Terracotta Summer is a modern Mexican-inspired July dinner built on chile, masa, smoke, citrus, and bold summer flavor.

We start with a Watermelon Cooler made with coconut-mint milk, hibiscus tea, and lime. It’s cold, creamy, tart, and refreshing, with the watermelon and hibiscus bringing that first hit of summer before the food begins.

The first bite is a Smashed Tuna Tostada. The tuna is carefully pounded thin, cut into a clean circle, and laid over avocado and white bean miso purée on a crisp yellow tortilla. It’s topped with salsa verde, lightly brushed with guajillo chile oil, and finished with radish, lime, and Maldon salt so it eats crunchy, cool, rich, bright, and just spicy enough.

Next is a Cheesy Tamale with roasted poblano chile tucked into the masa, whipped corn for sweetness, epazote for that unmistakable herbal note, and black lime pepitas for crunch. It’s warm and comforting, but not heavy, with melted cheese at the center and a little citrusy bite on top.



Followed by a Summer Fish Roulade is wrapped with thin ribbons of squash and served over forbidden rice with mole verde and sour orange salsa. It’s soft, clean, and colorful, with the rice adding depth, the mole bringing herbs and pepitas, and the salsa cutting through with citrus and chile.

For the main, Barbacoa Pork Shoulder is served over smooth refried black beans with salsa roja, crunchy cabbage salad, and lime crème. Warm tortillas and chicharrones come on the side so you can build the perfect bite with smoky pork, creamy beans, bright salsa, cold crunch, and that crispy, salty finish.

Stone Fruit Tres Leches is dessert, a moist citrus sponge cake layered with a variety of stone fruit, topped with pillowy whipped cream, dusted with lime leaf, and finished with a tonka bean crème anglaise poured tableside.