Entradas

Chips & Salsa Homemade Corn tortilla chips served with a choice of roasted tomatillo salsa or a roasted tomato salsa. 4.50
Huasteco Made to order Guacamole served with homemade blue corn tortilla chips. 8.00
Sopes Homemade tortillas served with a roasted tomatillo salsa, crema and queso fresco topped with a choice of Wild mushrooms, Cecina or, Al Pastor. 9.00
Queso Fundido Melted Oaxacan chesse served with a choice of wild mushrooms or chorizo topping served with homemade corn tortilla chips. 7.00
Taquitos A choice of Al Pastor, Cecina, Carnintas, or Wild Mushrooms served on homemade tortillas with onions, cilantro and salsa. 9.00
Tostaditas Chicken Tinga served on homemade tortilla chips with crema, lettuce and pico de gallo. 7.00
Flauta Flautas with a potato-red onion-epazote filling and a green tomatillo sauce, crema and queso fresco. 7.00
Tlayuda A Oaxacan style pizza, served with a choice of Chorizo, Cecina, Adobo Shrimp, Al Pastor, or Wild Mushrooms. 10.00
Tamal Oaxacan style tamal filled with chicken tinga served with a mole sauce. 9.00
Topeta A trio of three ceviches, corvina lime tequila, tuna avocado, shrimp-scallop with onion-tomato-Serrano-cilantro 8.00
Pescador A choice of our House ceviche’s: Corvina, Tuna, Shrimp/Scallop, or Ceviche del Dia 14.00

Ensaladas

Tulte Boston leaf lettuce tossed with cucumber, mango, scallions in a tomato vinaigrette. 7.00
Xochi Adobo marinated chicken breast served over spinach and watercress, with queso fresco and tomato in a chile de arbol dressing. 10.00
Cabra Hearts of romaine tossed with avocado, grilled red onions, scallions, blue corn tortilla strips and goat cheese in a chipotle roasted tomato vinaigrette. 8.00
Adobada Adobo marinated ahi tuna seared rare served over hearts of romaine tossed with pineapple, jicama, and grapefruit in a huitlacoche vinaigrette. 11.00

Platos Fuertes

Huachinango Oven-roasted whole red snapper served with a tomato cucumber salad, charred green onions, parsley white rice, drizzled with a morita sauce. 25.00
Olmeca Seared Ling Cod served with a roasted red pepper flauta, in a huitlacoche sauce, sautéed spinach and a chayote jicama slaw. 18.00
Lechon Lime/serrano marinated pork tenderloin served with a green tomatillo tamal, in a calabacita salsa garnished with pickled red onions. 18.00
Nayarita Seared Scallops served over huitlacoche mashed potatoes, grilled asparagus, in an agave-ancho chile sauce. 19.00
Borrego Seared rack of lamb served with black rice, roasted poblano salsa, garnished with a chayote anise salad. 23.00
Pollo de Olla Tomato-guajillo hominy broth served with chicken, parsley rice, pickled red onions and cilantro. 17.00
Carne Asada Cilantro tequila marinated skirt steak, sautéed onions, frijoles borrachos, black rice garnished with pico de gallo. 18.00
Camarones al la Diabla Sauteed shrimp with a morita lime tequila sauce, served with parsley rice and a cucumber chayote salad. 18.00
Flauta de Pato Ranchero duck filled flautas served with black beans, parsley rice in a guajillo sauce, garnished with pico de gallo. 16.00
Pescado Maya Achiote marinated Corvina served with parsley rice, jicama tomato salad, Morita chile sauce, garnished with pineapple salsa. 18.00
Costillas Oven roasted pork ribs covered in a green mole sauce, black rice, frijoles borrachos. 17.00
Atun Adobo marinated ahi tuna served over roasted red pepper mashed potatoes, sautéed spinach, in a lime tequila butter sauce, garnished with a pineapple salsa. 19.00