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
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
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
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
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
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
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.
GF = GLUTEN FREE GF V = VEGETARIAN