3 deep-fried rolled tacos stuffed with your choice of chicken tinga, cochinita pibil (pulled pork), or seasonal vegetables. Topped with black bean sauce, habanero sauce cour cream, cotija cheese, and arugula salad. Made vegan upon request.

2 Tiger shrimp turnovers, topped with avocado sauce, arugula salad, and cotija cheese.

Charbroiled corn cob, prepared with butter, salt, and chili powder. Served with lime wedges.

Avocado, pico de gallo, and a smoky guajillo sauce

Cheese fondue with shrimp made with the rice of the day topped with avocado slices and molcajete sauce. Served with fresh, handmade corn tortillas.

Cheese fondue with Mexican sausage made with the rice of the day topped with avocado slices and molcajete sauce. Served with fresh, handmade corn tortillas.

2 fried turnovers stuffed with Oaxaca cheese and poblano peppers strips on a bed of black bean sauce. topped with a creamy chipotle sauce, queso añejo, molcajete sauce, and arugula salad.

Grilled cactus, "moronitas" de carnitas, panela cheese cubes, roasted jalapeño slices, pico de gallo, and avocado cubes.

Avocado, fresh fruit, habanero peppers, and Mexican chamoy.

Cheese fondue made with Oaxaca and Chihuahua melted cheeses, roasted poblano pepper strips, and market mushrooms. Served with homemade flour tortillas and red molcajete sauce.

(3) sopes: barbacoa (beef brisket), topped with roasted red jalapeno sauce, cilantro onion, avocado slaw, and radish slices. Cochinita pibil (pulled pork), topped with habanero sauce, pickled red onions, and cilantro. Pollo en mole (chicken with mole sauce) topped with sesame seeds, radish slices, and cilantro.

Chicken-based, tortilla soup made with shredded chicken, avocado cubes, and queso fresco garnished with crispy tortilla strips, sour cream, cotija cheese and radish slices.

Chicken-based, Puebla style corn soup with 1 chicken leg, garnished with chili powder, crispy hominy, and a fried epazote leaf.

Made with a variety of different types of seafood, simmered in a rich chile broth.

Romaine lettuce, kale, black beans, cherry tomatoes, shredded carrot, freshly-roasted corn, peanuts, cotija cheese, topped with homemade serrano-lemon dressing and crispy tortilla strips.

Corn salad made with kale, romaine lettuce, fresh corn, black beans, cherry tomatoes, roasted red bell peppers, topped with garlic-parmesan cheese dressing, peanuts, and crispy tortilla chips.

(2 Tacos) Tiger shrimp tacos marinated with pasilla chili and topped with habanero sauce, avocado slaw, pickled red onions, and fried kale.

Homemade Mexican sausage served on a bed of black beans sauce and topped with a roasted jalapeno sauce, garnished with arugula salad, queso fresco, and freshly made crispy potato strips.

Chunks of pork, slow-cooked for over two hours until golden, crispy, and tender on the inside topping, topped with habanero sauce, garnished with an arugula salad and queso fresco.

Yucatan-style pulled pork, cooked for over 4 hours topped with habanero salsa and pickled red onion.

Organic, multi-color, oven-roasted potatoes, marinated with Chef Carlos' grandma's secret ingredients, served on a bed of avocado sauce, topped with a creamy chipotle sauce, and garnished with arugula salad and crispy potato strips.

Stew of rajas made with roasted poblano pepper strips, Spanish julienne onions, sour cream, Oaxaca, and Chihuahua cheese on a bed of black bean sauce garnished with crispy strips and queso fresco.

Oven-roasted vegetables, on a bed of guacamole, topped with chipotle hibiscus salsa, and garnished with deep-fried, crispy red onions.

Grilled, flank steak made with our special marinade of fresh ingredients, topped with chile de árbol sauce organic pico de gallo, pickled red onion, avocado, and garnished with queso fresco.

Marinated pork topped with salsa de chile de árbol and a pineapple pico de gallo.

Grilled chicken thigh topped with Puebla style mole sauce (contains peanuts), fresh, homemade crispy banana strips, garnished with sesame seeds.

Grilled, Puebla-style Lebanese influenced taco with marinated pork topped with a fresh homemade chipotle salsa served on a homemade flour tortilla.

Beer-battered tilapia fish fillet, topped with sriracha tart sauce, smoked red cabbage, avocado slices, and sesame seeds.

Chuck roll beef, marinated with toasted, dried chilis, special seasonings, and beer. Then, wrapped with banana leaves and slowly cooked in the oven for 5 hours. Served on your choice of handmade corn or flour tortillas. Served with a side of thick consome (beef broth).

Thinly sliced and cured grilled marinated steak on a bed of black bean sauce and topped with a chunky green molcajete sauce, cactus salad, and garnished with queso fresco.

Featured on Chicago's Best TV for Best Pork and Best Taco. 2 pork belly tacos marinated with coca-cola and dried peppers, topped with a coca-cola base sauce, avocado slaw, pickled cucumber and jalapeño.

Shredded chicken stew, cooked in a tomato-chipotle sauce. Served with cheese and avocado slaw.

(2 Tacos) of fried avocado, topped with black bean sauce, arugula salad, pico de gallo, habanero sauce, sour crea, and cotija cheese.

(2 Tacos) Market mushroom stew, topped with guajillo sauce, served with panela cheese , black bean sauce and arugula salad.

Grilled tiger shrimp burrito.

Mexican sausage burrito.

Yucatan-style, pulled pork burrito.

Ribeye steak burrito.

Beer-battered, tilapia fish burrito.

Featured on Chicago's Best TV for "Best Pork." Pork belly marinated with a Coca-Cola base sauce.

Choice ribeye tacos marinated with our special michelada mix ingredients.

Grilled chicken burrito.

Pressed torta made with marinated with coca-cola and dried peppers, topped with a coca-cola base sauce, avocado slaw, pickled cucumber and jalapeño. Accompanied with potato wedges or house salad.

Pressed torta made with grilled panela cheese, avocado slices, black beans sauce, jalapeno tartar sauce, and arugula salad. Served with homemade, crispy potato wedges.

Pressed torta made with grilled chicken, red bell pepper escabeche, grilled panela cheese, and serrano cilantro pesto. Served with homemade, crispy potato wedges.

Pressed torta made with grilled Ribeye, black bean sauce, grilled panela cheese, arugula salad aguacate slices, and chiles toreado. Served with homemade, crispy potato wedges.

Mexican rice mixed with green peas, carrots, and potatoes.

Refried beans of the day. Black or pinto.

Mexican, street-style corn.

Grilled, seasoned vegetables.

Deep-fried, crispy potato wedges.

Choose from hibiscus tea, tamarind, or horchata. Homemade, made from scratch. No artificial flavors or syrups are used. Agave nectar is used as a sweetener.

Choose from Jarritos, Coca-Cola, Sangria, Sidral, Squirt, Topochico or Sprite.