Fruit juice.

Mexican soda.

Serves 2. Made to order, served with hand-pressed tortillas, chips and pasilla de Oaxaca salsa.

2 crispy tortillas filled with shredded chicken, topped with salsa verde, pasilla de Oaxaca salsa, queso fresca and crema.

Roasted tomato pasilla chicken broth with grilled chicken, Chihuahua cheese, avocado and cream.

Please call the restaurant for today's soup selection.

Soupy black beans, queso fresco, avocado, salsa verde, crema and pickled radishes.

Oaxaca and Chihuahua cheese baked with chorizo, served with soft corn tortillas and fresh tomatillo Serrano salsa.

Soft corn tortillas filled with braised duck with roasted tomato-habanero cream sauce.

Oval organic masa boat black bean spread, sauteed mushrooms, salsa verde, salsa chipotle, queso fresco and crema.

Lump crab croquettes served with 3 sauces: avocado Serrano, pickled jalapeno mayo and habanero roasted tomato.

Northern-style fish taco in a corn tortilla with cabbage, smoky salsa and avocado salsa.

Acapulco style shrimp and avocado cocktail, red onions, olives, olive oil and cilantro.

Crispy tortillas with black beans topped with habanero, spiked shredded beef, romaine lettuce, cured red onions, radishes and cream.

Diced rare ahi tuna and baby shrimp, citrus chipotle marinade, fresh parsley and mint.

Jumbo shrimp, avocado, red onions, cucumber, apples and cilantro tossed in a spicy cocktail sauce. Served with chips.

Please call restaurant for today's selections.

Black bean masa boat, spring pea spread, sauteed mushrooms, salsa verde, salsa chipotle, queso fresco and crema.

Roasted red beets served with avocado, Poblano peppers, oranges, cotija cheese, lime and olive oil dressing.

Avocados, roasted carrots, toasted pecans, soft goat cheese, sprouts and bibb lettuce drizzled with a lime mustard vinaigrette.

Arugula, radishes, red onions and green apple tossed with a lemon and olive oil vinaigrette.

Roasted red and golden beets with avocados, cotija cheese, lime juice and olive oil dressing.

Cool diced watermelon, cucumbers, queso fresco and chives tossed with lime juice and olive oil.

Diced watermelon, cucumbers, queso fresco and chives with a lime juice-olive oil dressing.

Jicama, cucumber, carrot slices and orange with lime juice and chile de arbol.

Roasted beets, avocado, Cotija cheese, lime and olive oil dressing.

3 soft corn tortillas filled with beef tenderloin, bacon, Poblano peppers, onions, Chihuahua cheese, cilantro and spicy habanero sauce.

3 soft corn tortillas filled with grilled marinated skirt steak, onions, cilantro and chile de arbol salsa.

3 soft corn tortillas filled with pulled crispy Guajillo chicken with onions, cilantro and salsa verde.

3 soft corn tortillas filled with chopped marinated pork with pineapple, onions, cilantro and avocado tomatillo sauce.

3 soft corn tortillas filled with slow-cooked pork belly, avocado mayo and pico de gallo.

Diced skirt steak, chorizo, onions, cilantro and chile de arbol salsa.

Pulled chicken filled tortillas, with creamy tomatillo sauce, baked with Chihuahua and Oaxaca cheeses.

Soft corn tortillas filled with braised chicken topped with a stone ground Oaxacan black mole, chopped onions, cream, queso fresco, cilantro and sesame seeds.

Boneless Guajillo marinated chicken, tossed with melted Chihuahua cheese. Served in a skillet, topped with chiles Serranos "toreados" and cured red onions, served with a side of charro beans and warm hand-pressed tortillas.

Soft corn tortillas filled with carrots, zucchini, corn kernels, picked jalapenos and Chihuahua cheese. Served with cilantro, queso fresca and crema. Topped with your choice of a tomatillo Serrano sauce or a roasted tomato habanero sauce. Vegetarian.

Grilled Atlantic salmon fillet over crushed fingerling potato, salsa verde topped with watercress relish.

Cast iron skillet braised pork shoulder, salsa verde, pickled poblano peppers, charro beans and tortillas to build your own tacos.

Achiote marinated cod fish served over plantain white rice with a velvet black bean sauce and pickled habanero onions.

Grilled skirt steak with sweet corn mushroom sauce, served with green bean escabeche.

Yucatan style pan seared jumbo shrimp served over spicy creamy green rice and black bean velvet sauce.

Slowly braised short ribs, esquites and Oaxacan mole negro

Seared diver scallops and jumbo shrimp served with creamy habanero sauce.

Roasted Poblano pepper filled with sauteed spinach and raisins. Served with a roasted tomato Guajillo sauce, Cotija cheese, pickled onions and Mexican crema.

Jumbo shrimp and cremini mushrooms sauteed with olive oil, garlic and ancho guajillo chile peppers.

Crispy tortillas tossed with roasted tomato-habanero sauce and diced grilled chicken, topped with crema, queso fresco and cilantro.

Slowed braised short ribs served with chile Meco-Tomatillo sauce, sliced poblano peppers.

Seared guajillo marinated red snapper fillet served over diced avocado, heirloom tomatoes, and red onions lightly dressed with lime and olive oil, topped with a citrus tomatillo relish.

Jalisco style slow braised lamb shoulder in Guajillo and avocado leaves, served with pickled vegetables and corn tortillas to make your own tacos.

Achiote marinated northern cod filet and corn epazote chile sauce topped with asparagus and red onion relish.

Northern-style fish taco in a corn tortilla with cabbage, smoky salsa, avocado salsa and pickled relish. Served with salad.

Northern style crispy fish taco, corn tortilla, cabbage, smoky salsa and avocado salsa.

Seared salmon fillet over sweet potato mash with ancho pineapple sauce.

Sliced prickly pear cactus pads, teardrop tomatoes, red onions, cilantro, crispy pasillas peppers, olive oil and lime juice.

Corn kernels, cooked in a butter epazote broth, chile de arbol and queso fresco mayonnaise.

Sauteed spinach and mixed mushrooms

Sweet plantains with cream and quesco fresco.

Roasted butternut squash and Brussels sprouts, agave, olive oil and lime

Pinto beans served in broth.