Three artisanal empanadas, Shrimp with Oaxaca cheese, chicken tinga, ribeye " picadillo"

Trio de Empanadas

Mexican-style crème caramel garnished with fruits and caramelized pecans served.

Flan de la casa *(GF) ᴺ

Traditional delicious Mexican dessert, layers of cookies filled with homemade sweet and tart creamy filling. topped with roasted pistachios and lime zest.

Carlota de limon

Traditional fried pastries, rolled in cinnamon and sugar, served with chocolate and cajeta dipping sauces

Churros

Creamy black beans soup with caramelized onions, cotija cheese and tortilla chips

CREMA DE FRIJOL

Ancho pepper glazed salmon, served over a potato puree, vegetables, fried leeks & cilantro

Salmon glasedo en Chile Ancho (*Gf) ᴿ

Chargrilled Nayarit style Branzino, butterflied, boneless served with a side of grilled vegetables

Catch of the Day "Zarandeado" (*GF)

Tamarind glazed salmon served over mix greens, supreme orange, carrots, dried cranberries, caramel glazed pecans

Ensalada de Salmon (*GF)ᴿᴺ

Sesame crusted seared Tuna steak served over mix greens, arugula, granny smith apple, tomato, onion, caramel glazed pumpkin seeds, sesame seeds and house vinaigrette

Ensalada de Filete Atún (*GF) ᴺᴿ

Our hangover remedy!!! Seafood soup with clams, mussels, mahi mahi and jumbo shrimp in a delicious broth, as featured in Food and Wine magazines "Houston in 10 plates"

Vuelve a la Vida (*GF)

Smooth and creamy lobster and shrimp bisque with "chipotle adobo" flamed with mezcal

Crema de Langosta al Mezcal (*GF)

with home-made "Acapulco" sauce, xni-pec sauce, avocado and the main ingredient of your choice

Tropical cocktail

Grilled oysters with chimichurri and Oaxaca cheese

Ostiones a la Parrilla (*GF) ᴿ

Smaller portions of our "natural", "verde" and "enclamatado" ceviches (Raw)

Trio de Ceviches (GF) *ᴿ

Poblano pepper mixed with creamy white cheese and corn served with chips

Poblano Dip (*GF,V)

Grilled octopus sauteed in guajillo confit, avocado & fresh lime juice, served over crispy home-made potato chips

Chips de Pulpo (*GF)

Oaxaca cheese "fondue" with fresh flour tortillas *choice of chorizo/octopus/shrimp or ribeye +$5

Queso Fundido (V)

Deep fried calamari rings, served with home-made jalapeno tartar sauce

Aros de Calamar

Yellow-fin tuna tostada with chipotle mayo, avocado & deep fried leek ( Raw )

Tostada de Atun (*Gf)ᴿ

Homemade guacamole with pineapple "pico de gallo" & pork cracklings

Guacamole (*GF,V)

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add shrimp, lime juice, salt, and black pepper, cooking until shrimp is pink and opaque. Remove from heat and stir in shredded Oaxaca cheese.

Prepare the Filling

Place a spoonful of the shrimp and cheese mixture in the center of each empanada dough circle. Fold over and press edges with a fork to seal.

Fill the Empanadas

Heat oil in a deep pan or fryer. Fry empanadas until golden brown, about 3-4 minutes on each side. Drain on paper towels.

Cook the Empanadas

In a skillet, heat olive oil over medium heat. Add sliced onion and sauté until translucent. Stir in shredded chicken, chipotle in adobo, and tomato sauce. Season with salt and black pepper, cooking until heated through.

Spoon the chicken tinga mixture into the center of each empanada dough circle. Fold and press edges to seal.

Fry the filled empanadas in hot oil until golden, about 3-4 minutes per side. Drain on paper towels.

In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sautéing until soft. Add diced ribeye, cumin, salt, and black pepper, cooking until the meat is browned and cooked through.

Place a portion of the ribeye picadillo mixture in the center of each empanada dough circle. Fold over and seal the edges with a fork.

Fry the empanadas in hot oil until crispy and golden brown, approximately 3-4 minutes on each side. Transfer to paper towels to drain.

shrimp, peeled and deveined

Oaxaca cheese, shredded

olive oil

garlic, minced

lime juice

salt

black pepper

empanada dough circles

shredded chicken breast

onion, thinly sliced

chipotle in adobo sauce

tomato sauce

ribeye steak, diced

onion, diced

red bell pepper, diced

cumin

In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden brown color. Be careful not to burn it.

Prepare the Caramel

Quickly pour the melted caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

Form the Caramel Layer

In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until smooth and well combined.

Mix the Flan Ingredients

Pour the flan mixture over the hardened caramel in the mold or ramekins.

Pour the Mixture

Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.

Bake the Flan

Remove the flan from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan to loosen it, invert onto a serving plate, and garnish with fruits and caramelized pecans.

Cool and Serve

Granulated Sugar

Eggs

Sweetened Condensed Milk

Evaporated Milk

Vanilla Extract

Salt

In a large mixing bowl, combine the sweetened condensed milk and cream cheese. Use an electric mixer on medium speed to blend until smooth and creamy.

Prepare the Cream Mixture

Slowly add the lime juice, lime zest, and vanilla extract to the cream mixture. Continue mixing until all ingredients are well combined and smooth.

Add Lime Flavor

In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat.

Whip the Heavy Cream

Gently fold the whipped cream into the lime cream mixture using a spatula until just combined. Be careful to maintain the airiness of the whipped cream.

Fold in Whipped Cream

In a rectangular dish, place a layer of Maria cookies at the bottom, covering the entire base.

Layer the Cookies

Spread a generous layer of the cream filling over the cookies, smoothing it out evenly.

Spread the Filling

Continue to layer cookies and cream filling until all ingredients are used, finishing with a layer of cream filling on top.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften.

Chill the Dessert

Before serving, sprinkle the top with chopped roasted pistachios and additional lime zest for garnish. Slice into squares and enjoy!

Garnish and Serve

Sweetened condensed milk

Cream cheese

Lime juice

Lime zest

Vanilla extract

Heavy cream

Maria cookies (or any vanilla wafer cookies)

Roasted pistachios, chopped

Additional lime zest for garnish

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

Prepare the Churro Dough

Once boiling, remove from heat and stir in the flour until the mixture forms a ball and pulls away from the sides of the pan.

Add Flour

Allow the dough to cool for about 10 minutes. Then, add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

Cool and Add Eggs

In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).

Heat Oil

Transfer the churro dough to a piping bag fitted with a large star tip. Pipe 4-6 inch strips of dough into the hot oil, cutting them with scissors. Fry until golden brown, about 2-3 minutes on each side.

Pipe and Fry Churros

Remove the churros from the oil and drain on paper towels. While still warm, roll them in a mixture of sugar and cinnamon.

Drain and Coat

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Heat Cream

Remove from heat and add the chocolate chips. Let sit for a minute, then stir until the chocolate is fully melted and smooth.

Add Chocolate

Stir in the vanilla extract and mix well. Pour into a serving bowl.

Add Vanilla

Pour the cajeta into a small serving bowl, ready for dipping.

Serve Cajeta

water

unsalted butter

granulated sugar

all-purpose flour

large eggs

vegetable oil

ground cinnamon

granulated sugar (for coating)

heavy cream

semisweet chocolate chips

vanilla extract

cajeta (goat's milk caramel)

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until caramelized, about 10-15 minutes, stirring occasionally.

Cook the Onions

Add minced garlic, cumin, salt, and black pepper to the pot. Cook for an additional 2-3 minutes until fragrant.

Add Garlic and Spices

Add the black beans and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes.

Combine Beans and Broth

Using an immersion blender, blend the mixture until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

Blend the Soup

Stir in lime juice and adjust seasoning if necessary. Allow the soup to simmer for another 5 minutes.

Finish the Soup

While the soup is simmering, crumble the cotija cheese and chop the fresh cilantro.

Prepare Toppings

Ladle the creamy black bean soup into bowls. Top with crumbled cotija cheese, cilantro, and tortilla chips. Enjoy!

Serve

Black beans

Vegetable broth

Onion

Garlic

Olive oil

Cumin

Black pepper

Cotija cheese

Tortilla chips

Fresh cilantro

In a mixing bowl, combine ancho chili powder, honey, soy sauce, olive oil, lime juice, salt, and black pepper. Mix well until fully combined.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure the salmon is well-coated. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat your grill or oven to 400°F (200°C). Remove the salmon from the marinade and place it on the grill or a baking sheet. Cook for about 10-15 minutes, or until the salmon flakes easily with a fork.

Cook the Salmon

salmon fillets

ancho chili powder

honey

soy sauce (gluten-free)

In a bowl, combine olive oil, minced garlic, lime juice, paprika, cumin, salt, and black pepper to create a marinade.

Place the butterflied branzino in a shallow dish and pour the marinade over it. Make sure the fish is well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

In a separate bowl, toss the mixed bell peppers, zucchini, and red onion with a little olive oil, salt, and pepper. Set aside.

Prepare the Vegetables

Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Place the marinated branzino skin side down on the grill. Grill for about 5-7 minutes on each side, or until the flesh is opaque and flakes easily with a fork.

Grill the Fish

While the fish is grilling, place the prepared vegetables on the grill. Grill for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

Once cooked, remove the branzino and grilled vegetables from the grill. Place the fish on a serving platter and arrange the vegetables around it. Garnish with fresh chopped cilantro and serve with lime wedges.

Branzino fish, butterflied and boneless

Garlic, minced

Paprika

Mixed bell peppers, sliced

Zucchini, sliced

Red onion, sliced

Fresh cilantro, chopped (for garnish)

In a small bowl, combine tamarind paste, honey, olive oil, salt, and black pepper. Mix well until smooth.

Prepare the Tamarind Glaze

Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Brush the tamarind glaze generously over each fillet.

Trio De Empanadas

Flan De La Casa *(gf) ᴺ

Carlota De Limon

Churros

Crema De Frijol

Salmon Glasedo En Chile Ancho (*gf) ᴿ

Catch Of The Day "zarandeado" (*gf)

Ensalada De Salmon (*gf)ᴿᴺ

Ensalada De Filete Atún (*gf) ᴺᴿ

Vuelve A La Vida (*gf)

Crema De Langosta Al Mezcal (*gf)

Tropical Cocktail

Ostiones A La Parrilla (*gf) ᴿ

Trio De Ceviches (gf) *ᴿ

Poblano Dip (*gf,v)

Chips De Pulpo (*gf)

Queso Fundido (v)

Aros De Calamar

Tostada De Atun (*gf)ᴿ

Guacamole (*gf,v)