OUR MENU

PRIMEROS

- ENSALADA Cesar

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

Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.

-NopalITOS  

Cured nopales, pickled beans, heirloom tomatoes, jalapeño, and red onion.

-Guacamole

Prepared fresh to order, with onion, serrano pepper, tomatillo and cilantro.

-Guacamole CON ATÚN

Pa’l Real style: fresh guacamole made to order, topped with fresh tuna, lime, pico de gallo, herb oil and ashes.

-Aguachile DE CAMARÓN

Fresh shrimp cooked in lime, with a chile de árbol aguachile, chives, serrano pepper, salsa macha, and cucumber.

-Ceviche TEQUILAS

Cured fish with a cold jalapeño chili broth and pico de gallo.

-ATÚN DE Apache

Inspired by the Michoacán-style carne apache, this dish features tuna marinated with onion, cucumber, avocado, and roasted morita-mayo, served on a toasted tortilla.

-SOPA DEL DIA (v, veg, gf)

A seasonal creation guided by the freshest ingredients (Tlalpeño broth, tortilla soup and vegetable broth.

-Tamal DE ACELGAS

Inspired by the United States: Swiss chard stew, green sauce, sour cream, and cotija cheese.

FUERTES

-Tinga Poblana

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

Served IN A HEATED LAVA ROCK, THIS DISH FEATURES ROASTED TOMATOES, CHILI PEPPERS, MELTED CHEESE ACCOMPANIED BY HANDMADE CORN TORTILLAS. (AVAILABLE WITH BEEF OR CHICKEN).

-Cochinita

Yucatán's most famous dish—pork shoulder marinated in achiote, served with manzano chili pico de gallo and xnipec salsa.

-Barbacoa Tapatía

A specialty from Guadalajara—slow-cooked brisket in a dried chili adobo, served IN IT’S OWN consommé, onion, cilantro, and tortillas.

-Chile Relleno (veg)

Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce and softened onions.

-Enchiladas SUIZAS

Handmade tortillas filled with crab meat AND MELTED CHEESE , TOPPED WITH SHRIMP, served with a creamy tomatillo sauce, red onionS, pickled radishes, and cilantro.

-PESCA AL AJILLO

FRESH CATCH OF THE DAY, Prepared IN A SAUCE OF garlic, BUTTER, TEQUILA AND FRESH LIME.

-LANGOSTINOS A LA DIABLA

Served "a la diabla" with ARROZ TUMBADO, tartar sauce AND TEQUILA SAUCE.

-Mole DULCE

Crispy pork belly with sweet mole sauce, purslane and PICKLED BEANS.

-CARNE ASADA A LA Tampiqueña

BEEF TENDERLOIN SERVED WITH A Swiss chard tamal, CHICKEN ENCHILADA IN MOLE SAUCE and refried beans.

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DESSERTS

-Flan de Requeson

Silky vanilla custard with a smoky pasilla caramel topped with coffee crumble and a hint of parmesan.

- Jericalla Tapatía

a traditional Guadalajara custard with cinnamon crumble

- Concha de Hoja Santa

hoja santa-flavored mexican sweet bread served with avocado whipped cream.

-Jalea Milpera

compote of tomatillo milpero, lime, and nopales, topped with caramelized pumpkin seeds