Every dish
carries the
weight of tradition.

Hand-mashed avocados, serrano peppers, cilantro, lime — served with house-made tortilla chips

Melted Oaxaca and Monterey Jack cheese with chorizo, roasted poblanos, and warm flour tortillas

Grilled street corn dressed with cotija, chili, lime, and a touch of crema

Thick corn tortillas topped with shredded chicken in smoky tomato sauce, refried beans, and queso fresco

Our signature mole — a rich, slow-simmered sauce with over twenty ingredients — poured over free-range chicken with sesame and rice

Poblano pepper stuffed with picadillo, topped with walnut cream sauce, pomegranate, and parsley — a celebration of Mexican colors

Grilled skirt steak marinated in citrus and spices, served with guacamole,Mexican rice, and charred nopales

Gulf shrimp sizzled in garlic butter with white wine, served over rice with a side of tortas

Spit-roasted pork with pineapple, onion, and cilantro on corn tortillas — three pieces

Slow-braised beef in dried chile broth, melted cheese, consomme for dipping — three pieces

Crispy pork belly sandwich drowned in a tangy chipotle-tomato sauce, pickled onion, and avocado

Silky caramel custard with a hint of vanilla — our most requested dessert

Crispy fried dough dusted with cinnamon sugar, served with warm dark chocolate sauce

Light sponge cake soaked in three milks, topped with whipped cream and a caramel drizzle