Every dish carries the warmth of a kitchen where love was the first ingredient

Prepared tableside with Hass avocados, lime, cilantro, and serrano. Served with house-made tortilla chips.

Melted Oaxaca and chihuahua cheese with chorizo, roasted poblanos, and warm flour tortillas.

Crispy cinnamon-sugar churros paired with a rich dark chocolate dipping sauce made from Mexican cacao.

Tiger's milk ceviche of dayboat shrimp and fish, served on crispy tostadas with avocado and micro cilantro.

Raw shrimp cured in fresh lime with serrano chili, cucumber, red onion, and cilantro. Served with saltine crackers.

Whole grilled lobster basted with garlic-chili butter, served with arroz rojo and grilled asparagus.

Red snapper simmered in a tangy tomato sauce with olives, capers, jalapeños, and herbs. A classic coastal recipe.

Jumbo shrimp sautéed in a generous garlic-infused oil with white wine, chili, and fresh herbs. Served with rice and beans.

Corn tortillas filled with shredded chicken, smothered in tomatillo-cream sauce, topped with melted jack cheese.

Slow-roasted chicken in our house-made mole with over twenty ingredients including cacao, chili, and spices. Served with Mexican rice.

Corn dough stuffed with pork, wrapped in banana leaves, and steamed. Served with black mole and sesame seeds.

Pre-Columbian corn cakes stuffed with refried beans and nopales, topped with queso fresco, salsa, and cilantro.

Silky custard with a rich caramel sauce, made with whole eggs and vanilla. Our most requested dessert.

Warm churros filled with cajeta (caramelized goat milk) and dusted with cinnamon sugar. Served with chocolate sauce.

Craft beer mixed with lime, tomato juice, chili, and spices. Served in a charred chili-rimmed glass.

Refreshing hibiscus flower infusion, lightly sweetened and served chilled. A timeless Mexican staple.

Premium tequila, fresh lime juice, and orange liqueur shaken and served on the rocks with a salt rim.