Specials

November 7th - 18th

Chile Relleno

a roasted poblano pepper stuffed with chihuahua cheese, lightly fried

in an egg batter, finished with a chipotle tomato coulis and served with

Mexican red rice 24.00

Carnitas Michoacanas

tender, slow roasted pork that is lightly pan-seared and served with

cilantro rice, black beans, pico de gallo, and corn tortillas 26.00

Pumpkin Pie

Chef’s famous pumpkin pie in a gram cracker crust, topped with candied

pumpkin seeds, whipped cream and dulce de leche 10.00

October 24th - November 4th

Black Bean Quesadilla (vegetarian)

black beans made with caramelized onions, roasted garlic, and goat cheese,

in between flour tortillas with asadero cheese and finished with crema

fresca, guacamole, and edible Dia de Los Muertos flowers 23.00

Ancho-Crusted Tuna in Almond Mole (contains nuts)

sushi-grade tuna crusted in chile powder, served rare, with almond mole,

sweet potato hash, and sautéed spinach 29.00

Pumpkin Pie Pudding

Chef’s famous pumpkin pie filling mixed with vanilla pudding,

topped with whipped cream and served with cinnamon sugar

tortilla crisps 10.00

October 10th - 21st

Vegetable Chimichangas (vegetarian)

sautéed carrots, corn, onions, and green beans, rolled in crispy flour

tortillas with cheddar cheese, served over a green pea purée with

saffron vegetable rice 24.00


Camarones Enchipotlados

grilled shrimp served over a spicy roasted chipotle salsa, served with

saffron vegetable rice 26.00

September 26th - Oct 7th

Queso Fundido con Hongos

sautéed shiitake mushrooms, fresh corn, and rajas poblanas in a mix

of Oaxaca and Asadero cheeses, served with corn tortillas, salsa verde,

pico de gallo, and crema 23.00

Tilapia Veracruzano

fresh tilapia filet sautéed in Veracruzano sauce (tomato, onion, olives,

and jalapeño rajas) served with Chef’s “arroz de mama” (white rice

with corn and epazote) 27.00

September 12th - 23rd

Tacos de Salmon

salmon sautéed with tomato, onion, and cilantro in three crispy

flour tortillas, finished with an avocado mousse, and served with

arroz moro (black bean rice) 29.00

Chile Relleno (Vegetarian)

a roasted poblano pepper stuffed with asadero cheese, lighly fried

in egg batter, finished with a tomato chipotle broth and crema fresca,

served with cilantro rice 25.00

Cochinita Pibil    

    slow roasted pork shoulder in an achiote citrus sauce, served with
    Mexican red rice, and pinto beans, garnished with pickled red onion
                                                                                                          27.00

 

Sea Scallops with Sweet Plantains

    four pan-seared sea scallops on top of fried sweet plantains and guacamole,
    served with sautéed asparagus, carrots, and zucchini, mashed sweet
    potato and finished with red pepper coulis                                32.00

August 15th - 26th

Budin Azteca (Vegetarian)     

    corn tortillas layered with grilled zucchini, swiss chard, corn, salsa
    verde, and Oaxaca cheese, topped with crema fresca and fried leeks
                                                                                                         23.00

Tamarind BBQ Pork Ribs

    slow roasted pork ribs in a tangy tamarind BBQ sauce, topped with
    mango pico de gallo, and served with frijoles charros (spicy pinto
    beans with smoked ham, chorizo, and pork loin)                      29.00

August 1st - 12th

Tacos Verdes (Contains PEANUTS) (Vegetarian)     

    sautéed shiitake mushrooms, chayote, carrots, red onion, jicama, toasted
    peanuts and sesame seeds, wrapped in baby iceberg lettuce (instead of
    tortillas) and served with a side of black beans               24.00

 

Shrimp Skewers

    shrimp, red onions, green and red peppers, grilled on skewers, served
    with chorizo rice and finished with salsa verde                         26.00

July 18th - 29th

Grilled Cheese and Tomato Gazpacho (Vegetarian)     

    Havarti, yellow cheddar, and pepper jack in toasted white country
    bread with roasted garlic mayo, served with a bowl of puréed chilled
    tomato gazpacho                                   22.00

 

Quesadilla con Pollo Adobado

    pulled roasted chicken mixed with tomato, onions, cilantro, chipotle
    adobo, and queso Oaxaca inside flour tortillas, topped with chile ancho
    crema and avocado slices                                                               24.00

 

 

July 4th - 15th

Mushroom Chile Relleno (Vegetarian)     

    portobello and cremini mushrooms and corn stuffed into a roasted
    poblano pepper, served with a white bean and jalapeño purée,
    finished with crema and fried leeks                                       25.00

 

Camarones con Tamal de Queso

    grilled shrimp served with a cheese tamal and sautéed spinach,
    finished with a green tomatillo, tomato, and garlic morita sauce
                                                                                                    27.00