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Avocado, red onion, jalapeño, cucumber, and a touch of lime.
Add-ons: Chicharron de ribeye +7 Shrimp +5Chicharron prensado +5
Corn tostada, bluefin tuna, avocado scales, polanco caviar and chives.
Ibérico pork ribs seared in the josper, served with a chili adobo and barbecue sauce.
Charred white corn with a touch of citrus cream and chili mayo.
Josper seared ribeye with cucumber, cilantro, and leek salad, and our house black sauce blend.
Beets slowly roasted with citrus, goat cheese dressing,arugula, toasted pumpkin seeds, and chili-dustedmango.
Fresh burrata served over a sweet-and-sour garlic sauce, salsa macha, brussels sprouts, and toasted almonds.
Fire roasted oaxaca and chihuahua cheese blend,corn tortillas.
Add-ons: House chorizo +3 | Mushroom medley +3 | Chicharrón prensado +3 | Shrimp+4
Nixtamalized corn tortilla filled with sautéed huitlacoche, onion, tomato, caribe chile, white and yellow corn, and a touch of Oaxaca cheese.
Fire-roasted tomatoes with garlic, basil, and spices.
Chile de árbol sauce, chives, charcoal fired filet.
8 oz filet, au jus, horseradish aioli.
16 oz ribeye with rosemary.
Whole branzino cooked in the josper, crispy skin and tender flesh. Finished with lemon, olive oil, and arugula, orange and fennel salad.
Thick-cut salmon with a perfect sear, on a bed of white corn esquites fuego.
House-ground wagyu beef patty, fried egg, roasted onion, thick sliced iberico bacon, seared cheese.
Tender grilled octopus with Nayarit style adobo, lightly spicy and smoky. Served over Galeana potatoes with guajillo adobo.
Half chicken marinated for 24 hours and slowly roasted. Golden skin, juicy meat, with a touch of tajin and lime.
Pork shank slow-cooked until soft and caramelized, with yukon gold mashed potatoes. Covered in dried chili and spice adobo.
Juicy fire roasted beef filet with roasted bone marrow, house-made tortillas, and charred red salsa.
Thin sliced ribeye with a cheese crust. Served with red jalapeño-garlic sauce, pickled red onion, cilantro, and crispy shallot.