Corn tortilla topped with two eggs over medium. With our homemade ranchero sauce.

Corn tortilla with three eggs over medium, topped with red and green salsa.

Three scrambled eggs served with tomatoes, onions and serrano chile.

Three poached eggs topped with salsa verde and nopales.

Three scrambled eggs served with onions, serrano, tomato sauce, and shredded beef.

Three scrambled eggs mixed with chorizo and beans.

Three Scrambled Eggs with Choice of Bacon/ham/sausage or Chorizo.

Three scrambled eggs with zucchini, spinach, red onion, and broccoli.

Corn tortilla chips covered in a choice of red or green salsa. Topped with, onions, sour cream, and queso fresco.

Two corn masa sopes, topped with two poached eggs and beans, and our creamy zuisa sauce.

Rajas poblanos with queso Oaxaca topped with tomato sauce.

Sauteed mushrooms, tomatoes, onion, cilantro, goat cheese, topped with salsa Rosada.

Sauteed spinach, zucchini, carrots, manchego cheese, with tomato sauce.

Smoked salmon with cream cheese, topped with capers and white wine sauce.

Crushed avocado with cilantro, onion, tomato and chile serrano.

Melted cheese, served with flour tortillas.

Chalupas made of corn masa, topped with shredded pork, beans and onion served in a red and green sauce.

Corn masa trio, with beans, chicken tinga, shrimp, chorizo and potato, topped with lettuce and Mexican cream.

Inflated tortilla with cochinita pibil and topped with red onion relish.

Blue corn masa, stuffed with beans and topped with corn truffle, queso fresco, onion, cilantro, and sour cream.

2 chalupas made of corn masa, topped with sauteed lobster, refried beans, diced tomato, lettuce, cilantro, and chipotle sauce.

Flavored with pasilla chile, topped with tortilla strips, queso fresco, chicharron, sour cream and avocado.

Please ask your server for our special soup of the day.

Fresh tossed romaine lettuce with our authentic caesar dressing and croutons.

Variety of lettuce accompanied by delicious shrimp with a crunchy amaranto, topped with a fresh sweet guajillo dressing.

Lettuce hearts accompanied by goat cheese and julienne chicken breast marinated with paprika and olive with chive vinaigrette.

A fresh salad of spinach and baby arugula, palm hearts, baby corn, toasted almond, cherry tomatoes, and sliced avocado.

Octopus, shrimp, white fish, tomato, cilantro, avocado, lemon and olive oil.

Marinated shrimp, cilantro, cucumber, tomato, lime juice, and sliced avocado.

Fresh tuna, lime juice, mango, habanero, red onion, and sliced avocado.

Octopus ceviche prepared with lemon, tomato, cilantro, and avocado.

Michoacán style shredded pork, garnished with pico de gallo and lime.

Pork meat marinated in pastor sauce, pineapple, cilantro, and onion.

Sauteed shrimp, pico de gallo, and melted manchego cheese.

Raised pork from the Yucatan, and red onion relish.

Carne asada, chorizo, potato, cilantro, onions and guacamol.

Whitefish marinated in pastor sauce, with pineapple, cilantro and onions.

Thinly sliced filet mignon with cilantro, onions and salsa de Tlaquepaque.

Mushrooms, grilled poblano, and spinach with queso fresco.

Chicken enchiladas in a traditional tomatillo sauce, topped with melted cheese, cilantro, and onions.

Chicken enchiladas in a red Mexican sauce, layered with cream and cheese.

Chicken enchiladas served with mole sauce and a side of Mexican rice.

These chicken enchiladas are irresistible; a creamy green sauce with gratin cheese.

Carrot, mushroom, squash, potato enchiladas, in a Potosi sauce, topped with lettuce and queso fresco.

Seared yellowfin tuna, quinoa, refried beans, lettuce and chipotle aioli in a jalapeno tortilla.

Sauteed lobster in a light chipotle chili sauce, mixed greens, wrapped in a tomato tortilla.

Tomato tortilla stuffed with grilled chicken, refried beans, lettuce, and chipotle sauce.

Tomato tortilla stuffed with filet mignon, refried beans, chipotle sauce, and lettuce.

Braised pork from the Yucatan, refried beans, mixed greens and red onion relish in a flour tortilla.

Grilled portobello mushroom, squash, asparagus, spinach, and quinoa, wrapped in a spinach tortilla.

3 crunchy rolled tortillas filled with shredded beef or shredded chicken. Lettuce, and queso fresco.

Beef burger, avocado, jalapeno, tomato, cheddar cheese, on a toasted bun, served with french fries.

Elongated tortilla filled with beans, topped with carne asada, salsa verde, salsa Roja, sour cream, lettuce, and queso fresco.

Grilled steak, served with rajas de poblano, guacamole, tortilla enolate, refried beans, and rice.

Thinly pounded steak, stuffed with chicharron, served on a green and bean salsa duo, topped with manchego cheese, caramelized shallot, and epazote frito.

Corn masa trio, with beans, chicken tinga, shrimp, chorizo and potato, topped with lettuce and Mexican cream.

Blue corn masa, stuffed with black beans and topped with corn truffle, queso fresco, onion, cilantro, lettuce, and sour cream.

2 chalupas made of corn masa, topped with sauteed lobster, refried beans, diced tomato, lettuce, cilantro, and chipotle sauce.

Tortillas filled with shredded pork, with achiote sauce, wrapped in a banana leaf, with a red onion relish.

Tender thinly sliced ribeye served with guacamole sauce, black beans, chiles toreados, and fresh corn tortillas.

Melted cheese, served with flour tortillas.

Crushed avocado with cilantro, onion, tomato and chile serrano.

Smoked octopus in a guajillo vinaigrette.

Inflated tortilla with cochinita pibil and topped with red onion relish.

Chalupas made of corn masa topped with shredded onion pork bathed in red and green sauce.

Octopus, shrimp, white fish, tomato, cilantro, avocado, lemon and olive oil.

Marinated shrimp, cilantro, cucumber, tomato, lime juice, and sliced avocado.

Fresh tuna, lime juice, mango, habanero, red onion, and sliced avocado.

Octopus ceviche prepared with lemon, tomato, cilantro, and avocado.

Flavored with pasilla chile, topped with tortilla strips, queso fresco, chicharron, sour cream, and avocado.

Please ask your server for our special soup of the day.

Fresh tossed romaine lettuce with our authentic caesar dressing recipe, cheese, and home made croutons.

Variety of lettuce accompanied by delicious shrimp with crunchy amaranth topped with a fresh sweet guajillo dressing.

Lettuce hearts accompanied by goat cheese, julienne chicken breast marinated with paprika, and olive seasoned with chives vinaigrette.

A fresh salad of spinach and baby arugula, hearts of palm, baby corn, toasted almond, cherry tomatoes, and sliced avocado.

Our authentic and traditional mole made from 4 different chiles, a variety of spices, platano macho, Oaxacan chocolate, served over chicken and authentic Mexican rice.

An ancestral dish prepared with a range of green ingredients including tomatillo in pepita squash chile poblano and a touch of avocado to give it a rich creaminess served with a delicious cut of juicy pork.

Chicken enchiladas served with mole sauce, and a side of mexican rice.

Chicken enchiladas in a traditional mole Verde, topped with queso fresco, red onions, and sour cream.

Shredded chicken enchiladas with a creamy green sauce and melted cheese.

Enchiladas trio with chipotle shrimp, lobster, crab, topped with a pink salsa and melted the cheese.

Mexican calabacin dipped in house vinaigrette topped with beet microgreen and sprinkled with bell pepper, goat cheese, and almonds.

Accompanied by baby arugula, sliced parmesan, in a lighthouse vinaigrette.

Chile poblano filled with corn truffle elotes, seasoned with epazote in a light tomato sauce.

Carrot, mushroom, squash, potato enchiladas, in a Potosi sauce, topped with lettuce and queso fresco

An authentic traditional Mayan dish. Pacific white sea bass filet on a bed of vegetables and mashed potato, in a garlic-chipotle chili sauce.

Chilean sea bass filet, served in a sophisticated Coronado pasilla chile sauce, with nopales, rice, and plantains.

Fresh halibut filet served over Mexican rice, with our traditional olive, caper, and sweet pepper Veracruz sauce.

Baked salmon filet, served with vegetables and mashed potato, topped with fried spinach, and a sweet basil sauce.

Poblano chile filled with a delicious seafood medley served on a light tomato sauce, with rice and plantain.

Sauteed jumbo shrimp, serrano peppers, fresh citrus juices, flambéd with tequila, reduced with a touch of cream, served with black beans and Mexican rice.

Jumbo shrimp with a thin ring of guajillo chile sauce flambéd with white wine and a variety of citrus juices, served on a bed of wild mushrooms.

Prime filet medallion, 2 jumbo prawns, topped with grilled onion, garlic, and nopal julienne, served with potatoes and vegetables.

8 oz. prime filet mignon covered with melted manchego cheese served on a corn tortilla with potatoes, fresh vegetables, and house chipotle sauce.

8 oz. prime filet mignon topped with a creamy corn truffle sauce, served with mashed potato and fresh vegetables.

8 oz prime filet served over a chile Morita sauce, with rice and black beans.

14 oz new york steak, served with grilled onions, chiles cuaresmeños, and cilantro-jalapeno crema.

8 oz grilled prime filet served with rajas de poblano, tortilla enolate, guacamole with refried beans and rice.

Thinly pounded steak, stuffed with chicharron, served on a green and bean salsa duo, topped with manchego cheese, caramelized shallot, and epazote Frito.

Tender roasted pork michoacán style served over tortillas, garnished with a tasty pico de gallo sauce.

Cochinita pibil tacos topped with pickled red onion.

Pork meat marinated in chili guajillo, pineapple, cilantro, and poblano chilis strips.

Fresh Sinaloa style fish served on tortillas accompanied by purple cabbage and sweet-sour sauce.

Roasted melted cheese, mushrooms, poblano pepper, and spinach grilled with olive oil.