New offerings include:
Chicken in Mole: a bone-in split chicken from Spence Farm, roasted and braised in rich and flavorful Oaxacan red mole and served with Spanish rice, black beans and a seven spice pickled chile escabeche.
There’s also a heaping helping of slow-roasted pork Carnitas, a dish originating from Michocan, Mexico, served family-style with salsa verde, avocado, charred knob onions and black beans.
The Beef Pibil: Most traditionally known as a slow-roasted pork dish, Dos takes a new spin on this Yucatan favorite by swapping out the pork with Rain Crow Ranch beef, then deliciously slow-cooking the meat with annatto seed. It is served with habanero salsa, citrus relish, pickled onions and black beans.
A Seasonal Whole Fish: Chef Brian is debuting whole fish with a crispy, bone-in Mediterranean Sea Bass that’s bathed in garlicky Mojo de Ajo and served over a bed of rice, beluga lentils, rajas and an arugula-herb salad.
A Vegetarian's Delight: Roasted seasonal Vegetables with Peanut Green Mole. This platter is composed of roasted sweet potato, sunchokes, and zucchini, served over rice with green peanut mole and topped with crispy shallots, serrano chiles and cilantro.
All are available for dining in, carry out or delivery.