Kolucan

House guacamole, salsa asada, and roasted corn & poblano queso, served with housemade tortilla chips

Crispy pork belly over housemade guacamole with confit tomatoes, fresh micro cilantro, salsa macha, and warm tortillas

Oaxaca and chihuahua cheese on a skillet with chorizo and píco de gallo, served with blue corn tortillas

Street corn on the cob with spicy mayo and cotija cheese

Gulf of Mexico shrimp, cold water lobster, Spanish pulpo, cucumbers, rocoto peppers, mango, fennel, heirloom tomatoes, cilantro, and red onions with fresh lime and avocado

Chargrilled octopus, onion escabeche, confit tomatoes, and grilled lemon, served with roasted garlic-epazote potatoes (enough to share)

Crispy tortilla with diced yellowfin tuna, cebolla curtida, chiles serrano, salsa inglesa, and habanero aioli.

Tortilla chips topped with housemade black lentil chili with Oaxaca cheese, pico de gallo, fresh guacamole, fresh jalapeños, and sour cream.

Local mixed greens, roasted sweet corn, jicama, radish, avocado, and queso fresco with cilantro-lime buttermilk dressing |

Baby romaine, cilantro, queso añejo, housemade croutons, cebolla curtida, and dressing.

Local watercress, baby romaine, toasted walnuts, palmitos, grape heirloom tomatoes, and hibiscus vinaigrette.

Local fennel, watercress, mixed greens, jicama, grapefruit, radishes, and chili-lime vinaigrette.

Pulled chicken, roasted corn, chipotle peppers, poblanos, onions in a tomato broth, garnished with tortilla strips and avocado.

10 oz. Grilled chimichurri-marinated skirt steak with salsa de guajillo, Mexican rice, charro beans, chile toreado, and warm corn tortillas.

Sauteed jumbo shrimp with garlic, chile de arbol, vino blanco, and cilantro butter, paired with jicama slaw and Mexican rice

Half-chicken marinated in Doña Reyna’s Adobo recipe and roasted on the grill, served with roasted garlic-epazote potatoes, grilled garden vegetables, and pepitas.

Pan-seared marinated Atlantic salmon fillet over Vegetable hash, roasted house vegetables, guajillo mole, cilantro chimichurri, and habanero aioli .

Two poblano peppers stuffed with potatoes, mushrooms, onions, and roasted carrots in vegetable mole, cashew sour cream and confit tomatoes, served with Mexican rice and black beans

Two poblano peppers stuffed with picadillo beef, Oaxaca cheese, tomato-chipotle sauce, crema, queso fresco with charro beans and Mexican rice.

Northern-style mixed grill with carne asada steak, mesquite chicken breast, chorizo links, spicy shrimp, Asadero cheese, cactus paddles, grilled onions, and chile toreado, served with rice, beans, warm tortillas, and accouterments (enough to share)

Grilled 12oz ribeye steak with salsa borracha, papas bravas, and house vegetables.

Pan-seared Sea scallops with street corn huitlacoche risotto, serrano peppers, cotija cheese, and chile morita salsa

Yucatan-style roasted pork shoulder in banana leaves with sour orange, annatto seeds, and cinnamon, served with Mexican rice, charro beans, and warm tortillas

Mother Reyna’s mole-braised short ribs with roasted garlic-epazote potatoes and jicama slaw.

Slow-braised beef with guajillo peppers, onions, and spices, served with Charro beans and Mexican rice.

pulled chicken served with red and green sauces, queso fresco, and crema, served with Mexican rice and charro beans

Three corn tortillas filled with potatoes, mushrooms, onions, confit tomatoes, and roasted carrots in vegetable mole and cashew sour cream with vegan cheese and guacamole garnish, served with Mexican rice and black beans

Pan-roasted red snapper filet with onions, peppers, capers, and vino blanco sauce, served with roasted garlic-epazote potatoes and cilantro chimichurri .

Mixed bell peppers, onions, and tomatoes on a hot skillet served with Mexican rice, charro beans, guacamole, pico de gallo crema, and fresh warm tortillas.

Sponge cake soaked in tres leches, Mexican spiced coffee, cinnamon, and vanilla, with marshmallow whipped cream.

Traditional vanilla custard with its own caramel, marshmallow whipped cream, and berries.

Pasilla ancho chocolate cake with Abuelita’s chocolate mousse and cinnamon Anglaise.

Flash-fried fritters rolled in cinnamon sugar and served with hot Abuelita’s chocolate and caramel dip

Ripe mango mousse with galleta María and agave crust with hibiscus honey.

Flour or corn tortilla filled with Oaxaca cheese, served with rice and beans

Mexican rice, beans, píco de gallo, and Oaxaca cheese, served with french fries.

Loaded with Mexican rice, beans, lettuce, pico de gallo and Oaxaca cheese.

Two mini sopes topped with refried beans guacamole, queso fresco and crema served with mexican rice and pinto beans.

Choice of chicken or diced ribeye on corn tortillas with pico de gallo, and shredded Oaxaca cheese, served with rice and beans

House guacamole, salsa asada, and roasted corn and poblano queso, served with housemade tortilla chips.

Oaxaca and chihuahua cheese on a skillet with chorizo and pico de gallo, served with blue corn tortillas .

Street corn on the cob with spicy mayo and cotija cheese

Gulf of Mexico shrimp, cold lobster, Spanish pulpo, cucumbers, rocoto peppers, mango, fennel, heirloom tomatoes, cilantro, and red onions with fresh lime and avocado.

Chargrilled octopus, onion escabeche, confit tomatoes, and grilled lemon, served with roasted garlic-epazote potatoes (enough to share)

Crispy tortilla with diced yellowfin tuna, cebolla curtida, serrano chiles, salsa inglesa, and habanero aioli.

Tortilla chips topped with housemade black lentil chili with Oaxaca cheese, pico de gallo, fresh guacamole, fresh jalapeños, and sour cream.

Local mixed greens, roasted sweet corn, jicama, radish, avocado, and queso fresco with cilantro-lime buttermilk dressing.

Local watercress, baby romaine, toasted walnuts, palmitos, grape heirloom tomatoes, and hibiscus vinaigrette.

Baby romaine, cilantro, queso añejo, housemade croutons, cebolla curtida, and dressing.

Local fennel, watercress, mixed greens, jicama, grapefruit, radishes, and chili-lime vinaigrette.

Chicken tortilla soup with, roasted corn, chipotle & poblano peppers, onions in a tomato broth, garnished with tortilla strips and avocado

Crispy pork belly with avocado slaw, pickled baby bell peppers, and queso fresco.

Two diced ribeye steak tacos with house spices, topped with onions and cilantro.

Two tacos filled with slow-roasted, oven-braised pulled pork, topped with fresh cilantro and diced onions.

Two spit-grilled pork tacos topped with grilled pineapple, onions, and cilantro.

Two grilled fillets with blackening seasoning, avocado slaw, pico de gallo, and cilantro crema.

Two grilled spicy shrimp tacos topped with avocado slaw and cilantro crema

Two tacos filled with pulled chicken stewed with chipotle peppers, onions, and tomatoes, topped with onions and cilantro.

Two chargrilled octopus tacos with baby bell peppers, cebolla curtida, and guacamole spread on chipotle tortillas.

Two toasty corn tortillas with shredded beef, Oaxaca cheese, onions, and cilantro, served with a side of broth.

Housemade corn tortillas filled with pulled chicken, red and green sauces, queso fresco, and crema, served with charro beans and Mexican rice.

Mexican rice, black beans, pico de gallo, shaved street corn, Asadero cheese, and avocado.

A 12-inch flour tortilla filled and tightly rolled with Mexican rice, black beans, pico de gallo, Asadero cheese, and avocado.

Three corn tortillas filled with potatoes, mushrooms, onions, and roasted carrots in vegetable mole, confit tomatoes, cashew sour cream, vegan cheese, and guacamole, served with black beans and rice

Pressed Telera bread filled with your choice of protein, lettuce, tomatoes, onions, cilantro, Oaxaca cheese, served with fries, sliced jalapeños, and salsa verde.

Three crispy corn tortillas with refried beans, chicken tinga, lettuce, radishes, crema, queso fresco, and avocado.

Grilled mesquite chicken breast with lettuce, avocado, tomatoes, melted Oaxaca cheese, and chipotle aioli on ciabatta bread, served with añejo fries

8oz house recipe chargrilled short rib-brisket blend, topped with queso fundido, roasted poblano pepper, habanero-chipotle sauce, and añejo fries.

. Housemade blue corn tortilla with refried black bean spread, melted Oaxaca cheese, choice of protein, pico de gallo, queso fresco, crema, and fresh cilantro.

Mixed bell peppers, onions, and tomatoes on a hot skillet served with Mexican rice, charro beans, guacamole, pico de gallo crema, and fresh warm tortillas.

Flour or corn tortilla filled with Oaxaca cheese, served with rice and beans.

Mexican rice, beans, pico de gallo, and Oaxaca cheese, served with french fries.

Loaded with Mexican rice, beans, lettuce, pico de gallo and Oaxaca cheese.

One masa cake topped with carnitas, and refried beans paired with one masa cake topped with shrimp, melted cheese, guacamole, queso fresco and crema with rice and beans.

Choice of chicken or diced ribeye on corn tortillas with pico de gallo, and shredded Oaxaca cheese, served with rice and beans.

Creamy cheesecake infused with mexican chocolate and crushed Oreos, on a vanilla-chocolate cookie crust.

Sponge cake soaked in tres leches, Mexican spiced coffee, cinnamon, and vanilla, with marshmallow whipped cream.

Traditional vanilla custard with its own caramel, marshmallow whipped cream, and berries.

Pasilla ancho chocolate cake with Abuelita’s chocolate mousse and cinnamon Anglaise.

Flash-fried fritters rolled in cinnamon sugar and served with hot Abuelita’s chocolate and caramel dip.

Ripe mango mousse with galleta María and agave crust with hibiscus honey.

House guacamole, salsa asada, and roasted corn & poblano queso, served with housemade tortilla chips

Crispy pork belly over housemade guacamole with confit tomatoes, fresh micro cilantro, salsa macha, and warm tortillas

Oaxaca and chihuahua cheese on a skillet with chorizo and píco de gallo, served with blue corn tortillas

Street corn on the cob with spicy mayo and cotija cheese

Gulf of Mexico shrimp, cold water lobster, Spanish pulpo, cucumbers, rocoto peppers, mango, fennel, heirloom tomatoes, cilantro, and red onions with fresh lime and avocado

Chargrilled octopus, onion escabeche, confit tomatoes, and grilled lemon, served with roasted garlic-epazote potatoes (enough to share)

Crispy tortilla with diced yellowfin tuna, cebolla curtida, chiles serrano, salsa inglesa, and habanero aioli.

Tortilla chips topped with housemade black lentil chili with Oaxaca cheese, pico de gallo, fresh guacamole, fresh jalapeños, and sour cream.

Local mixed greens, roasted sweet corn, jicama, radish, avocado, and queso fresco with cilantro-lime buttermilk dressing |

Baby romaine, cilantro, queso añejo, housemade croutons, cebolla curtida, and dressing.

Local watercress, baby romaine, toasted walnuts, palmitos, grape heirloom tomatoes, and hibiscus vinaigrette.

Local fennel, watercress, mixed greens, jicama, grapefruit, radishes, and chili-lime vinaigrette.

Pulled chicken, roasted corn, chipotle peppers, poblanos, onions in a tomato broth, garnished with tortilla strips and avocado.

10 oz. Grilled chimichurri-marinated skirt steak with salsa de guajillo, Mexican rice, charro beans, chile toreado, and warm corn tortillas.

Sauteed jumbo shrimp with garlic, chile de arbol, vino blanco, and cilantro butter, paired with jicama slaw and Mexican rice

Half-chicken marinated in Doña Reyna’s Adobo recipe and roasted on the grill, served with roasted garlic-epazote potatoes, grilled garden vegetables, and pepitas.

Pan-seared marinated Atlantic salmon fillet over Vegetable hash, roasted house vegetables, guajillo mole, cilantro chimichurri, and habanero aioli .

Two poblano peppers stuffed with potatoes, mushrooms, onions, and roasted carrots in vegetable mole, cashew sour cream and confit tomatoes, served with Mexican rice and black beans

Two poblano peppers stuffed with picadillo beef, Oaxaca cheese, tomato-chipotle sauce, crema, queso fresco with charro beans and Mexican rice.

Half chicken slow cooked in our family mole recipe, served with Mexican rice, charro beans, and toasted sesame seeds.

Northern-style mixed grill with carne asada steak, mesquite chicken breast, chorizo links, spicy shrimp, Asadero cheese, cactus paddles, grilled onions, and chile toreado, served with rice, beans, warm tortillas, and accouterments (enough to share)

Grilled 12oz ribeye steak with salsa borracha, papas bravas, and house vegetables.

Pan-seared Sea scallops with street corn huitlacoche risotto, serrano peppers, cotija cheese, and chile morita salsa

Yucatan-style roasted pork shoulder in banana leaves with sour orange, annatto seeds, and cinnamon, served with Mexican rice, charro beans, and warm tortillas

Mother Reyna’s mole-braised short ribs with roasted garlic-epazote potatoes and jicama slaw.

Slow-braised beef with guajillo peppers, onions, and spices, served with Charro beans and Mexican rice.

pulled chicken served with red and green sauces, queso fresco, and crema, served with Mexican rice and charro beans

Three corn tortillas filled with potatoes, mushrooms, onions, confit tomatoes, and roasted carrots in vegetable mole and cashew sour cream with vegan cheese and guacamole garnish, served with Mexican rice and black beans

Pan-roasted red snapper filet with onions, peppers, capers, and vino blanco sauce, served with roasted garlic-epazote potatoes and cilantro chimichurri .

Mixed bell peppers, onions, and tomatoes on a hot skillet served with Mexican rice, charro beans, guacamole, pico de gallo crema, and fresh warm tortillas.

Sponge cake soaked in tres leches, Mexican spiced coffee, cinnamon, and vanilla, with marshmallow whipped cream.

Creamy cheesecake infused with mexican chocolate and crushed Oreos, on a vanilla-chocolate cookie crust.

Traditional vanilla custard with its own caramel, marshmallow whipped cream, and berries.

Pasilla ancho chocolate cake with Abuelita’s chocolate mousse and cinnamon Anglaise.

Flash-fried fritters rolled in cinnamon sugar and served with hot Abuelita’s chocolate and caramel dip

Ripe mango mousse with galleta María and agave crust with hibiscus honey.

Flour or corn tortilla filled with Oaxaca cheese, served with rice and beans

Mexican rice, beans, píco de gallo, and Oaxaca cheese, served with french fries.

Loaded with Mexican rice, beans, lettuce, pico de gallo and Oaxaca cheese.

Choice of chicken or diced ribeye on corn tortillas with pico de gallo, and shredded Oaxaca cheese, served with rice and beans