Onion and cheese, guajillo sauce, topped with sauté potatoes, carrots, nopal, Mexican cream, white rice, and black beans.

Shredded chicken, topped with salsa verde, cheese, red rice, and black beans.

Chicken and cheese, topped with sour cream jalapeño sauce, red rice, and black beans.

Shredded chicken, topped with mole negro sauce, sesame seeds, white rice, and black beans.

Brisket and cheese, topped with guajillo pasilla sauce, chopped onions, white rice, and black beans.

Tortilla with bread pudding style cake with plantains hot fudge sauce, caramel sauce, and Neapolitan ice cream.

Zucchini carrot-style cake with cinnamon Brandi whipped cream toasted coconut and pecans.

Creme brûlée style flan topping with mixed berries and shaved toasted coconut.

Achiote marinated pork, grilled chopped pineapple, peppers, and onions, red rice, topped with cilantro and jalapeño creamy sauce.

Achiote-marinated dark chicken, topped with chopped grilled peppers, fresh radish, cilantro, jalapeño creamy sauce, red rice, and flat grilled onions.

Quiroga stile cooked pork carnitas and chicharron, topped with house-made jalapeño pico, a side of salsa arbol, red rice, and flat grill onions.

Slow-cooked brisket, topped with queso Oaxaca, cilantro, a side of salsa arbol, red rice, and flat-grilled onions.

Grilled chopped beef fajita, topped with Oaxaca cheese, flat grilled peppers, grilled onions, red rice, and chimichurri sauce.

Arbol pepper marinated salmon, topped with sweet and sour coleslaw, flat grilled onions, and arbol creamy mayo sauce, side of white rice.

10 ounces flat grilled ribeye, sauteed peppers and onions, a side of quinoa white rice, black beans, slice avocado, and chimichurri sauce.