Sopes Rancheros: crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese. 7.50

Queso Fundido Clasico: Samuels artisanal Jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano. 7.00

Tostaditas de Ceviche: crisp little tortillas piled with lime-marinated Hawaiian blue marlin, manzanilla olives, tomato, serrano, jicama and cilantro. 12.50

Entremes Surtido: appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jicama salad and guacamole; FOR TWO OR MORE ONLY. PRICE IS PER PERSON. 8.00

Guacamole: fresh and chunky, served with tortilla chips. 8.00

Taquitos de Pollo Ahumado: crispy taquitos filled with smoked chicken, black beans and poblanos. Homemade sour cream, salsa verde, anejo cheese, guacamole. 7.50

Quesadillas Capitalinas: Mexico City-style quesadillas (corn masa turnovers) stuffed with Samuels locally handcrafted Jack cheese and fresh epazote; guacamole to daub. 7.50

Panucho Yucateco: traditional Yucatecan crispy tortilla filled with black beans and hardboiled egg, topped with shredded chicken in tangy escabeche . 7.50

Tostaditas: warm, just-made tortilla chips with two salsas: garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro. 2.75

Ensalada Frontera: romaine, arugula, radish, grilled knob onion with garlic-lime dressing. Mexican aged queso anejo cheese, crispy tortilla angel hair, cilantro. 6.00

Jicama Callejera: crunchy jicama, cucumber and pineapple with fresh lime and crushed guajillo chile. 4.50

Tacos al Carbon: wood-grilled meat, poultry, fish or mushrooms sliced and served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas. 16.00

Tamal Azteca: homemade tortillas layered with local roasted summer vegetables (kale, summer squash, sweet corn), poblano cream, black beans, squash blossoms. 14.00

Enchiladas de Huevo con Bistec: fresh-baked corn tortillas rolled around spicy steak 'n' eggs, doused with roasted tomato-serrano chile sauce. A melted blanket of Samuel's hand-made Indiana Jack cheese. Black beans. 15.50

Enchiladas de Mole Poblano: homemade tortillas rolled around Gunthorp free-range chicken, doused with Mexicos most famous mole; black beans. 15.50

Jugo Natural: fresh-squeezed juice of the day. 3.00

Huevos Motuleos (Yucatan): two fried eggs on a crispy tostada with roasted tomatoes, country ham, peas, sweet fried plantains, queso fresco and black beans. 12.00

Huevos Rancheros Verdes: eggs (sunny-side up), roasted green tomatillo sauce, fresh-baked corn tortillas, black beans, homemade fresh cheese, watercress. 11.00

Huevos Fronterizos: two eggs sunny-side up al ajillo (creamy, chipotle-scented roasted garlic sauce) with Yucatecan achiote sausage, atop homemade buttermilk biscuits; served with tangy baby greens. 12.00

Huevos Estilo El Bajo: two poached eggs in crispy masa boats with black beans, creamy chile poblano sauce, Mexican greens and homemade chorizo. 12.00

Chilaquiles L Guajillo: quick-simmered tortilla "casserole" with rustic red guajillo chile sauce, homemade crema, aged Mexican cheese (queso anejo), sunny-side up egg. Tangy baby greens. with one fried egg. 11.00 with grilled chicken breast. 14.00. 11.00

Hot Cakes Indgenas: Iroquois white corn pancakes with whipped goat cheese, piloncillo-agave syrup, grilled chorizo and two eggs sunny-side up. 12.00

Pescado del Dia: fresh day-boat catch of the day. Market price.

Carne Asada a la Oaxaquena: Creekstone Natural Black Angus rib steak, marinated in spicy red chile and wood- grilled, served with black beans, sweet plantains with sour cream, and guacamole. 29.50

Huevos a la Mexicana (de Lujo): eggs scrambled with fresh tomatoes, serranos, grilled green onions, cilantro and avocado; served with black beans and salsa verde. with grilled Gulf shrimp. 12 with chorizo. 11 9.50

Sapitos: a trio of Xalapa-style gorditas (corn masa cakes) in chipotle-black bean sauce each with its own topping: scrambled eggs, grilled chicken, chorizo and plantains; homemade crema and queso fresco. 12.00

Pozole Rojo: a big comforting bowl of Mexicos classic pork and hominy soup/stew-infused with rich red chile and topped with all the classic crunchy, aromatic garnishes. 11.00

Sopa de Tortilla: a large earthenware bowl of rich tortilla soup with chicken, chile pasilla, avocado, queso fresco and homemade sour cream. 10.50

Cazuela de Pollo en Pipian Blanco: grilled Gunthorp chicken breast and local summer squash simmered in white pipian (toasted Iroquois white corn, tomatillo, green chile, garlic). Seared fresh corn esquites. 13.50

Arroz a la Mexicana: traditional Mexican rice with a variety of flavors. Ask your server. 3.50

Arroz y Frijoles: black beans and Mexican rice. 6.00

Cebollitas Asadas: grilled green onions. 2.00

Crema: thick and rich cultured cream, a little sour, homemade. 2.50

Frijoles Charros: pinto beans simmered with bacon, poblanos, tomato and cilantro. 4.00

Frijoles Refritos: black beans fried with garlic, onion and epazote, topped with Mexican fresh cheese. 4.00

Platanos con Crema: sweet fried plantains with homemade sour cream and fresh cheese. 6.00

Pure de Papas: rustic mashed potatoes. 4.25

Salsa Habanera: all you can eat!very spicy roasted habanero salsa with garlic and lime. 2.75

Verduras en Escabeche: homemade pickled jalapenos with carrots and cauliflower. 3.00