made to order with ripe mexican avocados, pico de gallo and charred tomatillo-xoconostle salsa; warm stone-ground corn chips
a sampler of our house salsas: fresh tomatillo, pico de gallo, pasilla-tequila; warm stone-ground corn chips
baby spinach, cherry tomatoes, seared queso fresco, spiced cashews, grill roasted corn; pomegranate-agave nectar vinaigrette.
pineapple and citrus marinated atlantic salmon, grilled pineapple, avocado and pico de gallo; served in a half baby papaya.
white wine-poached shrimp and bay scallops, pico de gallo, avocado and cucumber in a spicy-sweet fire-roasted tomato broth.
three crispy crab meat and potato taquitos over a bed of michoacan slaw, lime-cilantro cream sauce.
blue corn cakes filled with fava beans, topped with grill-smoked cactus leaf salad and charred tomato salsa
requeson, spinach and wild mushroom empanadas, fire-roasted tomatillo salsa, red fresno pepper coulis
two hand-made cupped tortillas filled with seared salt-cured beef, creamy bean sauce, salsa verde, onejo cheese.
grilled, cilantro-garlic crusted usda prime ribeye steak, charred tomatillo chilaquiles, warm cactus leaf and arugula salad.
grilled, negra modelo marinated skirt steak, creamy poblano pepper sauce, panela cheese enmolada, refried beans, roasted sweet plantains.
grilled atlantic salmon filet, veracruz style tomato sauce, ranchero summer squash, white rice.
seared, garlic crusted jumbo shrimp and diver scallops, cinnamon-kissed pasilla chile-mushroom sauce, white rice.
fire-roasted poblano pepper stuffed with asadero cheese, grilled corn and pinto beans, then enrobed in an airy pastry; ranchera sauce, mexican rice.
oven roasted, pomegranate-cured moulard duck breast, mango manchamanteles sauce; red potato and buttenut squash mash, encebollado apples.
almond mole enchiladas filled with guajillo-simmered chicken, mexican rice.
grilled pork tenderloin, pineapple and sweet red onion brochettes with an ancho chile rub; chile de arbol sauce, frijoles charros, mexican rice.
sauteed beef tenderloin tips and jumbo shrimp, refried beans, grilled spring onions, mexican rice, tortillas and your choice of salsa.
grilled half amish chicken rubbed with achiote and sour orange, habanerolime cured red onions; yucateco beans, mexican rice.
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.
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