in rojo and verde Guerrero-style (Northwest African influences) marinades. Served with a side of escabeche, herbs, house-made heirloom tortillas, arroz blanco y refritos negros
Large Gulf of Mexico shrimp (6) in a spicy cream chipotle sauce with fresh tomatoes
Grilled tiger prawns (4) served with epazote aoli, onion, cilantro with lime wedge. Side of house-made heirloom tortillas, arroz blanco y refritos negros
Topped with queso fresco
Pinto beans cooked with sauteed bacon, onion, tomato and jalapeño with a touch of chopped cilantro
Mexican mercado salad with cured cactus, onion, tomato, jalapeño en escabeche and fresh cilantro. Topped with queso fresco
Crepes drizzled with goat's milk caramel, topped with toasted almonds and served with Mexican vanilla ice cream
Cake served with mango sorbet and seasonal fruit
Two scoops of house-made ice cream (dairy) or fresh fruit sorbet made at Fonda San Miguel. Ask for flavors
An abundant platter with (4) lollipop lamb chops, (4) camarones yucatecos, (2) quesadillas, (3) tacos al pastor, and guacamole
Four grilled, tender baby lamb chops served with smoky morita salsa
Grilled Gulf of Mexico Shrimp (3) stuffed with panela cheese and jalapeño, wrapped in crispy bacon. Inspired by a visit to Playa de Condesa, Acapulco. Served with house-made escabeche
Chef Miguel’s recipe inspired by Boca del Rio, Veracruz, featuring fresh Gulf of Mexico white fish, onions, tomatoes, cilantro, serrano pepper, and lime
A trio of crispy tostadas with black beans, topped with (1) chicken, (1) guacamole, and (1) cochinita pibil, finished with lettuce, radishes, and queso fresco
Melted Oaxacan and Muenster cheese served with hand-made corn or flour tortillas.Serves 2 to 4.With rajas | V (roasted poblano pepper strips) —15.95With chorizo verde — 17.50With rajas and chorizo verde
Traditional guacamole served El Refugio-style (Ciudad de Mexico) with white cheese strips and house-made totopos.Serves 2 to .95
(3) On flour or corn tortillas, filled with your choice of rajas, chicken tinga, or wild mushrooms and huitlacoche. Served with chipotle salsa.With rajas —15.95With huitlacoche and wild mushrooms — 16.95With chicken tinga
Fresh mixed greens, diced avocado, pepitas dulces, crispy tortilla strips and queso frescos with a honey-lime vinaigrette.18.00Add camarones yucatecos (3) or steak (6 oz)
Classic tortilla soup with queso fresco, chicken, avocado, pasilla chile flakes, and tortilla strips
Grilled sweet potato, tossed in piloncillo reduction, served with habanero aioli and seasonal herbs, topped with queso de bola
Ancho chile stuffed with chicken, olives, capers, and almonds in a light cilantro cream sauce
Classic roasted chile with shredded pork, almonds, and raisins. Served on jitomate sauce
Choice of chicken, cheese, pork or vegetable
Three enchiladas in house-made corn tortillas and verde sauce. Topped with crema and cilantro. Served with arroz blanco y refritos negros
Three enchiladas in house-made corn tortillas and suiza sauce (tomatillo-sour cream sauce made for guests desiring less spice). Served with arroz blanco y refritos negros
Three enchiladas with shredded duck topped with poblano spinach sauce. Topped with dried chili pasilla flakes. Served with arroz blanco y refritos negros
1 dish
6 dishes
Pueblo Viejo Blanco, Bauchant and lime
Pueblo Viejo Blanco, Gran Gala and lime
Mango, strawberry, guava or prickly pear
Pueblo Viejo Blanco, Bauchant, lime and olive. Served up
10 dishes
Ask for oat, almond or soy milk instead of dairy.
Ask for oat, almond or soy milk instead of dairy.
Strong coffee with cinnamon, piloncillo (Mexican brown sugar) and clove
Ask what is in the piloncillo (Mexican brown sugar), everything else on the list is a plant.
House frozen with red Sangria
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask what it is made with. The menu does not list the ingredients.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask whether anything is mixed into it, as poured, most drinks are vegan.