763 S 8th St, Philadelphia, PA 19147

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Corn Bisque Azteca

rich, creamy soup made with fresh corn, garnished with shrimp and topped with tortilla twigs

Ensalada Arcelia

locally grown organic microgreen arugula and pea leaves atop a crunchy tortilla nest sprinkled with goat cheese and jamaica-tequila dressing

Baby Cesar

baby romaine lettuce tossed in our cesar dressing, wrapped in prosciutto and served atop apples poached in orange juice, white wine and ginger

Tuna Tartare Carenzo

minced sushi grade wild saku tuna tossed with lemon-jalapeño dressing, served atop finely diced jicama and daikon, dusted with ancho chile powder and garnished with black caviar and microgreens

Castillo de Jaiba

fresh lump crabmeat marinated with lime juice, olive oil, jalapeño chiles, shallots and cilantro, stacked with avocado and napped with lemon vinaigrette

Shrimp Vol-au-Vent

poached fresh shrimp with huitlacoche in habanero-champagne sauce, served in a puff pastry nest

Mushroom Flan Especial

creamy flan made with fresh porcini, chanterelle and shiitake mushrooms sprinkled with cilantro pesto

Róbalo a la Veracruzana

baked filet of branzino crusted with capers and olives, napped with tomato serrano chile coulis and a brunoise of poblano chiles

Filet of Barramundi Paloma

filet of wild barramundi crusted with mulato chile and tortilla bits, served over white beans and baby vegetables with a white wine jalapeño cream sauce

Filet of Wild Red Fish

filet of wild Icelandic red fish crusted with organic pea leaves, served over seasonal vegetables and finished with cactus pear and red curry white wine cream sauce

Crab Cake Xochimilco

made with jumbo lump crab meat, baked in crisp kataifi and served with a sauce of pulque, green curry, coconut milk, fresh sugar cane and white wine

Pechuga de Pato

boneless breast of duck stuffed with caramelized shallots, wrapped in bacon, seared and roasted, finished with a red wine reduction sauce of apples, ginger and morita chiles

Filete al Cafetál

grilled Black Angus filet mignon topped with portobello mushrooms in an espresso cinnamon chipotle red wine reduction sauce

Trensa de Cordero don Antonio

pan-seared braided tenderloin of New Zealand lamb served with sweet potato risotto flavored with guajillo chile and garlic and finished with a guajillo pasilla red wine reduction sauce

Venison Osso Buco

venison braised in red wine and pasilla chiles, served with roasted poblano risotto and finished with a pasilla cascabel red wine reduction sauce

Chile Relleno

roasted poblano chile in a crisp puff pastry cage stuffed with a ratatouille of asian eggplant, zucchini, red peppers, poblanos and onions in a light tomato sauce

Fettuccine Tres Colores

tricolor fettuccine tossed with zucchini blossoms and spinach, garnished with crisp tortilla strips and shaved parmesan, finished with chardonnay serrano white wine cream sauce

Risotto Michoacán

arborio rice cooked in white wine with shallots, broccoli tips, nopalitos, roasted poblanos, garlic and pumpkinseed purée, kissed with white truffle oil and served over jumbo asparagus

White Chocolate Cajeta Cheesecake*

with Dark Chocolate Crust

Kahlúa Cheesecake*

with Mexican Chocolate Brownie Crust

Chocolate Orange Layer Cake*

with Mocha Buttercream Filling & Ganache Frosting

Mexican Chocolate Brownie

served warm with Café de Olla Gelato

Tequila-Lime Layer Cake*

with Coconut Buttercream Filling and Topping

Espresso-Toasted Hazelnut-Chocolate Chip*

Pound Cake (served warm)

Cranberry-Orange Bread Pudding

served warm with Vanilla Cinnamon Gelato

Toasted Pecan Biscotti

made with Vanilla and Cinnamon

Cactus Pear Sorbet

Blood Orange Sorbet

Blueberry-Vanilla Sorbet

Coconut-Lime Sorbet

Horchata Sorbet

Mamey con Coco Sorbet

Passionfruit Sorbet

Pithaya Sorbet

Raspberry Sorbet

Tangerine Sorbet

Café de Olla Gelato

Cinnamon-Vanilla Gelato

Mexican Chocolate Gelato

Mexican Vanilla Gelato

Pinole (Blue Corn) Gelato

Poblano Gelato

sometimes slightly spicy

Mole con Naranja Sorbet

slightly spicy

Mango-Habanero Sorbet

seriously spicy

Strawberry-Habanero Sorbet

seriously spicy





Hot Tea

Hot Water with Lemon

Ensalada Margarita

mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers, dressed with a vinaigrette of olive oil, tequila, Grand Marnier, balsamic vinegar and a touch of lime

Ensalada Cesar

the classic, created in México, served with shaved parmesan cheese and dried jamaica flowers

Mushroom Flan

savory flan of mixed mushrooms sprinkled with cilantro pesto

Crema de Poblano

rich creamy vegetable stock with puréed roasted poblanos, flavored with oregano and garnished with tortilla twigs and a chiffonade of dried peppers

Sopa del Día

ask our server about today's selection

Salmón con Ajonjolí

baked filet of salmon painted with hoisin sauce and chipotle then crusted with black and white sesame seeds, served with tomato-jalapeño coulis

Pescado Azteca

fresh filet of tilapia capped with fresh puréed corn, finished with a white wine tomatillo cream sauce

Crab Cake Purse Arcelia

our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce

Pollo Culiacán

tender roasted boneless breast of chicken stuffed with huitlacoche mousse and wrapped in bacon, served with tomato-chorizo sauce

Carne Carenzo

grilled 12-oz. New York strip steak, served with portobello guajillo red wine reduction sauce

Fettuccine Tres Colores

tricolor fettuccine tossed with broccoli rabe, basil, tortilla strips and shaved parmesan, finished with basil-infused olive oil (may also be ordered as an appetizer)


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