Dinner Menu

para comenzar ~ to begin

• Guacamole en Molcajete

  Since 1984 we have been serving freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro (prepared tableside). Each order is served with warm corn tortillas, tortilla chips, salsa pasilla de Oaxaca and salsa de tomatillo y habanero.

  12.00

• Sopa de Tortilla

  Pasilla chile soup with grilled chicken, avocado, shredded cheese, crema and crispy tortilla strips.

  7.50

• Ceviche de Huachinango

  Marinated red snapper and baby shrimp with onions, olives, cucumbers and serrano peppers, served with a tropical cocktail sauce.

  12.00

• Ensalada de la Casa

  Mixed field greens, shredded jicama, carrots, and cherry tomatoes dressed in a pomegranate vinaigrette.

  6.75

• Queso Fundido

  Melted Chihuahua cheese with crumbled chorizo sausage, cilantro and rajas (slow-cooked Mexican peppers).

  8.50

• Flautas de Pollo

  Rolled crispy chicken tacos topped with salsa pasilla de Oaxaca. salsa verde and crema.

  9.00

• Zarape de Pato

  Roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero cream sauce.

  9.75

• Empanadas de Jaiba

  Three crispy corn empanadas filled with jumbo lump crab meat, served with seasonal fruit pico de gallo and avocado-tomatillo salsa.

  12.00

• Enchiladitas de Pollo

  Two little enchiladas filled with pulled chicken, chorizo sausage and red beans, topped with Mole de Xico.

  9.75

• Quesadilla de Hongos con Huitlacoche

  Grilled flour tortilla filled with a mixture of wild mushrooms, huitlacoche and Chihuahua cheese. Served with salsa verde cruda.

  8.50

• Panuchos de Cochinita

  Three small corn tortillas topped with black beans, cochinita pibil and pickled onions.

  7.50

tamales (1 per order)

Traditional corn masa cakes steamed over a long period of time.

• Mole de Xico

  Two soft corn tortillas filled with shredded chipotle beef, topped with Veracruz mole made with raisins, plantains, hazelnuts, pine nuts and mulato, ancho and pasilla chiles.

  18.75

• Jaiba

  Two soft corn tortillas filled with jumbo lump crab meat, topped with a spicy tomatillo sauce and pumpkin seeds.

  21.50

• Suizas

  Two soft corn tortillas filled with pulled roasted chicken topped with a creamy tomatillo sauce and queso fresco.

  16.75

• Ranchera

  Two soft corn tortillas filled with wild mushrooms and spinach, topped with mild Mexican tomato sauce.

  14.00

tacos al asador

Served in a cast iron skillet, with red bean-chorizo chili, corn esquites and freshly made warm corn tortillas.

• Pollo

  Grilled chicken marinated in ancho chiles, garlic, cumin, cloves and cinnamon. Topped with slow cooked peppers, served with melted Chihuahua cheese and chile de arbol salsa.

  16.50

• Carne Asada

  Grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. Served with melted Chihuahua cheese and chile de arbol salsa.

  18.75

• Cabrito

  Slow-baked marinated baby goat topped with sauteed white onions and poblano peppers. Served with salsa verde cocida.

  15.50

platillos principales

main dishes

• Arrachera con Camarones

  Grilled skirt steak and jumbo shrimp stewed in a roasted tomato-chipotle sauce and topped with queso fresco.

  20.50

• Alambre de Camarones

  Grilled shrimp marinated in a garlic vinaigrette over house rice with onions, tomatoes, serrano peppers and roasted tomato-jalapeño-caper sauce.

  22.50

• Mariposa de Huachinango

  Simply roasted whole butterflied red snapper,brushed with guajillo chile and served with tomatillo molcajete salsa.

  24.50

• Salmon en Manchamanteles

  Grilled organic salmon over black beans with zucchini and roasted corn, mole of ancho chiles and tropical fruits.

  21.75

• Tablones

  18 oz. of grilled boneless beef short ribs served with a mestiza sauce (tomatillo-tomato-chipotle) and rajas (show-cooked Mexican peppers).

  23.50

• Filete con Hongos

  Grilled filet mignon covered with a wild mushroom-tequila cream sauce.

  24.50

• Budin de Pollo

  Baked soft corn tortillas filled with pulled chicken and Chihuahua cheese, served with a yellow pepper-habanero sauce.

  17.00

• Chile Ancho Relleno de Verduras

  Two ancho chiles filled with sauteed spinach, wild mushrooms and goat cheese over roasted tomato chipotle sauce.

  15.75

• Alambre a la Mexicana

  Grilled cubes of beef tenderloin, chorizo sausage, onions, tomatoes and serrano peppers with tomatillo and tomato-chipotle sauces.

  21.50

• Cochinita Pibil

  Pork shoulder rubbed with achiote, wrapped in banana leaves and slow-cooked until fork tender. Topped with lime-marinated onions.

  17.50

• Ensalada con Atun

  Avocado leaf-crusted seared rare tuna, served on a crispy black bean tostada over jicama, mango, cabbage slaw with romaine lettuce and tropical fruit salsa.

  18.00

extras

• Pico de Gallo

  4.00

• Plátanos Fritos

  Fried plantains

  4.00

• Sweet Potato Fries

  4.00

• Red Bean-Chorizo Chili

  4.00