DIP & CHIP 16

sikil pak, chunky salsa, guacamole, crispy taro & tortillas
gluten-free

ROSA’S NACHOS sm 16 / lg 26

tortilla chips, butternut queso, cashew crema, pico de gallo, jalapeño, cilantro
gluten-free
add guacamole +3
add black bean fritters +5
add chorizo rojo +5

BLACK BEAN FRITTERS 15

whipped garlic aïoli, jalapeños, poblano salsa, ancho gastrique
gluten-free

GAUCHO PIE MUSHROOM & PASILLA EMPANADAS 16

two pieces, chiminasty sauce

YUCCA FRIES 11

garlic aïoli

TOMATO & SHISHITO PEPPER 16

tomatillo, vegan parmesan, charred green onion, cashew crema
gluten-free

CHARCOALED BEETROOT 15

poblano salsa, pomegranate sesame dip, watermelon radish
gluten-free

COMPRESSED PEAR & GRILLED GRAPES 16

swiss chard, candied walnuts, queso fresco, ancho gastrique
gluten-free

“WE THE ROOTS” KALE & ROCKET CAESAR 16

caesar’d dressing, green beans, crispy taro root & capers
gluten-free

ADD EXTRA PROTEIN

black bean fritter + 5
chorizo rojo + 5

no substitutions

MEATY MUSHROOM BIRRIA 19

queso blanco, shaved cabbage, consommé
gluten-free
add a taco +9.5

CHORIZO 16

salsa roja, black pepper, pico, cilantro
gluten-free
add a taco +7.5

COCONUT BAJA 17

cabbage & seaweed slaw, salsa macha, pico de gallo
gluten-free
add a taco +8.5

black bean, grains & brown rice patty 22

pineapple escabeche relish, iceberg, sesame achiote brioche
served with yucca fries or garden salad

ROASTED CAULIFLOWER 24

grain mix, green lentils, guacamole, pico de gallo
gluten-free

TOFU PASTOR & QUINOA 23

grain mix, edamame, escabeche, veggies, grilled achiote pinapple
gluten-free

CHIMICHURRI 24

grain mix, chorizo rojo, potato wedges, grilled corn & poblano pepper
gluten-free

ADD EXTRA PROTEIN

black bean fritter + 5
chorizo rojo + 5

ROASTED EGGPLANT 24

sesame salsa macha, sikil pak, cashew crema, achiote dressing
gluten-free

WARM GUAJILLO NOODLES & CHARRED RED CABBAGE 25

crispy garlic oil, brussels sprouts, seasonal vegetables

CHORIZO TAMALE 22

mole nuevo, sweet potato masa, pickled red onion, crispy plantains
gluten-free

STUFFED SQUASH 23

butternut squash filling, roasted ginger aïoli, macha grain mix purée
gluten-free

ITZIAR’S CHURROS 10

chocolate-coconut dulce de leche

DRUNKEN PINEAPPLE 11

coconut cream sorbet, sweet pepita, rum caramel

CHOCOLATE & CASHEW CAZUELA 12

cocoa nibs, pink pepper, sea buckthorn

ACHIOTE BRIOCHE

(a-chee-o-tae) A fluffy, rich brioche made with coconut oil-based “vegan butter”, soy milk and achiote to lend unique flavour and give the buns their trademark golden hue.

ACHIOTE DRESSING

(a-chee-o-tae) Native to southeast Mexico, achiote is a spice and colouring agent that serves as the base of Mayan and Yucatan cuisine, and is extracted from the seeds of the evergreen Bixa orellana shrub. For the dressing, we combine it with garlic oil, white vinegar, salt and citrus.

BARBACOA

(baar-bah-ko-ah) A popular cooking method that occurs in a ground pit oven or packed in various leaves, then covered with firewood and charcoals for even cooking. Our version is a Huasteca style with banana leaves that impart a powerful and aromatic flavour reminiscent of the rainforest.

BIRRIA

(bi-ri-yah) Our Tijuana-style birria resembles the flavours of a crowded market birria stand, with meaty mushrooms cooked in a rich, spicy broth.

CAESAR

(see-zar) Invented in Tijuana, Mexico, this iconic salad is known for its garlicky, peppery, zesty flavour profile. Our version of this dressing hits all of these notes and more.

CASHEW CREMA

(krae/ma) Our rich, creamy and acidic vegan alternative to Mexican sour cream.

CHICHARRON

(chee/cha/rron) Though traditionally made from dried and fried pork skins, our rendition uses a taro root flour base, then seasoned with roasted flax seeds, wheat and garlic salt—resulting in an airy, crispy, salty snack.

CHIMINASTY SAUCE

(chi/mee-nasty) A hybrid 8/10 hot sauce combining our nasty sauce (featuring the hottest habanero chilies and citrus) with a classic Argentinian chimichurri BBQ condiment.

CHORIZO VERDE

(cho/ree/zo/ber-deh) A popular ingredient in street tacos, our tempeh- and quinoa-based version boasts a strong, spicy, charred flavour.

ESCABECHE

(es-ka-bae-che) A sweet, sour, spicy and aromatic pickling liquid created by Persians, adapted by Latin America as a preservative, and used to cure and pickle virtually any ingredient.

GUAJILLO NOODLES

(gua-hee-yo) Mild rose-coloured pepper noodles freshly made from semolina flour by Parcheggio in North York

IMPOSSIBLE™ FILLET

A 100% plant-based meat substitute.

ITZIAR’S CHURROS

(choo-rroh) A Mexican version of the sweet Spanish street snack. Crispy on the outside and fluffy in the inside, pastry chef Itziar’s vegan version will fool anyone expecting a traditional Latin American churro.

MORITA

(mor-it-tah) A powerfully smoky, medium-spice dried chili pepper with a strong personality that makes itself known among other ingredients in a dish.

PASIILLA

(pas/see/yah) A mild, dry, raisin-like chili pepper commonly used in Mexico for marinades, dressings, oil, soups, or anything in need of an old woody flavour.

PEPITAS

(peh-pee-tas) The Spanish word for pumpkin seeds — full of protein, sometimes toasted and salted, then eaten as a snack or used as a salad topping, in oil, or in marinades and spreads.

PICO DE GALLO

(pee/ko/di/ga/yoh) Chopped tomato, onion and serrano chili soaked in lime juice.

POBLANO

(poh-blaa-no) Flavourful medium-spice chili pepper often stuffed with a variety of toppings. When roasted, it is one of the most robust flavours in Latin American cuisine.

QUESO BLANCO

(kae-so/ Blon-koh) A semi-firm consistency when fresh, messy and creamy when melted, this popular condiment — especially our cashew-based version — contrasts beautifully with spicy dishes.

SESAME SALSA MACHA

(mah-chah) Not to be confused with matcha, macha — which translates to “brave woman” — is a rich, smoky, medium-spiced and full-flavoured salsa.

SHISHITO PEPPER

(shee-shee-tow) A mild and aromatic East Asian chili pepper.

SIKIL PAK

(see-kill-pak) Translating to “water, seeds and tomato,” this traditional spread is bold and sour.

TARO

(taa/row) Starchy root from southeast Asia used to manufacture tapioca — similar in texture to potato or yam, with a versatile flavour and a sweet crunch

TOMATILLO

(tow-mah-tee-yo) Sour green tomato used as a base in many salsas, dressings, spreads and salads. Great substitute for the more familiar tomato for those looking for a bright, sour flavour.

“WE THE ROOTS”

Local urban vertical farm producing incredible rocket and kale.