Every dish on this menu has a story — some told for generations in Oaxaca, others born in Albuquerque by five brothers who learned from their grandmother.
Guacamole con Chapulines House guacamole topped with toasted grasshoppers — a traditional Oaxacan garnish | $12 |
Tlayuda Large crispy tortilla topped with black beans, asiento, tasajo, and Oaxacan quesillo | $14 |
Empanadas de Mole Fried masa pockets filled with chicken and mole negro, topped with salsa verde and crema | $11 |
Caldo de Pollo Traditional chicken broth, vegetables, rice — the soup that cures everything | $10 |
Queso Fundido Melted Oaxacan quesillo with chorizo and rajas, served with warm tortillas | $13 |
Birria de Res — 13-Hour Braise Beef slow-braised for 13 hours in dried chiles, herbs, and consommé — the house specialty. Served with consommé for dipping, onion, cilantro, and corn tortillas | $22 |
Birria Tacos (3) Crispy quesabirria tacos — corn tortillas dipped in consommé, griddled with Oaxacan cheese and braised birria, served with dipping broth | $16 |
Birria Pizza House-made masa crust topped with Oaxacan cheese, birria, caramelized onion, and house chili oil — a La Guelaguetza original | $18 |
Birria Ramen Ramen noodles in birria consommé, topped with braised beef, soft egg, and toppings | $17 |
A medium-bodied red mole with dried mulato and ancho chiles, tomato, chocolate, and a touch of cinnamon. The most approachable of the three — rich, warm, and deeply savory.
The spicy one. Ground chile de árbol, pasilla, tomatillos, and pumpkin seeds create a fierce, complex heat that builds with every bite. Not for the timid.
The crown of Oaxacan cuisine. Over 30 ingredients including charred chiles, Mexican chocolate, raisins, plantain, and fresh herbs ground together in a weeks-long process. Dark, complex, and unforgettable.
Enfrijoladas Corn tortillas bathed in black bean purée, topped with queso fresco, crema, and epazote | $16 |
Chiles Rellenos Roasted poblano peppers stuffed with picadillo or cheese, in tomato salsa | $18 |
Enchiladas Oaxaqueñas Corn tortillas dipped in mole negro, stuffed with chicken, topped with Oaxacan quesillo and crema | $17 |
Tamales de Rajas Corn masa filled with rajas (roasted pepper strips) and Oaxacan cheese, steamed in corn husks | $13 |