Buena Vida

Beef tartare, chilmole mayo, Serrano pepper, cilantro and radishes.

Guajillo sauce, chipotle puree, avocado and red cabbage.

Pineapple, Serrano, tomato, cilantro, lime and chia seeds.

Black tiger shrimp, chipotle puree, orange lime, Serrano, tomato and red onion.

Black tiger shrimps, green aguachile sauce, onions and cilantro.

Grilled shrimps, croutons, Parmesan cheese on romaine lettuce.

Fresh salad mix with tuna, jicama and macha dressing.

Rib eye steak, chilmole mayo and fresh salad.

House made biscuits, ancho-pilloncilo bacon, avocado and avocado crema.

Black tiger shrimp patty, jalapeno aioli, avocado and tomato.

100% beef burger, fried egg, home cured bacon, chipotle aioli in telera bun.

Slow cooked short rib, Brussels sprouts, sweet potato and 2 eggs any style.

Rib eye, 3 eggs any style and house sweet potato hash.

House made chorizo, 3 eggs any style and pico de gallo.

Leek and Parmesan polenta, grilled shrimp and avocado crema.

Salsa Verde, tomatillo salsa, house cheese mix.

2 eggs, plantain walnut pancake with piloncillo honey.

Wild mushroom mix.

Baby spinach and goat cheese.

Smoked salmon and poblano pepper sauce. Served on jalapeno cornbread.

Oyster mushrooms and chipotle hollandaise, Served on jalapeno corn bread.

Ham, refried beans and salsa roja.

Refried beans, goat cheese and salsa verde.

Bacon, salsa roja, salsa verde and refried beans.

Pineapple, mango, jicama, watermelon, agave reduction and cottage cheese.

Traditional Mexican donut with pinoncillo pastry cream.

Caramelized bananas, agave syrup and ice cream.

Hickory smoked salmon, minced shallots, cream cheese, chipotle mecco and Chile pasilla.

Avocado, lime juice, cilantro and jalapeno.

Avocado, lime juice, cilantro, basil, pickled green mango and goat cheese.

Minced tenderloin, avocado, chilmole oil and red radish.

Shrimp, orange juice, lime juice, onion, tomato and avocado.

Bluefin tuna, habanero Chile, chia seeds, pineapple, cucumber and lime juice.

Serrano pepper, lemon juice, lime juice, cilantro and red onion.

Gulf of Mexico shrimp, amaranth breading and agave habanero aioli.

Vermicelli, ancho, guajillo chile, chipotle chiles, cheese, cilantro and avocado.

Chihuahua cheese, roasted oyster mushrooms and apricot marmalade.

Roasted chicken, tomatillo marinade, jalapeno and agave habanero aioli.

Mexican chorizo, cilantro, white wine vinegar and tomato marmalade.

Dry age beef meatballs, ahogando tomato sauce and cheese.

Blistered shishito peppers and salsa macha.

Comfit crimini mushrooms, Chile guajilo salsa, queso cotija and cilantro.

Petite gem lettuce, pickled cherry tomato, Cesar dressing and grated queso cotija.

Watercress salad, citrus vinaigrette and shaved red cherry bamb radishes.

Roasted red beets, pomegranate and habanero molasses, shaved pickled yellow beets and queso fresco.

Heirloom cherry tomatoes, citrus molcahete dressing and roast corn.

Chicken broth, roasted tomatoes, garlic and onions, chipotle Morita and avocado.

Stuffed with esquites.

Chile Morita honey butter.

Tahini-eggplant puree, house pickled vegetables and guajillo chili oil.

Coated in black recado and mole pipian.

Julienne carrots lightly poached in traditional tinga sauce.

Pureed roasted tomato, ancho, garlic and cilantro.

Cooked in epazote tea.

Marinated in chili ash, salsa de calle.

Macha mantel mole.

House made red chorizo roasted potatoes.

Prosciutto wrapped shrimp, cheese and chipotle.

Achiote orange sauce, jicama and red onion.

House blend ground beef salsa roja oven dried tomatoes refried black beans jack cheese and guacamole.

Berkshire pork neck, annatto seed marinade and roasted pineapples.

Nayarit-style grilled fish.

Grilled body of squid and Mexican chimichurri sauce.

shaved Brussels sprouts and crisp chihuahua cheese guajillo chili salsa.

Pulled roasted chicken, roasted tomatillo salsa, agave habanero aioli and Monterrey cheese.

Cream cheese, pickled corn, jalapeno and chihuahua cheese.

Pork belly lardon crispened and glazed with verdita.

Roasted poblano Chile, regional Mexican cheeses and roasted tomato reduction.

Mini sized burrito, spinach quinoa queso fresco and sweet potato.

Poblano chili stuffed with ground beef, raisins, apricots, ancho chile dressing, classic walnut cream sauce and pomegranate seeds.

Slow cooked Chili spice rubbed short ribs in an herbaceous tomatillo based broth.

Guajillo paste rubbed lamb shoulder, slowly cooked for 6 hours, covered in avocado and banana leaf.

Butter-sauteed shrimp with mojo islenno, sweet potato puree, plantains and watercress salad.