Fresh avocado, onions, serrano, tomato, cilantro, and lime.

Two crispy taquitos (chicken and potato), quesadillas, sopes, and fresh guacamole.

Melted Oaxaca cheese with flour tortillas.

Tortilla chips, pico de gallo, fresh guacamole, cheese, jalapeno, and sour cream.

Boiled corn kernels with mayo, cotija cheese, and chile powder.

Two chicken and two potato filled crispy rolled tortillas, topped with lettuce, sour cream, cotija cheese, and chopped tomatoes. Served with avocado salsa.

Served in our amazing signature grilled crispy cheese bowl. Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing.

Romaine lettuce, avocado, roasted bell peppers, sauteed portobello mushrooms and zucchini, sundried tomatoes, corn kernels, and pumpkin seeds tossed in our house dressing.

Spring mix, grapes, chopped mango, caramelized walnuts, and goat cheese, tossed in a passion fruit dressing.

A tostada bowl filled with spring mix, tomato, avocado, rice, refried beans, sour cream, and cheese. Tossed in a mandarin dressing.

Mahi Mahi with lime juice, onions, cilantro, serrano, tomatoes, avocado, olives, jicama and cucumber.

Fresh shrimp, avocado, jalapeno, cilantro, jicama and cucumber in an authentic cocktail sauce.

Traditional tortilla soup served with tortilla strips, avocado, cheese, sour cream, and chile pasilla.

Chicken broth, white rice and shredded chicken. Served with onions, cilantro, avocado, serrano, and tomatoes on the side.

Pork loin slowly cooked in its own juices with beer, soda, and spices. Served with rice, refried beans, pico de gallo, pork rinds (chicharron), avocado salsa and handmade corn tortillas.

Shredded chicken breast covered with a traditional mole sauce. Served with rice, refried beans, and handmade corn tortillas.

Arrachera, chicken, chorizo, queso fresco, avocado, nopal asado, and cilantro with a roasted tomatillo salsa. Served with rice, refried beans, and handmade corn tortillas.

Egg battered poblano pepper stuffed with melted cheese and corn kernels, covered with a tomato sauce. Served with rice and refried beans.

Chile guajillo broth with hominy (blanched corn kernels), spices and shredded chicken. Served with corn tostadas, cabbage, lime, oregano, chile de arbol, onions, and radish slices on the side.

Flour tortilla filled with Monterey Jack cheese. Served with sour cream, pico de gallo, and guacamole on the side.

Crispy corn tortillas dipped in a green or red sauce. Topped with shredded chicken, sour cream, and cheese. Served with rice and refried beans.

Your choice of chicken, steak, carnitas, pastor or veggies with Mexican rice, refried beans, lettuce, and cotija cheese wrapped in a flour tortilla.

Two shredded beef and two shredded chicken fried flautas, topped with lettuce, pico de gallo, sour cream, and queso fresco. Served with rice, refried beans, and guacamole.

Three corn tortillas with choice of filling and sauce; topped with cheese and sour cream. Served with Mexican rice and refried beans.

Two corn tortillas filled with blue crab meat, topped with a chile poblano cream sauce, sour cream, and queso fresco. Served with white rice and sauteed veggies.

Grilled marinated chicken topped with chiles toreados, onions and cilantro.

Slow cooked tender pork meat topped with onions and cilantro.

Grilled tender pork marinated in chile guajillo topped with onions, cilantro, and pineapple.

Sauteed portobello, zucchini, and roasted bell peppers topped with tomatoes.

Steak topped with chiles toreados, onions and cilantro.

Sauteed portobello mushrooms and corn kernels over a cheese crisp.

Sauteed hibiscus flower, pickled onion, queso fresco and guacamole.

Sauteed octopus with a chile morita adobo, pickled onions, avocado and pineapple.

Marinated charbroiled skirt steak topped with chiles toreados.

Beer battered fish, topped with fresh cabbage, pico de gallo, and chipotle mayo.

Beer battered shrimp, topped with fresh cabbage, pico de gallo, and chipotle mayo.

Topped with a mushroom-red wine reduction. Served with fries and asparagus.

Tender marinated charbroiled skirt steak. Served with a red chicken enchilada, guacamole, rice, refried beans, and fresh handmade corn tortillas.

Grilled tenderloin strips with sauteed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled chicken and tenderloin strips with sauteed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled chicken tenders with sauteed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole and handmade corn tortillas.

Large prawns sauteed in a garlic, chile guajillo and white wine sauce. Served with white rice.

Large prawns grilled with sauteed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled salmon fillet over charbroiled pineapple, topped with a chile chipotle sauce. Served with white rice and asparagus.

Mahi Mahi sautéed in a lemon-butter sauce. Served with white rice and asparagus.

Poblano pepper stuffed with blue crab meat. Topped with a duo of tomato sauce and poblano sauce, sour cream, and queso fresco. Served with white rice and corn kernels.

Portobello mushroom, zucchini and roasted bell peppers.

Served on a small flour tostada bowl.

Ready to Serve Mole Sauce. Just heat and serve

Ready to serve red enchilada sauce. Just heat and serve

Choice of Mexican or White Rice.

Choice of refried or black beans.

Rolled in cinnamon sugar. Served with cajeta sauce.

Mexico's version of a classic dessert combining the flavors of vanilla and caramel.

This distinct cake combines moist and light textures perfectly. Topped with white chocolate shavings and cajeta.

Tres Leches, Flan, and Churros.