May 2nd-8th

Nopalito

by Gonzalo Guzmán & Stacy Adimando

Using common ingredients and traditional recipes Chef Guzman brings us a collection of dishes that reflect the true spirit, freshness, and variety of regional Mexican food.

Menu

Bread

Teleras   page 36   served with honey butter   4

Appetizers

Guacamole +   page 69   made to order, onion, jalapeño, tomato, cilantro, tortilla chips   15      

Beef Empanadas   page 108   braised brisket, masa pastry, crema, queso fresco, Salsa Frita de Guajillo (page 227)   16      

Shrimp & Crab Ceviche   page 57   blanched shrimp & lump crab, jalapeño, cilantro, grape tomato, tortilla chips   19         

Salad

Cactus Leaf Salad +   page 74   red onion, lime, grape tomato, avocado, cotija cheese, fresh cilantro   14     

Entrées

Vegetable Enchiladas +   page 174   roasted asparagus, cauliflower, zucchini, jack cheese, Salsa Cilantro (page 218), Mexican Rice (page 122)   26      

Pozole Rojo +   page 144   adobo-braised pork shoulder, hominy, ancho chile broth, cabbage, radish, red onion, tortilla chips   30  

Fish Tacos* +   page 95   adobo marinated cod, homemade corn tortillas, pineapple, Mexican rice, Pickled Vegetables (page 40), Salsa de Morita con Tomatillo (page 221)   32        

Birria Short Rib +   page 151   chile & beer braised beef, Mexican rice, corn tortillas, pickled vegetables, cilantro   38      

Dessert

Flan Napolitano +   page 202   vanilla custard, caramel, orange   9