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.
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 a new seasonal cocktail, the Humo y Miel, featuring a rare tobala mezcal and raw wildflower honey.
These additions 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.
