Los Félix

Fresh Sebastien Inlet oysters served raw with crisp cucumber and tangy pickled jicama.

Creamy fresh avocado guacamole served with crispy heirloom corn totopos.

Handcrafted heirloom corn tortilla filled with tender spiced Al Pastor pork, topped with roasted pineapple and cilantro.

Classic refreshing cocktail crafted with premium white rum, freshly squeezed citrus, and pure cane sugar.

Balanced artisanal agave cocktail made with artisanal sotol, tart lime citrus, and sweet agave nectar.

Effervescent citrus cocktail featuring premium tequila, fresh grapefruit soda, pink peppercorn, and citrus juice.

Delicate fresh catch crudo accented with tropical guanabana, pickled pineapple, avocado cream, lime caviar, and fragrant corn oil.

Sustainably caught raw tuna paired with mountain rose apple and hibiscus aguachile, hoja santa emulsion, radish, and edible rose petals.

Artisanal yuca flatbread layered with roasted corn butter, cardamom-infused honey, and edible marigold blossoms.

Savory roasted duck served alongside crisp heirloom totopos, caramelized onions, rich epazote egg yolk emulsion, and toasted pepitas.

Marinated pork butt seasoned with chiles and spices, paired with lacto-fermented berries, pineapple, diced onions, and fresh cilantro.

Ancestral corn tamal stuffed with slow-braised grass-fed beef short rib, prunes, crunchy hazelnuts, and green picadillo.

Folded heirloom corn tetela filled with grilled leeks, black garlic, roasted Japanese sweet potato, and luxury caviar.

Pan-roasted cauliflower drizzled with saffron and carrot glaze, ginger, aromatic recado negro spice, and toasted hazelnut oil.

Earthy smoked king trumpet mushrooms complemented by pickled beech mushrooms, potato puree, aromatic truffle, and corn-coffee oil.

Charred corn arepa stuffed with sweet lump crab meat, smoked corn, wrapped in plantain leaves, and cooked in coconut oil.

Delicate masa corn dumplings tossed in huacatay and pistachio mole, toasted pepitas, sunflower seed macha, and caviar.

Butter-confit lobster tail paired with velvety coconut corn béarnaise, fresh oyster leaf, and bright herbaceous chimichurri.

Catch of the day expertly grilled with roasted pumpkin seed beurre blanc, miso-charred corn, kohlrabi slices, and oyster leaves.

Tender grilled octopus tentacle served over smoked kale, pickled kohlrabi, and aromatic achiote-orange oil infusion.

Melt-in-your-mouth pork cheek carnitas slow-braised with oranges and chiles, served with red onion, marigold, sunflower sprouts, and hazelnut macha.

Premium 60-day dry-aged grass-fed ribeye steak drizzled with hibiscus and guajillo jus, house pickles, greens, and cilantro emulsion; served with warm heirloom tortillas.

Fresh heirloom corn totopos fried in rich grass-fed beef tallow, served with house guacamole and fresh herbs.

Fresh daily fish crudo tossed with pickled jicama, crisp cucumber, jalapeno peppers, and pure corn oil.

Crisp Bibb lettuce and wild arugula tossed with fresh avocado, orange segments, roasted pumpkin seeds, and epazote oil.

Crispy corn tostada topped with avocado, soft scrambled organic eggs, sharp cheddar, pickled red onions, and hazelnut macha salsa.

Slow-cooked marinated pork butt tacos with lacto-fermented berries, pineapple, raw onions, and cilantro on heirloom masa tortillas.

Steamed corn tamal flavored with smoked paprika, tomato, heirloom black beans, and quick-pickled red onions.

Sweet corn arepa layered with fresh cheese, grilled oyster mushrooms, fragrant epazote pesto, and a soft poached egg.

Fluffy masa cornmeal pancake served with house-made seasonal fruit jam, pure Vermont maple syrup, and grass-fed butter.

Crisp heirloom corn totopos smothered in salsa, whipped sour cream, cotija cheese, cilantro, black sesame seeds, and an organic fried egg.

Fresh catch wrapped in banana leaf and grilled, served with oyster leaves, hazelnut emulsion, and crispy rice crunch.

Citrus-braised pork cheek carnitas served with red onions, marigold flowers, sunflower sprouts, cilantro, and hazelnut macha salsa.

Refreshing frozen mango granita layered with coconut cream, key lime juice, and tart hibiscus syrup.

Smooth Lalo tequila shaken with toasted sesame oil, fresh grapefruit juice, pink peppercorn, and silky egg white foam.

Smoky Manojo Mezcal mixed with tropical passion fruit, red bell pepper juice, chile heat, fresh citrus, and a hint of dulce de leche.

Botanical Condesa gin paired with lacto-fermented honeydew melon, fresh lime juice, and slapped mint leaves.

Rich Mexican Reposado Tequila infused with cold brew coffee, roasted corn, and smooth coconut cream.

Vibrant Tequila cocktail infused with ruby hibiscus tea, tart tamarind, and toasted white sesame seeds.

Complex smoky cocktail blending Manojo mezcal with coconut oil-washed Amaro and rich Red Vermouth.

Savory beer cocktail featuring Tripping Animals 'No Mames' Mexican lager, tamarind, and tangy chamoy chili rim.

Crisp wine sangria crafted with Ercole wine, aromatic jasmine tea, manzanilla sherry, and fresh seasonal berries.