Entrees

PORK

  • Puerco en Salsa de Cacahuates: Chopped pork tenderloin sautéed with a sauce made with peanuts, tomatoes, costeños and jalapeño. $16.95
  • Nopales con Cerdo: Chopped pork tenderloin sautéed with fresh cactus in a smoky sauce of green tomatoes, vinegar, ancho, mulato and papilla peppers. $16.95
  • Carnitas: Slow cooked pork, simmered in spices, lard and orange juice. Choice of: regular or spicy carnitas. Accompanied with salsa and tortillas. $16.95

BEEF

  • Chile Relleno en Nogada: Poblano pepper stuffed with ground beef, almonds, raisins, apples, pineapples and peaches; covered in a walnut and cinnamon sauce topped with pomegranate seeds and cilantro. $18.95
  • Arrachera Con Chilaquiles: Thin steak topped with fried onions and poblano pepper strips, served with black beans and red chilaquiles. $18.95
  • Tinga: Tender Angus sirloin shredded and slow-cooked in assorted Mexican peppers. $15.95

CHICKEN

  • Pechugas en Salsa de Chile Poblano: Boneless chicken breast covered in a Poblano pepper sauce, made with Poblano peppers, squash blossom, corn, cheese, and cream. $17.95
  • Mole Colorado Tlaxcateca: Chicken breast in a red mole sauce made with Mexican chocolate, almonds, peanuts, sesame seeds, pumpkin seeds and Mexican peppers. $18.95
  • Mole Suave: Chicken Breast and longaniza (Mexican sausage) served in a mole sauce made with ancho chile, onions, almonds, peanuts, sesame seeds and pumpkin seeds. $18.95
  • Tinga Poblana: Shredded chicken breast cooked in a sweet sauce made with chipotle peppers, orange juice, and tomatoes. $15.95

SEAFOOD

  • Camarones al Ajillo: Sauteed shrimp in a garli sauce. $19.95
  • Salmon Criolla: Fresh pan-fried Atlantic salmon set on a creamy Mexican pepper sauce. Accompanied with a chipotle-potato and shrimp cakes.$19.95
  • Calamares Enjitomatados: Sauteed Calamari with onions, garlic, tomatoes, scallions, Mexican peppers and spices.$17.95
  • Tacos de Pescado: Three Tilapia crispy fish tacos served on a warm corn tortilla and topped with a mild chipotle butter, fresh cabbage, pico de gallo and garnished with a slice of lime. $14.95

VEGETARIAN

  • Crepa de Cuitlacoche (‘Mexican Truffle’): crepe filled with cuitlacoche (‘Mexican Truffle’), onions, corn and cheese, covered with a delicious poblano pepper sauce. $17.95
  • Tacos de Aguacate: Three tacos with crispy panko fried avocado, pico de gallo on an aioli sauce. $13.95
  • Pipian Paskal: Chopped Mexican squash (chayote) in a Pipian sauce made with pumpkin seeds, peanuts, cilantro, herbs and Mexican peppers. $15.95
  • Chile Relleno de Vegetales: Poblano pepper stuffed with vegetables and cheese covered in creamy guajillo and red bell pepper sauce. Accompanied with a side of spinach. $15.95
  • Nopales en Mole Verde: Chopped cactus smothered in a green mole sauce made with Poblano pepper, pumpkin seeds and tomatillo. $15.95