Oyamel

A rustic woven basket filled with freshly-baked mini sweet bread rolls topped with chocolate and Mexican cinnamon short bread.

Single freshly baked sweet Mexican bread roll with a crunchy sugar topping.

House made pork fat flour tortilla with scrambled egg, chorizo, potato, refried beans and vibrant tomato-serrano salsa.

Open faced sandwich on house made bolillo, refried black beans, avocado, melted queso Oaxaca and salsa Mexicana.

Golden crispy churros served with a rich, velvety hot chocolate for dipping.

Corn tostadas stuffed with rebosero beans, topped with two fried eggs, rajas, tomato, avocado, seared queso fresco and salsa roja.

House-made tortilla chips tossed with savory chorizo, salsa ranchera, melted queso Chihuahua, red onion and a fried egg.

Flour tortillas, Virginia ham and melted queso Chihuahua, served with chipotle and green tomatillo salsas, guacamole, refried black beans and red onion.

Seasonal fruit, agave sweetened yogurt, and spiced amaranth-tamarind granola.

Traditional Mexican dish of crispy masa dough, refried beans, flank steak, salsa Mexicana, crema and salsa deliciosa.

Scrambled eggs tossed with chile de árbol and guajillo salsa, house-made tortilla chips, crema, queso fresco and avocado.

Two thick memelas topped with house-made chorizo, two fried eggs, black beans, salsa verde, onions and queso cuajada.

Scrambled eggs served on a tortilla with dried shredded beef, potatoes, poblano peppers, salsa Mexicana, avocado and chile perón salsa.

Guerrero's famous green hominy and pork soup with spinach, epazote, serrano peppers, and cilantro, served with onions, cabbage, avocado, radish and chicharrónes.

Extra freshly cooked egg.

Extra portion of house-made spiced pork chorizo.

Extra portion of seasoned grilled chicken breast.

Extra portion of sautéed white shrimp.

Craft cocktail featuring Bosscal Damiana, Green Chartreuse, hoja santa, lime, and tomatillo.

Sophisticated blend of Montelobos Espadín, Aperol, Cynar, and Dolin Sweet Vermouth.

Refreshing mix of Mezcal Vago Manantial, pineapple tepache, pineapple vinegar, yellow chartreuse, and lemon oleo.

Unique cocktail with La Higuera Sotol Dasylirion Wheeleri, Aperol, Uruapan Charanda, housemade tamarind-pineapple shrub, and lime.

Blend of Mijenta blanco tequila, Amaras Verde mezcal, strawberry-green peppercorn oleo, lime juice, grapefruit juice, and topo chico.

Fords Gin, Chinola Passionfruit, Dolin Blanc, fresh thyme, and Mexicana tree tonic.

Bahnez Espadín-Barril infused with molito, Aztec Chocolate Bitters, apple, and whiskey oak aromatic chill.

Refreshing cocktail made with Don Q, lime, fresh mint, and 'lime air'.

Peasant style soup with vegetable stock, tomatoes, garlic, onions, and tortillas, topped with crispy tortilla strips, avocado, chives, and queso fresco.

Rebesero beans stewed with Portobello "chorizo" mushrooms, tomatoes, ancho, guajillo and cascabel chiles, cilantro and green onions.

Shredded chicken tamal with tomatillo salsa, topped with white onion escabeche.

Traditional style soup from Guerrero with homini corn, onions, garlic, and oregano, served with serrano chile, cabbage, tostadas, chicharrones, avocado, onions, and radishes.

Classic Morelia-style refreshing salad of pineapple, orange, jicama, cucumbers, queso fresco, and chile piquín.

Wild caught Gulf coast white shrimp sautéed with shallots, chile de árbol, poblano peppers, lime, and sweet aged black garlic.

Fried cauliflower tossed with almond salsa macha, mezcal raisins, rajas, and hoja santa crema.

Housemade meatballs in a tomato chipotle salsa, topped with queso cuajada and fresh cilantro.

Grilled adobo marinated chicken thighs served with refried beans, salsa guajillo, and grilled green onions on a warm corn tortilla.

Pit barbecued pork from Yucatán marinated with achiote and Mexican sour orange, topped with pickled red onion.

Wild mushrooms and poblano peppers sautéed in a salsa guajillo and pasilla chiles, Mexican crema, onions, and cilantro.

Shredded local beef braised with pasilla and guajillo chiles, white onions, and fresh cilantro.

Crispy breaded chicken breast sandwich with frijoles, avocado, Oaxacan cheese, and crema Mexicana on a crusty roll.

Braised Roseda Farm brisket sandwich served with pickled tomatillo, avocado, and fresh onions.

Sautéed shrimp sandwich with poblano peppers, tomatoes, Monterey Jack cheese, and jalapeño escabeche.

Grilled cactus paddle marinated with oregano and onions, served with salsa molcajete of tomato, tomatillo, and chile de árbol.

Slow-cooked pork shoulder taco with avocado salsa verde, pork rinds, onions, and cilantro.

Crispy masa tempura-battered seasonal fish taco with shredded cabbage, chile de árbol mayo, Mexican crema, and salsa Mexicana.

Braised Roseda Farm beef tongue with chile morita, shaved white onions, and cilantro on hand-made masa.

Bass marinated in lime and jalapeño juice with avocado and tomatillo.

Ahi tuna with maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles, and crispy amaranth.

Traditional chicken soup in a smoky chipotle salsa, with vegetables, carrots, and rice.

The classic Tijuana Caesar salad with crisp romaine lettuce, anchovies, Parmesan cheese, and crispy bread crumbs.

Salt roasted local beets with cascabel dressing, roasted pecans, goat cheese, pomegranate seeds, and radishes.

Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber, avocado, and grapefruit-papaya dressing.

Grilled chayote squash, seasonal vegetables with a tomato-árbol chile salsa, watercress, and pumpkin seeds.

Tortilla with melted Monterey Jack cheese, Mexican corn truffles (huitlacoche), tomatoes, corn, and garlic.

Sweet potato tamal filled with black beans, guajillo salsa, Mexican crema, queso fresco, and pumpkin seeds.

Tortilla chips with melted Monterey Jack cheese, tomatillo salsa, crema, and onions.

Carolina gold rice with sautéed wild mushrooms, pasilla de Oaxaca, Mexican crema, queso fresco, and epazote herb oil.

Grilled flank steak with Oaxacan Mole of ancho, guajillo, almonds, pecans, and chocolate, served with roasted royal trumpet mushrooms.

Chicken enchiladas topped with salsa verde, melted Monterey Jack cheese, rajas, and green onions.

Smoked tuna picadillo served with crispy tortillas and a spicy chile manzano salsa.

Crispy breaded chicken breast topped with salsa macha and Mexican crema, served with watercress and avocado salad.

Generous platter of braised beef brisket with chile de árbol and morita, served with roasted cambray onion, avocado, salsa verde, and house-made blue corn tortillas.

Cheese enchiladas with mole poblano, melted Monterey Jack cheese, rajas, topped with queso cuajada and sesame seeds.