Slow-cooked pork carnitas topped with cilantro, onion, guacamole, and crunchy chicharron.

Grilled chicken breast topped with tomato guacamole, onion, and cilantro.

Traditional Guadalajara style pulled beef with cilantro & onions over a bed of melted asadero cheese finished with a creamy serrano salsa on a semi fried a jus infused corn tortilla.

Sauteed spinach, cauliflower, green beans, arugula and garlic topped with tomato and cilantro on a jicama root tortilla. Vegetarian.

Beer battered chili guero filled with Oaxaca and Cotija cheeses with a bed of arugula topped with diced tomato, onion and cilantro finished with a lime aioli.

Grilled baby portobello mushroom, corn, black beans, pasilla chilies, arugula, onion and tomato over melted Asadero cheeses with cilantro serrano chili aioli. Make it vegan for no charge.

Grilled Angus steak, onions, and poblano peppers over melted Asadero cheese and mashed potatoes finished with a crema fresca and Cotila cheese sprinkle.

Grilled chicken breast topped with arugula, diced tomato, golden raisins and toasted almonds in a tamarind aioli.

Grilled pork chorizo with caramelized pineapple over melted Oaxaca cheese.

Grilled steak, garlic spicy sauteed shrimp over melted Asadero cheese topped with cabbage, tomato, onion, cilantro and avocado finished with lime aioli.

Cheese crusted spinach wrap filled with your choice of protein, black beans, guacamole, arugula, pico de gallo salsa ( tomato, onion, cilantro and serrano chiles) and our lime and chipotle aioli.

Golden fried mahi-mahi with cabbage, pickled red onions, habanero and strawberries drizzled with cilantro, chipotle aioli and fresh cilantro.

Grilled shrimp and chile de arbol, tomato, onion, cilantro over a bed of melted Asadero cheese finished with lime and chipotle aioli.

Break Fast Taco any time of the day. Sunny side up egg over bed of refried chorizo beans finished with avocado and pico de gallo.

Spanish inspired grilled mahi filet topped with sauteed cherry tomatoes, onion, olives, garlic, capers, and chives in a white wine fresh herb sauce over a bed of melted Asadero cheese and drizzled with a lime aioli.

Pepper cream flambeed scallops topped with Mexican squash, green onions, bacon and Cotija cheese on a flour tortilla.

Grilled salmon filet, rubbed with citrus achiote spice over a bed of guacamole topped with arugula, cucumber, onion, tomato and pineapple finished with a creamy serrano chili salsa and Cotija cheese sprinkle.

Crunch time taco!!! Flour tortilla with bacon and cheese wrapped shrimp toped with a corn crisp, cabbage, pico de gallo, avocado drizzle, jalapeno green salsa and crema fresca over melted Asadero cheese.

Golden fried zucchini topped with caramelized onions, cherry tomatoes, olives, capers, black beans and corn finished with micro greens and lime aioli drizzle over a corn tortilla with grilled Asadero cheese. Make it vegan for no charge.

Pulled lamb with wild mushrooms, Cotija cheese, tomato, cilantro and fried leeks in a chipotle aioli.

Crisp fried avocado in a garlic Dijon tempura over arugula topped with cabbage, tomato, onion, cilantro and micro greens finished with a creamy bleu cheese sauce. Vegetarian.

Sauteed spinach, cauliflower, green beans, arugula and garlic topped with tomato and cilantro on a jicama root tortilla. Vegan.

Grilled Asadero cheese flour quesadilla with pulled pork.

Grilled Asadero cheese flour quesadilla with grilled chicken.

Grilled Asadero cheese flour quesadilla with pinto beans.

Pinto beans and cheeses in a green flour burrito tortilla.

2 home made corn tortilla quesadillas.

Slow cooked pull pork in a traditional Mayen achiote sauce, with cilantro and pickled onions finished with a creamy green salsa.

Slow cooked beef shank with mushrooms and garlic topped with fresh onion and cilantro finished with our house green salsa over a crispy corn tortilla with Asadero cheese.

2 golden fried rolled tacos served with original Mike Hess Solis IPA fondue and a semi spicy serrano creamy green salsa within a corn tortilla. Topped with cabbage, onion, cilantro, tomato and Cotija cheese. Vegetarian potato and poblano peppers with fresh herbs.

2 golden fried rolled tacos served with original Mike Hess Solis IPA fondue and a semi spicy serrano creamy green salsa within a corn tortilla. Topped with cabbage, onion, cilantro, tomato and Cotija cheese. Potato infused with chorizo.

Pinto beans with Oaxaca and Cotija cheeses, tomato, onion, cilantro, grilled cebollitas and serrano chili.

Pinto beans with pork trio (chorizo, ham, carnitas), Oaxaca and Cotija cheeses, finished with tomato, onion, cilantro, grilled cebollita and serrano chili.

Fresh made guacamole topped with onion, cilantro, tomato and Cotija cheese sprinkle.

3 potato rolled taquitos, 3 corn empanada pockets stuffed with cheese, corn, onion and poblano peppers paired with refried beans, guacamole, artisan salsa and crunchy chips.

A pair of artisan salsas paired with our traditional corn crisps.

Traditional street corn on the cob covered in a lime aioli, Cotija cheese and tajin.

Traditional dough spears rolled in cinnamon and sugar paired with homemade cajeta (Mexican caramel).

A signature blend of 23 flavors makes every sip of Dr. Pepper truly unique.

Grilled asadero cheese quesadillas with choice of protein from chicken, steak or carnitas on a flour tortila.

Traditional dough spears rolled in cinnamon and sugar paired with homemade cajeta and chocolate syrup.