House-made plant proteins, crafted with meticulous attention to fiber and fat content, anchor the menu’s authentic Mexican soul in San Francisco. The Tacos al Pastor feature a soy-based protein that is marinated in achiote and citrus, then charred to achieve the smoky, caramelized edges typical of the traditional spit-roasted meat. This dish carries a bright, zesty aroma of pineapple and cilantro, balanced by the deep heat of dried chilies. The Mole Enchiladas are another technical triumph, with a complex sauce that has been simmered for days to develop a rich, velvety texture and a bittersweet chocolate finish. A side of nachos features a house-fermented cashew cheese that offers a creamy consistency, defying the expectations of dairy-free alternatives. Presentation is vibrant and community-focused, with colorful salsas and fresh radishes providing a crisp, refreshing contrast to the heavy, spiced mains. This is a sophisticated reimagining of heritage flavors.