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Roasted Hatch green chile stuffed with sharp cheddar in a crispy shell. Served with mild tomatillo dipping sauce

Hand pinched shrimp empanadas served with a mild roasted tomatillo salsa

Classic fish or shrimp ceviche recipe served with tostadas

Handmade to order quesadillas from corn masa. Stuffed with your choice of mushroom, chorizo, or rajas

Eight jumbo shrimp tossed with our house cocktail sauce

Large corn tortilla chips topped with beans, pico de gallo, sour cream, guacamole and your choice of mesquite grilled ribeye or chicken

Can’t decide, try them all. Chile Rellenos, Empanadas, Camarones Momia, Fresh Guacamole, and a variety of house made sauces

Stringy Chihuahua cheese melted to perfection topped with homemade chorizo, sautéed mushrooms, or roasted poblano strips. Served on a cast iron skillet and fresh tortillas

Classic vermicelli soup in a light tomato broth
4 | 7

House recipe soup with avocado bites, crispy tortilla strips, queso fresco, and crema Mexicana
6 | 9

Cactus salad tossed with avocado bites, red onion, tomatoes, cilantro, and a sprinkle of queso fresco

Made to order from ripe avocados with tomatoes, red onion, jalapeño, and cilantro

Marinated ribeye cooked medium on the char broiler

Red Bird Farms all-natural chicken breast

Ten seasoned jumbo shrimp on the char broiler

Vegetable medley with asparagus, zucchini, bell pepper, and onion

USDA choice ribeye cooked over open flame on a cheese crusted tortilla. Topped with thin slices of radish, red onion, fresh cilantro. Chile de árbol salsa on the side

Tender braised pork belly topped with radish, red onion, avocado, queso fresco, crema Mexicana and a roasted peanut tomatillo salsa

Baja California inspired shrimp tacos. Sautéed shrimp on a layer of fresh-made guacamole, topped with mex-slaw, cilantro, and queso fresco

Flame broiled, antibiotic-free chicken breast smothered in a creamy chipotle sauce. Served with arroz blanco and roasted corn

Roasted Poblano pepper filled with a mix of pork, beef, dry fruits, vegetables, and mixed nuts. Covered in a velvety, walnut nogada sauce, topped with pomegranate seeds and parsley. Served with roasted corn rice and a spring salad

Large Poblano pepper stuffed with Panela cheese dipped in egg batter fried to a golden crisp, smothered in a flavorful tomato sauce with a hint of cinnamon. Served with black beans and roasted corn rice

Slow braised duck wrapped in corn tortillas fried to a crisp. Served with a side of rice and spicy chile de arbol salsa

Tender chicken leg quarter, served with Mexico's unique Mole Sauce; made with nuts, chocolate and variety of dried chiles. Served with rice, black beans, and fresh corn tortillas

A classic recipe from the state of Yucatán. Tender marinated pork baked in banana leaves. Served with pickled onions, roasted corn rice, and fresh corn tortillas

Homestyle pozole served with cabbage, radish, and tostadas

Hand pinched sope topped with chicken, quesadilla frita, enchilada of choice, and nopalitos. Served with roasted corn rice and refried beans

Nine jumbo shrimp sautéed with vegetables, finished off in a light creamy house recipe sauce, light yet savory

Mummy style shrimp! Six jumbo, bacon wrapped shrimp stuffed with manchengo cheese, fried crispy. Served with arroz blanco and serrano dip
**No salad

Jumbo shrimp sautéed in garlic butter with a hint of chile mulato, a mild dried red chile

A seafood experience like no other! Whole octopus tentacles slow cooked to ensure tenderness, finished off on the charbroiler with a tequila-habanero glaze

Veracurz-style fish! A classic Gulf of Mexico dish that brings traditional Mexican Flavors. Red Snapper in a light, colorful, and simple Mexican sauce with tomatoes, capers and olives

12 oz center cut sirloin chop with superior marbling. Served with roasted corn and fire roasted asparagus

16 oz, 21-day aged, bone in ribeye seasoned to perfection over open flame. Served with zucchini medley and roasted corn

6oz ribeye steak served with Spanish rice, black beans, an enchilada, and nopalitos

32 oz richly marbled beef with a minimum 21-day age to ensure the most tender cut of meat. Seasoned perfectly and cooked just right over open flame

Braised pulled duck with a mild tomatillo serrano sauce. Topped with Chihuahua cheese and crema Mexicana. Black beans and roasted corn rice on the side

Pulled all-natural chicken enchiladas smothered with our unique mole sauce, topped with thin-sliced red onions. Served with black beans and roasted corn rice

Sautéed shrimp enchiladas smothered in a roasted poblano cream sauce and chihuahua cheese. Served with arróz blanco and spring salad

Chihuahua cheese enchiladas smothered in a traditional red chile sauce topped with queso fresco, red onion, and crema Mexicana. Refried beans and roasted corn rice on the side

A sope with refried beans and chicken. Served with roasted corn rice

All-natural chicken breast broiled over open flame. Served with rice on the side

Cheese corn masa quesadilla made to order. Served with rice and beans

Two crispy mini tacos filled with pulled chicken and cheese. Served with rice and beans

Two mini bean and cheese burritos. Served with rice on the side

The most traditional dessert in Mexico. Delicate vanilla custard baked with roasted almonds topped with caramelized sugar

It’s the ultimate comfort dessert. Arroz con Leche is the Mexican version of the well-known rice pudding

Classic brownie recipe infused with Negra Modelo. Finished off with a soft scoop of coffee ice cream

Chocolate cake and flan combine to make this delicious semi-sweet desert. Traditional flan over a layer of moist chocolate cake