Mexico City cuisine is a blend of that city’s Aztec origins, Spanish history, and cosmopolitan present. Chef Romero takes the basic elements of its cuisine – corn, beans, and chilies – to make both traditional and modern flavors. For example, guacamole is an Aztec all-star, while slow-cooked (pork) carnitas and chicken tinga draw on the import of pigs and chickens by the Spaniards, and modern Mexico City’s bold flavors.
Stop by for all-day dining. Bring a bottle of tequila and enjoy one of our many mixers, we’re a BYOB! Grab a horchata or coffee, and take a pastry to go. Join us for tacos and burritos, eggs and chilaquiles, soups and salads, entrees of salmon, chicken, and beef, and much more.