| PLATOS PARA EMPEZAR – Traditional dishes to begin the meal and be shared amongst friends 9 each | |
| Ceviche shrimp, snapper and scallops “cooked” in citrus juice with green chiles, cilantro and red onion, tostadas | Guacamole house-mashed with ripe avocado, roasted poblano and garlic, red onion, parsley, tomato, Cotija cheese |
| Queso Fundido Clásico baked Chihuahua cheese with roasted chiles rajas and Mexican chorizo, crispy tostadas | |
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| ENTRADAS – Appetizer tasting plates to entice the palate and highlight the vibrant flavors of Mexico | |
| Empanada de Puerco traditional empanada (Mexican-style turnover) stuffed with ancho-roasted pork, Mexican chorizo, spinach, Chihuahua cheese and baby red potatoes, with roasted tomatillo-garlic salsa 6 | Quesadilla rÚstica Mexico City-style quesadillas (corn masa turnovers) filled with Chihuahua cheese, epazote, fall squash and wild mushrooms, with fresh salsa de molcajete 7 |
| Chile Frito crispy Anaheim chile stuffed with a mixture of blue crab, slow-roasted bell peppers, onions and goat cheese, with spicy salsa roja de arbol and crema poblana 9 | Ensalada de Espinaca wilted baby spinach salad with warm chorizo and red onion vinaigrette, crunchy jicama, toasted almonds, grilled pineapple and sundried cherries 7 |
| Albóndigas Mexicanas traditional Mexican “meatballs” of ground lamb, rice, cumin and chipotle en adobo in garlicky broth with rajas peppers and scallions 8 | Sopa De Tortilla Tarascana classic, Tarascan-style tortilla soup with crispy tortilla strips, crumbled queso fresco, cilantro, chile de arbol and fresh avocado slice 6 |
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| PLATOS FUERTES – Main entree plates accompanied by Abuelita’s arroz Mexicano, slow-cooked frijoles charros de la casa and warm tortillas, served family-style to the table | |
Huachinango a la Veracruzana pan-seared Gulf red snapper in ragout of roasted tomatoes & tomatillos, cilantro, green olives, lemon, capers and white wine, with fresh microgreens tossed in lemon vinaigrette 18 |
Poblanos ‘Estilo RELLENO’ blue corn encrusted poblano chiles stuffed with grilled corn, wild mushrooms, arroz Mexicano and goat cheese, with roasted red pepper sauce 15 |
| Puerco en salsa grill-roasted pork porterhouse in traditional serrano chile sauce with queso fresco and salsa mestiza (roasted tomatoes, tomatillos, onions and garlic) 20 | Pasta Mexicana chipotle-spiced pappardelle pasta with wild mushrooms, shallots and roasted tomato-Anaheim chile sauce, finished with crumbled Spanish Cabrales bleu cheese 14 with sauteed jumbo prawns 22 |
| CHILES ‘AL Picadillo’ roasted poblano chiles baked with a savory mixture of ground lamb, yellow squash & zucchini, grilled pineapple and sundried cherries, with traditional almond-goat cheese sauce 19 | Pollo ‘Rayo del Sol’ pan-seared chicken breast stuffed with Mexican chorizo, spinach, sundried tomatoes and a blend of Chihuahua and goat cheese, with sweet ancho chile mole 18 |
| BIstec colorado thick, house-cut ribeye with smoky-spicy red chile Guajillo sauce, crumbled queso fresco and fresh avocado and tomatillo “guacamole”23 | Camarones al Yucatan sauteed jumbo prawns with white wine and ancho chiles, tomatillos, sundried tomatoes, pine nuts and asparagus 18 |
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