Our menu moves.

Sandwiches and soups change up weekly, the rest rotates monthly, and there are themed pop-ups when we feel like it. Vegetarian options always.

  • An elote paleta on a stick: avocado ice topped with pico de gallo, cotija, chile and crushed corn chips.

    Elote, on a stick

  • A sandwich built between crisp potato chips, layered with salami, white cheese and red sauce, pinned with a pepperoncini.

    Sandwiches, our way

  • A bowl of green chile stew with pork and potatoes.

    Green chile stew

  • A Frito pie: corn chips under chili with beans, melted cheese and diced onion.

    Frito pie

  • Boards & boxes

    Personally curated grazing, for one or two, or built to order for the table.

  • Sandwiches

    On bread baked in our ovens. The lineup changes up weekly.

  • Seasonal soups

    Made here, rotating with the sandwiches.

  • Elote bar

    Build your own.

  • Housemade breads

    Baked in our ovens by a local baker.

  • Pantry

    Infused oils and vinegars, dips, and compound butters from local dairy. Made in-house, not bought in.

The full menu lands with the shop.

We open early August. Item names and prices post here the moment the case is stocked. Until then, the case is being argued over daily.

How ordering works Hours & directions

Allergens: our kitchen handles nuts, dairy, gluten, soy and eggs. We can tell you exactly what’s in everything, so just ask. We don’t claim any item is allergen-free or vegan.