Xalisko Cocina Mexicana

Grilled octopus marinated with citrus guajillo sauce on a vertical rotating spit and flambéed tableside, served with Yucatán homemade sauces.

Oven-Roasted Gulf oysters with Huichol sauce, lime pearls.

Raw Gulf oysters, charred jalapeño soy-citrus sauce, tomatillo-cucumber relish.

Yellowfin tuna, macha sauce, lime pearls, chile morita aioli, avocado.

Lime-cured shrimp in a spicy serrano sauce.

Lime-cured shrimp in a chile piquin sauce.

Lime-cured shrimp marinated in a serrano tatemada sauce.

Red snapper petals, charred serrano pepper soy-citrus sauce, orange, cucumber, citrus caviar, pineapple.

Lime-cured red snapper, charred dried peppers sauce, cucumber, cherry tomatoes, pickled onion pearls.

Lime-cured red snapper, mezcal-orange chile piquin sauce, grilled pineapple, cucumber, citrus pearls.

Lime-cured red snapper and shrimp, crunchy corn, tomato cocktail, avocado, cucumber.

Three fried corn empanadas stuffed with salmon seasoned with adobo, green olives and cream cheese, chile morita dipping sauce.

Pork marinated in pastor adobo on a vertical rotating spit and flambéed tableside, served with homemade corn tortillas and salsas.

Two Otomi-style handmade corn tortillas filled with Hebra cheese, huitlacoche, purslane, perón sauce.

Traditional dish from Guadalajara, Jalisco: beef broth with flank steak simmered in tomatillo sauce, clay pot beans, crumbled bacon.

Jalisco-style corn esquites served over roasted bone marrow, topped with morita pepper aioli and Cotija cheese.

Three homemade corn masa cakes topped with marinated octopus, veneno beans, petróleo sauce.

Fresh corn tamale, corn cream, corn esquites, Cotija cheese, corn husk ash.

Oven-baked panela cheese with a dried pepper rub, served with handmade corn tortillas.

Three crispy potato tacos, topped with crispy pork belly carnitas, drowned in roasted tomato sauce, cabbage, and veneno sauce.

Grilled Angus Prime ribeye served over sliced cucumber, red onion, and cilantro, topped with avocado and serrano aguachile sauce.

Rich chicken broth with oven-roasted chicken, crispy corn tortilla strips and avocado.

Greens, watermelon, cucumber, blackberries, red onion, tajin, honey-lemon dressing.

Romaine, parmesan cheese, croutons, homemade Caesar dressing.

Colossal shrimps sautéed in citrus-Tequila sauce, puya pepper-mojo de ajo, purslane, green rice.

Pan-seared octopus, roasted tomato-chorizo sauce, capers, olives, confit potatoes.

Pan-seared red snapper filet, creamy poblano sauce, purslane, zucchini, green rice.

Wild-caught grilled salmon, squash blossom creamy rice, asparagus.

Pan-seared domestic scallops, hoja santa-romanesco purée, poblano sauce, fresh corn tamale.

Grandma’s favorite: Oven-baked red snapper marinated in dried pepper artisanal adobo, served with broth, Mexican rice and homemade tortillas.

Tender chicken thigh, Tlaxcala-style mole contla, meloso rice made with zucchini and asparagus.

Stuffed with skirt steak, mozzarella cheese, green tomatillo sauce and mole de rancho, queso fresco and Mexican rice.

Oven-smoked chicken enchiladas, mole de rancho, or mole prieto, sour cream, swiss chard, queso fresco and Mexican rice.

Stuffed with shrimp and mozzarella cheese, creamy poblano sauce, purslane, green rice.

Grilled skirt steak, roasted tomato, onion, poblano rajas and xcatik pepper sauce, nopal cactus, grilled panela cheese, homemade tortillas.

Yucatan-style pork shank, marinated in achiote, slow-cooked wrapped in a banana leaf, pickled onion, black puerco beans, homemade tortillas.

Slow-braised lamb shank, marinated in dried pepper artisanal adobo, slow-cooked wrapped in agave leaf, rice, puerco beans, Yahualica sauce.

6 oz Bavette steak, charred jalapeño and fresh herb soy sauce, charred cauliflower and hoja santa purée, shishito peppers and asparagus.

Grilled 6 oz beef tenderloin, mole encacahuatado, wild mushrooms, confit potatoes and asparagus.

Grilled 12 oz certified Angus prime ribeye, mole prieto made with delicacy huitlacoche and cacao beans, esquites purée, asparagus.

Three salsa sampler, homemade tostadas, mama coco sauce, taquera sauce, chile perón sauce.

Sautéed cauliflower florets with guajillo-garlic confit, citrus.

Cactus, onion, cilantro, tomatoes.

Fresh guacamole with homemade tostadas.

Shishito peppers with onions sautéed in charred jalapeño citrus - soy sauce.

Braised baby potatoes cooked in a dried peppers and citrus adobo.

Options: Clay pot beans, puerco beans, veneno beans, Yucateco beans.

Options: Mexican rice, green rice.

Oven-Roasted Gulf oysters with Huichol sauce, lime pearls.

Raw Gulf oysters, charred jalapeño soy-citrus sauce, tomatillo-cucumber relish.

Lime-cured shrimp in spicy serrano sauce.

Lime-cured shrimp in chile piquín sauce.

Lime-cured shrimp marinated in serrano tatemada sauce.

Lime-cured red snapper, charred dried peppers sauce, cucumber, cherry tomatoes, pickled onion pearls.

Lime-cured red snapper, mezcal-orange chile piquín sauce, grilled pineapple, cucumber, citrus pearls.

Three salsa sampler, homemade tostadas, mamá coco sauce, taquera sauce, chile perón sauce.

Fresh guacamole with homemade tostadas.

Shishito peppers with onions sautéed in charred jalapeño citrus - soy sauce.

Cauliflower florets sautéed in guajillo-garlic confit, citrus adobo.

Options: Clay pot beans, puero beans, veneno beans, Yucateco beans.

Options: Mexican rice, green rice.

Braised baby potatoes cooked in dried peppers and citrus adobo.

Cactus, onion, cilantro, tomatoes.

Thin sliced grilled ribeye, puerco beans, avocado, charred onion - chile de arbol sauce.

Four street-size braised beef tongue tacos, onion, cilantro, and mamá coco sauce.

Beer-battered fried shrimp, veneno beans, chile perón sauce, cabbage, and papas enchiladas.

Slow-braised marinated beef cooked wrapped in agave leaf, Yahualica sauce, broth and Mexican rice.

Grilled skirt steak with mozzarella cheese, cactus salad, and mamá coco sauce.

Grilled marinated octopus, mozzarella cheese, papas enchiladas, taquera sauce.

Marinated pork, grilled pineapple, cilantro, onion, Mexican rice, Yahualica sauce.

Two flour quesadilla filled with pastor meat, green rice, taquera sauce.

Two Otomi-style handmade corn tortillas filled with Hebra cheese, huitlacoche, purslane, perón sauce.

Greens, mango, strawberry, cucumber, red onion, toasted pumpkin seeds, lemon dressing.

Greens, watermelon, cucumber, blackberries, red onion, tajin, honey-lemon dressing.

Romaine, parmesan cheese, croutons, homemade Caesar dressing.

Pork marinated in pastor adobo on a vertical rotating spit and flambéed tableside, homemade corn tortillas and salsas.

Grilled skirt steak, roasted tomato, onion, poblano rajas and xcatik pepper sauce, nopal cactus, grilled panela cheese, homemade tortillas.

Oven-smoked chicken enchiladas, mole de rancho, or mole prieto, sour cream, swiss chard, queso fresco and Mexican rice.

Stuffed with shrimp and mozzarella cheese, creamy poblano sauce, purslane, green rice.

Stuffed with skirt steak, mozzarella cheese, green tomatillo sauce and mole de rancho, queso fresco and Mexican rice.

Two crunchy corn tostadas topped with ceviche tatemado and ceviche xalisquillo.

Yellowfin tuna, macha sauce, lime pearls, chile morita aioli, avocado.

Guadalajara-Style, marinated shredded pork, lettuce, tomato, onion, avocado, sour cream, pickled veggies.

Sourdough bread stuffed with pork carnitas and beans, drowned in roasted tomato sauce, served with a potato taco and veneno sauce.

Three crispy potato tacos, topped with crispy pork belly carnitas, drowned in roasted tomato sauce, cabbage, and veneno sauce.

Traditional dish from Guadalajara, Jalisco: beef broth with flank steak simmered in tomatillo sauce, clay pot beans, crumbled bacon.

Three handmade masa cakes topped with shredded beef birria, wrapped and slow braised in agave leaf, marinated with dried pepper artisanal adobo, puerco beans.

Grilled chicken breast, creamy poblano sauce, grilled asparagus and zucchini, purslane, green rice.

Homemade tortillas topped with black bean mole, queso fresco, pan-seared tenderloin tips with onion and poblano pepper, fried egg.

Slow-braised marinated beef cooked wrapped in agave leaf, veneno sauce, and broth.

Handmade corn totopos, bathed in green, red or molcajeteada sauce, cecina de ribeye, sour cream, queso fresco.

Scrambled eggs with onion, tomato and serrano, served with cecina de ribeye, avocado and mamá coco sauce.

Fresh corn tamale, corn cream, corn esquites, cotija cheese, corn husk ash.

Crispy chicken flautas, green tomatillo sauce, sour cream, queso fresco, cabbage, green rice, papas enchiladas.

Oven-baked Panela cheese with a dried pepper rub, served with handmade corn tortillas.

Jalisco-style corn esquites served over roasted bone marrow, topped with morita pepper aioli and cotija cheese.

Rich chicken broth with oven roasted chicken, crispy corn tortilla strips and avocado.

Three fried corn empanadas stuffed with salmon seasoned with adobo, green olives and cream cheese, morita pepper dipping sauce.

Lime-cured red snapper and shrimp, crunchy corn, tomato cocktail, avocado and cucumber.

Traditional Mexican chicken noodle soup.

Crispy rolled chicken taquito, rice & beans.

Pastor - Skirt Steak - Chicken, rice & beans.

Pastor - Skirt Steak - Chicken, rice & beans.

Toast, topped with tomato sauce, mozzarella cheese, pepperoni & french fries.

Hand-battered crispy white chicken meat strips, rice & french fries.

Toast topped with mozzarella cheese, scrambled eggs tossed with bacon & seasonal fruit.

Scrambled eggs, bacon & seasonal fruit.

Scrambled eggs, with crispy corn tortilla strips, bacon & seasonal fruit.

6 oz Pan-seared salmon, scrambled eggs & seasonal fruit.

Vegetable soup, squash, corn, green beans, wild mushrooms, asparagus, squash blossom, purslane.

Corn and squash blossom cream, zucchini.

Squash blossom tamal stuffed with goat-cream cheese and xcatic pepper, squash blossom cream.

Three crispy corn tostadas topped with pickled cauliflower sautéed in guajillo-garlic confit, squash blossom, sikil-pak (mayan pumpkin seeds paste).

Squash blossom stuffed with cream cheese, octopus, fish and shrimp, black garlic aioli.

Three crispy masa cakes topped with sikil-pak (mayan pumpkin seeds paste), zucchini, corn and squash blossom.

Enchiladas stuffed with requeson, zucchini, asparagus and squash blossom, pipian verde and purslane, green rice.

Wild-caught grilled salmon, squash blossom creamy rice, asparagus.

Mango - Passion fruit mousse, mango compote with mint, white chocolate cream, amaranth.

Red velvet tres leches cake, white chocolate cream.

Eggnog tres leches cake, cranberry compote, vanilla cream cheese frosting, orange zest.

Coffee flan adorned with cotton candy cloud.

Large churros Atononilco El Alto style, better known as 'Putazos', stuffed with San Juan de los Lagos cajeta, served with cafe de olla.

Guava - white chocolate cheesecake, guava sauce, vanilla cream cheese frosting, amaranth.

Creamy rice pudding with chocolate shavings, coconut flakes and passion fruit pearls.

Chocolate Mousse, cranberry compote, chocolate brownie, gold dust.

Guadalajara's favorite dessert, custard with caramelized top, passion fruit cream and berries.

Grandma's hot chocolate.

Traditional Mexican spiced coffee and 'Puerquito' cookie bread.

Traditional Mexican spiced coffee with eggnog foam and 'Puerquito' cookie bread.

Don Julio Silver Tequila, Oaxacan Coffee, Café de olla syrup, Coffee Foam.

Coffee with Licor 43.

Bore Rum, Nixta, Maraschino, Oaxacan Coffee.

Charanda, D'Aristi 'Xtabentun' honey liqueur, Ancho Reyes, Oaxacan Coffee, piloncillo syrup.

Three Quesadillas with homemade quesillo, purslane, huitlacoche.

Oven-baked Panela cheese, dried peppers rub with handmade corn tortillas. Add: Wild Mushrooms +6 | Asparagus +6 | Zucchini +4

Three homemade corn masa cakes topped with sautéed wild mushrooms marinated in 'al Pastor' adobo, perón sauce.

Fresh corn tamale, corn cream, esquites, cotija cheese, corn husk ash.

Pickled cauliflower, cucumber, mango, cherry tomatoes, serrano pepper, avocado, pickled red onion pearls.

Roasted shaved corn, dried peppers aioli, cotija cheese.

Crispy adobo-seasoned potato tacos, drowned in roasted tomato sauce, veneno sauce, cabbage.

Cauliflower steak, pipian verde, purslane, chickpeas.

Enchiladas stuffed with requeson, zucchini, squash blossom, asparagus, pipian verde and purslane, green rice.

Green creamy rice with asparagus and squash, wild mushrooms sautéed in guajillo confit.

Sautéed cauliflower with puya garlic confit, green onion, sikil pak 'Mayan pumpkin seed paste' and green rice.

Two Otomí-style handmade corn tortillas filled with Hebra cheese, huitlacoche, purslane, perón sauce.

Sautéed cactus salad, baby potatoes, taquera sauce, green rice.

Greens, watermelon, cucumber, blackberries, red onion, tajin, honey-lemon dressing.

Vegetable soup, squash, corn, green beans, wild mushrooms, asparagus, squash blossom, purslane.

Three salsa sampler, homemade tostadas, mama coco sauce, taquera sauce, chile perón sauce.

Sautéed cauliflower florets with guajillo-garlic confit, citrus.

Cactus, onion, cilantro, tomatoes.

Fresh guacamole with homemade tostadas.

Shishito peppers with onions sautéed in charred jalapeño citrus - soy sauce.

Braised baby potatoes cooked in a dried peppers and citrus adobo.

Clay pot bayo beans.

Green Rice.

Tequileño silver Tequila, Pomegranate, lime, orange liqueur, agave.

Frozen or rocks House margarita, topped with Grand Marnier.

Nuku Mezcal joven espadin, passion fruit, lime, absinthe, fresh mint.

Nuku Mezcal joven espadin, cactus prickly pear, domaine de Canton, lime.

Oven roasted Gulf oysters in salsa Huichol, lime pearls.

Raw Gulf oysters, charred jalapeño soy-sauce and tomatillo-cucumber relish. 1/2 dz.

Two crunchy corn Tostadas topped with ceviche tatemado and ceviche xalisquillo.

Verde: Lime-cured shrimp, marinated in a spicy serrano pepper sauce. Rojo: Lime-cured shrimp, marinated in a orange chili piquin sauce. Negro: Lime-cured shrimp, marinated in a serrano tatemada sauce.

Lime-cured shrimp, marinated in a orange chili piquin sauce.

Lime-cured shrimp, marinated in a serrano tatemada sauce.

Brine pork rinds, chiltepin aguachile sauce, onion, cucumber, cilantro.

Guadalajara-style sandwich stuffed with marinated shredded pork, onion, tomato, lettuce, sour cream, pickled vegetables.

Three quesadillas with home-made quesillo, purslane, huitlacoche.

Chicken crispy flautas, green tomatillo sauce, sour cream, queso fresco, cabbage.

Braised baby potatoes cooked in a dried peppers and citrus adobo.

Sauteed cauliflower florets with guajillo-garlic confit, citrus.

Roasted shaved corn, dried peppers aioli, cotija cheese.

Marinated pork with achiote and dried peppers, pineapple, onion, cilantro.

Grilled skirt steak, mozzarella cheese crust, chard onion sauce.

Crispy potato taco drowned in roasted tomato sauce, topped with crispy pork belly carnitas, cabbage, pickle onion.

Pork carnitas, cilantro, onion, mama coco sauce.

House-made chorizo with nopal cactus.

Tender braised beef tongue, onion, cilantro, mama coco.

Sauteed cactus salad, baby potatoes, taquera sauce.

Sauteed cauliflower with puya garlic confit, green onion, sikil pak 'Mayan pumpkin seed paste'.

Greens, watermelon, cucumber, blackberries, red onion, tajin, honey-lemon dressing.

Romaine, parmesan cheese, croutons, homemade Caesar dressing.

6 oz Bavette steak, charred jalapeño and fresh herb soy sauce, charred cauliflower and hoja santa purée, shishito peppers and asparagus.

Wild-caught grilled salmon, squash blossom creamy rice, asparagus.

Slow-braised lamb shank, marinated in dried pepper artisanal adobo, slow-cooked wrapped in agave leaf, rice, puerco beans, Yahuacila sauce.

Red velvet tres leches cake, white chocolate cream.

Creamy rice pudding with chocolate shavings, coconut flakes and passion fruit pearls.

Frozen or rocks House margarita, topped with Grand Marnier.

1800 silver Tequila, orange liqueur, lime, mango, habanero agave infusion.

Nuku Mezcal joven espadin, cactus prickly pear, domaine de Canton, lime.

Vegetable soup, squash, corn, green beans, wild mushrooms, asparagus, squash blossom, purslane.

Corn and squash blossom cream, zucchini.

Squash blossom tamal stuffed with goat-cream cheese and xcatic pepper, squash blossom cream.

Three crispy corn tostadas topped with pickled cauliflower sautéed in guajillo-garlic confit, squash blossom, sikil-pak (mayan pumpkin seeds paste).

Squash blossom stuffed with cream cheese, octopus, fish and shrimp, black garlic aioli.

Three crispy masa cakes topped with sikil-pak (mayan pumpkin seeds paste), zucchini, corn and squash blossom.

Enchiladas stuffed with requeson, zucchini, asparagus and squash blossom, pipian verde and purslane, green rice.

Wild-caught grilled salmon, squash blossom creamy rice, asparagus.

Mango - Passion fruit mousse, mango compote with mint, white chocolate cream, amaranth.

Red velvet tres leches cake, white chocolate cream.

Eggnog tres leches cake, cranberry compote, vanilla cream cheese frosting, orange zest.

Coffee flan adorned with cotton candy cloud.

Large churros Atononilco El Alto style, better known as 'Putazos', stuffed with San Juan de los Lagos cajeta, served with cafe de olla.

Guava - white chocolate cheesecake, guava sauce, vanilla cream cheese frosting, amaranth.

Creamy rice pudding with chocolate shavings, coconut flakes and passion fruit pearls.

Chocolate Mousse, cranberry compote, chocolate brownie, gold dust.

Guadalajara's favorite dessert, custard with caramelized top, passion fruit cream and berries.

Grandma's hot chocolate.

Traditional Mexican spiced coffee and 'Puerquito' cookie bread.

Traditional Mexican spiced coffee with eggnog foam and 'Puerquito' cookie bread.

Don Julio Silver Tequila, Oaxacan Coffee, Café de olla syrup, Coffee Foam.

Coffee with Licor 43.

Bore Rum, Nixta, Maraschino, Oaxacan Coffee.

Charanda, D'Aristi 'Xtabentun' honey liqueur, Ancho Reyes, Oaxacan Coffee, piloncillo syrup.

Greens, watermelon, cucumber, blackberries, red onion, tajin, honey-lemon dressing.

Romaine, parmesan cheese, croutons, homemade Caesar dressing.

6 oz Bavette steak, charred jalapeño and fresh herb soy sauce, charred cauliflower and hoja santa purée, shishito peppers and asparagus.

Wild-caught grilled salmon, squash blossom creamy rice, asparagus.

Slow-braised lamb shank, marinated in dried pepper artisanal adobo, slow-cooked wrapped in agave leaf, rice, puerco beans, Yahuacila sauce.

Red velvet tres leches cake, white chocolate cream.

Creamy rice pudding with chocolate shavings, coconut flakes and passion fruit pearls.

Frozen or rocks House margarita, topped with Grand Marnier.

1800 silver Tequila, orange liqueur, lime, mango, habanero agave infusion.

Nuku Mezcal joven espadin, cactus prickly pear, domaine de Canton, lime.

Oven-Roasted Gulf oysters with Huichol sauce, lime pearls.

Raw Gulf oysters, charred jalapeño soy-citrus sauce, tomatillo-cucumber relish.

Yellowfin tuna, macha sauce, lime pearls, morita pepper aioli, avocado.

Lime-cured shrimp in spicy serrano sauce.

Lime-cured shrimp in chile piquin sauce.

Lime-cured shrimp marinated in serrano tatemada sauce.

Red snapper petals, charred serrano pepper soy-citrus sauce, orange, cucumber, citrus pearls, pineapple.

Two crunchy corn tostadas topped with ceviche tatemado and ceviche xalisquillo.

Lime-cured red snapper, charred dried peppers sauce, cucumber, cherry tomatoes, pickled onion pearls.

Lime-cured red snapper, mezcal-orange piquin pepper sauce, grilled pineapple, cucumber, citrus pearls.

Lime-cured red snapper and shrimp, crunchy corn, tomato cocktail, avocado, cucumber.

Pork marinated in pastor adobo on a vertical rotating spit and flambéed tableside, homemade corn tortillas and salsas.

Three fried corn empanadas stuffed with salmon seasoned with adobo, green olives and cream cheese, morita pepper dipping sauce.

Grilled Angus Prime ribeye served over sliced cucumber, red onion and cilantro, topped with avocado, serrano aguachile sauce.

Jalisco-style corn esquites served over roasted bone marrow, topped with morita pepper aioli and cotija cheese.

Fresh corn tamale, corn cream, corn esquites, cotija cheese, corn husk ash.

Oven-baked Panela cheese with a dried pepper rub, served with handmade corn tortillas.

Three crispy potato tacos, topped with crispy pork belly carnitas, drowned in roasted tomato sauce, cabbage, and veneno sauce.

Thin sliced grilled ribeye, puerco beans, avocado, charred onion - chile de árbol sauce.

Four street-size braised beef tongue tacos, onion, cilantro, and mama coco sauce.

Grilled marinated octopus, mozzarella cheese, papas enchiladas, taquera sauce.

Beer-battered fried shrimp, veneno beans, chile perón sauce, cabbage, and papas enchiladas.

Grilled skirt steak with mozzarella cheese, cactus salad, and mama coco sauce.

Marinated pork, grilled pineapple, cilantro, onion, Mexican rice, Yahualica sauce.

Vegetable soup, squash, corn, green beans, wild mushrooms, asparagus, squash blossom, purslane.

Rich chicken broth with oven-roasted chicken, crispy corn tortilla strips and avocado.

Greens, watermelon, cucumber, blackberries, red onion, tajin, honey-lemon dressing.

Romaine, parmesan cheese, croutons, homemade Caesar dressing.

Soft tacos filled with chicharrón in red sauce, potato, pickled onion, cabbage and yahualica sauce.

Slow-braised marinated beef cooked wrapped in agave leaf, mozzarella cheese, broth and yahualica sauce.

Traditional dish from Guadalajara, Jalisco: beef broth with flank steak simmered in tomatillo sauce, clay pot beans, crumbled bacon, homemade tortillas.

Slow-braised marinated beef cooked wrapped in agave leaf, mozzarella cheese, veneno sauce, broth and homemade tortillas.

Grilled skirt steak served over roasted tomato, poblano and xcatic peppers, onion and a fried egg.

Scrambled eggs with onion, tomato and serrano pepper, served with cecina de ribeye, avocado, homemade tortillas and mama coco sauce.

Sautéed tenderloin tips, potato hash with poblano pepper, onion and tomatillo, sunny side up egg and homemade tortillas.

Homemade corn masa cakes topped with stewed pork rinds, fried eggs, mole prieto, mole de chicharrón and queso fresco.

Homemade tortillas topped with black bean mole, queso fresco, pan-seared tenderloin tips with onion and poblano pepper, fried egg.

Fresh corn pancakes, huitlacoche butter, cajeta sauce, bacon and berries.

Toasted Sourdough bread, pork marinated in 'al pastor' adobo, grilled pineapple, mozzarella crust, veneno beans, yahualica sauce, fried egg.

Toasted Sourdough bread, grilled skirt steak, veneno beans, mozzarella crust, cherry tomatoes, taquera sauce, fried egg.

Crispy chicken flautas, green tomatillo sauce, sour cream, queso fresco, cabbage, sunny side up egg, papas enchiladas.

Scrambled eggs with crispy corn tortillas, scallions, cherry tomatoes, bacon, avocado and papas enchiladas.

Handmade corn totopos, bathed in green, red or molcajeteada sauce, cecina de ribeye, sour cream, queso fresco.

Sourdough bread stuffed with pork belly carnitas and refried beans, drowned in roasted tomato sauce, served with a crispy potato taco and veneno sauce.

Two Otomí-style handmade corn tortillas filled with hebra cheese, huitlacoche, purslane, perón sauce.

Three salsa sampler, homemade tostadas, mama coco sauce, taquera sauce, chile perón sauce.

Sautéed cauliflower florets with guajillo-garlic confit, citrus adobo.

Cactus, onion, cilantro, tomatoes.

Fresh guacamole with homemade tostadas.

Shishito peppers with onions sautéed in charred jalapeño citrus - soy sauce.

Braised baby potatoes cooked in a dried peppers and citrus adobo.

Options: Clay pot beans, puerco beans, veneno beans, Yucateco beans.

Options: Mexican rice, green rice.

Grilled octopus marinated with citrus guajillo sauce on a vertical rotating spit and flambéed tableside, served with Yucatán homemade sauces.

Oven-Roasted Gulf oysters with Huichol sauce, lime pearls.

Raw Gulf oysters, charred jalapeño soy-citrus sauce, tomatillo-cucumber relish.

Yellowfin tuna, macha sauce, lime pearls, chile morita aioli, avocado.

Lime-cured shrimp in a spicy serrano sauce.

Lime-cured shrimp in a chile piquin sauce.

Lime-cured shrimp marinated in a serrano tatemada sauce.

Red snapper petals, charred serrano pepper soy-citrus sauce, orange, cucumber, citrus caviar, pineapple.

Lime-cured red snapper, charred dried peppers sauce, cucumber, cherry tomatoes, pickled onion pearls.

Lime-cured red snapper, mezcal-orange chile piquin sauce, grilled pineapple, cucumber, citrus pearls.

Lime-cured red snapper and shrimp, crunchy corn, tomato cocktail, avocado, cucumber.

Three fried corn empanadas stuffed with salmon seasoned with adobo, green olives and cream cheese, chile morita dipping sauce.

Pork marinated in pastor adobo on a vertical rotating spit and flambéed tableside, served with homemade corn tortillas and salsas.

Two Otomi-style handmade corn tortillas filled with Hebra cheese, huitlacoche, purslane, perón sauce.

Traditional dish from Guadalajara, Jalisco: beef broth with flank steak simmered in tomatillo sauce, clay pot beans, crumbled bacon.

Jalisco-style corn esquites served over roasted bone marrow, topped with morita pepper aioli and Cotija cheese.

Three homemade corn masa cakes topped with marinated octopus, veneno beans, petróleo sauce.

Fresh corn tamale, corn cream, corn esquites, Cotija cheese, corn husk ash.

Oven-baked panela cheese with a dried pepper rub, served with handmade corn tortillas.

Three crispy potato tacos, topped with crispy pork belly carnitas, drowned in roasted tomato sauce, cabbage, and veneno sauce.

Grilled Angus Prime ribeye served over sliced cucumber, red onion, and cilantro, topped with avocado and serrano aguachile sauce.

Rich chicken broth with oven-roasted chicken, crispy corn tortilla strips and avocado.

Greens, watermelon, cucumber, blackberries, red onion, tajin, honey-lemon dressing.

Romaine, parmesan cheese, croutons, homemade Caesar dressing.

Stuffed with shrimp and mozzarella cheese, creamy poblano sauce, purslane, green rice.

Colossal shrimps sautéed in citrus-Tequila sauce, puya pepper-mojo de ajo, purslane, green rice.

Pan-seared octopus, roasted tomato-chorizo sauce, capers, olives, confit potatoes.

Pan-seared red snapper filet, creamy poblano sauce, purslane, zucchini, green rice.

Wild-caught grilled salmon, squash blossom creamy rice, asparagus.

Pan-seared domestic scallops, hoja santa-romanesco purée, poblano sauce, fresh corn tamale.

Grandma’s favorite: Oven-baked red snapper marinated in dried pepper artisanal adobo, served with broth, Mexican rice and homemade tortillas.

Tender chicken thigh, Tlaxcala-style mole contla, meloso rice made with zucchini and asparagus.

Stuffed with skirt steak, mozzarella cheese, green tomatillo sauce and mole de rancho, queso fresco and Mexican rice.

Oven-smoked chicken enchiladas, mole de rancho, or mole prieto, sour cream, swiss chard, queso fresco and Mexican rice.

Stuffed with shrimp and mozzarella cheese, creamy poblano sauce, purslane, green rice.

Grilled skirt steak, roasted tomato, onion, poblano rajas and xcatik pepper sauce, nopal cactus, grilled panela cheese, homemade tortillas.

Yucatan-style pork shank, marinated in achiote, slow-cooked wrapped in a banana leaf, pickled onion, black puerco beans, homemade tortillas.

Slow-braised lamb shank, marinated in dried pepper artisanal adobo, slow-cooked wrapped in agave leaf, rice, puerco beans, Yahualica sauce.

6 oz Bavette steak, charred jalapeño and fresh herb soy sauce, charred cauliflower and hoja santa purée, shishito peppers and asparagus.

Grilled 6 oz beef tenderloin, mole encacahuatado, wild mushrooms, confit potatoes and asparagus.

Grilled 12 oz certified Angus prime ribeye, mole prieto made with delicacy huitlacoche and cacao beans, esquites purée, asparagus.

Three salsa sampler, homemade tostadas, mama coco sauce, taquera sauce, chile perón sauce.

Sautéed cauliflower florets with guajillo-garlic confit, citrus.

Cactus, onion, cilantro, tomatoes.

Fresh guacamole with homemade tostadas.

Shishito peppers with onions sautéed in charred jalapeño citrus - soy sauce.

Braised baby potatoes cooked in a dried peppers and citrus adobo.

Options: Clay pot beans, puerco beans, veneno beans, Yucateco beans.

Options: Mexican rice, green rice.

Oven-Roasted Gulf oysters with Huichol sauce, lime pearls.

Raw Gulf oysters, charred jalapeño soy-citrus sauce, tomatillo-cucumber relish.

Four salmon croquettes made with Atlantic salmon seasoned with adobo, green olives and cream cheese, morita pepper dipping sauce.

Lime-cured shrimp in spicy serrano sauce.

Lime-cured shrimp in chile piquín sauce.

Lime-cured red snapper in a vibrant mango and piquín pepper aguachile, cucumber and red onion.

Lime-cured red snapper, charred dried peppers sauce, cucumber, cherry tomatoes, pickled onion pearls.

Lime-cured red snapper, mezcal-orange chile piquín sauce, grilled pineapple, cucumber, citrus pearls.

Fire-roasted sweet potato, macha sauce, honey whipped requeson, pumpkin seeds.

Three salsa sampler, homemade tostadas, mamá coco sauce, taquera sauce, chile perón sauce.

Fresh guacamole with homemade tostadas.

Cauliflower florets sautéed in guajillo-garlic confit, citrus adobo.

Shishito peppers with onions sautéed in charred jalapeño citrus - soy sauce.

Options: Clay pot beans, puero beans, veneno beans, Yucateco beans.

Options: Mexican rice, green rice.

Braised baby potatoes cooked in dried peppers and citrus adobo.

Cactus, onion, cilantro, tomatoes.

Thin sliced grilled ribeye, puerco beans, avocado, charred onion - chile de arbol sauce.

Four street-size braised beef tongue tacos, onion, cilantro, and mamá coco sauce.

Beer-battered fried shrimp, veneno beans, chile perón sauce, cabbage, and papas enchiladas.

Slow-braised marinated beef cooked wrapped in agave leaf, Yahualica sauce, broth and Mexican rice.

Grilled skirt steak with mozzarella cheese, cactus salad, and mamá coco sauce.

Grilled marinated octopus, mozzarella cheese, papas enchiladas, taquera sauce.

Marinated pork, grilled pineapple, cilantro, onion, Mexican rice, Yahualica sauce.

Fideo soup with tender Texas Wagyu chuck roll meat balls, golden potato, and a rich tomato consommé infused with herbs and spices.

Corn, zucchini, squash blossom cream.

Hearty vegetable soup with squash, corn, green beans, wild mushrooms, squash blossom, purslane.

Red wine-poached pear, greens, goat cheese, candied pecans, pomegranate, orange-piloncillo vinaigrette.

Romaine, parmesan cheese, croutons, homemade Caesar dressing.

Warm roasted beets with fresh herb dressing, orange, whipped goat cheese, and frisée lettuce.

Pork marinated in pastor adobo on a vertical rotating spit and flambéed tableside, homemade corn tortillas and salsas.

Grilled skirt steak, roasted tomato, onion, poblano rajas and xcatik pepper sauce, nopal cactus, grilled panela cheese, homemade tortillas.

Oven-smoked chicken enchiladas, mole de rancho, or mole prieto, sour cream, swiss chard, queso fresco and Mexican rice.

Stuffed with shrimp and mozzarella cheese, creamy poblano sauce, purslane, green rice.

Stuffed with skirt steak, mozzarella cheese, green tomatillo sauce and mole de rancho, queso fresco and Mexican rice.

Grilled chicken breast, creamy poblano sauce, grilled asparagus and zucchini, purslane, green rice.

Herb-rubbed grilled beef steak served with sautéed green beans and “al ajillo” smashed potatoes.

Slow-braised marinated beef cooked wrapped in agave leaf, veneno sauce, and broth.

Handmade corn totopos, bathed in green, red or molcajeteada sauce, cecina de ribeye, sour cream, queso fresco.

Scrambled eggs with onion, tomato and serrano, served with cecina de ribeye, avocado and mamá coco sauce.

Two Otomi-style handmade corn tortillas filled with Hebra cheese, huitlacoche, purslane, perón sauce.

Yellowfin tuna, macha sauce, lime pearls, chile morita aioli, avocado.

Sourdough bread stuffed with pork carnitas and beans, drowned in roasted tomato sauce, served with a potato taco and veneno sauce.

Three crispy potato tacos, topped with crispy pork belly carnitas, drowned in roasted tomato sauce, cabbage, and veneno sauce.

Traditional dish from Guadalajara, Jalisco: beef broth with flank steak simmered in tomatillo sauce, clay pot beans, crumbled bacon.

Three handmade masa cakes topped with shredded beef birria, wrapped and slow braised in agave leaf, marinated with dried pepper artisanal adobo, puerco beans.

Homemade tortillas topped with black bean mole, queso fresco, pan-seared tenderloin tips with onion and poblano pepper, fried egg.

Fresh corn tamale, corn cream, corn esquites, cotija cheese, corn husk ash.

Crispy chicken flautas, green tomatillo sauce, sour cream, queso fresco, cabbage, green rice, papas enchiladas.

Oven-baked Panela cheese with a dried pepper rub, served with handmade corn tortillas.

Jalisco-style corn esquites served over roasted bone marrow, topped with morita pepper aioli and cotija cheese.

Rich chicken broth with oven roasted chicken, crispy corn tortilla strips and avocado.

Three fried corn empanadas stuffed with salmon seasoned with adobo, green olives and cream cheese, morita pepper dipping sauce.

Lime-cured red snapper and shrimp, crunchy corn, tomato cocktail, avocado and cucumber.

Traditional Mexican chicken noodle soup.

Crispy rolled chicken taquito, rice beans.

Pastor - Skirt Steak - Chicken, rice beans.

Pastor - Skirt Steak - Chicken, rice beans.

Toast, topped with tomato sauce, mozzarella cheese, pepperoni french fries.

Hand-battered crispy white chicken meat strips, rice french fries.

Toast topped with mozzarella cheese, scrambled eggs tossed with bacon seasonal fruit.

Scrambled eggs, bacon seasonal fruit.

Scrambled eggs, with crispy corn tortilla strips, bacon seasonal fruit.

6 oz Pan-seared salmon, scrambled eggs seasonal fruit.

Cinnamon-sugar Mexican fritter with cranberry compote, passion fruit, orange zest, and white chocolate cream.

A Mexican delightful treat, Tres leches - Pecan gelatin, Cajeta - Licor 43 sauce, toasted pecans.

Baked guava custard, fresh guava sauce.

Creamy rice pudding with chocolate shavings, coconut flakes and passion fruit pearls.

Red velvet tres leches cake, white chocolate cream.

Eggnog tres leches cake, cranberry compote, vanilla cream cheese frosting, orange zest.

Coffee flan adorned with cotton candy cloud.

Large churro “Atotonilco El Alto” - style, better known as “Putazos”, stuffed with San Juan de los lagos cajeta, served with café de olla.

Guava - white chocolate cheesecake, guava sauce, vanilla cream cheese frosting, amaranth.

Chocolate Mousse, cranberry compote, chocolate brownie, gold dust.

Guadalajara's favorite dessert, custard with caramelized top, passion fruit cream and berries.

Traditional Mexican spiced coffee with eggnog foam and 'Puerquito' cookie bread.

Grandma's hot chocolate.

Traditional Mexican spiced coffee and 'Puerquito' cookie bread.

Don Julio Silver Tequila, Oaxacan Coffee, Café de olla syrup, Coffee Foam.

Coffee with Licor 43.

Bore Rum, Nixta, Maraschino, Oaxacan Coffee.

Charanda, D'Aristi 'Xtabentun' honey liqueur, Ancho Reyes, Oaxacan Coffee, piloncillo syrup.

Three Quesadillas with homemade quesillo, purslane, huitlacoche.

Oven-baked Panela cheese, dried peppers rub with handmade corn tortillas. Add: Wild Mushrooms +6 | Asparagus +6 | Zucchini +4

Three homemade corn masa cakes topped with sautéed wild mushrooms marinated in 'al Pastor' adobo, perón sauce.

Fresh corn tamale, corn cream, esquites, cotija cheese, corn husk ash.

Pickled cauliflower, cucumber, mango, cherry tomatoes, serrano pepper, avocado, pickled red onion pearls.

Roasted shaved corn, dried peppers aioli, cotija cheese.

Crispy adobo-seasoned potato tacos, drowned in roasted tomato sauce, veneno sauce, cabbage.

Enchiladas stuffed with requeson, zucchini, squash blossom, asparagus, pipian verde and purslane, green rice.

Green creamy rice with asparagus and squash, wild mushrooms sautéed in guajillo confit.

Sautéed cauliflower with puya garlic confit, green onion, sikil pak 'Mayan pumpkin seed paste' and green rice.

Two Otomí-style handmade corn tortillas filled with Hebra cheese, huitlacoche, purslane, perón sauce.

Sautéed cactus salad, baby potatoes, taquera sauce, green rice.

Greens, watermelon, cucumber, blackberries, red onion, tajin, honey-lemon dressing.

Vegetable soup, squash, corn, green beans, wild mushrooms, asparagus, squash blossom, purslane.

Fire-roasted sweet potato, macha sauce, honey whipped requeson, pumpkin seeds.

Three salsa sampler, homemade tostadas, mama coco sauce, taquera sauce, chile perón sauce.

Guacamole, toasted pumpkin seeds, corn tostadas.

Sautéed cauliflower florets with guajillo-garlic confit, citrus.

Shishito peppers with onions sautéed in charred jalapeño citrus - soy sauce.

Braised baby potatoes cooked in a dried peppers and citrus adobo.

Clay pot bayo beans.

Green Rice.

Nopal cactus, onion, cilantro, tomatoes.

1800 silver Tequila, orange liqueur, lime, mango, habanero agave infusion.

Tequileño silver Tequila, Pomegranate, lime, orange liqueur, agave.

Frozen or rocks House margarita, topped with Grand Marnier.

Nuku Mezcal joven espadin, passion fruit, lime, absinthe, fresh mint.

Nuku Mezcal joven espadin, cactus prickly pear, domaine de Canton, lime.

Three Gulf Oyster and shrimp shooter with our Xalisquillo spicy-citrus sauce, cucumber, tajín, and lime.

Three Salmon croquettes made with Atlantic salmon seasoned with adobo, green olives and cream cheese, morita pepper dipping sauce.

Oven roasted Gulf oysters in salsa Huichol, lime pearls.

Raw Gulf oysters, charred jalapeño soy-sauce and tomatillo-cucumber relish. 1/2 dz.

Verde: Lime-cured shrimp, marinated in a spicy serrano pepper sauce. Rojo: Lime-cured shrimp, marinated in a orange chili piquin sauce. Negro: Lime-cured shrimp, marinated in a serrano tatemada sauce.

Lime-cured shrimp, marinated in a orange chili piquin sauce.

Lime-cured shrimp, marinated in a serrano tatemada sauce.

Three quesadillas with home-made quesillo, purslane, huitlacoche.

Chicken crispy flautas, green tomatillo sauce, sour cream, queso fresco, cabbage.

Braised baby potatoes cooked in a dried peppers and citrus adobo.

Sauteed cauliflower florets with guajillo-garlic confit, citrus.

Roasted shaved corn, dried peppers aioli, cotija cheese.

House-made potato chips served with our signature Veneno sauce.

Marinated pork with achiote and dried peppers, pineapple, onion, cilantro.

Grilled skirt steak, mozzarella cheese crust, chard onion sauce.

Crispy potato taco drowned in roasted tomato sauce, topped with crispy pork belly carnitas, cabbage, pickle onion.

Pork carnitas, cilantro, onion, mama coco sauce.

House-made chorizo with nopal cactus.

Tender braised beef tongue, onion, cilantro, mama coco.

Sauteed cactus salad, baby potatoes, taquera sauce.

Sauteed cauliflower with puya garlic confit, green onion, sikil pak 'Mayan pumpkin seed paste'.