Menu
First Course
CEVICHE VERDE (*GF)
Mahi mahi fillet cured in sevilla orange juice & tomatillo sauce, garnished with avocado, curly radish & chili powder.
CREMA DE LANGOSTA AL MEZCAL (GF*)
Smooth and creamy lobster and shrimp bisque with "chipotle adobo" flamed with mezcal liquor.
TOSTADA DE ATUN (*GF)
Yellow-fin tuna tostada with chipotle mayo, avocado & deep fried leek (Raw)
CORN RIBS (V)
Mexican corn ribs, seasoned with chile callejera sauce
Lobster Trolelote
Creamy corn street style with lobster meat, mayo, queso fresco and chipotle.
Second Course
TAMAL DE ELOTE CON CAMARONES (*GF)
You really have to try this! Sweet corn tamale with sautéed shrimp & bacon in a creamy garlic sauce; as featured in Zagat's "Houston's 30 Essential Dishes"
ENCHILADAS MAR Y PLUMA (*GF)
Corn tortillas stuffed with chicken, shrimp and mushrooms. Covered with creamy green tomatillo sauce, and topped with melted cheese and papas bravas.
PAMPANO AL LIMON
Whole pan seared and roasted pompano fish with a buttery lime sauce, served with fresh vegetables
FILETE CON PAPAS (*GF)
Flat iron steak served with French fries & mixed greens salad with house vinaigrette
SALMON GLASEADO EN CHILE ANCHO (*GF)
Ancho pepper glazed salmon, served over a potato puree, vegetables, fried leeks & cilantro
CEVICHE DE PALMITO Y COCO (v)
Tender palm hearts, cucumber, mango, marinade in a vegan coconut leche de Tigre.
BRANZINO CARIBEÑO
Hand bread it fried whole Branzino, over white rice and avocado mousse, with red cabbage fresco on the top.
Third Course
PASTEL TRES LECHES
Our version of a traditional Mexican party cake, served with red fruits home-made sorbet. (Contain nuts)
CHURROS
Traditional fried pastries, rolled in cinnamon and sugar, served with cajeta & chocolate dipping sauce.
CARLOTA DE LIMON
Traditional delicious Mexican dessert, layers of cookies filled with homemade sweet and tart creamy filling. topped with roasted pistachios and lime zest. (Contain nuts)
FLAN DE LA CASA *(GF)
Mexican-style crème caramel, caramelized Pecan served with caramel sauce. (Contain nuts)
First Course
CEVICHE NATURAL (*GF)
Tender Mahi Mahi fillet cured in fresh lime juice, onion and cucumber, garnished with avocado, curly radish & chili powder.
TOSTADITAS DE ATUN
Two Yellow-fin tuna mini tostadas with chipotle mayo, avocado & deep fried leeks.
CREMA DE FRIJOL (V)
Creamy black beans soup with caramelized onions, cotija cheese and tortilla chips.
CORN RIBS (V)
Corn ribs seasoned with cheese and chile callejero style.
Second Course
POLLO ROJO
Pan seared chicken breast over mexican rice with tomato and smoked chipotle broth.
MOJARRA FRITA
Fried whole tilapia served with mixed greens salad and fried yucca topped with cilantro and banana peppers.
TACOS DE PESCADO
Beer battered fish, coleslaw, chipotle mayo, tamarind sauce and cilantro.
QUESADILLA DE HONGOS
Flour tortillas stuffed with mushrooms and Oaxaca cheese, served with rice and beans.
RIB-EYE POBLANO
Grilled ribeye steak slices served over white rice, poblano pepper sauce topped with arugula and cilantro salad.
CRISPY CHICKEN SANDWICH
Crispy chicken in a potato bun, with coleslaw, pickles and chipotle-tamarindo sauce.
FISH SANDWICH
Crispy fish on a potato bun. with coleslaw, pickles and chipotle sauce.
First Course
CEVICHE VERDE (*GF)
Mahi mahi fillet cured in sevilla orange juice & tomatillo sauce, garnished with avocado, curly radish & chili powder
CREMA DE LANGOSTA AL MEZCAL (GF*)
Smooth and creamy lobster and shrimp bisque with "chipotle adobo" flamed with mezcal liquor
TOSTADA DE ATUN (*GF)
Yellow-fin tuna tostada with chipotle mayo, avocado & deep fried leek (Raw)
CORN RIBS (V)
Mexican corn ribs, seasoned with chile callejra sauce
Second Course
TAMAL DE ELOTE CON CAMARONES
You really have to try this! Sweet corn tamale with sautéed shrimp & bacon in a creamy garlic sauce; as featured in Zagat's "Houston's 30 Essential Dishes"
RIBEYE AGUACHILE (*GF)
Grilled Ribeye Steak, submerged in sauce seasoned with serrano pepper, cucumber, in lime juice.
PAMPANO AL LIMON
Whole pan seared and roasted pompano fish with a buttery lime sauce, served with fresh vegetables
FILETE CON PAPAS
Flat iron steak served with French fries & mixed greens salad with house vinaigrette
SALMON GLASEADO EN CHILE ANCHO (*GF)
Ancho pepper glazed salmon, served over a potato puree, vegetables, fried leeks & cilantro
TAMAL SELVA NEGRA (V)
Sweet corn tamale in creamy "huitlacoche" and corn sauce topped with arugula and cilantro salad
Third Course
PASTEL TRES LECHES
Our version of a traditional Mexican party cake, served with red fruits home-made sorbet (Contain nuts)
CHURROS
Traditional fried pastries, rolled in cinnamon and sugar, served with cajeta & chocolate dipping sauce
CARLOTA DE LIMON
Traditional delicious Mexican dessert, layers of cookies filled with homemade sweet and tart creamy filling. topped with roasted pistachios and lime zest. (Contain nuts)
FLAN DE LA CASA *(GF)
Mexican-style crème caramel, caramelized Pecan served with caramel sauce. (Contain nuts)
Share Menu with Friends
Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
