OUR MENU
PRIMEROS
- ENSALADA Cesar $18.
Grilled lettuce with our house-made Caesar dressing, inspired by our deep love for the original Tijuana recipe. Topped with Parmesan cheese and croutons. ADD a protein with choices of chicken. steak or shrimp.
-ENSALADA DE Arugula $15.
Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.
-NopalITOS $16.
Cured nopales, fresh cheese, cilantro stems, heirloom tomatoes, jalapeño, and red onion.
-Guacamole $16.
Prepared fresh to order, with onion, serrano pepper, tomatillo, cilantro stems and green herb oil.
-Guacamole CON ATÚN $22.
Fresh guacamole made to order, served with fresh tuna, lime, salsa mexicana, herb oil, and pepper seed ashes.
-Aguachile DE CAMARÓN $24.
Fresh raw shrimp in lime, with a chile de árbol aguachile, serrano pepper, salsa macha, and cucumber.
-Ceviche TEQUILAS $22.
Fresh striped bass cured for 6 days, served in a cold jalapeño pepper broth, with cherry tomatoes, red onions, cilantro criollo, avocado puree and cucumber.
-ATÚN DE Apache $22.
Created by Chef Fabian Delgado, this dish features tuna marinated with capers, mustard seeds, fried shallots and roasted morita-mayo, alognside toasted tortillas.
-SOPA DEL DIA (v, veg, gf) (Market price)
Soup created by Chef Eduardo Sanchez inspired by the season’s freshest ingredients.
-Tamal DE ACELGAS $15.
A swiss chard tamale served with green salsa, and parmesan cheese.
-QUESO FUNDIDO $18.
sAUTEED ONIONS AND POBLANO STRIPS, COVERED IN CHIHUAHUA CHEESE AND TOPPED WITH CHORIZO, SERVED ALONGSIDE TORTILLAS.(Also available with green & yellow zucchini plus roasted corn as a vegetarian option)
-Totopos y salsa $10.
Fried corn tortilla chips, served with our traditional salsa mexicana.
FUERTES
-Tinga Poblana $32.
A classic stew from the heart of Puebla, featuring seasoned chicken, caramelized onions and carrots in a chipotle sauce. Served with two molotes (fried tortillas stuffed with black beans). (vegan option is available)
-MOLCAJETE $38.
Served IN A HEATED LAVA ROCK, THIS DISH FEATURES BEEF tenderoin, ROASTED TOMATOES, CHILI PEPPERS, MELTED CHEESE ACCOMPANIED BY HANDMADE CORN TORTILLAS. (AVAILABLE WITH CHICKEN $35.).
-Cochinita $32.
Native of the Yucatan region, this pork shoulder is marinated in mayan spices, served with black beans, xnipek spice and a manzano pepper puree.
-Barbacoa Tapatía $34.
Beef brisket directly derived from Guadalajara is bathed in dried chiles, served in it’s own consommé, with cilantro and handmade corn tortillas.
-Chile Relleno (veg) $24.
Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce topped with a watercress salad.
-Enchiladas SUIZAS $33.
Handmade tortillas filled with crab and melted cheese, topped with shrimp in a creamy tomatillo sauce, pickled onions and parmesan.
-PESCA AL AJILLO (MARKET PRICE)
Fresh catch prepared in a sauce of butter, garlic, tequila, arbol pepper and lime. Served with mexican rice and arugula salad.
-LANGOSTINOS A LA DIABLA $44.
Served "a la diabla" with mexican rice, tartar sauce AND TEQUILA SAUCE.
-Mole DULCE $34.
Crispy pork belly with sweet mole sauce, purslane and PICKLED BEANS.
-CARNE ASADA A LA Tampiqueña $36.
A classic dish offering beef tenderloin served alongside a chicken enmolada, a purslane salad, arugula in a tomatillo vinaigrette, scallions, beans and salsa ranchera.
--——————————- ——— ———-++ ————————————-
DESSERTS
-Flan de Requeson $12.
Silky vanilla custard with a smoky pasilla caramel topped with coffee crumble and a hint of parmesan.
- Jericalla Tapatía $12.
a traditional Guadalajara custard with cinnamon crumble
- Concha de Hoja Santa $14.
hoja santa-flavored mexican sweet bread served with avocado whipped cream.
-Jalea Milpera $12.
compote of tomatillo milpero, lime, and nopales, topped with caramelized pumpkin seeds
