Below is a view of some menu dishes for your enjoyment.

APPETIZERS

EMPANADAS

An appetizer favorite dish that will seduce even the most demanding palate. Handmade corn pockets filled with the freshest ingredients, chosen daily by our chef

CEVICHE DE CAMARON Y PESCADO

Fish and shrimp cooked in the juice of freshly squeezed limes, heated with tomato, cilantro and onion


OSTIONES CANCUN

raw oysters in tequila, olive oil & chipotle, topped with avocado and micro greens


TORTILLA SOUP

A perfect combination of tomato, epazote, guajillo pepper, chicken, tortilla and queso fresco. Cilantro and onions on the side


ENSALADA ARUGULA

Arugula, mango, pomegranate and jicama, served with a vinaigrette of Dijon, siembra azul tequila and arbol pepper


ENSALADA CESAR

Hard to believe that in the late 20s brothers Alexander & Cesar Cardini created the Caeser salad in their Tijuana restaurant, by combining romaine lettuce, croutons, cheese and caeser dressing


MAIN DISHES

CAMARONES RELLENOS

Pacific coast dish which features deep fried jumbo shrimp stuffed with chihuahua cheese, wrapped with bacon, served with rice and steamed vegetables


PESCADO TEQUILAS

Fresh fish of the day is grilled, placed over spinach and smothered in garlic, butter, lime, arbol pepper and tequila, served with rice and steamed vegetables


ENCHILADAS PLAYA

Flour tortillas are rolled with crabmeat, shrimp & lobster, topped with melted Chihuahua cheese, served in creamy sauces of poblano & chipotle pepper


MOLE POBLANO

A potpourri of hot chiles, nuts, herbs, bread and roasted tomato with hints of chocolate, served over a succulent chicken breast, topped with onions and sesame seeds


COCHINITA PIBIL

Pork loin is wrapped in banana leaves, baked for over 8 hours in citrus and peppers, then it's pulled from the bone and served alongside rice, whole beans and plantains


FILETE GRITO

Beef tenderloin medallion spiked with serrano peppers, over a tropical tasty tamarind sauce, alongside a bed of cactus, rice and guacamole


LANGOSTINOS

Jumbo prawns are butterflied and grilled, smothered in a sauce of garlic, butter, lime, arbol pepper and siembra valles tequila, served with rice and steamed vegetables