No cuisines specified
Gluten free. Tortilla chips, salsa de arbol, cotija cheese and cream.
Gluten free, vegan. Crisp baby spinach, romaine lettuce, sweet corn, black beans, panela cheese, sesame seeds, chile ancho peppers with a lime-cilantro vinaigrette. Add chicken or steak $4.00, add shrimp $5.00
Gluten free. An authentic original from Mexico's world-renowned Acapulco coast. A healthy dish with red romaine lettuce, chicken, hominy, radishes, red onion with an oregano vinaigrette and chili piquin.
Gluten free, vegan. Spring lettuce mix, mango, jícama, pineapple, topped with dry-roasted almonds and a raspberry vinaigrette. Add chicken or steak $4.00, add shrimp $5.00
Gluten free. Chile poblano & cilantro give this soup a distinctive, spicy flare.
Gluten free. Traditional pre-colonial soup made with a light tomatillo base, pumpkin seeds, hominy in a cilantro broth with shredded chicken breast. Garnished with diced red onions, oregano, lime wedges and served with tostadas.
Delectable mexican smokey stew in-which meatballs are melded with carrots, celery, Mexican squash, and chipotle peppers. Served with corn tortillas.
Molletitos de Chorizo Y Queso Oaxaca Six toasted bruchetas topped with chorizo, pico de gallo, refried black beans and oaxaca cheese.
Gluten free. Corn tortillas filled with oaxaca cheese, roasted poblano peppers and sauteed onions.
Six savory individual bites showcasing the creative and diverse flavors of mexico. Rajas de poblano chile, requeson, cochinita, nopales, dobladita de queso oaxaca y poblano, tinga
Six toasted brochetas topped with rajas de chile poblano and sour cream.
Gluten free. Four fresh corn tortillas, fried and stuffed with requeson
Gluten free, vegan. A beautifully layered starter expressing the colors of mexico. Sliced beets and orange rings, pickled onions, sprinkled with peanuts and finished off with an oregano vinaigrette.
The signature dish from puebla made with 32 ingredients. Served with braised chicken.
A unique take on a classic dish. A fire roasted poblano chile filled with a mixture of crab and shrimp, smothered in an epazote cream sauce. Served with white rice.
Marinated flank steak paired with a chicken enchilada and rajas de chile poblano. Served with rice and charro beans.
Juicy pork chunks dipped in a delightful green sauce made with tomatillos, cumin, and serrano peppers. Served with red rice and refried pinto beans.
Juicy cut of steak topped with chorizo, served on a bed of seasoned mushrooms and our adobo salsa. Served with a medley of chayote, green beans, and bell peppers.
Gluten free. From the imperial aztec kitchen to the tables of mayahuel, this is a delectable culinary creation. A grilled tilapia fillet with a oaxaca cheese, bathed in a bean sauce With fried corn and cheese.
Gluten free. Tender shrimp in a tomato and clam broth, lime juice, crisp cucumber, avocado and cilantro.
Gluten free. Fresh shrimp sauteed al mojo de ajo', with mushrooms, serrano chile strips, parsley and a splash of tequila. Served with cilantro infused rice
Gluten free. Shrimp sauteed in peppers & onions, simmered in a spicy slightly sweet red sauce.
Gluten free. Three large tacos filled with marinated flank steak, topped with poblano chile strips and cream, garnished with fresh cilantro.
Gluten free. Three grilled fish tacos, tomato, onions and cilantro with chile guajillo salsa.
Gluten free. Three tacos filled with ancho chile marinated shrimp, cabbage, cilantro and topped off with a cream sauce.
Gluten free. Three stuffed enchiladas with sauteed shrimp in a green tomatillo sauce, garnished with oregano and parsley.
An exploding experience from the state of Michoacan. Soft tortillas filled with cotija cheese, bathed in sour cream sauce and combined with tomatillo sauce. Accompanied with rice and pumpkin seeds.
Freshness and guacamole are the stars in this dish. Corn tortillas dipped in a chile sauce, stuffed with guacamole and topped with chayote, green beans, and bell peppers.
Menu for Tequila Museo Mayahuel provided by Allmenus.com
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