The Menu

Made to table — fresh avocados, lime & classic Mexican flavors.

Cheese dip, guacamole & salsa.

Our signature creamy cheese dip.

Tiger shrimp curated in a tangerine habanero and lime aguachile sauce served with cherry tomatoes, cucumber, red onion, tangerines, cilantro and habanero.

Citrus-cured white fish, ájí amarillo leche de tigre, shaved onion, cilantro, toasted corn.

Char-grilled and marinated in zarandeado sauce, served with roasted vegetables and an aguachile cream sauce.

Crispy, golden ribeye bites tossed in a savory soy glaze and served over guacamole.

Beef tenderloin curated in an aguachile sauce, roasted pumpkin seeds, cotija, micro greens and chili oil.

Zucchini blossoms filled with ricotta and mozzarella, battered and fried, served on a vibrant roasted red bell pepper sauce.

Grilled tomatoes, onions, jalapeño, chorizo, beans, red sauce, mozzarella, roasted corn and cilantro oil. Choice of Carne Asada or Adobo Grill Chicken.

Sautéed mushrooms, huitlacoche and manchego served with chipotle aioli.

8oz beef and pork patty, mezcal bacon jam, guacamole, prime sauce, lettuce and jalapeño cheese. Served with cilantro parmesan fries.

Filled with jalapeño cheese and chipotle ham, topped with a poblano cream sauce.

Pan-seared chicken supreme finished with tequila cream sauce, charred scallions and crispy fingerling potatoes.

Spicy diablo cream sauce tossed with pasta and sautéed shrimp for a bold, fiery seafood dish.

Fettuccine pasta tossed in a creamy huitlacoche (Mexican truffle) sauce and topped with sautéed mushrooms.

Steamed in a spicy tequila-lime broth with chile de árbol, garlic and citrus. Finished with butter and cilantro, served with grilled bread.

Marinated in achiote and citrus, gently cooked for exceptional tenderness, finished with a light char and served over caramelized pineapple with sweet plantains and avocado–cilantro crema.

Mezcal and pepper gravy served with roasted carrot and guajillo purée and bacon and citrus vinaigrette asparagus.

Served with a mezquite chimichurri sauce, roasted carrot and guajillo purée and bacon-citrus vinaigrette asparagus.

Marinated flank steak served with charred onions, de la olla beans and papas bravas.

Served with grilled asparagus, roasted onions and ajillo-style mushrooms. Ask your server for availability.

Your choice of flour or corn filled with your choice of: carne asada, grilled chicken, chorizo, carnitas or al pastor.

Three crispy corn tortillas layered with melted cheese and tender, slow-cooked beef. Topped with red onion and cilantro, served with rich consommé, lime and both mild and hot salsas.

Three corn tortillas with mozzarella and sautéed spicy octopus, drizzled with our signature roasted black sauce.

Jicama tortillas filled with marinated tuna in sesame ponzu, crisp romaine and a guajillo–garlic aioli.

Beer battered barramundi topped with fresh slaw, mango salsa and chipotle cream.

Tomato-based chicken broth simmered with peppers, served with fresh avocado, radish, queso fresco, cilantro and crispy tortilla strips. Add grilled chicken.

Charred romaine hearts brushed with our signature spicy garlic sauce, served with crunchy croutons and parmesan cheese. Add grilled chicken, steak or shrimp.

Mixed greens tossed with tangerine segments, avocado, red onion, strawberries and goat cheese in a bright strawberry–poppy seed dressing. Add grilled chicken, steak or shrimp.

A crispy flour tortilla bowl filled with your choice of seasoned ground beef or shredded chicken, topped with cheese, lettuce, tomatoes, guacamole and sour cream.

A creamy cheesecake infused with passionfruit, mango and coconut, layered with bright tropical flavors and a silky finish.

Rich, cinnamon-kissed horchata cheesecake topped with warm, decadent cajeta caramel.

Chocolate mousse combined with guajillo and arbol peppers, served with a mezcal crema and mint.

Crispy, warm cinnamon-sugar churros served with a side of sweet dipping sauce.

Hibiscus panna cotta with a hibiscus and berries sauce.