Shrimp marinated in lime juice with jicama, mango, cucumber, and finely sliced habanero peppers, topped with a new Mexico pepper gastrique.

Two tostadas topped with black beans, beef cheek tinga, crema, avocado, and lettuce.

Tortilla chips topped with chile con queso, chorizo, and jalapeno.

A simple but uniquely spiced chunky avocado.

With a blend of jalapeno, poblano, tomato, and onion.

Three colossal gulf shrimp stuffed with Monterrey jack, Anaheim peppers, and habanero. Topped with a sweet n sour gastrique.

Iceberg lettuce, strawberry, red onion, avocado, tomato, and queso fresco served in our homemade strawberry vinaigrette.

Pork belly covered in a pumpkin seed and tomatillo mole served with black beans.

Three fried picadillo tacos topped with crema, guacamole and tomatillo guajillo salsa, served with black beans.

Premium bacon-wrapped Nathans hot dogs on a Hawaiian bun with mayo and black beans, topped with salsa verde, jalapeno strips, sauteed onions, and chile con queso.

Two fried pork belly tossed in our homemade Barbeque sauce, topped with tangy guacamole and finely sliced habanero peppers.

My Grammys special blend of chili peppers over open-faced enchiladas filled with Monterrey face cheese and diced onion. Topped with an over-easy egg.

Tender seasoned chicken enchiladas topped mole, Monterrey jack cheese and avocado.

Tender seasoned chicken and Monterey jack cheese rolled in corn tortillas topped with Anaheim chile sauce, our special blend of crema, and avocado.

Split chicken breast over rajas con crema served with grilled veggies.

Chicken quarter with a mole served with Mexican rice.

Topped with a tomatillo pumpkin seed sauce, guajillo salsa, and crema served with refried black beans and white rice.

Six colossal shrimp in a garlic Arbol butter sauce. Served with white rice, veggies, and toasted bread.