Bone marrow with garlic, parsley, red pepper cook in a artesian brick oven, served with corn, tequila sauceand tortillas.

Baked to toasted corn tortillas in a artesian brick oven served with salsa.

Freshly prepare avocado, watermelon, mint, queso cabraand tortillas quemaditas.

Refried beans in olive oil with corn.

Corn on the cup, mayo cotija cheese, chile en plovo and lemon.

3 tortillas quemaditas with chihuahua cheese, baked in an artesian brickoven, topped with salsa choice of rib eye, tuetano, chamorro, Portobello, red pepper, or poblano.

Monterrey specialty 3 tortilla quemadita with salsa, chihuahua cheese and pork cheese cooked in an artesian brick oven.

A fondue of melted chihuahua cheese and goat cheese created to spoon into your warm corn tortilla.

Shrimp marinated in lemon juice, onion, tomato, cucumber, chiles serranos, cilantro served with tortillas quemaditas.

Marinated nopal salad with lime, queso cabra oregano, mixed vegetables with red cabbage, tomatoes, onionand cilantro.

3 handmade corn quesadillas with melted chihuahua cheese cooked in an artesian brick oven.

Served with cilantro, onion and salsa.

Served with cilantro, onion and salsa.

Served with cilantro, onion and salsa.

Vegan. Portobello, red pepper, elote, coliflor, carrots, red onion, nopales and Mexican herbs.

12 hours slow-cooked pork shank in an artesian brick oven made in guadalajara, marinated with Mexican herbs, adobo spices, wrapped in pencas de maguey, served with fried beans.

Angus steak cooked in a artisanal clay oven marinated with Mexican herbs.