Packed with greens and mushrooms, refried beans, pickled red onions, and spicy pickled jalapeños.
Crunchy, salty, and topped with eggs and avocados.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
Crispy homemade sope shells stuffed with refried beans.
One great reason to eat chips for breakfast.
Pastry pockets filled with potatoes and capers, a touch of chipotle, and a dash of curry powder.
Crisp fried avocados with cabbage and chipotle cream in warm flour tortillas.
Grilled asparagus, well garnished.
Charred tomatoes are mixed with lemon, black pepper, and Worcestershire sauce, plus fresh chile de arbol.
An easy salad that combines all the flavors of summer.
Charring the vegetables adds a smoky edge that complements their natural sweetness.
Quick-pickled red onions and sweet fresh peaches balance the heat of serrano chilies in this bold, tangy, vibrant mix.