THE FULL MENU

Citrus-cured white fish ceviche, pico de gallo, and fresh Haas avocado on a crunchy tostada.

Chilled wild ocean shrimp ceviche with cucumber, jalapeño, cilantro, and lime.

Combination of cured fish, tender shrimp, and octopus topped with creamy avocado.

Jalisco-style shrimp cocktail in savory chilled tomato-citrus broth with diced avocado and onion.

Loaded wild shrimp, tender octopus, and oysters in zesty seasoned clamato broth.

Raw butterflied wild shrimp flash-cured in fiery serrano-lime broth with red onions.

Copper cazo slow-rendered crispy pork, whole pinto beans, onions, cilantro, salsa verde.

Charred skirt steak, double warm corn tortillas, slow-simmered beans, and salsa roja.

Spiced trompo pork with sweet roasted pineapple chunks, onions, and cilantro.

Charred steak, pinto beans, Mexican rice, melted cheese, and guacamole in a huge flour tortilla.

Sautéed wild garlic shrimp, seasoned rice, cabbage slaw, and chipotle aioli.

Melted Oaxaca Jack cheese and grilled steak folded in a toasted flour tortilla.

Sweet rice, Ceylon cinnamon, and vanilla milk poured ice-cold.

Tart and refreshing crimson hibiscus iced tea over crushed ice.

Classic Mexican glass bottle fruit soda sweetened with natural sugar.