20% Gratuity will be added to all parties of 6 or more

ENTREES

ENCHILADAS SUIZAS
Pulled chicken filled tortillas with creamy tomatillo
sauce, baked with Chihuahua and Oaxaca cheeses 19.95

ENCHILADAS DE MOLE NEGRO OAXAQUEO
Soft corn tortillas filled with braised chicken topped with
a stone ground Oaxacan Black Mole, chopped onions,
cream, queso fresco, cilantro and sesame seeds 22.95

VEGETARIAN ENCHILADAS
Soft corn tortillas filled with roasted eggplant, zucchini,
chayote and diced potatoes, served with chopped
cauliflower, cilantro, queso fresco and crema topped
with your choice of a tomatillo serrano sauce or a
roasted tomato habanero sauce 19.95

POLLO NORTEO
Boneless achiote marinated chicken tossed with melted
Chihuahua cheese. Served in a skillet topped with chiles
serranos toreados and cured red onions, side of charro
beans and warm hand press tortillas 22.95

CARNE ASADA CON HONGOS
Grilled skirt steak with a sweet corn mushroom sauce,
served with green bean escabeche 26.95

COCHINITA PIBIL
Yucatan style achiote marinated slow baked pork
shoulder with oregano pickled onions 21.95
SALMON AL GUAJILLO
Pan seared salmon filet served over a spicy potato cake
and guajillo passion fruit adobo 25.95
CAMARONES ADOBADOS
Yucatan style pan seared jumbo shrimp, served over spicy
creamy green rice and a black bean velvet sauce 24.95
(Not available for Brunch)

SHRIMP AND SCALLOPS
Pan seared jumbo shrimp and diver scallops over a
hazelnut chipotle mole topped with red onion jalapeo
relish, crispy tortilla bits, and chives 26.95

GUISADO CON RAJAS
Old fashion braised Brisket with mushroom gravy and
lime pickled roasted poblano strips 26.95

PECHUGA RELLENA
Chihuahua cheese and chorizo stuffed chicken breast
served over spinach mashed potatoes with a guajillo
tomato sauce 23.95

CHILE RELLENO DE ESPINACAS
Roasted Poblano pepper filled with spinach, raisin and
pine nuts. Served with a roasted tomato chipotle sauce
and epazote goat cheese 20.95



SIDES - 7.50
NOPALITOS Sliced prickly pear cactus pads, teardrop tomatoes, red onions, cilantro,
crispy pasilla peppers, olive oil and lime juice
ESQUITES Corn kernels cooked in a butter epazote broth, served with Chile de arbol
and queso fresco mayonnaise
ESPINACA CON HONGOS-Sauted spinach and mixed mushrooms
PLATANOS FRITOS Sweet plantains with cream and queso fresco