Kimchi-pork belly posole ($9)
Hominy, kimchi, pork belly. My choice for a winter belly-filler.
Chicken feet ($4)
Dusted in salt, pepper, and pasilla powder.
Pig's Ears ($7)
Spiced powder and lime.
Chicken thigh confit torta ($9)
Sultry dark meat with avocado, black beans, lettuce, radishes, and a compellingly earthy adobo sauce made with ancho chilies and chocolate.
Fresh corn tortillas made throughout service.
Coated in a batter made with chickpea flour and fried, topped with a salsa that includes roasted red onions, garlic, and jalapeños, along with pomegranate molasses.
Al Pastor ($3)
Belly, shoulder, and leg meat, marinated and spit-roasted with pineapple.
Moroccan lamb breast on naan ($4)
The miniature naan base works better than I'd expect, but the star here is the lamb, spiced and roasted before it's crisped up on the plancha, with pickled cucumbers, mint, and yogurt—decidedly Middle Eastern in flavor (I felt like I could've eaten this off the street in Turkey).
American Firing Squad ($12)
Laird's Applejack, chamomile-infused rye, Amargo-Vallet, and instead of grenadine, a spiced Malbec-pomegranate syrup.
Sonora Old Fashioned ($12)
Bacanora, chipotle honey, silver tequila, grapefruit bitters.
Pumpkin poblano salad ($9)
Tender chunks of squash with equally tender pepper slivers wound through, with a grapefruit salsa and a bay leaf and garlic crema.
Churros with Mexican Chocolate ($7)
What else did you expect for dessert?