Coco Cocina Mexicana

Avocado, pico and jalapeno.

Mayo, cheese and tajin.

Chihuahua cheese and cream cheese.

Melted chiluahua cheese flambeed with tequila and served with flour tortillas.

Jumbo wings.

Two pork empanadas served with housemade sauces.

Served with rice, sour cream and pico de gallo

Meatballs in chipotle sauce with crumbled fresh cheese and cilantro.

Beef rib in ancho and arbol chile rub and mesquite smoked. Served with rice and corncob.

Yellow rice, shrimp, mussels, calamari, fish and veggies.

2 skewers accompanied by rice and pico.

Shredded chicken tamal with a mole poblano sauce of almonds, chiles and a touch of chocolate.

70% beef, 30% chorizo, avocado, cheese, fried onion and served with fries.

Grilled ribeye steak with an oaxacan ancho sauce, with mild mushrooms and roasted poblano.

Shrimp, rib eye, and lemon cilantro chicken, cactus leaf and queso fresco.

Yucatan style pit barbecued pork with Mexican sour orange and pickled red onion.

Braised, roasted, and grilled local brisket in corn tortilla with salsa verde, onions and cilantro.

Corn tortillas filled with shredded goat marinated in chili and garlic. Served with salsa verde and pico de gallo.

Grilled marinated chicken thigh with guacamole and grilled green onion.

Dark Mexican beer tempura battered mahi mahi with shredded cabbage, chile de arbol aioli and pico de gallo.

Seared cured pork belly in a sauce of tomatoes and guajillo chiles. Served with pineapple, onions and cilantro.

Wild caught gulf coast white shrimp sauteed with shallots, poblano pepper, lime and sweet aged black garlic.

2 Tacos with beef, cilantro and onion.

2 chicken enchilada served with salsa Verde made of Serrano, and cilantro. Topped with melted chihuahua cheese, red onions rings, braised beans and sour cream.

Rice, Beans, cheese, lettuce, sour cream, guacamole with your choice of protein. Protein choices are chicken, beef, chorizo, veggie or steak.

Horminy pork soup with Serrano chiles, cabbage, sliced radish, fresh oregano stem and avocado.

Traditional chicken soup with seasonal vegetables, carrots, rice, avocado and a spoonful of smoky chipotle chile.

Stripe bass marinated in lime juice with avocado and tomatillo.

Red snapper tossed with lime juice, grapefruit, charred onion, habanero, garnished with avocado and puff amaranth.

Ahi tuna with maggi lime marinade, scallions, avocado, toasted pecans, fresno chiles and crispy amaranth.

Stiped basin pineapple habanero marinade with citrus, jicama and fresno chiles.

Traditional cocktail of crab meat, shrimp, scallops, tomato, red onion, peanuts, chile morita and avocado.

Sliced hamachi with cucumber, hominy, corn nuts tossed in a guajillo chile sauce, garnished with avocado and radish.

Grilled chicken breast with honey lime vinaigrette, field greens and peanut sauce.

The classic Caesar salad of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and croutons.

Potato fries in a mole poblano sauce of almonds, chiles, and a touch of chocolate. Topped with Mexican cream and queso fresco.

Gold rice with tomato, corn, squash and queso fresco.

Plantain, carrot, and squash fritters stuffed with black beans. Served with chipotle hibiscus sweet and spicy sauce.

Crispy brussels sprouts with a chile de arbol sauce, pumpkin seeds, peanuts, lime and creamy balsamic drizzle.

Fresh tortilla chips with melted chihuahua cheese, green tomatillo salsa, cilantro, crema and onion.

Sauteed local fresh corn served with mayonnaise, queso, cotija and chile pequin.