.gif)
Dinner Menu
entradas
Guacamole en Molcajete
Since 1984 we have been serving freshly made guacamole with avocado, jalapeņo, 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. (serves two)
12.00
Tortillas y Salsas
Tortilla chips and salsas.
5.00
Sopa de Tortilla
Pasilla chile soup with grilled chicken, avocado, shredded cheese, crema and crispy tortilla strips.
7.50
Ensalada de la Casa
Mixed field greens, shredded jicama, carrots, and cherry tomatoes dressed with a pomegranate vinaigrette.
7.00
Ensalada de la Casa
Mixed field greens, shredded jicama, carrots and cherry tomatoes dressed in a pomegranate vinaigrette.
6.75
Flautas de Pollo
Three rolled crispy chicken tacos topped with salsa pasilla de Oaxaca, salsa verde and crema.
9.00
Ceviche de Huachinango
Marinated red snapper and baby shrimp with onions, olives, cucumbers and serrano peppers, served with a tropical cocktail sauce.
12.00
Enchiladitas de Pollo
Two little enchiladas filled with pulled chicken, chorizo sausage and red beans, topped with Mole de Xico.
9.75
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
Quesadilla de Hongos con Huitlacoche
Grilled flour tortilla filled with a mixture of wild mushrooms, huitlacoche and Chihuahua cheese. Served with salsa verde cruda.
8.00
Queso Fundido
Melted Chihuahua cheese with crumbled chorizo sausage, cilantro and rajas (slow-cooked Mexican peppers).
8.50
enchiladas
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
Suizas
Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and queso fresco.
17.00
Ranchera
Two soft corn tortillas filled with wild mushrooms and spinach, topped with mild Mexican tomato sauce.
16.50
Jaiba
Two soft corn tortillas filled with jumbo lump crabmeat, topped with a creamy tomatillo sauce and pumpkin seeds.
22.00
tacos al asador
Served in a cast iron skillet with melted Chihuahua cheese red bean-chorizo chili, house slaw, chile de arbol salsa and freshly made warm corn tortillas.
Cabrito
Slow-baked marinated baby goat topped with sauteed white onions and poblano peppers (not served with cheese).
15.50
Pollo
Grilled chicken marinated in ancho chiles, garlic, cumin, cloves and cinnamon. Topped with slow cooked peppers.
17.00
Carne Asada
Grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper.
18.75
platillos principales
main dishes
Ensalada con Atún
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.
21.00
Alambre de Camarones
Grilled shrimp marinated in a garlic vinaigrette over house rice with onions, tomatoes, serrano peppers and roasted tomato-jalapeņo-caper sauce.
24.00
Mariposa de Huachinango
Simply roasted whole butterflied red snapper, brushed with guajillo chile and served with tomatillo molcajete salsa.
26.50
Salmon en Manchamanteles
Grilled organic salmon over black beans with zucchini and roasted corn, mole of ancho chiles and tropical fruits.
23.75
Arrachera con Camarones
Grilled skirt steak and jumbo shrimp stewed in a roasted tomato-chipotle sauce and topped with queso fresco.
20.50
Tablones
18 oz. of grilled boneless beef short ribs served with a mestiza sauce (tomatillo-tomato-chipotle) and rajas (slow-cooked Mexican peppers).
25.00
Alambre a la Mexicana
Grilled cubes of beef tenderloin, chorizo sausage, onions, tomatoes and serrano peppers with tomatillo and tomato-chipotle sauces.
24.00
Filete con Hongos
Grilled filet mignon covered with a wild mushroom-tequila cream sauce.
26.00
Frijoles con Puerco
Slow cooked pork shoulder baked in pinto beans and guajillo chiles, topped with avocado and pico de gallo.
16.75
Budín de Pollo
Baked soft corn tortillas filled with pulled chicken, Chihuahua cheese and roasted Mexican peppers, served with poblano cream sauce.
18.00
Chile Ancho Relleno de Verduras
Two ancho chiles filled with sauteed spinach, wild mushrooms and goat cheese over roasted tomato chipotle sauce.
17.00
extras
Pico de Gallo
4.00
Sweet Potato Fries
4.00
Plátanos Fritos
Fried plantains
4.00
Red Bean-Chorizo Chili
4.00