Talavera Cocina Mexicana

With roasted cherry tomatoes, red onions, jalapeños, salsa macha, and cilantro macho.

Street corn wth Cotija cheese, lime mayo, chile de arbol, and cilantro.

With chihuahua & Oaxaca cheese blend and red onions.

Quesadilla with queso Oaxaca, Maitake mushrooms, crema, salsa morita, and queso fresco.

Pueblan-style empanadas with smoked plantain, crema, salsa macha, and Japanese peanuts.

With smoked beef tongue pastrami, cabbage, pickled mustard seeds, and crema.

Head-on grilled shrimp with lemon, garlic, and chipotle morita butter.

With ahi tuna, tomatoes, cucumber, mango, shallots, salsa macha, and habanero aioli.

Montauk royal red shrimp with coctel sauce, avocado, cucumber, red onion, and aguachilera.

With aguachile claro, oro blanco grapefruit, mint, and red onion.

With melted cheese, salsa roja, avocado sauce, onion, and cilantro in flour tortillas.

Roasted duck, pineapple chamoy, leeks, and pickled red onion in flour tortillas.

Thin-sliced roasted pork, salsa morita, jocoque, onion, and cilantro in flour tortillas.

Braised brisket, habanero salsa, avocado, and pickled onions in flour tortillas.

Sauteed shrimp, poblano cream sauce, melted cheese, and red onions in flour tortillas.

Market fish, masa tempura, red cabbage, habanero mayo, salsa verde, and pico de gallo in flour tortillas.

Kabocha squash, pipian rojo, pickled red onions, and pepitas pepitas in flour tortillas.

Thin-sliced roasted pork, salsa morita, jocoque, onion, and cilantro in corn tortillas.

Sauteed shrimp, poblano cream sauce, melted cheese, and red onions in corn tortillas.

Market fish, masa tempura, red cabbage, habanero mayo, salsa verde, and pico de gallo in corn tortillas.

Kabocha squash, pipian rojo, pickled red onions, and pepitas pepitas in corn tortillas.

Grilled gold bar zucchini with romesco verde, pepitas, and sorel. Served with tortillas, rice, and beans.

With chintesle adobo, cilantro pesto, pickled green papaya, and opal basil. Served with tortillas, rice, and beans.

With tomato butter, olives, capers, pearl onion, and pickled jalapeños. Served with tortillas, rice, and beans.

With Cotija, crema, mole rojo, pickled onions, and cilantro. Served with rice and beans.

Slow-roasted heritage shoulder with salsa verde, onion, cilantro, and chiles en escabeche. Served with tortillas, rice, and beans.

Yellow Bell Farm free-range chicken with mole rojo and market greens. Served with tortillas, rice, and beans.

Grilled skirt steak with charred pearl onion, papas bravas, and chimichurri. Served with tortillas, rice, and beans.

With achiote marinade, sour orange, honey butter tamal, pickled red onions, and black beans. Served with tortillas, rice, and beans.

Served with peppers, onions, tatemada, guacamole, crema, pico de gallo, corn tortillas, rice, and beans.

Served with peppers, onions, tatemada, guacamole, crema, pico de gallo, corn tortillas, rice, and beans.

Served with peppers, onions, tatemada, guacamole, crema, pico de gallo, corn tortillas, rice, and beans.

Served with peppers, onions, tatemada, guacamole, crema, pico de gallo, corn tortillas, rice, and beans.

Chicken soup with avocado, crema, and tortilla chips.

Castelfranco radicchio with figs, puffed amaranth, and hibiscus vinaigrette.

Little gem lettuce with avocado, Parmesan pepitas, and bonito breadcrumbs.

Tres leches cake layered with coffee cream and cacao powder.

Fried pastries. Served with sauce trio.