Cafe Pasado: Signature medium roast brewed traditionally in a two-chambered coffee pot.

Cafecito: Double shot of espresso, sweetened with cane sugar whipped up into a delicious crema.

Cinnamon Cream Coffee: The bittersweet flavor of this coffee is complemented by a cinnamon aroma and creamy topping.

Sarsaparilla Latte: Double shot of espresso and steamed milk sweetened with sarsaparilla and vanilla bean syrup.

Urqopacha Mocha: Double shot of espresso and steamed milk, dark kukuru bean syrup, a pinch of smoky chili powder, a dash of cinnamon.

Sweet Maple Mate: This sweet drink, brewed from the finest mate leaves, is a firm favorite among peddlers. A single sip is enough to vanquish even the most deep-seated fatigue.

Hot Cocoa: Brewed with cocoa powder created from sweet kukuru beans, this warm winter beverage is made all the sweeter with a dollop of whipped cream on top.

Mesquite Juice: The juice of mesquite beans, blended with local fruits for a health drink that tastes great.

Prickly Pear Juice: As any Pelupelu will tell you, this curative tonic is made with tunas from Shaaloani... No, not those tunas!

Boonewa Soda: Invented by a local Mamool Ja juicecrafter, this bright blue bubbly brew is a traveler's treat.

Pineapple Ponzecake: The centerpiece of any Yok Tural festival is this striking ponzecake decorated with glazed pineapple rings to symbolize the sun. (Entire cake only, ideal for sharing!)

Banana Ponzecake: An otherwise ordinary ponzecake, infused with ripe bananas and aloe for a soft, moist texture─and a heavenly aroma while baking. (Available by the slice or whole)

Mate Cookie: Splendid mate leaves are kneaded into the dough before baking to create these wonderfully fragrant cookies. (Individual cookies or by the dozen)

Coffee Kukuru Rusks: These delectable biscuits are made by soaking kukuru chocolate dough in coffee, then sprinkling it with sugar and baking it. (Individual biscuits or by the dozen)

Paes De Queijo: A handful of sumptuously soft cheese-filled bread rolls. (Three rolls per order)

Mesquite Soup: An especially nutrient-rich soup, chock-full of diced popoto and smoky mesquite beans. (It's a bowl of soup, you get it)

Mollete: Slices of crispy bread topped with a generous heap of fresh tomatoes and molten cheese. (Two slices per order)

Solterito: A satisfyingly simple salad of soft cheese and tender beans. (Just a nice salad plate)

Beer: The cheap kind from a can, or the slightly less cheap kind from a keg. It's cold and refreshing. Imported from Shaaloani and Tuliyollal.

Liquor: Both imported and local, fully stocked with common favorites. Special selections include Wachunpelo mezcal, locally distilled corn whiskey, and Shaaloani nopalitender wine.

Urqopacha Vidraal Wrangler: A pint glass of cheap beer and Yok Turali orange juice. Drop in a shot of spiced rum and drink the whole thing in one go. Way better than it sounds. Just try it.

Bubble Tea: An intensely sweet beverage brimming with chewy tapioca. This drink enjoyed a brief but meteoric rise in popularity among the youths of Everkeep. (Available flavors: passionfruit, guayaba, pawpaw, najool)

Prickly Pear Juice: As any Pelupelu will tell you, this curative tonic is made with tunas from Shaaloani... No, not those tunas!

Boonewa Soda: Invented by a local Mamool Ja juicecrafter, this bright blue bubbly brew is a traveler's treat.

Fried Pickles: Locally grown and preserved pickles from Yyupye's Halo, deep-fried until perfectly crispy & greasy.

Popoto Wedges: What it says. Popotoes sliced into wedges, seasoned, and deep-fried until perfectly crispy & greasy. Add one pel to make 'em Yyasulani garlic fries.

Elote: A cob of corn charred on the grill and slathered in a spicy, creamy sauce.

Nachos: A small mountain of thin corn tortillas fried to perfection and topped with a tangy tomato sauce.

Caramel Popcorn: A moreish corn treat slathered in rich caramel sauce. Made by heating corn kernels until they expand.

Pizza: With cheese. Other toppings subject to change based on availability and server's discretion.

Tacos Al Pastor: Handmade flour tortillas filled with grilled woolback meat and garnished with a spicy pineapple salsa.

Fish 'n' Chips: A basket of fried popoto wedges and two pieces of deep-fried whitefish, locally wild-harvested. (The same kind Aunt Tii's Tacos uses, don't get it twisted).