Tequilas

Melted chihuahua cheese served over a bed of onions & poblano pepper strips, topped with chorizo or huitlacoche served with flour tortillas. Gluten free.

Delicious hand made, fresh corn tortillas stuffed with well seasoned chicken and melted oaxaca cheese.

Hard to believe but in the late 1920’s caesar salad was created by brothers alex and cesar cardini in their tijuana restaurant. Combines romaine, croutons, cheese & caesar dressing.

Dish that will seduce even the most demanding palate. Handmade corn tortillas, filled with the freshest ingredients selected each day by the chef.

Fish and shrimp cooked with the juice of freshly squeezed limes, heated with tomato, onion and cilantro.

Spring mix, chayote, almonds, jicama and tomatillo, served with a hibiscus and arbol pepper dressing.

Arugula, mango and pomegranate, topped with a dijon , arbol pepper and siembra azul blanco vinaigrette.

perfect combination of epazote, tomatoes, guajillo pepper and tortilla strips. Served with or without chicken. Plus cilantro and onions on the side.

Three egg omelette, folded over with chorizo and cheese.

Corn tortillas rolled with well seasoned chicken, topped with melted chihuahua cheese in your choice of our traditional roasted tomato, famous mole or the tangy green tomatillo sauce.

Eggs served sunny side up on a corn tortilla with stripsof onions and poblano peppers in a rich roasted tomato sauce alongside rice.

Crisp corn tortilla chips are sauteed in our tantalizing tomatillo sauce, topped with strips of chicken, with or without fried eggs on top.

Grilled boneless chicken breast layered with refried beans, topped with melted cheese, served in a tangy tomatillo sauce.

A potpourri of hot chiles, nuts and herbs mixed in with bread, roasted tomatoes and hints of chocolate, served over a succulent chicken breast topped with onions and sesame seeds.

Grilled beef served in a heated lava bowl filled with a tangy sauce of arbol peppers, garlic and roasted tomato, topped with cheese, cilantro and onions, served with corn tortillas.

Beef tenderloin marinated in pesto, served on an oblong corn bed, layered with beans, oaxaca cheese and huitlacoche, over a smokey 2 pepper sauce.

A thin slice of lean steak seasoned with lime and fine mexican herbs then grilled and served with a tamal, a chicken taco, rice, beans & guacamole.

Poblano peppers, stuffed with cheese or with a picadillo that is prepared with onions, garlic, raisins, bay leaves, apple and fine spices. Egg batter fried, served with red sauce and topped with cream.

Fresh fish of the day, lightly breaded, grilled and stuffed with guacamole, paired with a mango and ginger sauce.

Grilled jumbo shrimp or fresh fish served in a tequila sauce infused with chile de arbol, butter, garlic & lime, with shrimp.

Made with fresh hand made corn tortillas, choice of 3.

Handmade corn pockets are stuffed with the freshest ingredients, which are handpicked daily by the chef.

Mango, jicama & pomegranate, served over arugula tossed with a chipotle vinaigrette.

Melted cheese over poblano peppers strips & onions, served with or without chorizo, comes alongside flour tortillas.

An infusion of fresh fish, shrimp, cilantro, onions & tomato heated in lime juice.

Traditional tomato based soup with crisp corn tortillas, chiles, queso fresco chicken and avocado.

Spring mix, chayote, almonds, jicama & tomatillo with an arbol pepper and hibiscus dressing.

Eggs served sunny side up over a corn tortilla topped with a rich roasted tomato sauce with rice & tortillas on the side.

Your special 3 egg omelette created by you and the chef, served with rice & tortillas choose any 4 ingredients below for your omelette mushrooms, onions, poblano pepper strips, oaxaca cheese, chihuahua cheese, spinach, chorizo, huitlacoche, squash blossom.

Beef tenderloin marinated in pesto, served on an oblong corn bed, layered with refried beans, oaxaca cheese and huitlacoche, over a smokey two pepper sauce

Corn tortillas rolled with well seasoned chicken, topped with chihuahua cheese in a choice of mole, tomatillo or red sauce.

Crisp corn tortillas sauteed with chicken in a tantalizing tomatillo sauce, topped with fresh creme and fried eggs.

Cheese, beef prepared with onions, garlic and mexican spices stuffed inside a poblano pepper which is egg batter fried & served in our traditional red sauce topped with fresh cream, served over a bed of rice, accompanied by corn tortillas.

Succulent tender chicken breast bathed in our traditional sauce of peppers, roasted tomato, with a mixture of nuts, bread and hints of chocolate.

Flour tortillas are stuffed with shrimp, crabmeat and lobster, topped with melted cheese and served with creamy poblano and chipotle sauces.

A boiling lava bowl of roasted tomato, arbol pepper & garlic is topped with melted cheese, onions & cilantro.

Fresh grouper fillet stuffed with guacamole, over a mango and ginger infused sauce, served with a sweet potato puree.

A boiling lava bowl of roasted tomato, arbol pepper & garlic is topped with melted cheese, onions & cilantro.

Shrimp marinated in citrus & guajillo with pineapple.

Fresh seasoned tilapia rolled in jicama with a chipotle mayo sauce.

Beef tenderloin, marinated in herbs with roasted tomato, arbol pepper and oaxaca cheese.

Octopus in olive oil, epazote & garlic in roasted tomato & chile serrano.

A combination of huitlacoche and mixed mushrooms in a chipotle pesto.

Pulled pork, marinated in orange, chipotle & mayan spices.

Melted chihuahua cheese served over a bed of onions & poblano pepper strips, topped with chorizo or huitlacoche served with flour tortillas.

Fish and shrimp cooked with the juice of freshly squeezed limes, heated with tomato, onion and cilantro.

6 Raw oysters topped with avocado, in a sauce made of chipotle peppers, tequila and olive oil. 6 Raw oysters topped with avocado, in a sauce made of chipotle peppers, tequila and olive oil.

A perfect combination of epazote, tomatoes, guajillo pepper and tortilla strips. Served with or without chicken. Plus cilantro and onions on the side.

Hard to believe but in the late 1920’s caeser salad was created by brothers alex and cesar cardini in their tijuana restaurant. Combines romaine, croutons, cheese & caesar dressing.

Melted chihuahua cheese placed over crabmeat, shrimp, lobster & a mix of bell peppers. Served with flour tortillas.

½ Dozen fresh oysters any combination diabla, bacon, ham, onion, garlic, tomato and red wine. Madrazo, spinach, onion, cream cheese and chile chipotle. Cardenas, garlic, butter, parsley & brandy.

A dish that will seduce even the most demanding palate. Handmade corn tortillas, filled with the freshest ingredients selected each day by the chef.

Spring mix, chayote, almonds, jicama and tomatillo, served with a hibiscus and arbol pepper dressing.

Arugula, mango and pomegranate, topped with a dijon, arbol pepper and siembra azul blanco vinaigrette.

Grilled boneless chicken breast layered with refried beans, topped with melted cheese, served in a tangy tomatillo sauce.

A potpourri of hot chiles, nuts and herbs mixed in with bread, roasted tomatoes and hints of chocolate, served over a succulent chicken breast topped with onions and sesame seeds.

Grilled beef served in a heated lava bowl filled with a tangy sauce of arbol peppers, garlic and roasted tomato, topped with cheese, cilantro and onions, served with corn tortillas.

The finest cuts of meats, selected by the chef, stuffed with tomato, mushrooms and epazote, covered with a light and creamy avocado sauce.

A thin slice of lean steak seasoned with lime and fine mexican herbs then grilled and served with a tamal, a chicken taco, rice, refried beans and guacamole.

Fresh tender pork marinated in achiote, citrus and mexican herbs, baked and served on a banana leaf accompanied by fried plantains, rice & refried beans.

‘Grito’ means shout. Our grilled filet mignon is stuffed with serrano peppers and served on a bed of cactus with a tropical tamarind sauce.

Poblano peppers, one stuffed with cheese the other with a picadillo that is prepared with onions, garlic, raisins, bay leaves, apple and fine spices. Egg batter fried, served with red sauce topped with cream.

From the pacific coast. Jumbo shrimp stuffed with chihuahua cheese and wrapped with bacon. Deep fried, served with rice and vegetables.

Grilled jumbo shrimp or fresh fish served in a tequila sauce infused with chile de arbol, butter, garlic & lime.

Flour tortillas stuffed with crabmeat, shrimp & lobster, topped with melted chihuahua cheese, served with creamy poblano & chipotle pepper sauces.

Fresh fish of the day, lightly breaded, grilled and stuffed with guacamole, paired with a mango and ginger sauce.

Melted chihuahua cheese served over a bed of onions and poblano pepper strips, topped with chorizo or with huitlacoche served alongside flour tortillas.

Deep fried jumbo shrimp from Mexico stuffed with chihuahua cheese and wrapped in bacon.

Melted chihuahua cheese topped with shrimp marinated in citrus guajillo peppers and pineapple with four tortilla on the.

"a dish that will seduce even the most demanding palate. Handmade corn pockets filled with the freshest ingredients, chosen daily by our chef.

Cactus leaves, with sushi-grade tuna, organic cherry tomatoes, red onions, cilantro and serrano pepper with a hint of maggi seasoning.

A most traditional Mexican soup. The perfect combination of tomato, epazote, guajillo pepper, chicken, tortilla and queso fresco. Cilantro and onions on the side. Available without chicken.

Hard to believe that in the late 1920s, brothers alessandro and caesar cardini created the caesar salad in their tijuana restaurant. Combines: romaine lettuce, croutons, Parmesan cheese, and caesar dressing.

Fish and shrimp cooked in the juice of freshly squeezed limes, heated with tomato, onion, cilantro, English cucumber, and jicama. Topped with diced radish.

Arugula, mango, pomegranate, and jicama, served with a vinaigrette of Dijon, siembra azul tequila, and arbol pepper.

Grilled boneless chicken breast layered with refried beans and melted cheese finished in a tangy tomatillo sauce. Rice on side.

Grilled chicken served in a heated lava bowl. Simmering in a sauce of arbol chiles, garlic, and roasted tomato, topped with melted cheese, cilantro and onions (alongside corn tortillas).

Fresh fish of the day. Lightly breaded, grilled and stuffed with guacamole. Paired with a mango and ginger infusion. Served with sweet potato and rice.

Your choice of grilled Mexican jumbo shrimp from mazatlan or fresh barramundi from Australia served in a sauce of garlic, butter, tequila, arbol pepper, and lime.

Flour tortillas are rolled with crabmeat, shrimp, and lobster, topped with melted chihuahua cheese, served in creamy sauces of poblano and chipotle pepper.

"grito" means shout, our grilled filet mignon is stuffed with serrano peppers and served over a bed of cactus in a tropical tamarind sauce.

80 oz. rib steak marinated in herbs, grilled, and served over an arbol pepper, tomatillo, and roasted tomato sauce, along side an enchilada stuffed with chorizo and chicken covered with mole sauce.

A thin slice of lean beef tenderloin seasoned in lime and fine herbs. Grilled perfectly and served alongside a chicken tamal topped with mole sauce, a chicken taquito in roasted tomato sauce, rice, refried beans, and guacamole.

A pair of poblano peppers. Stuffed with a picadillo consisting of beef, raisins, onions, apple, garlic, and bay leaves, the other is stuffed with red quinoa, grilled vegetables, requeson and goat cheese, topped with chipotle pesto, served in a mild roasted tomato sauce.

Grilled beef served in a heated lava bowl. In a sauce of arbol chiles, tomatillo, garlic, and roasted tomato, with melted cheese, cilantro, and onions (alongside corn tortillas).

Baked pork loin bathed in citrus and peppers, wrapped in banana leaves, pulled, and served along side whole beans and plantains.