Two corn tortillas filled with sliced boiled eggs and pipian, topped with mole verde, a bit of salsa española, finished with melted jack cheese, and garnished with sliced pickled red onions.
Three corn tortillas folded into triangles and filled with refried beans, topped with mole negro, sprinkled with a blend of queso fresco and cotija then topped with pickled red onions.
ENCHILADAS POTOSINAS (4)
An empanada-style enchilada made of corn masa, filled with queso fresco, green onions and crushed red chile, grilled, fried, topped with melted jack cheese and sprinkled with green onions and served with guacamole.
Tender tips of carne adobada grilled with pineapple, sliced green, red and yellow peppers, tomatoes, onions, folded into a 10" flour tortilla.