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Spicy Mango Guacamole
Classic guacamole with mango marinated with paprika and cinnamon. Served with a side of chips.
Roasted corn salad with epazote, topped chili powder, mayonnaise, and sprinkled with cotija cheese.
SOUPS & SALADS
Chicken and Chipotle broth with carrot, corn, zucchini, rice, garnish with avocado, cilantro, and onion.
Tender cactus tossed with sea salt and olive oil, fresh tomato, jalapeño, onion, cilantro, and panela cheese.
PLATOS DE LA CASA
Pollo A La Naranja
Chicken breast covered in sweet orange sauce and topped with fresh parsley. Served with a side of rice.
Mixiote de Borrego
Lamb shoulder braised with garlic adobo, oregano, guajillo, and fragrant avocado leaves. Served with Nopalitos salad, rice, and corn tortillas.
Grilled skirt steak seasoned with Brazilian salt. Served with chorizo (Mexican sausage), corn, pico de gallo, and a side of chimichurri sauce.
Grilled hanger steak covered in mole sauce along with zucchini, sweet plantains and topped with roasted sesame seeds. Served with a side of rice.
Grilled skirt steak, two-mole enchiladas, and sauteed mixed veggies (cauliflower, broccoli, and carrot).
Puntas A La Mexicana
Grilled hanger steak mixed with tomatoes, jalapeño, onions, cilantro, and chipotle sauce. Served with rice, beans, and corn tortillas.
Lightly fried sweet plantain filled with seasonal fruit, drizzle with chocolate and caramel sauce.
Three corn cakes stuffed with Oaxaca cheese, marinated steak, roasted bell peppers, and onion. Topped with hoja santa cream and pico de gallo.
Huevos Con Chorizo
Three scrambled eggs with chorizo (Mexican sausage). Served with black beans and tortillas.
Three eggs sunny side up, served over fried corn tortillas, topped with mole sauce, sour cream, and cheese. Served with black beans.
Tres Tacos Birriadillas
Four crisped tortillas dipped in consomme filled with melted Oaxaca cheese and shredded lamb. Served with a small cup of chickpea and rice soup.
Tres Tacos Lamb Birria
Roast lamb with a blend of chiles and spices, three soft tortillas, onion, and cilantro. Served with a small cup of chickpea and rice soup.