Brunch · Lunch · Dinner
Recipes from Coyoacán kitchens, run through a California market. Dishes rotate with the season — ask your server what came in this morning.
Served all day, every day. Coffee is bottomless before noon.
Salsa verde, crema, cotija, two eggs however you like them.
Blue-corn batter, whipped piloncillo butter, toasted pepita.
Two eggs, two salsas, black bean purée, handmade tortillas.
Yukon potato, poblano, queso fresco, soft egg on top.
Lunch and dinner. Meant for the middle of the table.
Slow-braised short rib, consommé, white onion, lime.
Whole-roasted fish, adobo, charred citrus, herb salad.
Twenty-eight ingredients, sesame, rice cooked in its own broth.
Market squash, epazote, pepita pesto, fresh cheese.
Small things worth ordering twice.
Charred corn, lime crema, chile de árbol.
Slow-simmered beans, avocado leaf, cured pork.
Nixtamalized daily. Come with salsa macha.
Everything is made in-house, before service.
Cinnamon cream, cajeta, toasted almond.
Chocolate de mesa, orange zest.
The bar
A short list that changes often — mezcal flights, aguas frescas spiked or not, and a house michelada worth the salt.
Lager, house clamato, tamarind rim.
Three pours from Oaxaca, orange and sal de gusano.
Blanco tequila, tamarind, chile salt.
Hibiscus, lime, barely sweet.
