Don’t expect to see your typical Tex-Mex quesadilla. Here it’s corn dough, filled with a cheese and huitlachoche (a black mushroom) mixture, and then it’s fried. It’s a crispy, cheesy, savory pocket. Read more.
The electrifying house salsas; chilatole soup with serrano; quesadillas de huitlacoche; Tasajo y huarache (filet strip and corn cake); chilaquiles rojos or tacos de canasta from Sunday brunch menu. Read more.
Some of the most creative and delicious tacos anywhere. The spicy chicken tikka in particular is phenomenal, and I always get a side of the corn elote.
This is it… the big one… Brazilian spiny lobster tail is served with garlic mashed potatoes, sautéed spinach, and crab meat in a lemon butter sauce with corn pudding. This entrée is out of control. Read more.
Portobello mushroom strips hand-battered & fried, topped with refried black beans, roasted corn, escabeche carrots, queso fresco, cilantro, and avocado, then “drizzled” with ancho aioli. YES! Read more.
For Happy Hour: pork belly, sweet corn, tuna tartare, roka chibi burger!! If you like sweet cocktails, order the lychee-tini (off the menu). For dessert, get the Yuzu Cheesecake (not that sweet).
The steak and sushi are both excellent. Finely crafted choices are all over the menu. Brussel sprouts are very good, too.
From 4:30 p.m. to 6 p.m., get a taste by noshing on $8 light bites from Wagyu beef and kimchi dumplings, tuna tartare, hamachi serrano chili roll, and the Roka Chili burger. Read more.