Chez Jose: Fine Dining in the Heart of Undecided

Classic French escargots baked in a smoky chipotle-garlic butter, served with toasted bolillo points.

Melted Oaxaca and Chihuahua cheeses with wild mushrooms sautéed in epazote and white wine, served with warm, house-made corn tortillas.

Freshly shucked oysters topped with a vibrant pico de gallo mignonette featuring lime, jalapeño, cilantro, and a touch of shallot.

Creamy sweet corn soup with lump crab meat, poblano rajas, and a dollop of lime-cilantro crème fraîche. 

A slow-cooked pork confit with pickled red onions. 

Sautéed huitlacoche with goat cheese and a balsamic glaze.

Shrimp sautéed with tomatoes, garlic, herbs de Provence, and a hint of tequila.

Traditional avocado dip with a twist — crème fraîche, chives, and a touch of Dijon.

Rich, caramelized onion cheese dip with gruyère and a hint of tequila, served with tortilla chips. 

Duck confit leg served over creamy polenta, napped with a rich, dark mole infused with red wine, bacon lardons, pearl onions, and mushrooms.  

Grilled filet mignon with a classic French Roquefort sauce, accompanied by a cilantro-lime chimichurri, a single cheese enchilada with salsa roja, and pommes frites dusted with chili powder.  

A fragrant saffron and chile ancho broth simmered with an assortment of fresh seafood (shrimp, mussels, clams, white fish), served with a rouille infused with roasted jalapeño and crusty bread.  

Chicken braised in red wine with pasilla chiles, bacon, mushrooms, and Mexican oregano, served with cotija-dusted roasted potatoes.  

White fish fillet baked in parchment paper with julienned vegetables, lime, cilantro, garlic, and a splash of French white wine, served with a side of arroz verde. 

Roasted poblano peppers filled with a picadillo of ground beef, dried fruits, and nuts (traditional Mexican style), topped with a classic French creamy walnut sauce (Nogada) and pomegranate seeds. Seasonal availability.  

Layers of zucchini, eggplant, bell peppers, and tomatoes baked with a Mexican cheese blend and a corn masa crumble topping, served with a side of black bean purée. (Vegetarian)  

Tender chicken slow-braised in tequila, tomatoes, and Mexican spices with a hint of rosemary.  

A hearty fusion of pork carnitas and white beans, slow-cooked with French country flair.  

Grilled soft tacos filled with Provençal-style roasted vegetables and fresh cilantro crema.  

Grilled filet mignon topped with a rich, chocolatey mole sauce.