T'ähä sits on the Country Club Plaza, a fine dining Mexican restaurant built around the flavors of Central Mexico. Executive Chef Julio Juarez, born in Oaxaca, leads the kitchen after building his résumé in Kansas City fine dining at Ocean Prime, where he served as executive chef, along with Starker's Reserve and JJ's Restaurant.
The menu includes tacos de tinga with shredded chicken or beef, cabbage, avocado sauce, and charred salsa; asada nachos loaded with jack cheese, guacamole, and queso; esquites made with sweet corn, cotija, and epazote; and a tostada de ceviche built on Atlantic cod. The bar pours a paloma and a mezcalrita alongside other agave-forward cocktails.
The menu includes tacos de tinga with shredded chicken or beef, cabbage, avocado sauce, and charred salsa; asada nachos loaded with jack cheese, guacamole, and queso; esquites made with sweet corn, cotija, and epazote; and a tostada de ceviche built on Atlantic cod. The bar pours a paloma and a mezcalrita alongside other agave-forward cocktails.