Tequila Museo Mayahuel

Tortilla chips, chile de arbol, queso fresco and crema.

Thick pumpkin seed dip from the yucatan; might just be the new guacamole!

Farm fresh eggs from Vega Farms, fresh avocado, chicken, sour cream, queso fresco and fresh pico de gallo.

Marinated arrachera flank steak, bacon, chorizo and potato hash, farm fresh eggs any style, fresh onions and cilantro with refried black beans.

Lightly fried corn tortillas, eggs, green tomatillo salsa, poblano peppers, fresh cream, red onion and queso fresco. Served with black beans.

Fried farm fresh eggs, red and green sauce, refried black beans, rice, and chorizo served on a blue corn tortilla.

Two fried eggs - 1 with red sauce, the other with green sauce - black refried beans, rice, carnitas and fresh black corn tortilla.

Flour tortillas, eggs, potatoes, ham, fresh pico de gallo. 1 filled with carnitas and the other with poblano chiles, then lightly grilled.

Mayahuel's speciality - mole poblano served over Mexico's fabled breakfast dish - chilaquiles. Topped with red onions, queso fresco, shaved coconut flakes and seasoned shredded beef.

An American favorite, Mayahuel style! Ham, mushrooms, bell peppers and fresh avocados covered with a tomato sauce. Served with white rice.

Marinated arrachera flank steak, bacon, chorizo, seasoned potatoes, eggs any style, fresh vegetable slices and refried black beans.

3 tostadas, black beans, eggs, carnitas, pico de gallo, guacamole puree, fresh cream and queso fresco.

Two mini bean and cheese burritos or a cheese quesadilla served with rice and refried beans.

Hominy stew with tender shredded chicken in a steaming hot cilantro-tomatillo broth. Garnished with tostada strips, diced onions, oregano, dried peppers and lime wedges.

Potatoes, chorizo, fresh pico and roasted poblano.

Potatoes, ham, corn and queso fresco all wrapped up in a flour tortilla with fresh tomatoes, cilantro, onions and jalapenos on the side for stuffing.

6 toasted and buttered bread bites topped with chorizo, pico de gallo, refried black beans and oaxaca Cheese.

4 fresh corn tortillas, fried and stuffed with 'requeson' (like ricotta cheese), topped with lettuce, queso fresco and Mexican pickled red onions.

6 savory individual bites showcasing the creative and diverse flavors of mexico. Rajas de chile poblano - requeson - cochinita pibil - nopales - dobladita de chile poblano - chicken tinga.

Blue corn tortillas filled with melted cheese, roasted poblano peppers and sauteed onions. Topped with pickled red onion, cilantro and salsa de chile guajillo.

6 toasted and buttered bruschettas, black beans, rajas de chile poblano and sour cream.

Spring lettuce mix, mango, jicama and pineapple, topped with dry roasted almonds and a raspberry vinaigrette.

Tender shrimp in a tomato and clam broth, lime juice, crisp cucumber, avocado and cilantro.

3 grilled fish tacos, tomato, onions and cilantro with chile guajillo salsa.

Black corn tortillas filled with cold and fresh guacamole, nopales (cactus) and pico de gallo. Topped with steaming mushrooms sauteed in an adobo sauce. Served with white rice cooked in vegetable broth.

Slow-cooked beef in adobo 'tres chiles' sauce, served with avocado, fresh red onions, white rice and your choice of corn or flour tortillas.

Braised and simmered tender pork carnitas, served with charro beans, fresh handmade tortillas, chopped onions and cilantro, served with a roasted jalapeno and salsa de chile de arbol.

3 large tacos filled with marinated flank steak, topped with poblano chile strips and cream, garnished with fresh cilantro.

Three large tacos filled with marinated flank steak, topped with poblano chile strips and cream, garnished with fresh cilantro.

Slow-cooked beef in adobo 'tres chiles' sauce, served with avocado, fresh red onions, white rice and your choice of corn or flour tortillas.

Delectable Mexican smokey stew in which meatballs are melded with carrots, celery, Mexican squash and chipotle peppers. Served with corn tortillas or flour tortillas.

Chile poblano & cilantro give this soup a distinctive, spicy flare.

Traditional pre-colonial soup made with a light tomatillo- cilantro broth with hominy and shredded chicken breast. Garnished with diced white onions, oregano, lime wedges and served with tostadas.

Delectable Mexican smokey stew in which meatballs are melded with carrots, celery, Mexican squash and chipotle peppers. Served with corn tortillas or flour tortillas.

Chorizo, potatoes, lettuce, fresh pico and cottage cheese.

Crisp baby spinach, romaine lettuce, sweet corn, black beans, queso fresco, sesame seeds, dried chile ancho peppers with a cilantro pepita (pumpkin seed) dressing.

Spring lettuce mix, mango, jicama, pineapple, topped with dry-roasted almonds and a raspberry vinaigrette.

An authentic original recipe from Mexico's world-renowned acapulco coast. A healthy salad with chicken, hominy, lettuce, radishes, red onion with an oregano vinaigrette and chili piquin.

With any 2 sides.

Vega farms fresh eggs, ham, mushrooms, bell peppers and fresh avocado in a tomato sauce. Served with white rice.

3 large tacos filled with tender broiled chicken strips. Complimented with sauteed red onions and bell peppers. Served with our special house salsa.

3 large tacos on blue corn tortilas filled with marinated flank steak, roasted poblano peppers and onions, garnished with fresh cilantro. Served with 'charro' beans.

3 enchiladas stuffed with a marinated shredded chicken, grilled onions, roasted poblano peppers. Choose green tomatillo or mole sauce.

An experience from the state of Michoacan. Blue corn tortillas filled with requeson (like ricotta), lettuce, epazote herb, green tomatillo and cream sauce. Served with rice.

Freshness and guacamole are the stars in this dish. Black corn tortillas filled with cold and fresh guacamole, nopales (cactus), pico de gallo and topped with steaming mushrooms sauteed in an adobo sauce.

Tostadas - with mango, pineapple, marinated red onions, cilantro, lemon and pineapple salsa. Tacos - with grilled tomatoes, onions, cilantro and chile guajillo salsa.

Bean burrito or cheese quesadilla or rolled chicken taquitos with a complimentary scoop of mexican style ice cream with vanilla or chocolate base.

Three large tacos on blue corn tortillas filled with marinated flank steak, roasted poblano peppers and onions, garnished with fresh cilantro. Served with 'charro' beans.

Three grilled shrimp tacos, tomato, onions and cilantro with chile guajillo salsa.

Three enchiladas stuffed with a marinated shredded chicken, grilled onions, roasted poblano peppers. Choose green tomatillo or mole sauce.

Freshness and guacamole are the stars in this dish. Black corn tortillas filled with cold & fresh guacamole, nopales (cactus) and pico de gallo, then topped with steaming mushrooms sautéed in an adobo sauce.

Signature dish from puebla. Mole made with 32 ingredients and pipian made from the pumpkin seed. Served with braised chicken and tortillas on the side.

Juicy cut of steak topped with chorizo, served on a bed of seasoned mushrooms with adobo sauce accompanied by a medley of chayote (pear squash), green beansand bell peppers.

Marinated flank steak paired with a chicken enchilada in a green tomatilla salsa, side of rajas de chile poblano and served with rice.

Slow-cooked beef in adobo 'tres chiles' sauce, served with avocado, fresh red onions, white rice. Served with corn or flour tortillas.

A roasted poblano pepper stuffed with queso fresco dipped in an egg batter and fried, topped with a chile tomato sauce.

Juicy pork chunks dipped in a delightful green sauce made with tomatillos, cuminand serrano peppers. Served with white rice and refried pinto beans.

A unique take on a classic dish. A fire roasted chile poblano filled with crab and shrimp in an epazote cream sauce. Lighty topped with bell peppers and served with white rice.

Braised and simmered tender pork carnitas. Served with charro beans, pico de gallo, salsa de chile de arbol and a roasted jalapeno. Served with corn or flour tortillas.

A 'mole verde' made from sesame seed served with a juicy cut of pork, cilantro rice and a starter salad.

Slow-cooked beef in adobo 'tres chiles' sauce, served with avocado, fresh red onions and white rice. Served with corn or flour tortillas.

A stew full of skirt steak, whole beans, bacon bitsand green tomatillo in a broth made from chile ancho and casabell peppers. Garnished w- avocado, onion and radish.

Marinated flank steak paired with a chicken enchilada and rajas de chile poblano. Served with rice and 'charro' beans on the side.

Braised and simmered tender pork carnitas. Served with charro beans, pico de gallo, salsa de chile de arbol and a roasted jalapeño. Served with corn or flour tortillas.

Brewed at your table.

Farmer-owned coffee co-op.

Cinnamon spiced coffee.

Milk, banana, raw eggs and chocolate mix, blended into a thick and rich morning shake.

Sweet, lime-filled spoonfuls. House made custard with fresh lime juice, sweetened condensed milk, cream cheese, 'galleta maria' mexican cookie with whipped cream.

Truly our best innovation. Vanilla ice cream with mazapan (a peanut candy) drizzled with 'dulce de leche'and chocolate. Includes 1 house made mazapan.

Traditional hot chocolate Mexican drink transformed into a delicious creamy ice cream that brings a taste of Mexico!

Light and smooth yellow butter cake filled with mango mousse and covered with a delicious chunky mango glaze.

Half flan, half chocolate. Translated 'impossible', this dessert is flan atop a chocolate cake bottom. Together this makes for the perfect dessert.

Spinach, mint, watermelon and mango.

Nopal (cactus), pineapple, celery.

A grilled tilapia fillet bathed in oaxacan cheese and bean sauce with fried corn strips and queso fresco all on a grilled nopal (cactus).

Fresh shrimp sauteed 'al mojo de ajo, ' with mushrooms, serrano chile strips, parsley and a splash of tequila. Served with cilantro infused rice.

Tender shrimp cooked in lime juice, crisp cucumber, avocado and cilantro. Served with tostadas.

From the imperial aztec kitchen to the tables of mayahuel, this is a delectable culinary creation. A grilled then baked salmon on a bed of huitlacoche sauce, corn, all on top of white rice. Served with a starter salad.

Fresh shrimp sauteed 'al mojo de ajo, ' with mushrooms, serrano chile strips, parsley and a splash of tequila. Served with cilantro infused rice.