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Since 1984 we have been serving freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro(prepared tableside). Each order is served with warm corn tortillas, tortilla chips, salsa Pasilla de Oaxaca and salsa de tomatillo y habanero.
Tortilla Soup
Pasilla chile soup with grilled chicken, avocado, shredded cheese, crema and crispy tortilla strips.
Field Greens Salad
Mixed field greens, shredded jicama, carrots and cherry tomatoes dressed in a pomegranate vinaigrette.
Rolled Crispy Chicken Tacos
Three rolled crispy chicken tacos topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.
Marinated Seafood
Chilled citrus-marinated tuna and shrimp.
Layered Duck Tortilla Pie
Roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero cream sauce.
Crab Turnovers
Three crispy corn empanadas filled with jumbo lump crab meat, served with seasonal fruit pico de gallo and avocado-tomatillo salsa.
Quesadilla de Huitlacoche
Grilled flour tortilla filled with huitlacoche, poblano chiles, corn and Chihuahua cheese. Served with crema and salsa verde cruda.
Melted Cheese Fondue
Melted Chihuahua cheese with crumbled chorizo sausage, cilantro and rajas (slow-cooked Mexican peppers).
Grilled Vegetable Salad
Zucchini, hearts of palm, artichokes, corn and chile-rubbed red bliss potatoes tossed in a roasted tomato-oregano vinaigrette.
Avocado leaf-crusted seared rare tuna, served on a crispy black bean tostada over jicama, mango, cabbage slaw with mixed field greens and tropical fruit salsa.
Shrimp Brochette
Grilled shrimp marinated in a garlic vinaigrette over house rice with onions, tomatoes, serrano peppers and roasted tomato-jalapeno-caper sauce.
Red Snapper
Pan roasted whole butterflied red snapper, brushed with guajillo chile and served with roasted tomatillo and garlic molcajete salsa.
Salmon Filet with Tropical Fruit Mole
Grilled natural salmon over black beans with zucchini and roasted corn. Served over a mole of ancho chiles and tropical fruits.
Steak & Shrimp Stew
Grilled skirt steak and jumbo shrimp stewed in a roasted tomato-chipotle sauce and topped with queso fresco.
Short Ribs
18 oz. of grilled boneless beef short ribs served with a mestiza sauce (tomatillo-tomato-chipotle) and rajas (slow-cooked Mexican peppers).
Mixed Grill Brochette
Grilled cubes of beef tenderloin, chorizo sausage, onions, tomatoes and serrano peppers, over house rice with tomatillo and tomato-chipotle sauces.
Filet Mignon with Wild Mushrooms
Filet mignon covered with a wild mushroom-tequila cream sauce.
Rack of Lamb
Roasted New Zealand rack of lamb, black bean pumpkin tamal, grilled asparagus and pistachio mole.
Chicken Tortilla Pie
Baked soft corn tortillas filled with pulled chicken, Chihuahua cheese and roasted Mexican peppers, served with poblano cream sauce.
Pork Shank
Crispy marinated pork shank served with red bean-chorizo chili and chipotle creamed spinach.
Duck with Blackberry Sauce
Roasted duck breast served over mashed chile de arbol sweet potatoes, grilled asparagus and blackberry-chipotle sauce.
All entrees are served with family-style house rice, refried black beans and two condiment salsas: Pasilla de Oaxaca and Salsa Verde de Habanero
Beef
Two soft corn tortillas filled with shredded chipotle beef, topped with Veracruz mole made with raisins, plantains, hazelnuts, pine nuts and mulato, ancho and pasilla chiles. Garnished with crema and queso fresco.
Chicken
Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and melted Chihuahua cheese.
Vegetable
Two soft corn tortillas filled with wild mushrooms and spinach topped with a mild Mexican tomato sauce. Garnished with crema and queso fresco.
Jumbo Lump Crab
Two soft corn tortillas filled with jumbo lump crabmeat, topped with a creamy tomatillo sauce, melted Chihuahua cheese and pumpkin seeds.
Served in a cast iron skillet with red bean-chorizo chili, corn esquites, chile de arbol salsa and freshly made warm corn tortillas. All entrees are served with family-style house rice, refried black beans and two condiment salsas: Pasilla de Oaxaca and S
Pork
Pork shoulder rubbed with achiote, wrapped in banana leaves and slowcooked until fork tender. Topped with habanero-lime marinated onions.
Chicken
Grilled chicken marinated in ancho chiles, garlic, cumin, cloves and cinnamon. Topped with slow cooked peppers, served with melted Chihuahua cheese.
Steak
Grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. Served with melted Chihuahua cheese.
