Grilled skirt steak in tequila~lime marinade, roasted spring onions and jalapenos, green rice, charro beans.

Grilled skirt steak enchiladas in arbol salsa melted queso chihuahua, avocado, romaine, sweet onion, crema, queso fresco - red tomatoes rice.

Yucatan pork roasted in banana leaves and achiote~citrus salsa xnipec of pickled red onion and habanero ~ saffron rice and sweet plantains.

Barbecued lamb shank braised with chile ancho and avocado leaves, guacamole, black beans, red tomato rice.

Chicken enchiladas in your choice of tomatillo green salsa or rich red mole, housemade queso fresco, Mexican crema, sweet onion.

Grilled D.c. breast in rich black mole typical of Oaxaca ~ made from 26 magical ingredients ~ red tomato rice, Swiss chard.

Grilled chicken breast with tomatillo salsa fresco sweet plantains, baked rice tortita, black beans.

La palapas vegan plate: huitlacoche corn mushrooms guacamole, pico de gallo, sauteed Swiss chard, grilled nopal cactus, pinto beans.

Mushroom and queso fresco enchiladas in tomatillo salsa with housemade queso fresco, Mexican crema, sweet vidalia onion.

La palapas vegetarian plate: 3 potato taquitos, guacamole, salsa de arbol, rice tortita, grilled nopal cactus, black beans.

Roasted poblano chile stuffed with housemade queso fresco and queso anejo lightly battered and baked in a spiced tomato sauce, black beans, red tomato rice.

Shrimp with red guajillo chile mole from morelos, red tomato rice, refried vegetarian pinto beans.

Shrimp sauteed with golden roasted garlic cloves red tomato rice, slow cooked black beans.

Calamari pan seared with a devilish spicy salsa of ancho~pasilla chiles refried vegetarian pinto beans, red tomato rice.

3 soft corn tacos of achiote rubbed tilapia filet with crisped chile pasilla and romaine sides of chipotle crema and avocado~tomatillo salsa, red tomato rice, black beans.

Traditional from the pacific coast ~ fresh catfish filet in guajillo chile and achiote barbeque, saffron rice, sauteed green beans.

Shrimp in tamarind~ancho~pasilla salsa saffron rice, sauteed green beans.

Baked tilapia in mild yucatecan green pumpkin seed pipian with roasted chile serrano ~ saffron rice, sauteed Swiss chard.

Shallot sauteed green beans.

Smoky bacon spicy pintos.

Epazote sauteed corn.

Green tomatillo rice.

Garlic sauteed Swiss chard.

Grilled cactus.

Red tomato rice.

Spicy guajillo chorizo.

Vegetarian black beans.

Vegetarian pinto beans.

Vegetarian saffron rice.

Baked rice tortita.

Taqueria style grilled spring onions.

Chayotes in spicy crema.

Delicate crepes folded with homemade cajeta goats milk caramel with toasted pecans.

Dark and milk chocolate walnut brownie from the hand grinding stone with dulce de leche ice cream.

Traditional vanilla, caramel and kahlua flan.

Sweet harvest corn ice cream parfait with home made cajeta and toasted macadamia nuts.

Avocado velvet pie in crisp graham crust with vanilla~lime sour cream, hibiscus syrup, toasted pistachios.

Embossed tin filled with dark chocolate spiced with ancho and chipotle chiles.

Moist cake with fluffy meringue icing drizzled with 3 milks.

Belgian~ Mexican chocolate pudding with whipped cream and chocolate lace.

Homemade rose petal ice cream parfait with fresh whipped cream and belgian chocolate sauce.

Cinnamon empanada stuffed with rice pudding with cinnamon ice cream.