EL MENÚ

KITCHEN OPEN LATE FRESH CORN TORTILLAS

Our Culinary Gallery

Every plate is a curated piece of flavor. Savor a sophisticated blend of traditional street tacos, grilled specialties, wood-fired hearth classics, and creative agave-based cocktails.

Starters Tacos Grilled Mains Seafood Desserts Cocktails

Apetitosos Starters

Bold bites to set the stage for your evening. Ideal for sharing at the table or enjoying while sipping mezcal.

Guacamole Artisanal

Crushed Hass avocado, jalapeño, cilantro, lime juice, served with house-fried blue corn totopos.

$14

Esquites Fuego

Charred sweet corn off the cob, chipotle aioli, cotija cheese, chili powder, fresh lime.

$11

Tlayudita de Oaxaqueña

Crispy corn tortilla spread with black bean purée, melted quesillo cheese, and wild mushrooms.

$16

Handmade Criollo Tacos

Served on daily-pressed heirloom corn tortillas. Each order includes three tacos with traditional salsas.

Carnitas de Cerdo

Slow-cooked pork shoulder, confit in lard, topped with pickled red onions and micro-cilantro.

$18

Barbacoa de Cachete

Steamed beef cheek seasoned with avocado leaves, roasted salsa roja, diced raw onions, and cilantro.

$19

Huitlacoche & Hongos (V)

Wild Mexican corn truffle, sautéed wild mushrooms, roasted garlic, epazote salsa verde.

$17

Wood-Fired Hearth

Slowly grilled over oak and mesquite coals to lock in robust flavors and deep smoke aroma.

Carne Asada Ribeye

12oz prime Ribeye marinated in chiles and local beer, charred to perfection, served with grilled scallions and chimichurri.

$38

Costillas de Cerdo al Pastor

Hearth-smoked baby back ribs glazed in achiote marinade, pineapple relish, roasted jalapeño.

$32

Pollo Adobado al Fuego

Half free-range chicken roasted in adobo sauce, warm corn tortillas, charred spring onions.

$28

Fresh Catch

Crisp, clean flavors from the ocean. Marinated fresh daily to highlight cold-water fish and shellfish.

Aguachile Verde

Fresh scallops, lime-habanero broth, sliced cucumber, red radish, sea salt, pressed olive oil.

$22

Ceviche Nayarit

Wild Mexican blue shrimp, tomato-citrus broth, avocado, pico de gallo, microgreens.

$20

Pulpo al Carbón

Wood-fired octopus tentacle, guajillo chili glaze, fingerling potatoes, roasted red pepper emulsion.

$30

Nocturnal Sweet Finishes

Decadent traditional sweets reinterpreted with modern culinary flair. The ultimate nightcap companion.

Abuelita Chocolate Tart

Spiced Mexican dark chocolate tart, cinnamon whipped cream, smoked sea salt flakes.

$12

Tres Leches Cake

Vanilla sponge soaked in three milks, infused with toasted coconut and hints of dark rum.

$11

Churros Rellenos

Crisp, golden churros stuffed with cajeta (goat's milk caramel), rolled in cinnamon sugar.

$10

Cocktails & Tequila Program

Hand-pressed citrus juices, house-distilled syrups, and curated artisanal mezcals sourced directly from family farms.

Smoky Mezcalita

Espadín Mezcal, fresh lime juice, orange liqueur, agave syrup, and a spiced worm salt rim.

$16

Jalisco Paloma

Blanco Tequila, fresh grapefruit juice, sparkling soda water, salted rim, fresh lime slice.

$15

Carajillo de Noche

Single-origin espresso, Licor 43, shaken over ice, topped with a dash of ground nutmeg.

$14