August 14th - 25th

Cod Veracruzano

Icelandic cod filet pan-seared in a classic Veracruzano sauce (tomato,

onion, olive), served with sautéed tri-color baby carrots 29.00

Chipotle BBQ Chicken

a dry rubbed 1/2 roasted chicken finished with chipotle BBQ sauce and

served with elote (corn on the cob with chipotle mayo, cotija cheese, chile

powder, and lime) and sweet potato fries 27.00

Stuffed Churro

a churro filled with dulce de leche and finished with raspberry sauce

and a brown sugar crumble 9.00

July 10th - 21st

Grass Fed NY Steak Kebabs

grass fed NY filet grilled with layered green and red peppers, and red

onions, over a Oaxacan mole amarillo, with house rice 32.00

Empanadas con Calabacitas (vegetarian)

Mexican squash mixed with red onions and requeson (Mexican ricotta

cheese) in crispy pockets, finished with a poblano sauce and crema fresca,

served with black beans 26.00

June 19th - 30th

Grass Fed NY Strip Steak

a grass fed NY strip served with whipped chive butter, roasted garlic

fries, and sautéed haricot vert 32.00

Chicken Tinga Burrito

pulled chicken in a light tomato tinga sauce with smoked gouda and

shredded lettuce, wrapped in a flour tortilla and served with a jicama

and pepita salad in a citrus vinaigrette 19.00

June 5th - 16th

Jumbo Lump Crab Meat Enchiladas

chunks of crab, bell peppers, and onions rolled into corn tortillas, topped

with entomatada sauce, finished with crema and queso fresco, served

with red Mexican rice 29.00

Cochinita Pibil

achiote and citrus marinated, slow-roasted pork butt, served with

cilantro rice, black beans, pico de gallo and corn tortillas 27.00

May 8th - 19th

Cheese Tamal en Mole Poblano (contains nuts)

a cheese and green chile tamal finished with mole poblano, crema,

onions, and sesame seeds 10.00

Australian Lamb Chops

pan-seared lamb chops marinated in fresh herbs, served with garlic

mashed potatoes and sautéed spinach, finished with salsa ranchera


Pollo Boracho

half roasted chicken marinated in pomegranate molasses, served with

sweet potato fries and sautéed corn, finished with salsa boracha (pasilla,

Negra Modelo, avocado, queso cotija) 27.00

April 17th - 28th

Enchiladas de Pollo con Mole Poblano (contains nuts)

pulled, roasted chicken rolled into corn tortillas and topped with

mole poblano (contains nuts), queso fresco, avocado slices, and crema,

served with red Mexican rice 26.00

Chile Relleno de Queso en Caldillo Rojo (vegetarian)

a roasted poblano chile stuffed with asadero cheese and lightly

fried in egg batter, finished with a chipotle tomato broth and

crema, served with black beans 25.00

April 3rd - 14th

Tacos de Pollo Rojo

grilled chicken breast marinated in achiote, served in handmade

flour tortillas with orange segments, poblano peppers, and red

onions, served with red Mexican rice 24.00

Tamal Verde con Queso (vegetarian)

a cheese tamal topped with salsa verde, crema fresca, and sautéed

julienned mixed vegetables (carrots, zucchini, & chayote) finished

with fried spinach 23.00

March 20th -31st

Arrachera Asada

grilled skirt steak served with cauliflower au gratin and an avocado

leaf and white bean purée 28.00

Flautas con Papa y Calabasa (vegetarian)

mashed potatoes and zucchini wrapped in crispy flour tortillas,

topped with avocado tomatillo salsa, queso cotija, and sweet

peppers, served with black beans 24.00

March 6th - 17th

Shrimp Empanadas

shrimp sautéed in a tomato jam and stuffed inside crispy pockets

(dough contains flour), finished with poblano/cilantro cream sauce,

guajillo oil, and corn relish 26.00

Black bean and Mascarpone Quesadilla (vegetarian)

black beans smoked in avocado leaves with chipotle and caramelized

onions, blended with mascarpone and Chihuahua cheeses inside flour

tortillas, finished with crema and cucumber salad 24.00

February 13th - 24th

Pozole Rojo con Puerco

a traditional Puebla style chile guajillo stew with pork and hominy

(dried corn), served with two re-fried bean tostadas topped with

crema fresca and queso cotija 24.00

Grilled Vegetable Enchiladas (vegetarian)

grilled chayote, zucchini, broccoli, and cauliflower rolled in two corn

tortillas, topped with salsa verde, crema fresca, queso fresco, and

julienned radishes 22.00