Everything on our menu is built for sharing. Order a few tacos, add a ceviche, put a bowl of cassava fries in the middle of the table and keep going until nobody can manage another bite.
The kitchen works with what is good that week, so the list shifts with the seasons. The PDF below is always the current one.
Tacos, ceviches, the bar list and the small print — one tidy PDF. Updates whenever the kitchen shifts.
A short, rotating list — three tacos, two ceviches and a margarita is the standard order. Vegan and vegetarian options always on. Prices in euro.
Marinated pork, pineapple, salsa verde, coriander.
Slow-cooked pork shoulder, pickled red onion, lime.
Yucatán pork, achiote, habanero, banana leaf.
Beer-battered cod, chipotle mayo, cabbage slaw.
Wild mushroom, queso fresco, salsa macha. (v)
White fish, leche de tigre, sweet potato, cancha.
Fish, octopus, prawn, rocoto, choclo.
Sashimi-cut tuna, soy-citrus, jalapeño, sesame.
Avocado, palm heart, tiger’s milk, crispy corn. (v)
Cazadores reposado, lime, smoked salt rim.
Quebranta, lime, egg white, angostura.
Mezcal joven, agave, mole bitters.
Purple corn, pineapple, cinnamon, lime. (alc-free)
Menu shifts with the seasons. Anything you can’t eat? Let your server know — we’ll work around it.
We hand-prep everything so cross-contamination is possible. If you’re managing a serious allergy, please flag it on arrival — the kitchen will adjust where it can.
(v) marks vegetarian dishes. A full allergen sheet is available from staff on request.
Kerkstraat 3 · Eindhoven