pumpkin seed

Vibrant mini pumpkin shells serve as the bowls, filled to the brim with juicy, smoky tinga chicken; a rich, rosy salsa tops it all. Nestled among shredded purple cabbage, sliced avocado, and crispy pumpkin seeds, the dish has a color palette of autumn hues: deep orange, bright greens, and purples, with a sprinkling of fresh, fragrant cilantro that adds a pop of lively green.

Autumn Harvest Keto Chicken Tinga Stuffed Pumpkins

Main Course - Mexican - October 28, 2024
From above, four small cobalt-blue tostadas sit on a light platter, each layered with pale green smashed peas, snowy swirls of whipped queso, glossy dark poblano strips, thin watermelon-radish slices, cilantro leaves, and a scatter of pink pepper flakes and lime zest.

Blue Corn Tostadas with Smashed Peas, Charred Poblano & Whipped Queso Fresco

Appetizer - Mexican - March 22, 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 shows a swoosh of vivid light-green sauce topped with golden-brown chicken thighs, ribbons of charred leeks, rosy radish slices, scattered pumpkin seeds, cilantro leaves, and lime wedges for a bold, spring-bright contrast.

Seared Chicken with Charred Leek Green Pipián

Main Course - Mexican - April 17, 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, four plates show golden, lacy potato cakes topped with diagonally placed charred asparagus, halved jammy eggs with glowing yolks, fanned avocado slices, and vivid green parsley-pepita salsa drizzled in loose ribbons. Radish slices, pickled onion curls, chili flakes, and lime wedges add jewel-like pops of pink, red, and citrus against matte white plates.

Crispy Potato Cakes with Charred Asparagus, Jammy Eggs & Parsley-Pepita Salsa Verde

Brunch - Mexican - May 16, 2026
From above, two shallow bowls of pale golden-green soup topped with a white crema swirl, ruby chile oil droplets, charred corn kernels, thin apricot slices, bright cilantro leaves, and a crescent of toasted pepitas for vivid contrast.

Roasted Poblano, Corn & Apricot Sopa with Pepita Chile Oil

Main Course - Mexican - May 26, 2026
From above, a shallow bowl of glossy green-sauced baby potatoes topped with fanned pink radish slices, avocado crescents, cilantro leaves, crumbled cheese, and lime wedges, with a swirl of crema and scattered pepitas for texture.

Slow Cooker Potato & Poblano Pipián Verde

Main Course - Mexican - May 27, 2026
From above, two wide white plates hold golden masa cakes layered with a swoosh of whipped white cheese, halved jammy eggs, glossy ruby plum salsa, avocado fans, cilantro leaves, radish slices, and a dusting of chili, with lime wedges tucked at the side.

Crispy Masa Cakes with Charred Plum Salsa, Whipped Queso & Jammy Eggs

Brunch - Mexican - June 06, 2026
From above, two golden mackerel fillets rest diagonally over a swipe of pale green avocado-lime cream, surrounded by glossy charred corn, zucchini half-moons, ruby cherry-jalapeño salsa, cilantro leaves, pink pickled onions, and lime wedges for a bold, colorful, modern plate.

Crispy Mackerel with Charred Corn Succotash, Avocado-Lime Smash & Cherry Jalapeño Salsa

Main Course - Tex-Mex - June 08, 2026
From above, wide ribbons of charred zucchini form loose emerald nests topped with pink curled shrimp, spoonfuls of pale green poblano-avocado sauce, scattered ruby cherry tomato pieces, thin watermelon-radish half-moons, cilantro leaves, toasted pumpkin seeds, and lime wedges along the rim.

Cumin-Lime Shrimp with Charred Zucchini and Roasted Poblano Avocado Sauce

Main Course - Mexican - June 27, 2026
From above, shallow bowls of shredded chicken in glossy green tomatillo sauce, dotted with charred corn and creamy white beans, topped with feathery chervil, radish matchsticks, avocado slices, and a swirl of crema beside toasted pumpkin seeds and lime wedges.

Slow Cooker Chicken with Tomatillo, Corn & Chervil

Main Course - Mexican-Inspired - July 14, 2026
From above, a platter of four rustic toasts topped with ruffled golden-brown oyster mushrooms, snowy swooshes of whipped ricotta, glossy yellow corn kernels, deep green basil oil, pink radish slices, and scattered microgreens for a vibrant, high-contrast finish.

Crispy Oyster Mushroom Toasts with Whipped Ricotta, Charred Corn & Basil Oil

Snack - American - July 22, 2026
From above, a wide shallow plate filled with glossy charred okra and golden corn, dotted with ivory cheese, ruby pickled onion curls, and emerald oregano leaves over a pale green herb sauce, finished with toasted cassava crumbs and lime wedges.

Charred Okra & Sweet Corn with Oregano-Lime Vinaigrette

Side Dish - Brazilian - July 26, 2026