Seasoned ground beef, pico de gallo, crema, cheddar cheese, lettuce, served on a hard shell.

Taco Gringo

Brut with your choice of orange, pineapple, grapefruit, guava, or prickly pear.

Mimosa

Beer battered fried cod, cabbage, lime, cilantro, red onion, chipotle-caper mayo.

Taco De Pescado

Guacamole, scrambled egg, bacon, queso chihuahua, fried potatoes, served wrapped in a flour tortilla.

Brunch Burrito

Scrambled egg, chorizo, queso chihuahua, salsa ranchera, crispy onion, cilantro.

Taco De Migas

Cured and roasted pork belly, salsa cruda, queso fresco, white onion, cilantro

Taco de Panza

Idaho potatoes, sweet potatoes, queso cotija, onion, salsa verde, poblano rajas, crema, cilantro.

Taco De Papas

Butternut squash, queso fresco, pipian rojo, queso chihuahua, avocado, cilantro

Enchiladas de Invierno

Housemade horchata with cold brew concentrate

Horchata Cold Brew

Pollo, queso fresco, pickled chile, salsa verda, queso chihuahua, crema, salsa cruda, salsa arbol, romaine salad, cilantro

Flautas De Pollo

Fundido crema, oregano, queso chihuahua, poblano rajas with choice of chorizo or spicy cauliflower. Served with soft tortillas or house made chips.

Queso Fundido

Vanilla bean churros covered in cinnamon sugar and served with chocolate sauce.

Churros

Chef's rotating selection of hominy based stew- served with lime, avocado, radish, and cabbage

Pozole

Marinated & roasted pork shoulder, grilled pineapple, white onion, cilantro

Taco De Al Pastor

Vegetables En Escabeche

These hearty black beans are slow-cooked to perfection, delivering a rich, smoky flavor that pairs beautifully with any dish.

Black Beans

Marinated and grilled chuck eye, white onion, cilantro, lime wedge

Taco De Carne Asada

Scrambled eggs, black beans, onions, red bell peppers, serranos, chayotes, queso chihuahua, salsa ranchera, cilantro, served with house tortillas.

Tazon de Huevos Rebueltos

Salsa Habanero

Fried brussels sprouts, jalapeño mayo, salsa verde, macha corn, queso cotija, bacon.

Taco De Bruselas

Choice of meat, Mexican rice, pinto beans, egg, papas verde, monterey jack, salsa habanero

Breakfast

Roasted chicken thighs in mole poblano sauce, toasted almonds, red onion, cilantro

Taco De Pollo

Fundido crema, sweet corn, poblano, red pepper, queso fresco, queso cotija topped with home made salon seasoning and served with chips

Esquites Skillet & Chips

Achiote Rice is a vibrant and aromatic dish infused with earthy achiote seasoning, delivering a colorful and flavorful accompaniment to any meal.

Achiote Rice

In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.

Cook the Ground Beef

Stir in taco seasoning, salt, and pepper. Add a small amount of water if needed to help the seasoning mix. Cook for an additional 5 minutes, stirring occasionally.

Season the Beef

In each hard taco shell, layer the seasoned beef, followed by pico de gallo, crema, shredded cheddar cheese, and lettuce.

Prepare the Tacos

Arrange the filled taco shells on a platter and serve immediately.

Serve

Ground beef

Taco seasoning

Pico de gallo

Crema

Cheddar cheese, shredded

Lettuce, shredded

Hard taco shells

Olive oil

Salt

Pepper

Choose your preferred juice (orange, pineapple, grapefruit, guava, or prickly pear) and ensure it is chilled.

Prepare the Juices

In a champagne flute, pour 1 part of the juice of your choice and top with 2 parts of Brut champagne.

Combine the Ingredients

If desired, garnish with a slice of fresh fruit to enhance the presentation.

Garnish (Optional)

Serve immediately and enjoy your refreshing Mimosa!

Brut champagne

Orange juice

Pineapple juice

Grapefruit juice

Guava juice

Prickly pear juice

Fresh fruit slices (optional)

In a bowl, combine the mayonnaise, minced chipotle peppers, and chopped capers. Mix well and refrigerate until ready to use.

Make the Sauce

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the beer and mix until smooth.

Make the Batter

In a deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each cod fillet into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.

Fry the Cod

Warm the corn tortillas in a dry skillet. Place a piece of fried cod in each tortilla, top with shredded cabbage, cilantro, and red onion. Drizzle with chipotle-caper mayo and serve with lime wedges.

Build the Taco

Cod fillets

All-purpose flour

Cornstarch

Baking powder

Beer

Oil for frying

Corn tortillas

Cabbage, shredded

Fresh cilantro, chopped

Red onion, thinly sliced

Lime, cut into wedges

Mayonnaise

Chipotle peppers in adobo sauce, minced

Capers, rinsed and chopped

Wash and dice the potatoes into small cubes. In a skillet, heat olive oil over medium heat, add the diced potatoes, and season with salt and pepper. Cook until crispy and golden brown, about 10-15 minutes. Remove from heat and set aside.

Prepare the Potatoes

In the same skillet, cook the bacon slices until crispy. Remove from skillet and place on paper towels to drain excess fat. Once cooled, crumble the bacon into bite-sized pieces.

Cook the Bacon

In a bowl, whisk together the eggs, salt, and pepper. Pour the mixture into the skillet and scramble over medium heat until fully cooked, about 5-7 minutes.

Scramble the Eggs

Warm the flour tortillas in a dry skillet or microwave for a few seconds. On each tortilla, layer guacamole, scrambled eggs, crumbled bacon, fried potatoes, and queso Chihuahua cheese.

Assemble the Burritos

Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling. Serve immediately, with additional guacamole on the side if desired.

Wrap and Serve

flour tortillas

eggs

bacon

queso Chihuahua cheese

potatoes

guacamole

olive oil

salt

pepper

In a skillet over medium heat, add the chorizo and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Prepare the Chorizo

In the same skillet, whisk the eggs and pour them in. Season with salt and black pepper. Stir gently until the eggs are softly scrambled, about 3-4 minutes.

Add the cooked chorizo and queso Chihuahua to the scrambled eggs, stirring until the cheese is melted and everything is well combined.

Combine Ingredients

In another pan, warm the tortillas over low heat for about 1 minute on each side until pliable.

Warm the Tortillas

Spoon the egg and chorizo mixture onto each tortilla. Top with salsa ranchera, crispy onions, and chopped cilantro.

Assemble the Tacos

Serve immediately while hot, with extra salsa on the side if desired.

chorizo

queso Chihuahua

salsa ranchera

crispy onions

cilantro

tortillas

black pepper

Rub the pork belly with salt, black pepper, and cumin. Cover it and let it cure in the refrigerator for at least 12 hours.

Curing the Pork Belly

Preheat your oven to 160°C (320°F). Place the cured pork belly in a roasting pan, drizzle with olive oil, and roast for about 2 hours, or until the meat is tender and the skin is crispy. Let it rest for 15 minutes before slicing.

Roasting the Pork Belly

Finely chop the tomatoes, jalapeño, and half of the white onion. In a bowl, combine the chopped ingredients, squeeze in the lime juice, and season with salt to taste. Mix well.

Making Salsa Cruda

Slice the roasted pork belly into thin pieces. On a corn tortilla, place some pork belly, add salsa cruda, crumbled queso fresco, chopped white onion, and cilantro. Serve immediately.

Assembling the Taco

Pork Belly

Black Pepper

Cumin

Olive Oil

White Onion

Cilantro

Queso Fresco

Tomatoes

Jalapeño

Lime

Peel and dice the Idaho and sweet potatoes into small cubes. Boil them in salted water until tender, about 15 minutes. Drain and let them cool slightly.

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and sliced poblano peppers. Sauté until the onions are translucent and the peppers are tender, about 5-7 minutes.

Sauté the Onions and Peppers

Add the boiled potatoes to the skillet with the onions and peppers. Gently mash the potatoes with a fork while mixing everything together. Season with salt and pepper to taste.

In a separate skillet, warm the corn tortillas over low heat until pliable, about 30 seconds on each side.

Fill each tortilla with the potato mixture, and top with salsa verde, crumbled queso cotija, a drizzle of crema, and chopped cilantro.

Serve the tacos warm, with extra salsa verde and crema on the side.

Idaho potatoes

sweet potatoes

queso cotija

onion

salsa verde

poblano peppers

crema

corn tortillas

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced butternut squash, salt, and pepper. Sauté until the squash is tender, about 10-12 minutes. Remove from heat and let cool slightly.

Prepare the Filling

In a large bowl, combine the sautéed butternut squash, crumbled queso fresco, and half of the chopped cilantro. Mix well and set aside.

Mix the Filling

Preheat the oven to 375°F (190°C). Take a corn tortilla, add a generous amount of the filling to the center, and roll it up tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.

Assemble the Enchiladas

Pour the pipian rojo evenly over the assembled enchiladas, then sprinkle the shredded queso Chihuahua on top.

Add Sauce and Cheese

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven and let cool for a few minutes. Garnish with sliced avocado and the remaining chopped cilantro before serving.

Garnish and Serve

Butternut squash, diced

Queso fresco, crumbled

Pipian rojo (red pumpkin seed sauce)

Queso Chihuahua, shredded

Avocado, sliced

Garlic, minced

Rinse the long grain rice under cold water until the water runs clear. Soak the rice in 2 cups of water for at least 4 hours or overnight.

Soak the Rice

After soaking, drain the rice and place it in a blender with the cinnamon stick, vanilla extract, and 2 additional cups of water. Blend until the mixture is smooth.

Blend the Mixture

Strain the blended mixture through a fine mesh sieve or cheesecloth into a bowl to extract the liquid. Discard the solids.

Strain the Mixture

Stir in the sugar and milk into the strained liquid until fully dissolved.

Sweeten the Horchata

In a glass, fill with ice and pour in 1 part horchata to 1 part cold brew concentrate. Stir gently.

Combine with Cold Brew

Serve the horchata cold brew immediately, garnished with a sprinkle of cinnamon if desired.