Melted chihuahua cheese served over a bed of onions and poblano pepper strips, topped with chorizo or with huitlacoche served alongside flour tortillas.

Fa dish that will seduce even the most demanding palate. Handmade corn pockets filled with the freshest ingredients, chosen daily by our chef.

Cactus leaves, with sushi-grade tuna, organic cherry tomatoes, red onions, cilantro and serrano pepper with a hint of maggi seasoning.

A most traditional Mexican soup. The perfect combination of tomato, epazote, guajillo pepper, chicken, tortilla and queso fresco. Cilantro and onions on the side. Available without chicken.

Hard to believe that in the late 1920s, brothers alessandro and caesar cardini created the caesar salad in their tijuana restaurant. Combines: romaine lettuce, croutons, Parmesan cheese and caesar dressing.

Hard to believe that in the late 1920s, brothers alessandro and caesar cardini created the caesar salad in their tijuana restaurant. Combines: romaine lettuce, croutons, Parmesan cheese and caesar dressing.

Prepared on hand-made corn tortillas.

Fish and shrimp cooked in the juice of freshly squeezed limes, heated with tomato, onion, cilantro, English cucumber and jicama. Topped with diced radish.

Arugula, mango, pomegranate and jicama, served with a vinaigrette of Dijon, siembra azul tequila and arbol pepper.

Grilled boneless chicken breast layered with refried beans and melted cheese, finished in a tangy tomatillo sauce. Rice on the side.

Grilled chicken served in a heated lava bowl. Simmering in a sauce of arbol chiles, garlic and roasted tomato, topped with melted cheese, cilantro and onions (alongside corn tortillas).

A potpourri of hot chiles, nuts, herbs, bread, and roasted tomato with hints of chocolate. Served over a succulent chicken breast, topped with onions and sesame seed.

Fresh fish of the day. Lightly breaded, grilled and stuffed with guacamole. Paired with a mango and ginger infusion. Served with sweet potato and rice.

Crisp corn tortillas sauteed in our tantalizing tomatillo sauce.

Your choice of grilled Mexican jumbo shrimp from mazatlan or fresh barramundi from Australia served in a sauce of garlic, butter, tequila, arbol pepper and lime.

3-egg omelette filled with crab-meat, lobster and shrimp in a creamy chipolata sauce.

Choose from a poblano pepper stuffed with a picadillo of beef, raisins, onions, apple, garlic and bay leaves or stuffed with red quinoa, grilled vegetables, requeson and goat cheese, topped with a chipotle pesto, served in a mild roasted tomato sauce.

3-egg omelette, folded over chorizo and cheese and served with our tradicional red sauce.

Eggs served sunny side up over a corn tortilla, with poblano strips and onions, in a rich roasted tomato sauce.

Corn tortillas rolled with chicken, topped with melted chihuahua cheese served in a roasted tomato red sauce or a tangy tomatillo green sauce.

Corn tortillas folded over with chicken and chorizo, topped with cream served in a our traditional mole sauce.

A thin slice of lean beef tenderloin seasoned in lime and fine herbs. Grilled perfectly and served alongside a chicken tamale topped with mole sauce, a chicken taquito in roasted tomato sauce, rice, refried beans and guacamole.

8 oz. rib eye steak marinated in herbs, grilled and served over an arbol pepper, tomatillo and roasted tomato sauce, alongside an enchilada stuffed with chorizo and chicken covered with mole sauce.

Grilled beef served in a heated lava bowl. In a sauce of arbol chiles, tomatillo, garlicand roasted tomato, with melted cheese, cilantroand onions (alongside corn tortillas).

Melted chihuahua cheese served over a bed of onions and poblano pepper strips, topped with chorizo or with huitlacoche served alongside flour tortillas.

Deep fried jumbo shrimp from Mexico stuffed with chihuahua cheese and wrapped in bacon.

Melted chihuahua cheese topped with shrimp marinated in citrus guajillo peppers and pineapple with 4 tortilla on the.

Fa dish that will seduce even the most demanding palate. Handmade corn pockets filled with the freshest ingredients, chosen daily by our chef.

Cactus leaves, with sushi-grade tuna, organic cherry tomatoes, red onions, cilantro and serrano pepper with a hint of maggi seasoning.

A most traditional Mexican soup. The perfect combination of tomato, epazote, guajillo pepper, chicken, tortilla and queso fresco. Cilantro and onions on the side. Available without chicken.

Fish and shrimp cooked in the juice of freshly squeezed limes, heated with tomato, onion, cilantro, English cucumber and jicama. Topped with diced radish.

Hard to believe that in the late 1920s, brothers alessandro and caesar cardini created the caesar salad in their tijuana restaurant. Combines: romaine lettuce, croutons, Parmesan cheese and caesar dressing.

Arugula, mango, pomegranate and jicama, served with a vinaigrette of Dijon, siembra azul tequila and arbol pepper.

Grilled boneless chicken breast layered with refried beans and melted cheese, finished in a tangy tomatillo sauce. Rice on the side.

Grilled chicken served in a heated lava bowl. Simmering in a sauce of arbol chiles, garlic and roasted tomato, topped with melted cheese, cilantro and onions (alongside corn tortillas).

A potpourri of hot chiles, nuts, herbs, bread, and roasted tomato with hints of chocolate. Served over a succulent chicken breast, topped with onions and sesame seed.

Fresh fish of the day. Lightly breaded, grilled and stuffed with guacamole. Paired with a mango and ginger infusion. Served with sweet potato and rice.

Your choice of grilled Mexican jumbo shrimp from mazatlan or fresh barramundi from Australia served in a sauce of garlic, butter, tequila, arbol pepper and lime.

Flour tortillas are rolled with crabmeat, shrimp and lobster, topped with melted chihuahua cheese, served in creamy sauces of poblano and chipotle pepper.

"Grito" means shout, our grilled filet mignon is stuffed with serrano peppers and served over a bed of cactus in a tropical tamarind sauce.

8 oz. rib eye steak marinated in herbs, grilled and served over an arbol pepper, tomatillo and roasted tomato sauce, alongside an enchilada stuffed with chorizo and chicken covered with mole sauce.

A thin slice of lean beef tenderloin seasoned in lime and fine herbs. Grilled perfectly and served alongside a chicken tamale topped with mole sauce, a chicken taquito in roasted tomato sauce, rice, refried beans and guacamole.

Grilled beef served in a heated lava bowl. In a sauce of arbol chiles, tomatillo, garlic and roasted tomato, with melted cheese, cilantro and onions (alongside corn tortillas).

Baked pork loin bathed in citrus and peppers, wrapped in banana leaves, pull and served along side whole beans and plantains.