This July, our executive chef returns from a two-week culinary journey through Oaxaca, Baja California, and the highlands of Peru — and the kitchen will never be the same. Six new dishes join our permanent menu, each one a direct expression of the ingredients, techniques, and stories gathered on that trip. From the smoky char of our new Baja-style lobster tacos to the richly layered Oaxacan chocolate volcano dessert, every plate is a declaration of intent.
Standout additions include the Tostada de Cangrejo Azul, built on a hand-pressed masa tostada with blue crab, ají amarillo crema, and pickled cucumber; the Costillas de Res a la Piedra, slow-cooked short ribs finished on volcanic stone and served with a coal-roasted salsa negra; and a new seasonal cocktail, the Humo y Miel, featuring a rare tobala mezcal, raw wildflower honey, and a salted tamarind rim.
These additions join our existing menu of Latin American classics and will be available starting the first week of July. We recommend pairing the new dishes with selections from our expanded mezcal program — our sommelier will be happy to guide you through the best combinations. Come hungry, come curious, and come ready to taste something genuinely new.