| Arroz a la Mexicana |
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Traditional Mexican rice with diced vegetables |
| Frijoles Negros |
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Black beans with epazote herb |
| Estofado |
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Zucchini, corn kernels, mushrooms, onions and pasilla chile |
| Nopales Asados |
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Grilled young cactus leaves marinated in fresh herbs, roasted garlic and olive oil, mixed with rajas, mushrooms and oregano |
| Mole Poblano |
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A legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, in the traditional Puebla style, served over chicken |
| Carne asada estilo Sonora |
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Grilled steak, cactus leaf and portobello mushrooms, chile de arbol salsa, over a black bean sauce |
| Chile Relleno |
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Fire-roasted poblano pepper stuffed with your choice of vegetables and cheese or carnitas and chicharron, both served over a black bean sauce |
| Tortita de Papas |
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Potatos and cheese breaded patty over tomato sauce with creamy roasted poblano pepper strips, mushrooms and sauteed spinach |
| Pescado del Dia |
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Served with seasonal vegetables |
| Pepito |
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Grilled steak on a sandwich bread roll, avocado, chipotle aioli, black bean puree and tomato-chile sauce, served with roasted poblano peppers, zucchini and corn |
| Flautas de Pollo |
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Crispy chicken filled corn tortillas, topped with cream, queso fresco, lettuce, avocado and tomato sauce |
| Enchiladas Divorciadas |
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Hand made corn tortilla enchiladas served in a verde tomatillo jalapeno sauce and roja tomato chipotle chile sauce with cheese or with chicken additional |
| Tacos Surtidos |
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One of each: Chicken with chipotle cream, fish with tomatillo serrano salsa, onions and cheese and steak with onions and red cabbage |
| Carnitas |
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Michoacan style marinated tender chunks of pork, served with guajillo and arbol chiles salsa |
