epazote, tomato, dry chile broth, cilantro and tortilla chips.
grilled octopus and spaghetti squash in a quinoa salad and cilantro dressing.
gold beets, goat cheese, mixed greens and white balsamic dressing.
water cress, tomato, roasted corn, cilantro, champagne vinegar and truffles vinaigrette.
cactus, apples, mixed greens and roasted shallots sherry vinaigrette.
sauteed shrimp with a touch of tequila lime juice, watercress salad and mole vinaigrette.
avocado, pumpkin seed, serrano pepper, tomato, onion and cilantro. served with home made corn chips.
pan seared striped bass with huiltlacoche portobello mushroom gratin and passion agave serrano sauce.
pan seared salmon served with chipotle sweet potato puree and a chorizo truffle sauce.
grilled skirt steak with our home seasoning served with baked sweet potato and roasted corn.
oven roasted free range chicken with mole sauce and spinach souffle.
pan roasted vermont pork loin, served with roasted apple, corn and refried beans, with chile morita salsa.
a traditional pork stew with hominy pork broth, radish, mexican oregano, lettuce and jalapeno.
corn roll tortillas filled with cactus and mushrooms, topped with red costena sauce, lettuce, radish and quesillo.
corn roll, tortillas filled with chicken, topped with tomatillo salsa, melted cheese, cream fresca and onions.
cured with lime, passion juice, epazote flavor, watermelon radish, avocado oil, scallion and cilantro.
flavored with smoked jalapeno, citrus, candy kumquats and micro alfalfa.
striped bass cured in lime juice, jalapenos, onion and olive oil.
veal cheek braised in bohemia beer, sweet onions, poblano peppers, cilantro and red radish.
slow cooked duck leg, apple, sweet onion, scallion and cilantro.
sauteed steak with ham, bacon, onion, pepper and mozzarella cheese.
roasted vermont pork shoulder, pineapple, fresh onions, cilantro and sweet onion.
sauteed mixed mushrooms, roasted corn with epazote and quesillo.
stripped bass, jicama, coleslaw and avocado relish.
tilapia with avocado and jicama coleslaw, cilantro dressing and chipotle sauce.
free range chicken, onions and peppers.
veal cheek braised in bohemia beer, sweet onions, poblano peppers, cilantro and red radish.
black corn truffle, roasted corn, zucchini, epazote, garlic and cheese.
caramelized onion, cilantro, scallions and oaxaca cheese.
slow roasted vermont pork shoulder with chef seasoning and a touch of pineapple.
sauteed shrimp, tomatoes, onions and white wine.
tomatillo salsa, costena salsa, de cacahuate salsa, chile de arbol salsa.
baked sweet potato with crema fresca.
refried pinto beans puree.
grilled corn with cheese, crema fresca and chile piquin.
spinach souffle.
sour cream.
sauteed mixed mushroom with olive oil.
rice, cinnamon and milk.
hibiscus agave nectar.
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.