El Valle Kitchen & Bar

A velvety and warming roasted corn soup infused with the rich, mild smoky heat of poblano pepper strips.

Delicate citrus-cured halibut tossed with diced jalapeños, creamy avocado, crisp cucumber, red onion, and colorful bell peppers.

Crispy fried polenta grit cakes layered with tuna and smoked salmon acevichado, accented by zesty serrano pepper and avocado salsa.

Juicy 8 oz grilled skirt steak served with rich eggplant and poblano salsas, accompanied by tender Yukon gold potatoes and cherry tomatoes.

Grilled oblong corn masa pocket stuffed with savory refrievered black beans, topped with guacamole, crema, queso fresco, and pickled onions.

Melted Oaxaca cheese and tender octopus folded into a golden corn tortilla quesadilla, served alongside a vibrant avocado salsa.

Three artisanal tacos featuring tender picanha steak and savory bone marrow, garnished with roasted onions, cilantro, and assorted salsas.

Folded corn tortillas stuffed with shredded poached chicken, bathed in salsa verde and rich crema, topped with melted Oaxaca cheese.

Tender shredded chicken wrapped in corn tortillas, drenched in an intricate black garlic mole sauce, and sprinkled with sesame seeds.

Crisp romaine lettuce tossed in a rich anchovy Caesar dressing, finished with delicate parmesan crisps and sliced radish.

Fresh baby kale tossed with dried cranberries, crisp apple slices, crunchy pecans, and pepitas in a bright hibiscus vinaigrette.

A refreshing blend of mixed greens, radicchio, endive, orange, and grapefruit segments, topped with sunflower seeds and queso fresco.

Pickled golden and red beets paired with chayote squash, creamy requesón spread, mixed greens, and toasted pepitas.

Warm, creamy corn pudding enriched with rich crema, crumbled cotija cheese, and a dusting of zesty tajin spice.

Crispy baked sweet potato wedges drizzled with cool crema and sprinkled with freshly crumbled queso fresco.

Sautéed mixed mushrooms tossed with jalapeños, onions, and aromatic epazote herbs in a hot cast-iron pan.

Charred Brussels sprouts tossed with savory bits of Spanish chorizo and a sweet-and-tangy sherry gastrique glaze.

Silky, smooth potato puree folded with smoky roasted poblano pepper strips.

Fluffy long-grain rice infused with fresh lime juice, cilantro, avocado, tomatillo, jalapeño, and onion.

Traditional savory red rice cooked in rich chicken stock with onions, tomatoes, and carrots.

Rigatoni pasta baked in a decadent gruyere and white cheddar sauce with green chorizo and crunchy chicharrón crumbles.

Pan-seared adobo-spiced Arca salmon served over sugar snap peas and a poblano habanero corn chileatole sauce with chili oil.

Pan-seared halibut served over toasted fideos pasta, topped with a savory Mediterranean tomato, olive, garlic, and caper sauce.

Crispy panko-crusted branzino fillet served alongside creamy polenta, fresh tomato-onion relish, and a grilled lemon.

Plump adobo white shrimp served atop a rich and creamy chorizo risotto, garnished with pickled onions and queso fresco.

Half-roasted citrus-brined chicken generously coated in an exquisite black garlic mole, served with tender roasted carrots.

Mushroom-stuffed chicken roulade served with baby bok choy and an earthy huitlacoche wild mushroom sauce.

Grilled lamb chops served over chipotle black lentils and corn-radish-asparagus esquite, drizzled with green mole verde.

Sous-vide pork tenderloin topped with tropical mango salsa and a bold black pepper morita chile sauce, served with steamed rice.

Thick, char-grilled 18 oz Angus ribeye steak brushed with a sweet and tangy tamarind achiote glaze.

Crusty telera bread loaded with melted Oaxaca cheese, refried beans, avocado, pickled jalapeño, onion, tomato, and mayo.

Crispy shredded potato cake topped with savory pork belly carnitas, peppers, avocado, pickled onion, and a sunny-side-up egg.

Crispy breaded chicken cutlet resting on a savory golden corn waffle, served with a side of tequila maple syrup.

Crispy corn tortilla totopos tossed in salsa verde and guajillo sauce, crowned with a fried egg, queso fresco, avocado, and chicharrón.

Thick toasted grain bread topped with smashed avocado, soft scrambled eggs, epazote beans, and crunchy pepitas.

Refreshing silver tequila cocktail featuring sweet pineapple syrup, fresh lime, and crisp cucumber.

Bombay dry gin blended with fresh blood orange, sage, lime, simple syrup, and a silky egg white foam.

Sous-vide pineapple rum mixed with grapefruit, maraschino chile güero, and Peychaud's bitters.

Bombay dry gin paired with sweet strawberry cordial, fresh lime, and simple syrup.

Blueberry ginger-infused Botanist gin with mint, lime, pomegranate, agave, chamoy, and a black sea salt rim.

400 Conejos mezcal with fresh lemon, rose hibiscus syrup, agave, and a touch of fragrant rose water.

Silver tequila and 400 Conejos mezcal combined with fresh lime and a clarified tomato honey cordial.

Smoky mezcal paired with pineapple and an ancho chile tamarind cordial for a bold, spiced profile.

Sous-vide poblano mezcal served with agave, fresh lime, and a traditional Oaxacan sal de gusano rim.

Illegal reposado mezcal blended with rich espresso and sweet Licor 43.

Coconut rum, bitters, lemon, coconut water, honey, white chocolate liqueur, and pineapple ginger.

Mezcal, jerez fino, lemongrass, clarified green tea, and herbal Chartreuse.

Lighter take on the classic margarita made with silver tequila, fresh lime, and agave.

Bourbon whiskey combined with lemon, Aperol, Montenegro amaro, and cantaloupe cordial.

Double oaked bourbon stirred with rich banana syrup, honey angostura syrup, and black walnut bitters.