Oaxacan-leaning, masa-led, built around the dishes people actually eat in the morning in southern Mexico.
Expect huevos rancheros layered with smoky salsa, chilaquiles topped with a quail egg, and enfrijoladas coated in a black bean sauce. Fresh tetelas alongside handmade tamales, and a shot of slow-cooked birria consommé to awaken the palate. Pair with fresh agua fresca, a classic michelada, or a smoky Bloody Maria.
Go à la carte, or take the £30 set menu and try most of it.
Walk in or book ahead.
Every Saturday from 12.30pm