A working menu, written this morning.

Avocados crushed tableside in a black volcanic molcajete with charred serrano, white onion, and fresh lime. Served with house tortillas.

Fire-grilled corn, lime crema, cotija, chile piquín, cilantro.

Yellowfin, avocado, salsa negra, crispy leek, sesame.

Three thick masa cakes, oyster mushrooms in salsa verde, queso fresco.

Banana-leaf tamal, slow-braised chicken, Oaxacan mole negro.

Diver scallop, serrano, cucumber, cilantro oil, tortilla chip.

Pork shoulder marinated in achiote and pineapple, shaved from the trompo.

Yucatecan slow-roasted pork, achiote, sour orange, pickled red onion.

House-rendered pork carnitas with green salsa and crema.

Crispy market fish, tomato salsa Veracruzana, shaved cabbage.

Wild mushrooms, garlic, epazote, queso Oaxaca.

Slow-braised beef shank, consomé for dipping, white onion, cilantro.

Chicken thigh in a 28-ingredient mole negro built over four days. Cilantro rice, plantain.

Whole-grilled snapper, achiote, sour orange, charred lime, fresh tortillas. Serves two.

Beef short rib braised in pasilla and cocoa, masa dumpling, charred scallion.

Roasted seasonal squash, mole verde, pepitas, crema. The dish we are named for.

Pulled chicken, tomatillo and serrano salsa, crema, melted Oaxaca.

Roasted poblano stuffed with wild mushrooms and queso, salsa de tomate, crema.

Goat-milk caramel flan, almond brittle.

Seasonal stone fruit, cream, lime zest.

Sweet corn ice cream, salted pepita praline.

Cinnamon-sugar pastry, piloncillo syrup, anise.