Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Ahi tuna, watermelon, avocado, red onions, cilantro and fresh lime juice
Ground beef in chipotle tomato sauce, ricotta cheese, fried tortilla strips
Crab meat, cilantro, relish, home-made jalapeno mayonnaise over corn tostadas
Simmered in saffron cream sauce and cilantro
Roasted and served with salsa verde, black salt and home-made tortillas
Golden crisp duck spring rolls served with jicama salad
Veggie rich, queso fresco and pico de gallo
Topped with jamon serrano, queso fresco and balsamic vinaigrette
Mangos, jicama and cucumbers in sweet guajillo vinaigrette
Arugula, grilled peaches, queso chihuahua in lemon vinaigrette
Spring mix with selection of seasonal vegetables and balsamic vinaigrette
Sauteed cactus and summer vegetables. served over homemade cilantro tortillas with avocado, cilantro, queso fresco, and side of black bean soup. Choice of green tomatillo sauce, mole negro or verde
Pan seared filet of fish crusted with ancho, guajillo and pasilla chiles. Served over a hibiscus reduction sauce, summer vegetables and chorizo
12 oz. french-cut pork chop slowly cooked in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste. Served with mashed potatoes
Poblano peppers stuffed with slowly roasted short rib meat. served with mole negro, white rice, queso fresco, cilantro & sour cream
Roasted sweet corn, chimichurri sauce and green plantains
Slowly roasted and infused with adobo, garlic and banana and avocado leaves. Shredded and served with homemade tortillas, green tomatillo sauce & yellow rice
Filet fish of the day. grilled and served in smoky sauce reduction of ancho chiles, achiote, oranges and apple cider, over a bed of grilled pineapples, vegetables and potatoes
Pan seared duck breast in pumpkin seed sauce. Served with white rice
Grilled filet of fish in a sauce made with hoja santa, roasted tomatillos, onions and garlic. Served with cilantro rice and sweet plantains
10 oz. grilled flap steak in mole verde. Served with chorizo mashed potatoes and cactus
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