Dinner Menu

Made fresh with tomato, onion, jalapeño, cilantro, lime, and served with handmade corn tortilla chips and salsa

A robust pasilla chile and tomato soup with handmade corn tortilla strips, cheese, and sour cream

Black beans with epazote herb and topped with queso fresco

Crepes with cajeta and vanilla ice cream

Small batch Highland agave, aged over 3 years in Oak Barrels, then aged an additional month in selected Petit Barrels, which are rotated daily. Finely roasted agave with hints of vanilla and warm spices, and a complex infusion of ripe, luscious fruits. Limited Availability

Chicken, ancho and guajillo chiles, tomatoes, onion, garlic, cinnamon, peppercorns, allspice, cloves, sesame seeds, raisins, almonds, plantains, pineapple, and apple. Pair with Frida's Margarita Passion Jalapeño.

With pickled onion, cilantro, and lime

Roasted pork marinated in achiote seeds, shredded over handmade corn shells stuffed with refried black beans and served with avocado, habanero pico de gallo and pickled red onions

Roasted butternut squash soup topped with cilantro oil and fried leeks

Traditional Mexican rice with diced vegetables

Aged for at least a year in New American White Oak barrels with tasting notes of vanilla, cinnamon, nuts, pepper, and smoked wood.

Warm, soft Mexican chocolate cake with vanilla ice cream. Please note there is a 20 minute bake time for this dessert

Melted Oaxaca cheese with mushrooms and chorizo (soy chorizo available)

Grilled corn on the cob with chili-lime butter and Cotija cheese

Sinaloa-style chicken and hominy soup, jalapeño chile, tomatillo, spices and topped with radish, lettuce, onion and oregano

Aged for 18 months in the finest Napa Valley Cabernet French White Oak Wine Barrels. Refined, elegant, and expressive hints of fruit, mingled with oak and a touch of spice.

Sope assortment with beans, chicken, shredded pork, and sautéed vegetables with crumbled queso fresco, onion and sour cream

Mixed greens, tomatoes, aged Cotija cheese, dried cherries, candied spicy pecans, and cherry vinaigrette. Add chicken or tofu +6, Add shrimp +8

Zucchini, corn kernels, mushrooms, onions and pasilla chile

Aged in French Oak barrels. Aromas of warm caramel, vanilla, roasted coffee, and golden raisins. Complex palate of baking spices, charred oranges, apricot, and peaches.

Traditional Hispanic pastry filled with cajeta caramel cream and served with chocolate sauce. Add a scoop of vanilla ice cream +3

White fish marinated with fresh lime, green olives, jalapeño, onion, cilantro, tomato, avocado, and olive oil

Living butter lettuce with jicama, pepitas, mango, orange slices with a basil and raspberry vinaigrette. Add chicken or tofu +6, Add shrimp +8

Traditional flan made with coffee and tequila

Aged in select White Oak barrels that have been roasted to accentuate the aromas and flavors they impart. Dominance of wood interspersed with sweet, nutty, and vanilla flavors and a smooth and long finish.

Habanero tomatillo cilantro sauce, Cotija cheese and a lime wedge

Sweet plantains with cream and cheese

Vegetarian: Fire-roasted poblano pepper stuffed with vegetables and cheese, and served over a black bean sauce. Con Carne +3: Fire-roasted poblano pepper stuffed with carnitas and chicharron, and served over a black bean sauce

Añejo tequila matured in two different wood barrels - New French Oak and New American Oak, each selected for their individual flavor and characteristics. At the beginning of the aging process, both barrel styles are blended. Fresh floral aroma with notes of figs, almonds, and cacao.

Crispy golden handmade tortillas topped with stewed chicken and chipotle sour cream

Grilled young cactus leaves and Portobello mushroom strips marinated in fresh herbs, roasted garlic, oregano, and olive oil

Tuna carpaccio marinated in soy sauce, sesame oil, and chipotle aioli, and topped with fried leeks, fried beets and avocado pureé

Baked turnovers filled with ground pork, onions, garlic, roasted peppers, served with chipotle-tomato sauce, queso fresco, and chipotle sour cream

Michoacan-style marinated tender chunks of pork, and served with guajillo, arbol chiles salsa, and rice

Fried chicken cutlet, potato and spinach purée, arugula salad

A legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce in the traditional puebla style and served over chicken with rice

Chicken breast stuffed with a mix of huitlacoche, zucchini, fresh corn and served over a roasted garlic sauce

Pan-seared duck breast served in a delicious green mole sauce made with pumpkin seeds, tomatillos, nut, spices, and risotto cake

Filet mignon with ancho chile stuffed with seasoned goat cheese, mashed potatoes, spinach and served with chipotle sauce

Lamb shank marinated in a paste made with muscat wine and spices, wrapped in banana leaves and steamed to perfection

Sautéed prawns in tamarind mole served with a corn cake

Pan-seared prawns stuffed with Oaxaca cheese, wrapped in bacon and served with a creamy chipotle sauce and rice

Vegan: Large handmade crispy tortilla topped with refried beans, vegan cheese, cashew crema, cactus salad, and seasonal vegetables. Con carne + 3: Large handmade crispy tortilla topped with refried beans, queso fresco, crema, and cactus salad with your choice of chilorio, cochinita pibil, or tinga de pollo

Fried cauliflower torta over salsa roja, rajas con crema, and cashew crema

Shredded and braised short rib with Monterey Jack cheese in handmade corn tortilla, topped with red onion, cilantro, radish and consommé

Catch of the day. Ask your server for details