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Short Rib Cochinita Pibil

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Short Rib Cochinita Pibil Salsas are key to Taco-eating. Try many, own your taco. We make ours fresh, in house from the best ingredients available. (1.5 each or 5 for 5.0) MEXICANA LA MAYA MORITA VERDE FRESCA Tomato, white onion, Pineapple, Chipotle, tomatillos, Serrano chillies, jalepeño, lime, coriander habañero vegetable stock tomatillos, coriander MILD QUITE SPICY QUITE SPICY SPICY BOTANITAS ...................................4 Jicama, celery, carrot crudites. Chilli, lime & salt dressing CHILE DE ARBOL DEL VIC EL DIABLO Toasted arbol chillies Charred habañero Made using a mix of the hottest chillies GUACAMOLE ............................6.5 & garlic oil & lime on the planet (only for massive show-offs) Served with totopos or chicharron VERY SPICY HOT WILD or both ..................................................... 7.5 In Mexico, shellfish and seafood is often eaten raw in ceviches, cocteles or aguachiles, especially on the Pacific Coast and Baja California. 2 pcs per portion OYSTERS ......................... (each) 3 CLAMS ...................................9.5 Mezcal, citrus dressing, worm salt Dorset Giant Cherrystone, pico de TUNA .............................................. 9 or with pickled Jalapeño and lime ....... 3.5 gallo, jalapeño, salsa Valentina (raw) Avocado, chile de arbol, blue corn tostada APACHE ...................................8.5 AGUACHILE .............................10 Flank tartare, lime, spices, salsa Valentina Seabass, lime, serrano chilli (raw) COCHINITA ..............................5.5 Seafood cocktails Slow roast pork shoulder marinated in orange, anchiote and charred garlic, CEVICHE ................................ 11 ACAPULCO ...........................11.5 red onion-habanero escabeche Seabass (raw, marinated in lime juice), Prawns (cooked) pico de gallo, tomato salsa, pico de gallo, spices traditionally served slightly sweet Two per portion. Some of our tacos are quite fiery. We can dial this down All served with fresh tortillas (2-4 people, appetite depending) where possible. Just ask your server. AL PASTOR .................................................. 6.5 SHORT RIB We named the restaurant after this Mexico City favourite; 24 hour marinated pork shoulder, caramelised pineapple, Hake a la Veracruzana Chipotle-muscovado- (2 ppl. min) guacamole taquero, white onion & coriander - baked in banana coriander seed Confit pork, chicharron, leaf with tomatoes, spice rub, pickled red salsa especial. Essentially, BAJA FISH ................................................... 8.5 Corona-battered sea bass, pico de gallo, shredded cabbage capers, olives, herbs onion, La Maya salsa pork three ways; crispy, 14.5 19.5 wobbly and soft CHAYOTE (v) ....................................................5 8 pp Chayote, sweetcorn, refried beans, queso fresco Weekends only ( Saturday and Sunday) MUSHROOM (v) ...............................................6 Crispy queso Oaxaca, caramelised onion, BARABACOA COCHINITA PIBIL pumpkin seeds & coriander A dish reserved for special occasions in The Yucatan classic - PRAWN ............................................................8 Mexico. Spiced lamb shoulder and leg, slow Slow roast pork shoulder “Al mojo de ajo”sticky, with garlic, lime, chilli & coriander cooked in clay overnight, served with its jugo marinated in orange, (roasting juices). With tortillas, salsa borracha, achiote and charred CHICKEN .................................................... 6.75 garlic, red onion- Chipotle - cumin adobo rub & salsa taquero cebollitas and frijoles charros. 18.5 pp habanero escabeche CHORIPAPA ................................................ 6.25 9.5 pp Chorizo, potato, salsa verde ESQUITES ...............................4.5 QUESADILLA EP (v) ...............5.25 FRIJOLES CHARROS ..............5.5 Toasted corn, cotija cheese, mayo, Oaxaca cheese, blue corn tortilla & salsa roja Slow cooked pinto beans, smoked epazote, jalapeño chorizo, smoked pork belly, jalapeño GRINGA ..................................... 7 CEBOLLITAS ...........................4.5 Oaxaca cheese, al pastor pork, flour torilla REFRITOS (v) ...........................5.5 Charred spring onions, lime Refried beans, avocado leaf SINCRONIZADA ........................ 6 ROAST BONE MARROW .........3.5 Ham ‘n’ cheese, blue nativo corn tortilla PAPAS ESTILO ZAMORA ........5.5 with salt and spices – turbo-charge your taco New potatoes roasted in salsa macha BUTTERNUT SQUASH (v) ......... 6 ENSALADA EL PASTOR ..........4.5 (pasilla-guajillo chilli - sesame) Oaxaca cheese, folded blue nativo Gem lettuce, avocado, queso fresco, Served with jicama-mango salsa verde corn tortilla pumpkin seed, Mexican oregano, (not to be missed, a Zamora speciality) totopos, Moscatel dressing EDICIÓN: 008 A 12.5% discretionary service charge will be added to your bill. Please ask a member of staff if you have a food allergy or intolerance E.P. BOUNTY BAR ..................................................................5.5 Chocolate, coconut, shortbread, sour cream, lime zest FRESH PINEAPPLE ............................................................4.75 Hibiscus granita, fresh mint, slight chilli kick CHOC POT* ...............................................................................4 Cinnamon-spiced pot au chocolat *brilliant paired with a Dangerous DON COFFEE MEZCAL (+9) QUESO FRESCO CHEESECAKE ..............................................5 Served with guava compote CORN CAKE .........................................................................4.5 with roasted corn ice cream BITTER CHOCOLATE AND MOLE TART .............................4.5 with salted caramel ice cream HOUSE MADE ICE CREAMS ....................................per scoop 2.5 Morita Chilli / Roasted corn / Avocado SORBETS .................................................................per scoop 2.5 Prickly Pear / Lime / Mango & Chilli Our drink of choice, post taco-fest; MEZCAL. Smokey, surprising and often euphoric, in our experience. If you’re new to it, start with our own limited edition EP SMALL BATCH (10.5) or an AMORES CUPREATA (8) (leather, cocoa pumpkin seeds). We serve our mezcal with orange slices and worm salt. Delve deeper via our dedicated mezcal menu… We’ve found these cocktails to be ideal digestivos:- FRESA FRESCA .................................................................... 9 El Jimador Blanco, strawberry, white balsamic, Chamberyzette and lemon, served on the rocks ESPRESSIAL ....................................................................... 10 Herradura Reposado, coffee liqueur, agave and espresso, served straight up AZTEC OLD-FASHIONED ................................................... 11 Mezcal Amores Espadin stirred down with agave and Aztec bitters NEGRONI ROSITA ..............................................................9.5 Montelobos Espadin Mezcal, Cocchi Rosa and Campari, served on the rocks PIÑA DEL ORO ...................................................................9.5 Herradura Blanco, fresh pineapple, lime juice, sage syrup and Peychaud bitters, served straight up A 12.5% discretionary service charge will be added to your bill. Please ask a member of staff for information if you have a food allergy or intolerance. E DICIÓN: 008 SEASONAL FRUIT BOWL .................................................................. 5.5 HOUSE-MADE AGAVE GRANOLA ........................................................ 7 Served with seasonal fruit, yoghurt (or coconut yoghurt), hibiscus syrup PANCAKES ......................................................................................... 5.5 Served with Mexican seasonal compote, agave syrup - add ricotta (+1.5) CHILAQUILES VERDES/ROJOS ........................................................ 8.5 Lightly fried tortilla pieces, soaked in salsa verde or roja - add egg (+1) and/or burrata (+3) HUEVOS RANCHEROS ...................................................................... 6.5 Tortilla, refried beans, fried eggs, salsa roja HUEVOS A LA MEXICANA ................................................................ 6.5 Scrambled eggs, pico de gallo, jalapeño HUEVOS MUTULEÑOS ...................................................................... 6.5 From Yucatan; fried eggs, tortillas, peas, ham, fried plantain, salsa roja HUEVOS CON CHORIZO .................................................................... 6.5 Scrambled eggs, chorizo HUEVOS DIVORCIADOS .................................................................... 7.5 Tortilla, refried beans, fried eggs, salsa roja, salsa verde P.L.T (Pastor Lettuce Tomato) ............................................................................ 9 Crispy Pastor bits, lettuce, tomato - add fried egg (+1) ORDER OF TORTILLAS ...............3 THE COAL DROP ......................3 BACON ........................................3 Pineapple, coconut water, agave syrup, CRISPY PASTOR BITS ............. 1.5 lime, cayenne, activated coconut charcoal 1/2 AVOCADO ............................1.5 GUACAMOLE.............................5.5 FRIJOLES CHARROS / REFRITOS ....5.5 VERDE ...................................5.5 Spinach, cucumber, apple, CROISSANT ............................. 3.5 lemon, mint, sorrel FRESH PASTRIES .................... 3.5 LA GLORIA ............................5.5 ROSEMARY BUN ...................... 3.5 Pineapple, apple, lemon, A recipe from our friend Elena Reygadas ginger, thyme, cayenne MACADAMIA .........................6.5 Macadamia, coconut milk, agave syrup, dates, cardamon, pink Himalayan salt, MIMOSA ....................................7.5 vanilla extract BLOODY MARIA ..........................9 VIRGIN MARIA ............................5 A 12.5% discretionary service charge will be added to your bill. Please ask a member of staff for information if you have a food allergy or intolerance. E DICIÓN: 008.
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