avocado, tomato, onion, cilantro, serrano, canadian cucumber, lime-sea salt, and crispy corn chips.

mexican market style turnovers filled with chihuahua cheese, epazote, and pumpkin blossoms served with fresh guacamole

mexican market style turnovers filled with chihuahua cheese, epazote, mushrooms, and mexican corn truffles served with fresh guacamole.

three fresh corn masa pastries filled with black bean and chihuahua cheese topped with spicy black bean epazote sauce, sour cream, and queso fresco.

jicama, mango, and cucumber salad served with tamazul vinaigrette dressing.

fresh sweet corn masa based tamales drizzled with poblano cream sauce and melted chihuahua cheese

sauteed squid with ajillo sauce, roasted red peppers, arugula, and sweet corn esquites.

lime marinated mahi blended with olives, tomato, onion, cilantro, and lime sea salt served with crispy corn chips.

two soft tortillas with an avocado-mayonnaise spread, tilapia, and cabbage, topped with pico de gallo.

fresh homemade tortillas simmered in creamy poblano sauce filled with assorted mexican sauteed vegetables served with mexican rice.

layered tortilla based casserole with assorted mexican vegetables, topped with tomato salsa drizzled with chihuahua cheese with a side of jicama salad.

adobo marinated 12 oz grilled prime skirt steak with three chiles salsa, black beans and rice

slowly cooked pork shoulder in banana leaf with achiote, sour orange and sweet spices, served with black beans, yucatean red onions, and spicy habanero sauce

fresh homemade tortillas simmered in a toasty-earthy mole negro of the day filled with chicken served with mexican rice

adobo marinated grilled chicken breast in an earthy mole negro sauce served with a side of rice.

roasted lamb chops served in a dark earthy mole served with a side of mashed potato.

shrimp sauteed in a sweet garlic-extra virgin olive oil sauce with tomato, avocado, cilantro, black beans, and green onions served with mexican rice.

sauteed shrimp with on creamy poblano sauce with mexican rice.

poblano pepper stuffed with seasoned smoked salmon, roasted peppers, mushrooms, and cilantro topped with a creamy chipotle sauce served with a side of mexican rice.

mexican version of paella rice with shrimp, mussels, mixed seafood and herbs.

grilled tilapia topped with tropical pico de gallo with a side of mexican rice.

mahi rubbed with achiote and spices served in banana leaf topped with a tomato molcajete salsa and yucatean onions with a side of garlic mashed potatoes.

flan del dia homemade baked custard, ask your server for todays flavor.

bunuelos crispy fritters topped with fresh fruit, piloncillo and vanilla ice cream.

volteado de pina pineapple upside down with caramelized pecans served with vanilla ice cream and caramel sauce.

natillas mexican version of creme brulee with vanilla bean from papantla, cinnamon and fresh fruit.

tarta de limon homemade lime pie with blackberry sauce and sour cream.

homemade semi-sweet chocolate baked custard with chile ancho-orange sauce and fresh fruit.

vainilla-vanilla pistachepistachio

papaya-papaya sandia-watermelon