Cuba. Two flaky pastry turnovers stuffed with plantains, chorizo, chihuahua cheese, red and green onion; fried and served on a bed of our black bean soup and topped with sour cream.

Mexico. A generous portion of hand mixed, chunky guacamole with fresh avocado, roma tomato, onion, and lime; served with our corn tortilla chips.

Three dips; guacamole, queso, and chefs choice fresh salsa.

Mexico. Seasoned potato wedges topped with melted Chihuahua cheese, refried beans, and corn.

Atlantic Rim. Calamari lightly breaded and flash fried; served with roasted red pepper aioli.

Atlantic Rim. Creamy combination of a white cheese blend roasted poblano chili, and Mexican spices.

Broad Latin roots. A hearty and spicy black bean soup; served with white rice.

Mexico. One-half heart of Romaine lettuce marinated in Schlafly’s Oatmeal Stout and garlic and then grilled. Topped with chihuahua cheese, creamy criollo dressing, and your choice of roasted chicken or grilled flank steak.

Spain. Mixed greens, artichoke heart, roasted red pepper, kalamata olives, cotija cheese, green onion; tossed in our sherry vinaigrette.

Peru. A grilled chicken breast or six large shrimp covered in spicy ancho, habanero and citrus cream sauce. Served with rice and garnished with slices of hard-boiled egg, kalamata olives, and slivered almonds. Served only for Dinner.

Argentina. Slices of beef brisket, slowly braised in red wine and spices, topped with pico de gallo and served with Moros y Cristianos and Mayan Corn.

Baja, Mexico. Three soft flour tortillas filled with fried or grilled tilapia, guacamole, and mixed greens, tossed in a citrus vinaigrette; served with rice and frijoles negros.

Cuba. Slices of pork loin rubbed with coffee, chiles, and brown sugar and grilled; topped with our black bean and corn salsa; served with white rice and grilled asparagus.

Mexico. Chunks of pork cooked slowly with tomatillo, nopalitos cactus, serrano pepper, and oregano; served over white rice with a side of tortillas

Guatemala. An authentic Mayan dish of grilled chicken breast topped with a sauce of ground pepitas and sesame seeds, red bell peppers, tomatoes, onions and garlic stewed in a bitter orange and cinnamon infused chicken broth. Served with white rice, grilled asparagus and garnished with roasted almonds slices and Pisco bloomed raisins.

A griddled flour tortilla stuffed with pablano, chile, onion, garlic, tomato, huitlacoche, cilantro and chihuahua cheese. Served with saffron rice.

Mexico. Two corn tortillas filled with chipotle studded cream cheese, chihuahua cheese, and onions; topped with a puree of ancho, pasilla, guajillo, and cashew; baked and served with mayo rice, lettuce, and tomato.

Mexico. A griddled flour tortilla stuffed with chihuahua cheese, zucchini squash blossoms, baby spinach; served with mayo rice and frijoles negros.

Broad Latin Roots. A fried flour tortilla topped with refried beans, chihuahua cheese, and your choice of roasted chicken or ground beef, baked and topped with lettuce and tomato. Served with rice.

Three street tacos on soft corn tortillas. One chicken, one beef, and one chorizo topped with cilantro, onion and garnished with lime wedges; served with refried beans. Or pick your favorite combination.

Our version of the traditional Spanish custard.

Mexico. One flour tortilla lightly fried until crispy and puffy, topped with a scoop of ice cream, drizzled with honey and sprinkled with raw sugar and cinnamon.

Mexico. Traditional three-milk sponge cake.

Mexico. Puffed pastry with delicious green chili and apple filling, drizzled with caramel and topped with ice cream.