Winner of Top Taco 2018 - People Champion for Best Traditional Taco.
All-natural pork shoulder smoked low and slow over apple and mesquite wood for 18 hours. Hand pulled and topped with a green chile fig jam, cilantro and spicy chicharrones.
Best Seller: Slow cooked filipino style in gf soy sauce, vinegar, bay leaves and other traditional spices. Served over garlic ginger jasmine rice with cilantro and house seasoning. Not spicy and great for kids.
Brewery & Festival Favorite:
Hatch Green Chile poured over crispy fries with cheddar jack cheese, cilantro, calamansi crema and cotija
House rub then smoked over hickory until just right. Served with roasted poblano peppers, cotija and hot sauce.
Onion, poblano, pineapple fried rice. Topped with green chile fig jam, cilantro and other in-season vegetables, available fungi and or ripe fruits. Vegetarian bowls also receive calamansi crema and cotija.
NEW MEXICAN FAVORITE:
Hand trimmed beef slow braised in house red chile garlic sauce. Served with diced onions, cotija, cilantro and calamansi crema.
PLEASE NOTE THIS IS NOT THE ACTUAL MENU BUT A GOOD REPRESENTATION OF WHAT WE ARE USUALLY COOKING..