the best in the city, fresh chunky serve with tortilla chips.
melted chihuahua-cheese served with rajas of poblano chiles, chorizo, topped with mexican oregano and fresh made corn tortillas to make your own tacos.
just-made tortillas layered with pouch tilapia, and savory creamy tomatillo sauce.
crisp taquitos filled with yukon gold mashed potatoes and queso anejo (aged cheese), served with tomatillo-avocado sauce and homemade sour cream.
crisp little tortillas piled with lime-marinated shrimp, manzanillo olives, tomato, serrano, avocado and cilantro. (guerrero)
corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain with sour cream and queso fresco, black beans with chorizo, guacamole.
appetizer platter with mexico city-style quesadillas, potato stuffed crispy taquitos with sour cream, queso fresco, tangy ceviche tostadas, and guacamole.
sugar river farm baby rack of lamb with spicy chile ancho, chilcostle, chihuacle, and 28 other ingredients, served with black beans tostada.
slow roasted maple leaf farm duck breast in fruity red chile sauce with grilled pineapple, ripe plantain and rustic mashed potatoes.
creek stone natural black angus trater steak, marinated in spicy red chile and wood grilled, served with black beans, and the classic accompaniments.
seared fresh florida pink shrimp in a slow roasted garlic sauce served with mexican rice and vegetables.
assorted tender grilled pieces of top sirloin, cactus paddles and chicken, flavored with homade chorizo; served in a molcajete with sauce and garnished with queso fresco.
ree-range chicken breast in creamy pumpkin-seed pipian with roasted vegetables zucchini, chayote and mexican rice. (central mexico)
shrimp and steak served with beans, rice and salad.
skirt steak served with one cheese enchilada and beans..
salmon in a creamy poblano sauce, with mexican rice.
a trio of moles, from the sea - shrimp in green mole, sky-quail in white mole, and land-lamb in red mole, colors that represent the mexican flag.
three enchiladas stuffed with wild mushrooms married with chihuahua cheese, poblano strips, onions, garlic. served with a delicate chipotle lobster cream. mexican rice, honey-lemon salad and lobster tail cooked to perfection.
achicken stripes in red mole teloloapense, served with black beans and fresh cheese.
the mexican version of tacos al carbon has been expanded to include beef, poultry, fish and vegetables.grilled over a mesquite wood fire serve with black beans, rajas, guacamole and pico de gallo.
grilled over mesquite wood fire served texas style with home-made pico de gallo, guacamole and black beans.
double caramel cheese flan with dark rum.
dense, chewy fresh coconut pie with slivered almonds, homemade mango sauce and homemade strawberry ice cream.
warm chocolate cake baked to order, filled with hot fudge, topped with powdered sugar (resembles the ice snow of the nevado de toluca volcano), and served with vanilla bean ice cream.
buttered crepes with home-made cajeta (goat milk caramel), toasted pecans and plantains.
homemade ice cream buttermilk-vanilla bean; served with bittersweet hot fudge sauce.
homemade strawberry ice cream served with fresh fruit garnish and sprinkled with powdered sugar.
No items in cart
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.