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Dinner Menu
para comenzar ~ to begin
Guacamole en Molcajete
Prepared tableside. (serves two)
14.00
Ceviche de Atun y Camarones
Citrus-marinated tuna and shrimp.
12.00
Salpicón de Jaiba
Jumbo lump crabmeat sautéed with onions, celery, fresh coriander and chiles. Served chilled.
14.00
Quesadillas con Hongos y Rajas
Corn tortillas filled with a mixture of wild mushrooms, rajas and chihuahua cheese.
9.00
Flautas de Pollo
Rolled crispy chicken tacos topped with salsa roja, salsa verde and créme fraiche.
7.50
Sopa de Tortilla
Pasilla chile soup garnished with grilled chicken, avocado, tortilla strips and creme fraiche.
7.00
Taquitos de Tinga Poblana
Small tortillas filled with shredded pork sautéed with chile chipotle, onion and tomato.
8.00
Zarape de Pato
Roasted duck layered between soft tortillas and topped with yellow pepper-habanero sauce.
10.00
Queso Fundido
Melted chihuahua cheese with chorizo sausage.
9.00
Ensalada de la Casa
Mixed field greens, shredded jicama, carrots and cherry tomatoes dressed with a pomegranate vinaigrette.
8.00
Empanadas de Jaiba
Three soft corn empanadas filled with jumbo lump crab meat, served with seasonal fruit pico de gallo and avocado-tomatillo salsa.
14.00
botanas
Small plates to share or enjoy yourself
Tablas
Beef short ribs, marinated in beer and lemon. Served with salsa ranchera, pinto beans and tortillas.
28.00
Alambre de Camarones
Grilled shrimp marinated in a garlic vinaigrette with onions, tomatoes, serrano peppers and Yucatan pico de gallo. Served over house rice.
24.00
Pollo a la Parrilla
Skewered chicken, marinated in lemon, garlic, olive oil, and oregano.
19.00
Alambre a la Mexicana
Grilled cubes of beef tenderloin, chorizo, onions, tomatoes and serrano peppers with tomatillo and tomato-chipotle sauces. Served over house rice.
24.00
Carne Asada con Rajas
Grilled filet mignon topped with a mixture of sauteed chile poblanos and sliced onions.
26.00
Chuletas de Puerco Adobadas
Pork chops marinated with a paste of ground chiles and spices.
19.00
platillos principales
main dishes
Ensalada con Atun
Avocado leaf-crusted seared rare tuna served on a crispy black bean tostada over jicama, mango and cabbage slaw with papaya-habanero salsa.
21.00
Crepas de Camarón
Crepes filled with shrimp, covered with chile pasilla sauce and sprinkled with cheese.
24.00
Enchiladas de Jaiba
Two soft corn tortillas filled with jumbo lump crab meat, topped with creamy tomaillo sauce and pumpkin seeds.
23.00
Pescado a la Veracruzana
Roasted filet of seasonal white fish served with spicy potato flautas and Rosa's Veracruz sauce (roasted tomatoes, sweet peppers, olives and capers).
24.00
Budín Azteca
Multi-layered tortilla pie with shredded chicken, cheese, and chile poblano sauce.
19.00
Enchiladas de Mole Poblano
Two handmade tortillas filled with shredded chicken, topped with mole sauce, sliced onions and crumbled cheese.
18.00
Chile Relleno de Espinaca
Two roasted poblano chiles filled with sauteed spinach, pine nuts and raisins. Topped with a goat cheese wheel and roasted tomato sauce.
17.00
Rollo de Pechuga de Pollo
Chicken breast filled with huitlacoche. Sauteed and served sliced with a chile poblano sauce.
22.00
Pescado al Guajillo
Pan-seared filet of Chilean sea bass with a jalapeno potato cake, swiss chard and Guajillo chile-pineapple-passion fruit sauce.
24.00
Filete con Hongos
Pan seared filet mignon covered with a wild mushroom-tequila cream sauce.
27.00
Mixiote de Cordero
Lamb shank coated with three chiles, garlic and spices, wrapped in parchment paper and steamed.
22.00