Xochi

Fresh raw oysters served on the half shell accompanied by a bright, tangy tomatillo mignonette.

Fresh yellowfin tuna tossed with cactus pear aguachile, cucumber, onion, corn, diced avocado, and silky avocado mousse.

Stripes bass dressed in spicy aguachile verde, serrano pepper, fresh cilantro, avocado, sweet corn, red onion, and cucumber, served with a crispy plantain tostada.

Housemade melted queso de cincho, crispy chicharrones, traditional Oaxacan chicatanas and chapulines, served with savory huaxmole rojo.

Thick toasted masa pancake topped with tender roasted pork rib, refried beans, crema, queso fresco, and fresh tomatillo-avocado sauce.

Oval-shaped masa cakes filled with savory potato and chorizo Istmeño, served over mole coloradito, crema, queso fresco, and topped with crisp chapulines.

Golden yellow corn masa empanadas filled with tender shrimp, topped with zesty tomatillo sauce, crema, and fresh queso fresco.

Tender compressed baby goat meat served on warm corn tortillas with creamy refried beans, tomatillo-avocado sauce, and tangy pickled onions.

Succulent lobster tail seasoned with adobo Oaxaqueño, paired with refried beans, sweet onion, and smooth avocado mousse on a corn tortilla.

Wood-grilled tender octopus paired with roasted purple potatoes, rich pipián pumpkin seed sauce, fresh purslane, and toasted pumpkin seeds.

Large, crispy Oaxacan toasted corn tortilla topped with grilled steak, rich mole negro, melted quesillo, fresh greens, and black refried beans.

Fresh catch of the day served over silky cauliflower puree, tender roasted butternut squash, and fragrant mole amarillo.

Prime Angus ribeye grilled to perfection, served with spicy roasted potatoes and savory ancestral chicatana ant mole.

Pan-seared sea scallops served alongside warm corn bread, fragrant pipián pumpkin seed sauce, and toasted pumpkin seeds.

Pepper-crusted yellowfin tuna served with wild mushrooms, rich huitlacoche, tender potatoes, and vibrant mole amarillo.

Tender Australian lamb chops glazed with sweet and tangy tamarind mole, served with grilled broccolini and roasted potatoes.

Succulent pork shank slow-braised with aromatic huaxmole and served with fresh purslane greens.

Chef's daily selection of stuffed enchiladas; please ask your server for today's special sauce and filling combinations.

Melt-in-your-mouth braised beef cheeks served with creamy corn rice and deep, smoky mole pasilla.

Roasted potatoes tossed in deep mole pasilla and finished with crumbled queso fresco.

Sautéed crimini mushrooms cooked with garlic mojo de ajo and a kick of chile de árbol.

Tender roasted Mexican squash drizzled with vibrant salsa verde and crunchy toasted pepitas.

Freshly mashed avocado with lime, cilantro, and onion, served with warm house-made corn tortilla chips.

Tender pork ribs braised in exotic Oaxacan chicatana ant mole sauce.

Earthy wild mushrooms simmered in bright mole amarillo with tender masa dumplings and fresh green beans.

Succulent braised beef cheeks smothered in complex, dark mole pasilla.

Generous handmade corn masa tamal filled with tender chicken and wild mushrooms, wrapped and steamed, served with iconic Oaxacan mole negro.

Crispy confit duck leg served with refried beans, sweet platano molote, and rich fig mole sauce.

Whole roasted quail stuffed with wild mushrooms and delicacy huitlacoche, bathed in vibrant mole coloradito.

Roasted seasonal squash paired with creamy blue cheese, pomegranate seeds, sweet pear slices, and toasted walnuts.

Silky roasted acorn squash soup infused with aromatic dried Mexican chiles.