Menu
Queso Flameado
Quesos Oaxaca y Monterey melted with Chorizo sausage and served in a cast iron dish with handmade flour tortillas
Ceviche Tropical
Fresh mango, red onion, cilantro, avocado, orange and lemon juice collide with Gulf redfish and shrimp served with crispy plantains
Tetela de Tinga
Pulled chicken breast stewed with chipotle y tomate and Pipian Verde stuffed into handmade masa pockets and grilled until crispy served with Mexican crema
Tlayuda de Barbacoa doblado
Smoked and braised beef layered on a crispy, grilled corn tortilla disc, with asiento, black refried beans, lettuce, radish and queso Oaxaca
Memelas Azules de Verdadura
Fried black bean masa cake with slathered with smoky salsa morita, nopales en escabeche, avocado, cilantro, radish and queso Cotija
Enchilada Montadas en Chile Verde
Handmade corn tortillas dipped in Chile Verde, stacked with mesquite grilled chicken fajita and queso Monterrey on a bed of refried beans all topped with fresh onions, cilantro y Mexican crema
Tradicional Chiles Rellenos
Poblano pepper stuffed with a mixture of carne molida y chorizo, queso Oaxaco, dipped in an egg wash and flour, fried to golden brown and topped with salsa tomate, epazote and Mexican Crema
Tamal en hoja de banana
Corn tamale stuffed with pulled chicken marinated in mole negro, wrapped in banana leaf and steamed, topped with mole negro and Mexican crema
Carne Asada
Certified black angus, dipped in bone marrow butter and dusted with sal de chapulines, served with esquites
Costillas Cortas
Slow cooked, braised short ribs, topped with mole pasilla on a bed of sweet potato puree with mango pico de gallo
Tres Leches
Soaked sponge cake with whole, evaporated and sweetened condensed milk, topped with Mexican vanilla whipped cream and Mexican chocolate drizzle
Crostada de Manzana
Crumbly shortcrust pastry baked with cinnamon and sugar green apple slices and topped with Mexican vanilla ice cream
Tamale de Chocolate
Mexican chocolate cake with blueberries, blackberries and strawberries stuffed into a corn husk and baked, then topped with Mexican vanilla whipped cream and strawberry sauce drizzle
Queso Flameado
Quesos Oaxaca y Monterey melted with Chorizo sausage and served in a cast iron dish with handmade flour tortillas
Ceviche Tropical
Fresh mango, red onion, cilantro, avocado, orange and lemon juice collide with Gulf redfish and shrimp served with crispy plantains
Tetela de Tinga
Pulled chicken breast stewed with chipotle y tomate and Pipian Verde stuffed into handmade masa pockets and grilled until crispy served with Mexican crema
Enchilada Montadas en Chile Verde
Handmade corn tortillas dipped in Chile Verde, stacked with mesquite grilled chicken fajita and queso Monterrey on a bed of refried beans all topped with fresh onions, cilantro y Mexican crema
Tradicional Chiles Rellenos
Poblano pepper stuffed with a mixture of carne molida y chorizo, queso Oaxaco, dipped in an egg wash and flour, fried to golden brown and topped with salsa tomate, epazote and Mexican Crema
Tamal en hoja de banana
Corn tamale stuffed with pulled chicken marinated in mole negro, wrapped in banana leaf and steamed, topped with mole negro and Mexican crema
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Benefiting
This Houston Restaurant Weeks 2025 menu benefits
