Chef's favorite, vegetarian. Fresh avocado, onions, serrano, tomato, cilantro, and lime.

Two crispy taquitos (chicken and potato), quesadillas, sopes, and fresh guacamole.

Melted oaxaca cheese served with flour tortillas.

Tortilla chips, pico de gallo, fresh guacamole, cheese, jalapenos, and sour cream.

Boiled corn kernels with mayo, cotija cheese, and Chile powder.

Two chicken and two potato filled crispy rolled tortillas, topped with lettuce, sour cream, cotija cheese, and chopped tomatoes. Served with avocado salsa.

Chef's favorite, vegetarian. Served in our amazing signature grilled crispy cheese bowl. Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing.

Chef's favorite, vegetarian. Romaine lettuce, avocado, roasted bell peppers, sautéed Portobello mushrooms and zucchini, sun-dried tomatoes, corn kernels, and pumpkin seeds tossed in our house dressing.

A tostada bowl filled with spring mix, tomato, avocado, rice, refried beans, sour cream, and cheese. Tossed in a mandarin dressing.

Mahi mahi with lime juice, onions, cilantro, serrano, tomatoes, avocado, olives, jicama, and cucumber.

Fresh shrimp, avocado, jalapeño, cilantro, jicama, and cucumber in an authentic cocktail sauce.

Chef's favorite.

Chef's favorite. Traditional tortilla soup served with tortilla strips, avocado, cheese, sour cream, and chile pasilla.

Chicken broth, white rice, and shredded chicken. Served with onions, cilantro, avocado, serrano, and tomatoes on the side.

Your choice of chicken, steak, carnitas, pastor, veggies, or shrimp wrapped in a flour tortilla with rice, beans, cotija cheese and lettuce. Served with a side of rice and beans.

Pork loin slowly cooked in its own juices with beer, soda, and spices. Served with rice, refried beans, pico de gallo, pork rinds (chicharron), avocado salsa, and handmade corn tortillas.

Shredded chicken breast covered with a traditional mole sauce. Served with rice, refried beans, and handmade corn tortillas.

Chef's favorite. Arrachera, chicken, chorizo, queso fresco, avocado, nopal asado, and cilantro in a boiling roasted tomatillo salsa. Served with rice, refried beans, and handmade corn tortillas. Enough for two.

Egg battered poblano pepper stuffed with melted monterey jack cheese and corn kernels, covered with a tomato sauce. Served with rice and refried beans.

Chile guajillo broth with hominy (blanched corn kernels), spices and shredded chicken. Served with corn tostadas, cabbage, lime, oregano, Chile de arbol, onions, and radish slices on the side.

Flour tortilla filled with monterey jack cheese. Served with sour cream, lpico de gallo and guacamole on the side.

Crispy corn tortillas dipped in a green or red sauce. Topped with sour cream, and cheese. Served with rice and beans.

Two shredded beef and two shredded chicken fried flautas, topped with lettuce, pico de gallo, sour cream, and queso fresco. Served with rice, refried beans, and guacamole.

Two corn tortillas filled with blue crab meat, topped with a chile poblano cream sauce, sour cream and queso fresco. Served with white rice and sauteed veggies.

Grilled marinated chicken topped with chiles toreados, onions and cilantro.

Slow cooked tender pork meat topped with onions and cilantro.

Grilled tender pork marinated in chile guajillo topped with onions, cilantro and pineapple.

Sauteed portobello, zucchini and roasted bell pepper topped with fresh tomatoes.

Steak topped with chiles toreados, onions and cilantro.

Sauteed portobello mushrooms and corn kernels over a cheese crisp.

Sauteed Octopus with chile morita adobo, pickled onion, avocado and pineapple.

Marinated charbroiled skirt steak topped with chiles toreados.

Beer battered fish topped with fresh cabbage, pico de gallo and chipotle mayo.

Beer battered shrimp topped with fresh cabbage, pico de gallo and chipotle mayo.

Tender marinated char-broiled skirt steak. Served with a chicken enchilada tapatia, guacamole, rice, refried beans, and fresh handmade corn tortillas.

Chef's favorite. Grilled tenderloin strips with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled chicken and tenderloin strips with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled chicken tenders with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Chef's favorite. Large prawns sautéed with spices and our special tequila sauce. Served with white rice and asparagus.

Large prawns grilled with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled salmon fillet over charbroiled pineapple, topped with a chile chipotle sauce. Served with white rice and asparagus.

Mahi mahi sautéed in a lemon-butter sauce. Served with white rice and asparagus.

Poblano pepper stuffed with blue crab meat. Topped with a duo of tomato sauce and poblano pepper sauce, sour cream and queso fresco. Served with white rice and corn kernels.

Vegetarian. Served on a small cheese crisp bowl.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Choice of Mexican or white Rice.

Choice of refried or black beans.

Churros rolled on cinnamon sugar, served with a side of Cajeta sauce.

Mexico's version of a classic dessert combining the flavors of vanilla and caramel.

This distinct cake combines moist and light textures perfectly. Topped with white chocolate shavings and cajeta.

The best of three worlds! Tres Leches, Flan & Churros.