The Menu

Cheese fondue with roasted pasilla peppers, guacamole, pico de gallo, and house chorizo.

Slow-roasted pork belly, honey serrano, green tomatillo salsa, mini corn tortillas.

Made fresh daily, served with warm chips.

Three ways — shrimp, carnitas, and classic.

Four mini street-style tacos: steak, chicken, shrimp, and carnitas.

Jumbo Mexican shrimp stuffed with creamy Dungeness crab in a crisp corn tortilla.

Cornmeal-breaded calamari, jalapeño wheels, queso fresco.

Tenderloin medallions, orange chipotle sauce, mango-tamarindo glaze.

Grilled Spanish octopus in guajillo oil and aioli over organic greens.

Fresh seafood marinated in lime, served with plantain chips.

The chef's signature — silky, gentle heat.

Traditional soup with all-natural beef, mint, and rice meatballs.

Cilantro-pepita dressing and roasted corn.

Organic greens, frijoles de la olla, rice, aioli, guacamole, pico, queso, and your choice of protein.

Scottish salmon, organic greens, fresh berries, candied pecans, queso.

A classic pairing with refried beans and Mexican rice.

Tinga chicken, lettuce-cabbage, pico, and cheese in crisp shells.

Black-bean purée, spinach, avocado, pickled cabbage.

Rice, beans, cheese, and pico with chicken or steak.

All-natural pork with grilled pineapple and onions.

Grilled and sliced, dressed simply.

Wild shrimp with a smoky char.

Seared salmon, bright finish.

Marinated and charred.

Mexican pulled pork — a house favorite.

Grilled mushroom, a vegetarian standby.

Slow-cooked pork in the chef's tomatillo and onion sauce.

Mexican pulled pork with rice, beans, sour cream, and guacamole.

Slow-braised short ribs in a red roasted chile and beer sauce.

Wild Mexican prawns, your choice of sauce.

Center-cut filet mignon, tequila demi-glace, chorizo scalloped potatoes.

Sautéed peppers and onions with sour cream and guacamole — chicken, steak, prawns, or octopus.

Seasonal fish in handmade tortillas with chipotle aioli.

Dungeness crab and shrimp in a serrano cream sauce.

Lobster enchiladas, rich and delicate.

Pan-seared, serrano spinach, chipotle cream.

New Zealand lamb, chorizo scalloped potatoes, mole.

Back ribs lacquered in smoky chipotle glaze.

Roasted poblano, cheese, ranchera salsa.

Tender spinach in a gentle cream sauce.

Mushroom, squash, and cheese on a handmade tortilla.

Sautéed seasonal vegetables, sizzling to the table.

Crispy tortillas, eggs, sour cream, salsa.

Scrambled eggs, hash browns, avocado, cheese, ranchera, chorizo.

Two sopes with carnitas and chipotle hollandaise.

House hominy soup, slow and warming.

Crisp, sugared, with caramel.

Soaked sponge, light cream.

A guest favorite, warm from the oven.

Classic custard with caramel.

Prepared and flamed at your table.

A guided tour of our signature margaritas, meant to be shared.

Blanco tequila, lime, agave, salt rim.

Reposado tequila finished with orange liqueur.

Muddled blackberry, lime, agave.

Fire-grilled pineapple and tequila.

Sweet strawberry with a slow jalapeño heat.

Ripe mango, chile, and lime.

Cool cucumber, fresh cilantro, lime.

Raspberry brightened by smoky chipotle.

Tangy tamarind, a Mexican classic.

Citrus and tequila in a traditional clay cup.