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Adobo-marinated pork off the trompo, pineapple, onion, cilantro.

Slow-cooked pork shoulder, salsa verde cruda, lime.

Beef cheek, consommé on the side, white onion, cilantro.

Beef tongue braised six hours, salsa roja, radish.

Beer-battered Gulf fish, chipotle crema, pickled cabbage.

House-made pork chorizo, queso fresco, onion, salsa verde.

Shredded chicken in chipotle-tomato sauce, sour cream, avocado.

Wild mushrooms, salsa macha, queso fresco.

Three corn tortillas filled with shredded chicken, salsa verde, queso fresco, crema.

Bone-in chicken thigh in a 22-ingredient mole that simmers two days.

Roasted poblano stuffed with Oaxaca cheese, tomato salsa, rice.

Two tamales, ask your server about today's filling.

Pan-seared red snapper, tomato-olive-caper sauce, rice.

Pork ribs braised in red adobo, pickled onion, warm tortillas.

Hand-mashed avocado, lime, serrano, hot tortilla chips.

Charred corn, lime crema, cotija, chili powder.

Melted Oaxaca cheese, chorizo, fresh tortillas.

Pinto beans, bacon, tomato, jalapeño, cilantro.

Six salsas from the bar — verde, roja, morita, macha, habanero, salsa del día.

Blanco tequila, lime, orange, salt.

Espadín mezcal, agave, orange bitters.

Three single-village mezcals, sal de gusano, orange wedges.

Rice milk, cinnamon, vanilla, cane sugar.

Hibiscus tea steeped overnight, lime, cane sugar.

Goat-milk caramel custard, candied pecans.

Cinnamon-sugar churros, dark chocolate dipping sauce.