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Buttermilk battered chicken tenders slathered in house Nashville Hot Sauce on jicama slaw and a flour tortilla. Topped iwth adobo aioli and chopped pickles. (Sub battered cauliflower and make it a veggie!)
Marinated premium ribeye, peppers, onions, and chimichurri. Served with oaxaca and asadero cheeses.
Seared Colorado raised pork, cortido slaw, adobo aioli, onion escabeche, topped with a mustard seed salsa.
Roasted Corn & Chorizo
Polidori chorizo sausace and potatoes, roasted corn, queso blend, topped with verde salsa.
El Hongo VG
Local mushrooms, sunflower seeds, avocado, topped with adobo cashew crema.
Brussels Sprouts VG
Crispy Brussels sprouts, black beans, charred onion, tomato, and adobo cashew crema.