Mixteco Grill

Fresh lime and lemon juice with organic agave nectar.

Fresh lime and lemon juice with organic agave nectar.

2 soft tortillas with tilapia, avocado-Serrano mayonnaise, cabbage and pico de gallo.

Two turnovers filled with beef picadillo, garnished with chopped cilantro served with avocado tomatillo salsa.

2 corn tamales with creamy poblano sauce, Monterey Jack cheese and esquites.

Two corn masa boats filled with a layer of black beans and wood-grilled skirt steak, topped with fried guajillo salsa, sour cream and queso fresco.

Two tamales filled with shredded pork in a tomatillo sauce, with sour cream and queso fresco.

Chile pasilla broth served with shredded chicken, cheese, sour cream, avocado, and tortilla strips.

Wood-grilled calamari mixed with baby arugula and chopped garlic, cooked in olive oil and served with roasted red pepper, esquites and lime juice.

Avocado chunks with tomato, Serrano peppers, cilantro, onion and lime juice. Served with sliced cucumbers and jicama.

Melted Monterey Jack and Chihuahua cheeses with your of norteno (poblano rojas and chorizo), del mar (shrimp, pineapple and chipotle glaze) or vegetariano (mushrooms, spinach and red peppers). Served with homemade tortillas.

Mixed green salad, sliced red onions, raw red peppers, jicama and diced queso fresco drizzle with cilantro Serrano dressing.

Mahi-mahi fish marinated in lime juice, chipotle chile, and garlic. Served with cucumber, tomato, red onions, and passion fruit-infusion.

Slow-roasted pork marinated with achiote and sour orange juice. Served with black beans topped with cheese, pickled red onions and habanero salsa.

Wood-grilled chicken breast served in pumping seeds-serrano green pipian with mashed potatoes and grilled zucchini, roasted red peppers, and garnished with chopped cilantro.

Wood Grilled Black Tiger Shrimp with chopped garlic, cooked in olive oil, served with tomatoes, black beans, avocado, green onions, cilantro, and white rice.

Wood-grilled rack of lamb served in Oaxacan black mole with garlic mashed potatoes.

Wood Grilled Mahi-Mahi marinated in achiote served with a rustic Salsa de Molcajete (roasted tomatoes, onions, and serrano peppers crushed in a mortar) with white rice, garnished with pickled red onions.

Wood-grilled ribeye steak. Served with salsa roja, black beans and grilled green onions.

Wood-grilled pork chop served in Oaxacan sweet mole with sweet mashed potatoes, fried plantains, grilled pineapple and Mexican chorizo.

Green crepes with red pepper cream sauce, (huitlacoche, diced poblanos, tomato and onion) topped with melted cheese and radishes, served with side of salad.

Masa tamal stuffed with roasted veggies (mushrooms, corn, onions and garlic) on a bed of saut?ed spinach, tomatillo sauce, garnished with crispy potatoes, chopped cilantro and roasted red peppers.

Tortillas filled with chicken, doused in a complex black mole and garnished with onion, cilantro and radishes. Served with black beans topped with cheese.

Tortillas filled with grilled chicken in a creamy tomatillo sauce topped with melted Chihuahua cheese, onion, cilantro and radish beside black beans.