tán By Chef Richard Sandoval

Guacamole

Table-side preparation with fresh avocado, the house balance of heat and citrus making it a reliable anchor to start

Aguachile Tan

Crispy potato and chorizo taco with shrimp and aguachile verde — a signature appetizer bursting with brightness

Bone Marrow

Rich bone marrow with black garlic, octopus, salsa verde and housemade corn tortilla

Ceviche

Bright, citrus-forward seafood ceviche with clean acidity and fresh garnishes reflecting Sandoval's coastal Mexican influences

Duck Mole

Slow-cooked duck in a complex house mole — the kind of deeply spiced, bittersweet sauce that takes days to build and shows what separates this from casual Mexican

Sea Scallop Ceviche

Fresh scallop ceviche with coconut, habanero, radish leaf and passion fruit

Carne Asada

Grilled skirt or flank steak with house chimichurri-adjacent green sauce and roasted accompaniments, a solid anchor for meat-focused diners

Short Rib al Carbon

Slow-braised short rib, rich and tender with smoky char

Pork Belly

Pork belly with charred eggplant puree, heirloom carrots and black chilmole sauce

Churros

Classic dessert done well — crispy exterior, soft interior, with a chocolate dipping sauce that ends the meal on a crowd-pleasing note

Mezcal Cocktails

The bar program is a genuine strength — smoky, thoughtfully balanced mezcal drinks that pair well with the kitchen's bold flavors

Rib Eye

Rib eye steak with morita chili jus, vanilla-orange sweet potato puree and grilled vegetables