Sol Y Luna

Tequila and chipotle flambe jumbo shrimp. Served on a bed of garlic mashed sweet potatoes and fried flour tortilla strips.

Topped with queso fresco. Served with pinto bean sour cream and chipotle- tomatillo sauce.

Served with chorizo and chips.

Wild-caught lump crabmeat smothered with chile guajillo sauce and topped with shredded slaw.

A central México culinary masterpiece. Roasted poblano pepper stuffed with ground beef, dried tropical fruit, topped with pomegranates, goat cheese, and garlic pecan sauce.

A chipotle, pasilla, and chile broth. Topped with fresh avocado and crema fresca. Served with hand-shredded chicken.

Served with poblano peppers, yellow corn, garlic mashed potatoes, and queso fresco.

Wild-caught lump crabmeat smothered with chile guajillo sauce and topped with shredded slaw.

Old-world style with virgin olive oil, chile de Arbol, and garlic. Served with slices of toasted bolillo bread.

Tequila and chipotle flambe jumbo shrimp. Served on a bed of garlic mashed sweet potatoes and fried flour tortilla strips.

Oven-roasted chipotle dry-rubbed pork tenderloin medallions with chihuahua cheese grits and agave Syrup.

A central México culinary masterpiece. Roasted poblano pepper stuffed with ground beef, dried tropical fruit, topped with pomegranates, goat cheese, and garlic pecan sauce.

Topped with queso fresco. Served with pinto bean sour cream and chipotle- tomatillo sauce.

Served with chimichurri sauce.

Served on a bed of grilled veggies with peach chutney.

Sautéed red snapper with jumbo shrimp in a reduction of chile de Arbol, garlic, yellow onion, and chardonnay.

Served on a bed of cream sauce with roasted corn, bell peppers, and topped with sweet potato chips.

Thin-sliced style beef tenderloin medallions, topped with melted chihuahua cheese and sundried chipotle chile tomato chutney. Served with refried beans and chips.

Hand-shredded chicken with roasted serrano-tomatillo sauce and chihuahua cheese.

Served with chorizo and chips.

Guacamole with pico de gallo. Served with tortilla, vinegar potato, and sweet potato chips.

Your choice of style.

Deep-fried cinnamon sticks covered with cajeta.