Tomato, cucumber, nopales and guacamaya vinaigrette.

Beans, shredded chicken, iceberg, salsa mex, jack cheese and jus.

Tostadas with black beans, pollo pibil, pickled cabbage-onion (2 per order).

"Extra hot". Tomato, onion, cilantro and habanero vinaigrette.

Jack cheese and garnished with cream, salsa mex and guacamole.

Fresh snapper marinated in lime juice. lacing of beans and carrot julienne.

Onion, cabbage, salsa mex, cotija and lettuce with house vinaigrette.

Lettuce, tomato, carrot, mango, cactus, jack cheese, pepino and mango vinaigrette.

Served with crema mex and Balsamic Reduction.

Stuffed yellow chiles with ceviche of salmon, savory strawberry sauce.

Onion, garlic, white wine and mole sauce.

Tequila reposado topped with snapper ceviche and caviar.

With habanero cocktail sauce.

Lacing of beans, chopped onion, cilantro, cream and caviar.

Served with crema mex and balsamic reduction.

Skirt marinated in lime and spices served over potato salad, radish and salsa mex.

"Beef Cheeks" braised tender and served with chopped cilantro and onion.

Sauteed, in a tequila-banana-chipotle sauce,over chayote gratin.

With potato, jack cheese, roasted garlic, chicharron sauce, over "Colachi".

Pan sauteed anato adobado pork , served with fried banana, pickled cabbage and onion.

Seared tips, in garlic, white wine, tomato and bell pepper sauce

Cilantro, onion, cheese and cremamex

Achiote pork, baked in banana leaves served with pickled cabbage and onion.

Lamb shank marinated in spices, beer and chiles, baked-steamed in beer.

Pan-grilled, with tequila, pumpkin seed-cilantro sauce

over grilled nopales, with a red wine reduction, chipotle and plum sauce

Pan grilled,with huitlacoche triple cooked garlic butter.

Spice- braised tender, served with chopped cilantro and onion.

Marinated in chile beer wet rub slowly baked-steamed in beer.

Saute fresh catch with bell pepper, tomato, jalapeno, white wine and cumin.

Epazote crust and "Mango-Lime Salsa".

Over "Colachi". Sinaloa's classic calabacita "Zucchini" relish and jack cheese.

Super hot habanero, mustard, tomato and white wine sauce

Over risotto, "squid ink" sauce.

Roasted poblano chile stuffed with crab meat ragout over crema de jalapeno

creamy salsa de pomegranate