Made fresh to order, served with queso anejo, chicharron and fresh handmade tortillas.

Made with habanero chile, orange zest and lime juice, cilantro and olive oil, served over avocado puree.

Made with orange and lime juices, serrano chile, cilantro, red onion, tomato and olive oil served over avocado puree.

Black beans, pickled red onion and guacamole.

Melted Oaxaca cheese with chorizo (Mexican sausage from Toluca).

The original version made with a tomato and guajillo broth, garnished with crispy tortilla, fried pasilla chile, fresh avocado cubes, queso fresco and chopped cilantro.

Chicken stock, mexican cream and crispy tortilla.

Following the original recipe from Tijuana, with romaine and kale mix, chipotle, made from scratch daily.

With grilled portobello mushrooms, spinach, tomato, red onion, serrano chile, cilantro and red wine-lime vinaigrette, topped with crumbled goat cheese.

With shredded iceberg lettuce, black bean vinaigrette, avocado, queso fresco, three color peppers and crispy tortillas, prepared with cilantro-jalapeño dressing.

Shrimp, calamari octopus and scallops with a tomato sauce prepared with citrus juices, cilantro, serrano chile, onion, tomato and olive oil, topped with avocado.

Marinated in orange and lime juices, serrano chile, cilantro, red onion, tomato and olive oil, topped with avocado.

Fresh corvina, habanero chile, orange and lime juices, cilantro, avocado and olive oil.

Egg white batter, stuffed with Oaxaca cheese, roasted tomato sauce, served with house white rice.

Avocado, chipotle-tamarind sauce and fried leeks.

Pulled chicken breast, black bean sauce, cream, cotija cheese, onion and cilantro.

Huitlacoche (corn truffle), melted cheese and chile poblano-cilantro sauce.

With spicy, toasted pumpkin seeds served with house white rice and micro greens.

With cotija cheese, cream and pork belly lardons.

Made with dried guajillo and ancho peppers, herbs, spices, raisins, plantains and assorted nuts. Served with white rice and grilled zucchiniand garnished with toasted almonds and sesame seeds.

Made with over 30 ingredients, dried chiles, Mexican chocolate, assorted fruits, nuts, herbs and spices. We then cook our chicken breast simmering slowly inside the sauce. Served with white rice and garnished with toasted sesame seeds and watercress.

Pork belly roasted until succulent, made with pinenuts, sesame seeds and almonds. Topped with apricot-pecan chutney and garnished with toasted pinenuts and sesame seeds. Served with house white rice.

Prepared a la talla (mild guajillo chile powder rub), then grilled and placed on top of the huarache.

Carnitas from Michoacan placed on top of the huarache.

Yucatan's famous recipe placed on top of the huarache.

Prepared a la talla (mild guajillo chile powder rub), then grilled and placed on top of the huarache.

Prepared a la talla (mild guajillo chile powder rub), then grilled and placed on top of the huarache.

Long and thin tortillas rolled and pan fried, filled with shredded chicken breast or with barbacoa de res, served with salsa pasilla, salsa verde, crema fresca and cotija cheese.

With pulled chicken breast, covered with our special house mole, drizzled with cream and topped with fresh white onions, toasted sesame seeds and goat cheese.

Chicken, poblano cream sauce, melted cheese, crema fresca and cilantro.

Oaxaca cheese, corn tortillas, chicken in tinga Poblana, guacamole, pico de gallo and crema fresca.