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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.
Adobo Honey Cauliflower V
Buttermilk battered cauliflower tossed in our honey adobo sauce on top of jicama slaw. Served on a flower tortilla topped with pico and crema.
Brussels Sprouts VG
Crispy Brussels sprouts, black beans, charred onion, tomato, and adobo cashew crema.