RESTAURANT WEEK MENU
PRIMEROS ~ STARTERS
-ENSALADA DE Arugula
Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.
-NopalITOS $18.
Cured nopales, fresh cheese, cilantro stems, heirloom tomatoes, jalapeño, and red onion.
-Ceviche TEQUILAS
Fresh striped bass cured for 6 days, served in a cold jalapeño pepper broth, with cherry tomatoes, red onions, cilantro criollo, avocado puree and cucumber.
-SOPA DE TORTILLA (v, veg, gf)
SAVORY TOMATO BROTH WITH AVOCADO, TORTILLA STRIPS, CHILES AND QUESO FRESCO, (ONIONS AND CILANTRO ON THE SIDE)
-TAQUITOS DE POLLO
FRIED CORN TORTILLAS, ROLLED WITH SEASONED CHICKEN, TOPPED WITH TRADITIONAL RED SAUCE, CREAM AND CHEESE
POSTRES ~ DESSERTS
-Flan de Requeson
Silky vanilla custard with a smoky pasilla caramel topped with coffee crumble and a hint of parmesan.
- Concha de Hoja Santa
hoja santa-flavored mexican sweet bread served with avocado whipped cream.
FUERTES ~ENTREES
-Tinga Poblana
seasoned chicken, caramelized onions and carrots in a chipotle sauce. Served with two molotes (fried tortillas stuffed with black beans). (vegan option is available)
-Cochinita
Native of the Yucatan region, this pork shoulder is marinated in mayan spices, served with black beans, xnipek spice and a manzano pepper puree.
-Barbacoa Tapatía
Beef brisket directly derived from Guadalajara is bathed in dried chiles, served in it’s own consommé, with cilantro and handmade corn tortillas.
-Chile Relleno (veg)
Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce topped with a watercress salad.
-PESCA AL AJILLO
Fresh catch prepared in a sauce of butter, garlic, tequila, arbol pepper and lime. Served with mexican rice and arugula salad.
--——————————- ——— ———-++ ————————————-