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vegan and gluten free made with Colorado pumpkin lemon buttercream himalayan salted caramel
kabocha squash, potatoes, sweet corn, roasted poblanos, fresh herbs, artisan sourdough croutons
with organic berries vegan
tempeh, eggplant, baby portabellos, baby bok choy, asian chives
fresh organic tamales, celebration mole sauce, palisade peach salsa, California caesar salad, banana leaf wrapped hibiscus sticky rice, rosemary anasazi beans, korean bbq skewers eco friendly palm leaf plates
fresh roasted green chile and coconut oil polenta, palisade peach salsa
pistacio cream, orange zested himalayan salt gremolata, raw fresh dates
local honey drizzle, marscapone stuffed fresh dates with pistacio orange zest, organic strawberries
baked tofu, sweet potato, summer zuchinni, red onion, peanut sauce
Colorado Caprese Platter, Raw Oyster Mushroom Ceviche in Endive, Grilled Apricots with Marscapone and Berries
Rocky Ford watermelon, herbal chocolate mint pistacio sauce, organic feta, fresh mint
Caprese- fresh mozzarella, fresh basil, Colorado grown tomatoes, himalayan sea salt, cracked black pepper, oilive oil and balsamic drizzle Roasted local vegetables- summer squash, zuchinni, red and yellow peppers, young asparagus Assorted Olives
Parties, Platters and Events
Dishes and Cuisine
Artisan Tamales
the ripest, locally grown tomatoes, fresh basil artisan crostini, fresh mozzarella olive oil and balsamic drizzle
fresh roasted poblano, asadero cheese, herbed red pepper and fresh tomato broth, cotija
sunflower sprouts, cucumber, avocado, carrot, and siracha cream
'from scratch' colorado grown pintos, fresh roasted salsa, organic sour cream, tillamook cheddar, natural black olives, green onions, and local tomatoes
cashew cream ricotta, roasted butternut squash, sundried tomatoes, carmelized onions, house pickled jalepenos, fresh harvested sage-thyme-oregano
we make 3 different cheeseballs 'from scratch' featuring gourmet cheeses, fresh herbs, and special encrustings
potato, walnut, and gouda stuffed poblano chile in tomatillo basil cream sauce served with hibiscus rice
orange balsamic dressing, thai basil flowers, pecans
served with mango arbol chile salsa and avocado cream
A summer delicacy of succulent squash blossoms stuffed with basil ricotta. They are delicately tempura beer battered and fried in coconut oil. Served with herbed garden tomato sauce
carrot, sweet corn, tomatoes, green onion, cilantro, red pepper, and serrano all sourced from local organic farms
This is our 'holiday' tamal that proved so popular that we now offer it year round. Red chile masa filled with cashew creamed supergreens, butternut squash and carmelized onions.
A nutritional powerhouse of high protein 'from scratch' black beans and superfood Kale. Black beans are cooked in a sofrito and special caribbean spices creating complex layers of flavor.
The banana leaf acts as a bridge between Thai and Mexican cuisine. Blue corn masa envelops a spicy red coconut curried eggplant, red pepper, and spring onion filling. The banana leaf adds aromatic steam.
Caribbean seasoned 'from scratch' black beans, fresh sweet corn, red peppers, and spinach in red chile masa steamed in banana leaf
Our popular "without meat" tamale featuring specially prepared tofu, sauteed shallots, and a puree of 3 different chiles and mexican seasonings. Spicy!
Our "everybody likes it" tamal! Classic flavors of organic sweet corn, New Mexico green chile, and Tillamook cheddar make a filling that kids and adults love
Our "superfoods" blue corn masa tamale filled with guajillo chile puree, carmelized onions, butternut squash, and sauteed supergreens.
This is our samosa inspired tamal steamed in banana leaf. Delicately curried potatoes, sweet potatoes, peas, carrots, onions, and cashews create the filling.
This is our chile relleno inspired tamal. Fresh roasted jalepenos and poblanos, 3 mexican cheeses, and fresh rosemary oregano masa are steamed in banana leaf. Very flavorful with a nice spice layer
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It is an honor to cook for others. Every dish that we make reflects our deep commitment to wholesome nurturance, tasteful innovation, and ecological sustainability
