Lunch

Grilled wild caught Gulf Coast white shrimp with sautéed squash, red chile, epazote and avocado

Crispy breaded chicken breast with frijoles, Oaxaca cheese, avocado and crema Mexicana

Spiced "36 hour" Shenandoah pork belly with tomatoes, romaine lettuce and dijon mayonnaise

Thinly sliced braised beef tongue with pickled chayote, radishes, pasilla chile sauce and spiced mayonnaise

Braised, roasted and grilled brisket served with pickled tomatillo, dijonnaise, lettuce and onion

Flour tortillas with ham and Chihuahua cheese, served with chipotle chile and green tomatillo sauces

Fresh cactus paddles tossed in a pasilla de Oaxaca chile oil with pickled onion, serrano chile, queso fresco, and green beans

From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and house-made hot sauce

The classic Caesar salad of Romaine lettuce, anchovies, Parmesan cheese, a soft boiled egg and house-made croutons

Striped bass marinated in lime juice with avocado and tomatillo

Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic

Meatballs in chipotle sauce with crumbled 'double cream' cheese and cilantro

Shredded chicken tamal with a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seeds and onion

Black bean soup with avocado leaves, light Mexican crema and aged Cotija cheese, served with a side of crispy ancho chile, avocado and cripsy tortilla strips

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion and garlic

Yucatan-style pit barbecued pork with pickled red onion and Mexican sour orange

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

Sautéed green beans and cactus paddle, salsa gusano and a Yucatan pumpkin seed purée

A traditional cake soaked in Coruba rum and three kinds of milk, with a rum and milk foam, fresh pineapple gelatin and a pineapple salsa, served with a scoop of dark caramel ice cream

Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds

Striped bass marinated in lime juice with avocado and tomatillo

Red snapper ceviche tossed with lime juice, grapefruit and charred onion and habanero. Garnished with avocado and puffed amaranth

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

Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles

Traditional cocktail of crab meat, shrimp, scallops, tomato, red onion, peanuts, chile morita and avocado

Sliced hamachi with cucumber, hominy and corn nuts tossed in a guajillo chile sauce, garnished with avocado and radish

Fresh Hamakua Farms hearts of palm, orange, radish, chayote, peanuts with a tamarind dressing

From the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco and house-made hot sauce

The classic Caesar salad of Romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons

Fresh cactus paddles tossed in a pasilla de Oaxaca chile oil with pickled onion, serrano chile, queso fresco and green beans

A confit of Ahi tuna with creamy avocado dressing topped with a smoked local tomato, spinach and herb salad

Mexican squash salad with house made requeson and crushed peanuts, hibiscus dressing, peanut praline sauce

José Andrés' favorite potato fries in a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican cream and queso fresco

Anson Mills Charleston gold rice, tomatillo, jalapeño, cilantro and spring vegetables

Plantain and butternut squash fritters stuffed with black beans and served with a chipotle chile and piloncillo sugar sauce

Heirloom Rebosero beans, fresno chiles and seasonal vegetables in a mulato chile dressing

Traditional folded corn tortilla with Chihuahua cheese and Roy Burns Farm Mexican corn truffle, corn, tomato, onion and epazote

Slow-cooked refried beans stuffed with melted Chihuahua cheese, served with Mexican cream and fresh tortillas

Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime

Grilled fresh cactus paddles served with a salsa molcajete of grilled tomatoes, tomatillos, green onions, cilantro and green chiles

Melted Chihuahua cheese flambéed with tequila and served with fresh hand-made tortillas

Grilled chayote squash, broccoli and cauliflower with a tomato-arbol chile salsa, watercress and pumpkin seeds

Fresh hand-made tortilla chips with melted Chihuahua cheese, green tomatillo salsa, cilantro and onion

Five hand-made tortillas made fresh in house — the perfect way to mop up your little dishes

Smoked fish cooked in a traditional broth served in crispy house-made corn tortillas, pickled slaw and a chile pequin salsa

Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic

Pan-seared red snapper with heirloom frijoles borrachos, raja chimichurri and avocado mousse

Shredded chicken tamal with a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seeds and onion

Meatballs in chipotle sauce with crumbled 'double cream' cheese and cilantro

Local dry-aged beef ribs in ancho and arbol chile rub, mesquite smoked with salsa huitlacoche

Chicken enchilada served with a salsa verde made of serrano and cilantro, topped with melted Chihuahua cheese, rajas and green onions

Pasture-raised Rock Hollow Farms pork belly fried until crisp and served in a house-made tortilla with refried black beans, onions, Chihuahua cheese and a sauce of five chiles

Grilled flank steak with a Oaxacan mole of ancho, guajillo and costeno chile with wild mushrooms

Fried organic egg with black bean sauce, house-made chorizo, salsa verde, queso fresco, onions and tortilla

Poblano pepper stuffed with shredded pork, pine nuts and apples, served in a creamy Pipe Dreams goat cheese and walnut sauce, topped with fresh pomegranate seeds

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

Confit of Rocky Hollow Farm baby pig with green tomatillo sauce, pork rinds, onions and cilantro

Braised, roasted and grilled brisket in a house-made tortilla with salsa verde, onions and cilantro

Braised beef tongue with radishes and a sauce of roasted pasilla chile, tomatoes, onion and garlic

Yucatán-style pit barbecued Rocky Hollow Farms pork with Mexican sour orange and pickled red onion

House made corn tortillas filled with shredded Pipe Dreams goat, marinated in chile pequin and garlic, served with a salsa verde and house-made crema

Grilled marinated chicken thigh with guacamole and grilled green onion

Crispy masa tempura-battered mahi-mahi with shredded cabbage, house made chile de arbol mayonnaise, Mexican crema and a salsa Mexicana of tomato, onion and cilantro

The legendary Oaxacan specialty of sautéed grasshoppers, shallots, tequila and guacamole

Shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions

Seared house-cured Rocky Hollow Farm pork belly in a sauce of tomatoes and guajillo chiles, served with pineapple, onions and cilantro x

Sauteed Swiss chard and potatoes with tomato sofrito

Guerro's famous hominy and pork soup with serrano chiles, onions, cabbage, sliced radishes and house-made chicharrones Soup

Black bean soup with avocado leaves, light Mexican cream and aged Cotija cheese, served with a side of crispy ancho chile, avocado and crispy tortilla strips

Traditional chicken soup with seasonal vegetables, carrots, rice, avocado, a spoonful of smoky chipotle sauce and a chipotle chile