MENU
ANTOJITOS
GORDITAS Grilled potato-masa cakes topped with warm salsa verde, avocado, and cashew cream 8
EMPANADA Homemade pastry filled with grilled plantains, served on a bed of spicy mole sauce, topped with cashew cream 7.75
GUACAMOLE CON TORTILLAS Mashed avocado with cilantro, onion, chile and lime 6.75
QUESADILLAS DE CAMOTE Sweet potato and caramelized onions folded into tortillas with cashew nacho cheese and pumpkin seed salsa 9
BERENJENA CON QUESO FUNDIDO Roasted eggplant, tomato and onions baked in cashew cheese and topped with garlic breadcrumbs 8.75
COCONUT CEVICHE Young coconut meat with fresh jalapeno, zucchini, and tomatoes topped with avocado and served with homemade chips 10.5
ENSALADA DE CAESAR Our version of Caesar Cardini’s famous salad from Tijuana, Mexico 9
ENSALADA DE BETABEL Farm lettuce tossed in a balsamic vinaigrette, topped with toasted almonds and roasted beets, served with grilled Acme bread and queso blanco 9.75
POZOLE Traditional hominy stew in an ancho-chile broth 8
ENTRADAS
CHILAQUILES Tortilla chips simmered in a spicy tomato salsa, topped with cashew crema, cilantro and avocado, served with black beans 12.75
NOPALES Sautéed prickly pear cactus topped with pico de gallo and cashew cheese served with black beans, rice and tortillas 15.75
ENCHILADAS CON MOLE Spicy mole enchiladas topped with mushrooms and cashew cheese, served with sautéed greens and beans 14.25
TAMAL Stoneground heirloom masa steamed in the husk filled with sautéed zucchini,corn, and onions, served with beans and escabeche 12 Make it “mojado” 15.75
TACOS Three corn tortillas topped with your choice of seasonal vegetables and cashew cheese, served with beans 12.75
PLATILLO DE LEGUMBRES Two of the side dishes below of your choice, served with rice, beans and tortillas 14.25
CHOICES FOR TACOS AND PLATILLO
RAJAS- roasted poblano chilies and onions
HONGOS – sauteed mushrooms with garlic
GREENS – seasonal greens sautéed with fresh garlic and chile
CALABAZA ASADA – grilled zucchini with toasted cumin
CHICHAROS – sautéed seasonal snap peas with fresh garlic and chili flakes
PLATANOS – lightly ried plantains [when available]
SIDES
GREENS CON CHILE Y AJO
Seasonal Greens sautéed with fresh garlic, and chiles 7.75
ELOTE
Roasted corn on the cob drizzled with spicy chipotle cashew cheese 6.75
CALABAZA ASADA
Grilled BE LOVE farm Zucchini with toasted Cumin 6.25
TAMAL AL LA CARTA 5.5
PICO DE GALLO 4.25
ESCABECHE
Spicy pickled vegetables 4.25
ARROZ
Local brown rice seasoned with cilantro and lime 2.75
FRIJOLES
Seasoned black beans 2.75
TORTILLAS
Four handmade tortillas 2.25
NACHO CHEESE
Spicy chipotle cashew cream 2.75
POSTRES
PEACH COBBLER
Baked BE LOVE Farm peaches served warm with homemade vanilla bean ice cream 8.75
FLAN 8.75
CHOCOLATE CAKE
with cacao-cinnamon sauce and homemade toasted coconut ice cream 8.75
STRAWBERRY CHEESECAKE 8.75
DRINKS
Draft beer:
Eel River Organic IPA or Blonde
MateVeza Morpho
Peak Summer Session ale
Homemade Lemonade and Gingerale made with fresh, organic lemon and ginger
A selection of Organic bottled beers
A full Organic Wine List
Soju Cocktails
Organic Aguas Frescas and Horchata
Espresso drinks from Thanksgiving Coffee Company
We recommend that people with severe nut allergies not dine with us.
Our Menu is seasonal and determined by what is currently available at our Organic farm in Pleasants Valley, California, the BE LOVE Farm. All of our cheeses, milks and ice creams are made using nuts. Our tortillas and tamales are handmade from non-GMO Organic heirloom corn, some of which is grown by us on the BE LOVE Farm.
No separate checks. Our corkage fee is $20. Our cake slicing fee is $4 per slice.
An 18% gratuity will be added to all parties of 6 or larger.
We take reservations by phone for parties of 5 or more only. A pre-fixe menu will be arranged for parties of 16 or more.
