Tamayo: New Fall Menu

Richard Sandoval's modern Mexican restaurant, Tamayo, has launched it's fall menu. With earthy flavors from Mexico and contemporary tastes, Tamayo's fall menu is rich with creative and comforting foods. Chef Richard Sandoval uses his native Mexico City roots in conjunction to culinary ideas from California and Dubai.  He mixes Asian flavors and Latin heat to create a one of a kind, worldly menu this fall.

Lunch Menu Highlights:
Crispy Crab Cake Salad - with butter lettuce, green apple, grapefruit, red radish and jalapeño mustard dressing

Chicken Mole Enchiladas - with shredded chicken, corn tortilla, mole poblano, cream fresca and cotija cheese

Crispy Tofu Tacos - with cilantro tortillas, romaine lettuce and shiitake vinaigrette 

Dinner Menu Highlights:

Pacific Shrimp Tamal - with poblano chile green pea puree, chile pulla salsa and tomatillo salad

Salad of Yucatan Octopus - with watercress, jicama, black olive caramel, cilantro pesto and herb dressing

Huitlacoche Stuffed Chicken Breast - with Mexican style ricotta cheese, yucca puree and green chile "atole"

Pork Carnitas & Achiote Tenderloin - with achiote-bacon lentils, fingerling potatoes and radish sprouts salad

Cocktail Menu Highlights:

Simply Bliss - with Monte Alban Reposado, Luxardo Cherry Liquor, White Wine and Orange Bitters

La Fleetwood - with Evan Williams Bourbon, Cynar, Simple Syrup and Angostura Bitters

The Mellon Fresco Martini - with Grey Goose Le Melon, house Made Sour Mix, Simple Syrup, Fresh Cantaloupe and Tajin Orange Zest

The Buena Vida - Tamayo's version of the classic Negroni cocktail with Fidencio Mexcal, Campari, and Sweet Vermouth. It's been aged in American white oak for 2-3 weeks.