Papito Hayes

Hearty pork‑shoulder and hominy soup with ancho chile, cabbage and radish—comforting and rich in depth

Bright mixed‑greens salad with avocado, radish, tortilla strips and cilantro vinaigrette—refreshing and well‑balanced

Rich duck confit in a taco with chipotle‑tamarind sauce and pickles—savory, tangy, and unexpectedly elegant

Slow‑cooked pork shoulder with salsa roja and pineapple pico de gallo—juicy, sweet‑savory, and a neighborhood staple

Beer‑battered rock cod in a taco with chipotle aioli and cabbage slaw—crispy, tangy, and beachy

Duck confit with pickles and chipotle‑tamarind sauce in a cheesy quesadilla—rich, tangy, and indulgent

Braised chicken in Oaxacan mole with jack cheese, pickled onions and sesame—rich, nutty, and deeply comforting

Melty jack and queso fresco with black beans and pickled onions—rich, shareable, and customizable

Grilled corn with sour cream and queso fresco—creamy, smoky, and texturally playful

House‑made lemon tart with yogurt and mandarin drizzle—bright, creamy, and a refreshing finish