ancho chile powder

From above, each dessert appears as a loose composed round: golden pineapple wedges fanned over silky white lime crema, emerald ribbons of glossy candied lettuce curled between them, scattered shards of deep green pepita praline, tiny mint leaves, lime zest, and a few amber drops of chile syrup on a matte white plate.

Candied Lettuce & Pineapple Carlota with Ancho Lime Crema

Dessert - Mexican - March 09, 2026
From above, a wide shallow platter shows sliced burnished chicken over dark farro and black beans, dotted with deeply charred Brussels sprout leaves, bright orange segments, emerald salsa verde, pink pickled onions, white crema swooshes, and a shower of toasted pepitas and cilantro.

Ancho Chicken with Charred Brussels Sprouts, Farro Negro & Pepita Salsa Verde

Main Course - Mexican - March 23, 2026
From above, a wide platter of glossy little gem leaves is layered with snowy crab, charred asparagus and corn, blush-pink pickled onions, thin radish coins, avocado slices, scattered cilantro, toasted pepitas, and tiny white crumbles of cotija, all drizzled with a vivid orange-red dressing and finished with lime wedges.

Charred Spring Crab Salad with Ancho-Lime Dressing

Main Course - Tex-Mex Fusion - April 01, 2026
From above, two lacquered ancho-rubbed salmon fillets sit slightly off-center on a swoosh of deep red-brown pepita salsa macha, surrounded by blistered rainbow carrots and a loose tuft of glossy arugula tossed with lime. Toasted pumpkin seeds, thin radish slices, and scattered cilantro leaves create pops of green, pink, and gold against a matte ceramic plate.

Ancho Salmon with Pepita-Arugula Salsa Macha and Roasted Carrots

Main Course - Mexican - April 21, 2026
From above, a shallow bowl of glossy fettuccine swirled into a loose nest, studded with coral-white lobster chunks, charred golden corn, deep green poblano strips, and jewel-like roasted cherry tomatoes. A drizzle of orange-red ancho butter glistens over the top, finished with cilantro leaves, crumbled cotija, lime zest, and a scatter of emerald pumpkin seeds.

Ancho-Lime Lobster Fettuccine with Charred Corn & Poblano

Main Course - Tex-Mex Fusion - July 30, 2026
From above, two golden-brown rosti sit slightly overlapping on wide white plates, topped with curled chili-rubbed shrimp and scattered charred corn. A pale green poblano-yogurt swoosh peeks from underneath, while thin watermelon radish slices, avocado fans, cilantro leaves, and crumbled cotija create a vivid, polished mosaic with lime wedges at the edge.

Ancho Shrimp & Sweet Potato Rosti with Charred Corn Relish

Brunch - Tex-Mex Fusion - August 01, 2026