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APPETIZERS (served family style)
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Queso
Fundido
vegetarian option
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Melted
Chihuahua cheese with or without chorizo and poblano peppers.
Served with four flour tortillas.
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Ceviche
de Pescado y Camaron
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Fish
and shrimp cooked with the juice of a freshly squeezed lime and
heated with tomato, onion, cilantro and chile serrano.
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Taquitos de Pollo
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Rolled corn tortillas stuffed with
well seasoned chicken, topped with traditional red sauce, fresh creme and sprinkled with queso fresco.
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Empanadas
vegetarian option
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It
literally means battered. Empanadas del dia. Today's
empanadas. Without a doubt the region of the Gulf of Mexico
offers us literally thousands of dishes with a variety that will
seduce even the most demanding palate. If is a region that was
influenced by the magical journeys of the Spaniards, Dutch, Britain
and French in addition to the contributions of the gigantic and
docile Africa. A dignified and simple representative of this
region is the empanada. Tortillas de maiz. Handmade corn
tortillas, filled with the freshest ingredients selected each day by
our chef.
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ENTREES (choice of one per person)
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Pescado
al Mango
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A
rare mixture of the fresh fish of the day, lightly breaded, grilled,
stuffed with guacamole, seductively paired with a mango and ginger
sauce.
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Pescado
Tequila
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We
could not do without the dish where our best known spirit becomes
playful. In this place, where the favorite son of the Mexican
soil, tequila, is venerated, fused with chile de arbol, a little
butter, his majesty the garlic and the peaceful lime juice and poured over the fresh fish of the day.
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Camaron
a la Mexicana
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Fresh jumbo Shrimp
grilled and served with a mild roasted mexican salsa that features capers, olives and bell peppers
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Mole
Poblano
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Spanish
colonialism had been the imposing force for decades, yet through
inter-marriage a new culture gradually emerged--the Mestizo.
In the city of Puebla, several convents were active in creating much
of the traditional Mexican cooking, as we know it today. One
such convent was expecting a visit by a distinguished
archbishop. A nun decided to serve a sauce known by the
Nahuatl Indians as "mulli". However "mulli"
is a potpourri of hot chiles. Knowing the holy man was not
accustomed to spicy dishes, she set to the task of adding
ingredients that would counteract the chiles: chile ancho,
dorado bread, tomato, cloves, bitter chocolate, chile poblano,
peanuts, sugar, almonds, chile guajillo, fried tortillas, chile
chalaca, carrots and garlic. This very combination makes a
mole poblano a truly rich and complex sauce. A succulent
boiled chicken breast exalted from the past. Served with rice
and refried beans.
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Filete
Grito
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"Grito"
means shout. This dish brings out a cry of joy when tasted,
confirming the high degree of culinary creativity that exists in
Mexico. The cactus leaf is a bed with the tropical tamarindo
sauce inviting the chile chipotle to participate as a witness in the
lynching of the fabulous filet mignon, along with the chiles
serranos. Rice, guacamole and refried beans as garnish.
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Chiles
Rellenos
vegetarian option
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Chihuahua cheese
stuffed inside poblano peppers which are egg
batter fried. Presented in our traditional red sauce topped with fresh cream.
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Enchilada de Carne
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Beef tenderloin rolled inside of corn tortillas, topped with melted chihuahua cheese and served in a sauce of chipotle
peppers, beer and tomatillo.
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DESSERTS (served family style)
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Tres Leches
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A moist vanilla sponge cake infused with blanched almonds and dipped in a sauce made
with as the name implies three types of milk.
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Flan
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our traditional creme caramel custard.
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Crepas de Cajeta
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rolled crepes warmed and topped with french vanilla ice cream, sprinkled with walnuts
and finished with a goat's milk caramel sauce.
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