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Thick, handcrafted corn pockets toasted to perfection and stuffed with savory shredded beef, black beans, and crumbled cheese.
Hidalgo-style barbacoa tacos: beef in guajillo-ancho adobo, slow-cooked until it shreds. Served with its consomme, just like in the hills.
Brothy northern-Mexican beans with bacon, chorizo and chile. Ranch and cookout food. The trick: render the bacon first to build layers of flavor.
A refreshing shredded beef salad tossed with radishes, onions, cilantro, and a citrusy dressing of lime and olive oil.
Fresh seepweed leaves cooked in artisanal mole sauce, served with dried shrimp, baby potatoes, and cactus strips.
A frontier classic: a giant flour tortilla packed with bold flavors and seared on the griddle for that perfect crunch we all love.
A vibrant, spicy oil packed with toasted seeds and dried chilies that adds a smoky kick to any meal.
A rich and concentrated beef tripe soup made with dried chilies and that unmistakable soul-reviving aroma.
A classic, refreshing drink with a smooth texture and that unmistakable hint of cinnamon.
A sophisticated balance between the savory stuffed poblano pepper and the creamy sweetness of the walnut sauce.
A comforting chicken soup loaded with fresh vegetables, chickpeas, and the smoky heat of chipotle peppers.
Corn tortilla chips smothered in green tomatillo sauce, served with a sunny-side-up egg, cream, sprinkled cheese, and a side of refried beans.
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