BIRRIA STYLE BRAISED GOAT GYRO
Guajillo flatbread, sesame crema, queso fresco, onion, tajin pickled cucumber, snap pea, consomme.
VERACRUZ STYLE SEAFOOD EN PAPILLOTE
Halibut, clam, prawn, caper, olive, tomato, chile- Saffron and blood orange arancili.
AZTEC MUD PIE
Served with boozy chocolate atole.
***To be picked up at Wiley’s Bistro @ 5:00pm
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