5” HOUSE MADE CORN TORILLA
SPICE RUBBED CRISPY PORK SHOULDER W/ CABBAGE, ONION, CIANTRO, LIME, SALSA VERDE
ACHIOTE MARINATED PORK SHOULDER W/ PINEAPPLE, ONION, CILANTRO, LIME, SALSA VERDE
CHICKEN AND MOLE
BRAISED CHICK THIGH IN MOLE W/ SESAME SEEDS, CILANTRO, LIME, SALSA VERDE (CONTAINS NUTS)
VEGAN CHORIZO AND POTATO
CHORIZO TVP AND POTATO W/ CABBAGE, PICKLED RADISH, ONION, CILANTRO, LIME, SALSA ROJO, SALSA VERDE (CONTAINS SOY)
5” HOUSE MADE CORN TORILLA
SEARED MARINATED STEAK W/ CABBAGE, ONION, CILANTRO, LIME, SALSA VERDE
MARINATED SOUS VIDE MAHI MAHI W/ CABBAGE, SRIRACHA AIOLI, CILANTRO, LIME, SALSA VERDE
POZOLE- 8oz SERVING
RICH AND HARDY MEXICAN SOUP W/ PORK, HOMINY, TORTILLA CHIPS, CILANTRO, RADISH, LIME, AND CREMA
BEANS AND RICE: $3.50
16oz FOUNTAIN DRINK: $2.50
UNLIMITED REFILLS- COKE, DIET COKE, SPRITE, DR. PEPPER, ROOT BEER, FANTA, ICE TEA-SWEET, ICE TEA- UNSWEETENED
12oz BOTTLE COKE: $2.50
IMPORTED FROM MEXICO W/ REAL SUGAR
FOOD ALLERGY NOTICE: PLEASE BE ADVISED THAT FOOD PREPARED HERE MAY CONTAIN THESE INGREDIENTS: MILK, EGGS, WHEAT, SOYBEANS, PEANUTS, TREE NUTS, FISH AND SHELLFISH.
Cory Johnson has traveled the world working in the culinary arts. He has done everything from working at surf camps Nicaragua to Michelin star restaurants in London. Born and raised in Colorado, he migrated to the left coast in the late 90’s. After spending years in the LA music industry, he realized his true passion was cooking. He moved to Portland to attended culinary school, and trained professionally in the budding farm to table movement of the early 2000’s.
In 2008 he moved to Dubai, UAE to further expand his education and experience. While there he managed Ski Dubai Corporation (the indoor ski hill in the desert) which encompassed 11 different food outlets. He then transitioned to Le Petit Maison Dubai, which is constantly awarded one of the top 50 restaurants in the world. Taking the position of Executive Sous Chef he commanded 18hr days and endured the yelling and intensity one would expect from the likes of Gordon Ramsey.
After 3 years at Le Petit Maison, he moved to Marbella, Spain on a 6 month work exchange at his first Michelin Star restaurant; Messina. From here he continued to London to experience the culinary capital of the world. During his 18 month stay, he worked at some of London’s finest Michelin Star restaurants and most recognized establishments; Clove Club, Pollen Street Social, Coble Lane Cured Charcuterie, and Terroir.
Needing a break from the grueling 18hr days and an expiring work visa, Cory decided it was time for a change. So he packed up once again and moved to Latin America, working at various surf camps in Nicaragua. Utilizing what he learned throughout his previous travels, he combined those techniques with Latin and Mexican flavors.
Life has a way of taking you full circle and Cory relocated back to the Left Coast after close to 20 years of culinary education. He has landed in Spokane and is excited to give the inland northwest a taste of his talents and techniques. His passion is to offer what he calls ‘accessible food’; Michelin quality food, presented in a familiar way. With the opening of his new restaurant concept, he intends to showcase his culinary talents. We hope you enjoy!