In the evenings starting at 5pm is the switch to a 5 course chef’s tasting menu at Republica. Reservations are available for outdoors on their terrace or a handful of tables indoors. ️The menu changes daily based on ingredients at their peak and availability, but if you are wondering what the prix fixe will get you, let me assure you it’s an incredible value based on the flavors and the history of native Mexican ingredients and food, and if you opt into the pairing with wines from Mexican, Latinx, and women-owned wineries, an adventure. Luckily they sell all the wine bottles so you can take your discovery home. An agave pairing is also available or wine beer or cocktails by the glass. 
I had an incredible dinner this past weekend. This dinner may not represent what you may receive if you go since the menu does change all the time. But in case you were not sure (and don’t like complete surprises), here’s a walkthrough of my experience. The high level outline is that two menus are available each night, either Vegetable and fruit menu or the Meat and fish menu. Both are gluten free but include dairy. Even with the Meat and fish menu version, you should not expect the meat heavy cheese laden food you may usually expect at Mexican places with huge burritos, salty chips and salsa and guacamole in a basket, etc. which are more Tex Mex or reflect food colonization or world fusion rather then reflective of Native Mexican and modern Mexican cuisine which is the heart here. You’ll notice the difference in courses between the two menus only appears a few times.
Para Picar
Basically an amuse bouche here of a memelita. A memelita is a masa that has been fried topped with fresh ingredients. They strive to use native ingredients when possible, and although a couple ingredients here were not (like the cheese, though I believe it is still sourced locally). The one this evening was Maiz Ancestral, chipotle, and quesot fresco, and nopalitos or cactus
Course 1
Aguachile, literally translating to chilled water, usually includes marinated shrimp (though not in this case) and also raw vegetables or seafood in a seasoned liquid. The Aguachile Rojo here is from the Fruit and Vegetables menu and includes compressed fruits like watermelon, cherry, cucumber, cantaloupe and some magic lil cucumber balls that pop like caviar. Obviously this dish is representing modern Mexican – not many people making cucumber caviar in the home kitchen. The Aguachile Verde in this case included Kampachi and avocado mousse, cucumber, and chiles and citrus. The only drawback to the dish was the plating didn’t make it seem like I can drink every last drop from the bowl. The pairing for this was a bright with nice acidity Sauvignon Blanc Vina Kristel 2019 from Monte Xanic Bodega Vinícola, a winery from the Guadalupe region of Mexico. Dangerously easy drinking.
Course 2
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