Little Water Cantina

Ripe Mexican avocados smashed up with roasted tomatillo salsa. Served with flour tortilla strips.

Salsa with tomatoes, onions, and charred serrano chilies then topped with cilantro. Served with crispy fried corn chips.

Watermelon, cucumber, mango, and jicama dressed in our house hot sauce and lime and sprinkled with chile powder, cotija cheese, pepitas, and cilantro.

With asadero, Monterey Jack, cotija, and quesadilla cheeses melted into a fondue sauce.

Steamed in spicy red tomato broth. Served with a roll from Macrina bakery.

Grilled fresh corn on the cob slathered in cilantro-lime mayo, covered with salty cotija cheese, and chile powder.

Lime-cooked ahi tuna tossed with mango pico de gallo and an habanero-citrus vinaigrette.

A three cheese flour quesadilla poblano chilies, onions, pico de gallo, and guacamole.

Traditional Mexican stew, hominy, pork, red chilies, cabbage, tortilla chips, cilantro, cotija cheese, and a lime garnish.

Applewood smoked wild boar fried in lard carnitas style and served on a Macrina roll with grilled pineapple, fried onions, refried beans, crema, and cilantro. Plated face down in a spicy three chile sauce.

Chopped romaine, black beans, corn, queso, avocado, pico de gallo, salsa, and fried flour tortilla.

A roasted poblando chile stuffed with spiced ground beef, cheese, cantina beans, and red rice rolled in a flour tortilla and deep fried. Served with spicy three chile and queso sauces.

Three corn tortillas rolled up with spiced ground beef, deep fried and drowned in a red tomato-chile sauce. Topped with escabeche, cabbage, sour cream and cotija cheese.

Grilled skirt steak served with poblano chilies, onions, guacamole, romaine, cotija cheese and crema. Two tacos per plate.

Red chile and tomato-braised chicken tinga served with guacamole, nopales salad, fried onions, and cotija cheese. Two tacos per plate.

Grilled wild Alaskan cod with mango salsa, avocado crema, pickled red onion, and cabbage slaw. Two tacos per plate.

Grilled chayote squash and poblano chilies sauteed in tequila and mushrooms. Topped with fried onions and cotija cheese. Served with a side of spicy three chile sauce. Two tacos per plate.

White gulf shrimp sauteed in spicy chipotle sauce with smoked onions. Served with coconut crema, cabbage slaw, and cotija cheese. Two tacos per plate.

Cola and coconut milk braised pork shoulder with pickled red onion and cabbage slaw, crema, three chile sauce, and cilantro. Two tacos per plate.

Traditional Mexican red rice with corn and cotija cheese. Served with a cilantro garnish.

Mexican risotto cooked with corn, poblano chilies, and creamy queso finished under the broiler.

Black and pinto beans braised in Mexican lager and chicken stock with smoked ham hocks. A variety of chilies and spices topped with cotija cheese.

A crisp salad of cactus, jicama, tomatoes, carrots, chilies, and cilantro dressed in lime juice.