Maria Isabel

Ceviche acapulqueño

Zingy Acapulco-style ceviche with sour oranges

Duck Carnitas Enmoladas

Shredded duck in house‑made blue corn tortillas, doused in dual moles (mole negro and rhubarb/cherry mole)

Sea Urchin Tamalito

Sweet‑corn tamale with silky corn crema, Mexican vanilla oil, fermented habaneros and Santa Barbara uni—creamy, sweet, pillow‑soft with textural pops

Mini Dungeness Crab Torta Ahogada

Dungeness crab take on Guadalajara's drowned sandwich

Artichoke Tetela

Blue corn masa tetela stuffed with artichoke, topped with crunchy chapulín salsa macha and mole blanco

Masa Buñuelo with Kaluga Caviar

Crisp masa buñuelo topped with Kaluga caviar

Pulpo Enamorado (octopus ceviche)

Creamy octopus ceviche inspired by Guerrero family tradition, with satsuma kosho

Chochoyotes with Huitlacoche and Mushrooms

Blue‑masa thumbprint dumplings in herbaceous broth with huitlacoche and local mushrooms, served with bone‑marrow—earthy and comforting

Heirloom‑corn Masa Buñuelo with Guacamole and Caviar

Crispy fried masa donut dusted with sugar, topped with guacamole, pistachio, and Kaluga caviar—savory‑sweet and texturally playful

Chicken Milanesa stuffed with poblano and Oaxaca cheese

Breaded fried chicken milanesa stuffed with poblano chiles and Oaxaca cheese, served with fermented salsa and tortillas

Lamb Ribs Birria with Blue Corn Tortillas

Tender lamb rib birria served with blue corn tortillas, fermented rajas and consommé—rich and soulful

Lamb Rib Birria

Lamb rib birria with blue corn tortillas, fermented rajas and consommé

Chorizos y Queso Fundido

House‑made chorizos with almonds and sour cherries, served with queso fundido and sourdough tortillas

Cucumber Salad