Shredded beef or chicken crunchy flautas, Pork belly stuffed corn gorditas. Side of salsa, raw lettuce, cream, cotija cheese and side of green salsa.
Pork belly stuffed corn gorditas. Side of salsa, raw onions and cilantro.
Shredded chicken cooked in tomato and chipotle pepper served on crispy tostadas with refried beans, cream and cheese. Side of house salsa.
Crunchy potato taquitos covered in a very spicy green salsa with raw onions and cotija cheese on top.
Pork rinds cooked in spicy green salsa. Side of tortillas.
Hibiscus flower and cream cheese crunchy tacos in homemade flour tortillas.
White corn nibs with epazote, Mexican mayo, fresh cheese and chili powder.
Thick corn cakes with refried beans, salsa, cream and fresh cheese.
Tía Martha (tomatillos and peanuts) 5 chiles (5 peppers and pork rinds) and Quemada (burnt pepper skin) served with tortilla fritters.
Crunchy pork rinds with 2 salsas for dipping.
Deep fried whole smelt lake fish. Side of 2 salsas.
Fresh avocado, roasted serrano pepper, cilantro.
Black mushroom and cheese quesadillas.
Creamy poblano peppers with fresh cheese. Side of tortillas.
Chorizo and potato crunchy tacos with cream. Side of green salsa.
Shredded beef with tomato, olives, pickled peppers, cotija cheese and avocado. Side of crunchy tostadas.
Perfect to share. Hot melted cheese with touch of mixed pepper oil and poblano pepper slices. Served with corn tortillas.
Crispy tostadas topped with beef and melted cheese, served with side of Lucy’s green salsa. The highest point in CDMX deserves a dish named after it!
Creamy corn masa soup with serrano pepper.
Crispy tortillas, avocado, cheese and cream in thick pasilla pepper broth.
Capelli pasta soup in tomato broth.
Arugula and papaya salad with caramelized walnuts and cilantro vinaigrette.
Mixed greens with rose petals, pear, peach, pistachios and cranberries with orange and guajillo vinaigrette.
Mixed greens, cucumber, radish, jicama, pickled onion, avocado, garbanzos, crunchy tortillas and cotija cheese with spicy peanut vinaigrette.
Veracruz style red snapper filet on top of a plantain and amaranth cake. Side of rice and bread.
Breast of chicken topped with calabacita squash in poblano pepper cream. Side of yellow corn purée, rice and bread.
Beef filet strip over huarache topped with beans, cream and cheese. Side of guacamole and poblanos with onions.
150 year old recipe of tips of beef tenderloin with carrots and potatoes in spicy red salsa. Side of rice and whole black beans.
Green mole with pork tenderloin. Refried beans, rice and white corn purée on the side.
Grilled cactus filet stuffed with panela cheese mounted on morita pepper salsa. Side of refried beans.
34 ingredients for the most complex dish in Mexico. Turkey breast in thick, savory black mole. Side of refried beans and rice.
3 cheese enchiladas. One of each: Green, Corn, Red salsa. Cream on top. Side of refried beans.
Deep dish corn cake with huitlacoche (corn mushroom) Cream on top. Side of refried beans.
Tortillas stuffed with potato, covered in a thick and spicy peanut salsa, raw onions on top. Side of refried beans.
Spiced shrimp steamed in maguey leaves. Side of guacamole, pickled onions and refried beans.
Hours of Service:
Friday: 11:00AM - 11:00PM
Monday: Closed
Sunday: 11:00AM - 10:00PM
Tuesday: 11:00AM - 10:00PM
Saturday: 11:00AM - 11:00PM
Thursday: 11:00AM - 10:00PM
Wednesday: 11:00AM - 10:00PM
(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.