| Guacamole |
$8.00 |
Fresh and chunky guacamole with tomatoes, onions, cilantro Serrano peppers served with tortilla chips. |
| Tlacoyos de Requezo |
$8.00 |
Toasted cake made of masa stuffed with requeson (ricotta cheese) with tomatillo salsa, sour cream, queso fresco. |
| Cazuelita de Champiñones con Chile Chipotle |
$10.00 |
Slices of mushrooms with cream, chipotle peppers and fresh herbs served with just made tortillas. |
| Tamales Uchepos |
$8.00 |
Fresh Sweet corn tamales drizzled with roasted chilaca cream, under a crust of two artisanal cheeses. |
| Choriqueso |
$11.00 |
Melted Chihuahua cheese with Mexican chorizo, pobalno peppers and tomatillo sauce. |
| Sopes Surtidos"Xilonen" |
$8.00 |
Corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain in sour cream, Black beans with homemade chorizo, and guacamole. |
| Entremés variado y surtido |
$14.00 - $28.00 |
Appetizer platter of cheesey quesadillas, crispy chicken taquitos with sour cream and queso fresco, tangy seviche tostadas with avocado, and chunky guacamole. |
| Chayote al carbon con salsa de chile-ajo |
$7.00 |
Grilled slice of Mexican chayote with guajillo and garlic sauce garnish with sour crean, queso fresco. |
| Tostaditas de Ceviche "Chichihuliti" |
$8.00 |
Crisp little tortillas piled with lime-marinated tilapia manzanillo olives, tomato, serrano pepper, avocago and cilantro. |
| Garnachitas de Tinga de Pollo |
$8.00 |
Fresh masa cakes with shredder chicken in red tomatoes sauce garnished with avocado, sour cream and queso fresco. |
| Sopa "Morfeo"Azteca |
$7.00 |
Morpheus is the sleeping goddess, dark broth flavored with chile pasilla, garnished with chicken breast, avocado, cheese, cream and crisp tortilla strips. |
| Sopa de Lenteja |
$7.00 |
Lentil soup with onion, cilantro, tomatoes, serrano pepper and cheese. |
| Ensalada de Lechugitas y verduras Asadas |
$11.00 |
Mix green salad with onions, cilantro, tomato, dry cheese and grilled vegetables. |
| First Course: Antojito |
|
chef's choice |
| Second Course: Soup / Salad |
|
your choice |
| Third Course: Fish |
|
chef's choice |
| Fourth Course: Meat |
|
chef's choice |
| Fifth Course: Dessert |
|
chef's choice |
| Enchiladas Vegetarianas |
$16.00 |
Just made tortillas stuffed with shoestrings vegetables in creamy tomatillo sauce. Served with mix green and white cabbage salad. |
| Carne Asada a La Tampiqueña |
$23.00 |
Charcoal-grilled, butterflied, Crekstone natural skirt steak, marinated in red-chile, black beans, guacamole, and a red mole sauce enchilada. (Tampico) |
| Pollo Con Salsa de Tres Chiles |
$17.00 |
Garlic marinated chicken breast in a sauce of three chiles (ancho, guajillo, cascabel) served with white rice. |
| Costillas de Puerco en Mole Verde |
$21.00 |
Garlic marinated baby pork ribs in classic green mole, which gets its color from an assortment of herbs and seeds from central and southern Mexico; this is a complex sauce made from tomatillos, cilan |
| Pescado Estilo Escuinapa |
$21.00 |
Salmon filet with roasted tomato sauce and topped with crunchy pickled onions. Served with white rice. |
| Costillitas de Cordero en Mole Negro |
$25.00 |
New Zealand rack of lamb in classic Oaxacan black mole (made with chihuacle chiles and 28 other ingredients); served with mashed potatoes. Inspired by Oaxacan specialty. |
| Lomito de Res Asado con salsa de Molcajete |
$24.00 |
Charcoal-grilled, Coleman natural rib-eye, marinated in red-chile, served with roasted plantains with sour cream, molcajete sauce, black beans and guacamole (Guerrero). |
| Cochinita Pibil |
$17.00 |
Pork marinated in achiote, bake slowly in banana leaves, topped with pickled red onions served with Black beans and spacy habanero salsa. |
| Camarones al Mojo Ajo |
$23.00 |
Guajillo marinated pink shrimp pan seared with sweet roasted garlic, extra virgin olive oil, avocado, smoky green onions. Served with rice. |
| Conejo en Chile Ajo |
$21.00 |
Naturally rabbit with garlicky guajillo salsa served with wood grilled red onions and refried black beans. |
| Tacos al Carbón |
$20.00 |
Choose from Naturally raised Steak or chicken grilled over a wood fire, sliced thin and served with roasted pepper rajas, tomatillo salsa, frijoles charros, guacamole and homemade tortillas. |
