Filete Morita
Two beef tenderloin medallions, grilled and covered in a chile Morita cream sauce. Served with Chipotle mashed potatoes and sautéed vegetables 21.95
Arrachera Chalco
Grilled marinated skirt steak served over salsa colorada, topped with Poblano rajas, nopal, Spanish onions and queso Añejo. Roasted Poblano potatoes and black beans on the side 18.95
Borrego en Birria
Braised leg of lamb marinated in our homemade sauce of Ancho, Guajillo and Mulato chiles. Served with Chipotle mashed potatoes and sautéed vegetables, garnished with radish relish 18.95
Mojarra Verde
Organic Brazilian tilapia filet, pan seared and doused with a creamy Poblano sauce. Served with Chipotle mashed potatoes and sautéed vegetables 17.95
Salmon a la Talla
Cedar Planked New Zealand king salmon marinated in chile guajillo aioli served with esquites (corn cooked in butter, onions, and epazote) and chipotle mashed potatoes 20.95
Camarones a la Diabla
Jumbo shrimp in a garlic chile Guajillo sauce, with queso Panela over nopal. Served with Chipotle mashed potatoes and sautéed vegetables 18.95
Camarones en Mole Blanco
Jumbo Tiger shrimp sautéed in our fruity Mole blanco, served with cilantro white rice and garnished wth crispy leeks 18.95
Robalo en Mole de Pistache
Pan seared Baja Californian sea bass over our Mole de Pistache served with cilantro white rice and chayotes toreados 19.95
Tacos de Pescado
Three soft corn tortillas stuffed with beer battered tilapia filet, pickled cabbage, cilantro, diced tomato and onions drizzled with a tomato aioli and served with jicama cole slaw 17.95
Chuletas Oaxaca
Two White Marble Farm pork chops, grilled and covered in our own Mole Amarillo. Served with Mexican rice and black beans 17.95
Pollo en Mole Poblano
Roasted half Amish chicken in dark Mole Poblano, served with Mexican rice and black beans 15.95
Pechuga en Huitlacoche
Chicken breast stuffed with sweet Poblano peppers and queso Oaxaca, doused in a salsa de Huitlacoche (inky corn mushroom). Served with Chipotle mashed potatoes and sautéed vegetables 15.95
Chiles Rellenos
Two classic soufflé-battered Poblano peppers stuffed with queso Panela, covered in Caldillo de jitomate. Served with Mexican rice and black beans 14.95
Chiles Rellenos de Borrego
Fire roasted Anaheim pepper stuffed with Birria (shredded braised leg of lamb marinated in our homemade sauce of Ancho, Guajillo and Mulato chiles) served over salsa borracha and chipotle mashed potatoes 18.95
Tamales de Pollo
Chicken tamales steamed in corn husks, served with salsa Ranchera, melted queso Oaxaca and a side of Mexican rice and black beans 12.95
Tamales de Frijoles
Black bean tamales stuffed with butternut squash and roasted poblano rajas steamed in a corn husk served with a Shitake mushroom tomato sauce over sautéed garlic spinach topped with queso de Cabra (goat cheese) 13.95
Two beef tenderloin medallions, grilled and covered in a chile Morita cream sauce. Served with Chipotle mashed potatoes and sautéed vegetables 21.95
Arrachera Chalco
Grilled marinated skirt steak served over salsa colorada, topped with Poblano rajas, nopal, Spanish onions and queso Añejo. Roasted Poblano potatoes and black beans on the side 18.95
Borrego en Birria
Braised leg of lamb marinated in our homemade sauce of Ancho, Guajillo and Mulato chiles. Served with Chipotle mashed potatoes and sautéed vegetables, garnished with radish relish 18.95
Mojarra Verde
Organic Brazilian tilapia filet, pan seared and doused with a creamy Poblano sauce. Served with Chipotle mashed potatoes and sautéed vegetables 17.95
Salmon a la Talla
Cedar Planked New Zealand king salmon marinated in chile guajillo aioli served with esquites (corn cooked in butter, onions, and epazote) and chipotle mashed potatoes 20.95
Camarones a la Diabla
Jumbo shrimp in a garlic chile Guajillo sauce, with queso Panela over nopal. Served with Chipotle mashed potatoes and sautéed vegetables 18.95
Camarones en Mole Blanco
Jumbo Tiger shrimp sautéed in our fruity Mole blanco, served with cilantro white rice and garnished wth crispy leeks 18.95
Robalo en Mole de Pistache
Pan seared Baja Californian sea bass over our Mole de Pistache served with cilantro white rice and chayotes toreados 19.95
Tacos de Pescado
Three soft corn tortillas stuffed with beer battered tilapia filet, pickled cabbage, cilantro, diced tomato and onions drizzled with a tomato aioli and served with jicama cole slaw 17.95
Chuletas Oaxaca
Two White Marble Farm pork chops, grilled and covered in our own Mole Amarillo. Served with Mexican rice and black beans 17.95
Pollo en Mole Poblano
Roasted half Amish chicken in dark Mole Poblano, served with Mexican rice and black beans 15.95
Pechuga en Huitlacoche
Chicken breast stuffed with sweet Poblano peppers and queso Oaxaca, doused in a salsa de Huitlacoche (inky corn mushroom). Served with Chipotle mashed potatoes and sautéed vegetables 15.95
Chiles Rellenos
Two classic soufflé-battered Poblano peppers stuffed with queso Panela, covered in Caldillo de jitomate. Served with Mexican rice and black beans 14.95
Chiles Rellenos de Borrego
Fire roasted Anaheim pepper stuffed with Birria (shredded braised leg of lamb marinated in our homemade sauce of Ancho, Guajillo and Mulato chiles) served over salsa borracha and chipotle mashed potatoes 18.95
Tamales de Pollo
Chicken tamales steamed in corn husks, served with salsa Ranchera, melted queso Oaxaca and a side of Mexican rice and black beans 12.95
Tamales de Frijoles
Black bean tamales stuffed with butternut squash and roasted poblano rajas steamed in a corn husk served with a Shitake mushroom tomato sauce over sautéed garlic spinach topped with queso de Cabra (goat cheese) 13.95
