PARA LA MESA
FALAFELUS$ 12,00
Mashed Chickpea Balls, Shallot, White Onion, Parsley, Cilantro, and Spices, Accompanied by a Dry Chili Piquin Aioli. (5)
CROQUETAS de ATROPELLADOUS$ 13,00
Mexico/Spanish Fusion, Croquettes Filled With Sonoran Dried Beef, Pico de gallo, and Cheese. Served on Black Bean Sauce with Avocado, Fresh Cheese, and Pickled Red Onion. (3)
COCHINITA DUMPLINGSUS$ 13,00
Japanese-Style Dumplings Filled with Yucatecan Cochinita Pibil, Seasoned with Achiote Paste, Allspice, and Cinnamon Sticks. Served with Green Salsa, Pickled Onion, Lime, and Micro Cilantro. (3)
SASHIMI de PAPADA de CERDO US$ 20,00
Pork Jowl, Yuzu Soy Aguachile, Avocado Aioli, Micro Cilantro, Honey, Maldon Salt.
TOSTADA de ATUNUS$ 14,00
Square Wonton Chicharron, Topped with Spicy Mayonnaise, Tuna Mixed with Oil, Grilled Pineapple, Avocado Cubes, Olives, and Pickled Onion.
GUACAMOLE con XOCONOSTLEUS$ 12,00
Mashed Avocado, Served with Chicharrones, Dried Grasshoppers, Serrano Chili Slices, Onion Rings, and Xoconostle.
PAPAS con MASAGOUS$ 16,00
Mexico/Spanish Fusion, Cambray Potatoes with Salsa Brava, Topped with Tobiko, Ikura, Chinese Chives, and Agave Honey.
AGUACHILE de AGUJAUS$ 16,00
Grilled Aguja Steak Mixed with Tlaquepaque Sauce (Tomatillo, Arbol Chili, Coffee, and Oil). Served with Grilled Onions, Avocado Cream, and Dehydrated Tostadas.
ESQUITES FUEGOUS$ 14,00
White Corn Kernels Mixed with Mayonnaise and Valentina Hot Sauce, Topped with Shoestring Fries, Takis Fuego, Fresh Cheese, Cilantro, and Lime.
TACOS
DORADOS de CHICHARRONUS$ 12,00
Crunchy Purple Tortillas, Filled with Chicharrón Prensado in Green Sauce. Served with Shrimp Aguachile with Piquín Chili, Julienned Carrots, and Avocado Cream. (2)
TACOS CALLEJEROSUS$ 20,00
Beef Steak Tacos with Sliced Onions. Topped on One Side with Black Bean Sauce, Chile de Arbol Sauce, and Sour Cream. (3)
TACOS de CHORIQUESOUS$ 12,00
Flour Tacos with Grilled Cheese, Filled with Chorizo. Served with Pineapple-Tomatillo Pico de Gallo, Fennel Leaves, and Flamed Avocado Leaf. (2)
TACOS de SHORTRIBUS$ 13,00
Birria Style Shortrib, Coleslaw, Avocado, Salsa Verde. (3)
PLATOS FUERTES
ROLL de LANGOSTAUS$ 18,00
Lobster and Shrimp Sandwich in Brioche Bun. Served with Chile Toreado, a Wedge of Lemon, and Shoestring Fries.
TOLOA SANDWICHUS$ 15,00
Crunchy Chicken Breast bathed in Gochujang Sauce, Brioche Bun, Cheese Crust, Chipotle Mayonnaise, French Fries, and Pickle.
TOLOA STEAKUS$ 24,00
8 Oz. Arrachera Steak, Blue Cheese Sauce, Grilled Asparagus, Roasted Onion, Chopped Serrano Chili Sauce.
PECHUGA de POLLOUS$ 20,00
Rustic Mashed Potatoes, Cold Roasted Carrot with Avocado Salad, Oregano Ranch Dressing, Shoestring Potatoes, Quail Egg
TAMAL de CALABAZAUS$ 16,00
Veracruz-Style Tamal Filled with Butternut Squash, and Morita and Guajillo Chile Sauce. Presented in a Banana Leaf with Sautéed Shrimp, Lightly Spicy Peanut Sauce, and Butternut Squash Julienne Salad.
FIDEO NEGRO con BACALAOUS$ 22,00
Codfish with Fideo Pasta Cooked with Dried Ancho Chili, Chorizo Sofrito, White Wine, Mussels, and a touch of Squid Ink. Topped with Parsley and Citrus Mayonnaise.
TZALAM STEAKUS$ 70,00
21Oz Choice Ribeye charcoal-grilled, served with fries, Parmesan-fried rosemary roasted garlic. Sprinkled with gold dust.
FINAL DULCE
CHOCOLATE ABUELITA CREME BRULEEUS$ 12,00
Crème Brûlée Made with Cloves, Cinnamon, and Vanilla, Accompanied by Mascarpone Whipped Cream and a Dark Beer Reduction. Finished with Grated Abuelita Chocolate.
PALMIER SANDWICHUS$ 14,00
Grilled Palmiers Filled with Vanilla Ice Cream, Topped with Gloria’s Sauce and Chopped Nuts.
TRES LECHESUS$ 13,00
Sponge Cake Soaked in 3 Leches Rum, Cinnamon Crumble, Ice Cream, Cocoa Tuile.
