1304 B Old Lancaster Pike

Hockessin, DE 19707



Guacamole GF V

Individual  or to Share

A Blend of Ripe Avocados Seasoned to Perfection

TraditioNal with tomato, serrano, cilantro & onion 7, 11

NationNal  + Roasted Corn & Chipotle Salsa 8, 12

Queso Fundido GF

Individual 8  to Share 14

A Signature Cheese Blend with Imported Spanish Chorizo

(with corn tortillas for a gluten-free option)

Queso a la Plancha GF V  10

Grilled Cheese

A delicious queso fresco charred on the grill, served with raw salsa verde and ensalada criolla (marinated red onions)

Tamal de Elote con Camarones  GF 13

Sweet Corn Tamale with Shrimp

House made with locally produced sweet corn and sautéed shrimp in a roasted garlic sauce and our very own poblano romesco

Arepas Venezolanas GF V  10

Venezuelan Arepas

Arepas are the daily bread of Venezuela.  Made of a corn-based dough that can be fried or grilled and filled with a variety of options.  Ask our servers about our daily selections.

Empanadas  GF V  11


These filled patties can be described with 3 letters: OMG

Made from the same dough as the Arepas and filled with a variety of options. Ask your server about our daily selections

Sopa de Tortilla GF  9

Tortilla Soup

This family recipe brings together smoky and earthy flavors, a delicious crunchiness and a subtle heat of pasilla peppers blended in a roasted-tomato based broth.

Causa Limena GF V   12

Peruvian Causa

Another fine example of the amazing Peruvian cuisine.

It is a symphony made of potatoes, Peruvian peppers, lime juice and spices, layered with a variety of options. Ask your server about our daily selections

Main Courses

Tacos de Cochinita Pibil 14

Pibil Pork Tacos

A staple in the cuisine of Yucatan.  Pork is rubbed in achiote (annatto), herbs, bitter oranges, and spices, then slow roasted for hours in banana leaves for a smoky and herbaceous flavor.  Served with pickled red onions and habanero sauce on the side.

Tacos de Camaron a la Diabla 16

Deviled Shrimp Tacos

Shrimp meets chipotle and gets married under melted gruyere cheese.  Served with guacamole and black beans in flour tortillas

(Gluten Free upon request)

Salmon Glaseado con Chile Ancho y Miel GF  20

Ancho-Honey Glazed Salmon

A rich salmon fillet glazed with a mix of chile ancho, honey and mezcal.

Served over a black bean pesto with a jalapeno infused crème fraiche.

Entomatado de Puerco GF  23

Pork in Tomatillo Sauce

Pork is braised with tomatillos, onion, garlic, cinnamon and other spices.  The result is a tender and flavorful meat that pairs wonderfully with real and fresh corn tortillas and black beans cooked with “hoja santa”

Ribeye a la Crema Poblana GF  29

Ribeye in Poblano Cream

A juicy and tender Prime Ribeye cooked to your liking, covered with a creamy poblano sauce and a lightly spicy black bean pesto. Served with your selection of rice, beans, vegetables or pasta.

Flautas de Barbacoa GF  22

Lamb Barbacoa Flautas

Delicious lamb cooked for hours in maguey leaves in crispy long tacos covered with salsa verde, Mexican sour cream and queso fresco

Moqueca de Camarao GF  26

Shrimp Stew Moqueca

This recipe sourced from the state of Bahia, located in the Northeast of Brazil, is based on a fish stew with shrimp, vegetables, coconut milk and Dende oil, a distinctive vegetable oil imported from Brazil.  Served with Jasmin rice cooked in coconut milk. 

Birria de Borrego GF 24

Mexican Lamb Stew

Tender lamb meat is slow-braised in a blend of dry and smoky chili peppers and spices, until it transforms into an aromatic and rich stew, pleasantly spicy.

Served with tomato rice, corn tortillas and drunken salsa.

Cazuela de Tinga de Pollo GF 24

Chicken Tinga Cazuela

Native to Puebla, Mexico

Chicken, chorizo, chipotle, roasted onions and tomatoes.

Tacos de Colache GF  V  12

Colache Tacos

The Mexican zucchini has a tasty flesh that is whiter and sweeter than other zucchinis.  It is sautéed with corn, tomatoes & poblano peppers, and melted Chihuahua cheese.

Arroz con Camarones al Ajillo GF   24

Rice with Garlic Shrimp

Our ajillo sauce is made with garlic and sliced guajillo peppers, served over our delicious saffron rice

Enchiladas de Pollo en Mole Poblano GF  24

Chicken Enchiladas with Mole

Mole is probably the most emblematic dish of Mexico. Legend has it that the recipe was created in the Santa Rosa Convent in Puebla, Mexico and had around 100 ingredients, including a variety of dry chili peppers, chocolate and spices.

Side Dishes

Rice 3

Beans 3

Veggies 3