Christopher Has a New Home for
Real Mexican Food

Avocados mashed to order with serrano chile, cilantro, lime, and a pinch of sea salt. Served with house-made tortilla chips.

Melty Oaxaca and Chihuahua cheese baked until bubbling, topped with roasted poblano and served with flour tortillas.

Grilled chicken, jack cheese, and sautéed peppers folded into a corn tortilla. Finished with crema and pico de gallo.

Stacked tortilla chips smothered in queso, black beans, jalapeños, and pico. Topped with guacamole and crema.

Our signature mole — a rich, slowly simmered sauce with over twenty ingredients including chocolate and pasilla chile. Poured over free-range chicken with rice and warm tortillas.

Corn tortillas filled with shredded chicken, bathed in tangy tomatillo salsa, baked with queso fresco, and finished with crema and onion.

Poblano peppers roasted, peeled, stuffed with cheese, dipped in egg batter, and pan-fried. Served with a side of fresh tomato salsa.

Thinly sliced beef in a rich tomato and black bean broth, topped with crumbled queso fresco and sliced radishes. A Guanajuato classic.

Marinated pork roasted on the trompo, chopped with pineapple, served on corn tortillas with cilantro, onion, and salsa verde.

Slow-braised beef in a chile adobo base, melted with cheese, pan-seared until crisp. Served with a side of consommé for dipping.

Grilled shrimp with mango salsa, shredded cabbage, and chipotle crema on warm corn tortillas. A coastal favorite.

Char-grilled skirt steak, chopped and served on corn tortillas with guacamole, salsa roja, and a wedge of lime.

Silky custard with a deep caramel sauce, made the traditional way with a splash of vanilla and a hint of cinnamon.

Crispy fried dough rolled in cinnamon sugar, served with a cup of thick Mexican hot chocolate for dipping.

Light sponge cake soaked in a blend of three milks, topped with whipped cream and a dusting of cinnamon.