Covacha Menu (2025 Update)

a colorful confit feast of shaved beets, butternut squash, and chayote, pineapple-mint vinaigrette, toasted sesame, sunflower, and pumpkin seeds, sea salt

blackened tortilla and chile ashes, smokey and full of flavor but mild in heat

these elotitos are grilled slathered corn kernels cooked with tequesquite, a natural mineral salt used by our pre-hispanic ancestors, with chipotle mayo, lime juice, tajin, crumbly cotija cheese, fresh epazote, morita oil

octopus tostada macerated veggies and salsa macha, this salsa is made with sesame seeds, peanuts, and dry chiles

a mighty fine crunchy black bean empanada filled with wild shrooms, cheese and corn truffle Huitlacoche, served over black Huitlacoche sauce, onion and radish in tomatillo salsa, crema, cotija cheese, and tortilla ashes

is one of mi abuelitas favorite recipes, and it comes with a touch of crema; avocado, crispy tortilla, and chile ancho garnish Cup / Bowl

With romaine hearts, aged cotija cheese & panko crumbs.

made fresh with todays catch, and seasonal selections

the ICONIC traditional dish from Jalisco is a heavenly broth made of a blend of spices, and served with a variety of protein slow-cooked in their own jus; onion and cilantro. Rice on the side Market Shrooms Chicken Beef

this is our memory from the sunsets of the Mexican Pacific ocean, a whole charred red snapper, butterfly split, rubbed with achiote adobo; heirloom cucumber, purslane, pickled onion. rice and beans on the side

this very soft, over-night roasted beef shank is a staple from the streets of Guadalajara, with radish, and jalapeno; brothy beans on the side. Get dirty, make your own taco with your lovely hands

Tia Felix always makes us happy with this sweet mole aged for days, over a free-range half roasted chicken marinated in dry chiles, and cooked-to-perfection with cured red onion, sesame seeds, roasted baby carrots and squash, rice on the side

my friends, a vegan delicacy from our ancestors this pumpkin seed mole is served over a feast of seasonal roasted squashes; house- pickled scallion, radish, carrot & cauliflower

roasted potatoes, caramelized onions, and chorizo, with salsa verde on the side, avocado slice, jalapeno, onion & cilantro

Our iconic birria broth from Jalisco served the traditional way with onion and cilantro; comes with rice and black beans ~ choose: beef (+$) or our wild mushroom delicacy

Crispy baby potatoes tossed with spicy salsa macha

Crispy cauliflower with parmesan, evoo, limonetta, and toasted sunflower seeds

White rice

Soft and creamy, sparkled with cotija cheese

Hard and nutty, and vegan

AKA: Pico de Gallo

(de amor-didas) aguales! these chilitos tan echilosos. hot roasted serranos to bite with your food for an enhancing rancho experience

house-pickled seasonals with HojaSanta oil

with ginger shaved ice, and achiote merengue

Spicy bitter chocolate mousse, with pumpkin seeds crumbs, and wheat rainbow oblea

cinnamon-sugar dusted dough fritter; vanilla ice cream, milk caramel

a deconstructed version with marscapone cheese, milk caramel cajeta, wheaped cream, pumpkin seed crumbs