Menu
First Course
Sopes Cubanos
Sweet plantains topped with grilled chicken, drizzled with cilantro chimichurri and garnished with wine pickled onions.
Empanadas
Masa turnover filled with ground beef and cheese. Topped with chipotle mayo sauce, habanero pickled onions, pico de gallo and queso fresco.
Veggie Quesadilla
Grilled portobello mushroom marinated in a lime vinaigrette, pico de gallo , spinach, and Monterrey jack cheese.
Second Course
Shrimp A La Diabla
Jumbo shrimp sauteed in a garlic chipotle sauce and grilled onions, served with casamiento and a red cabbage salad.
Cactus Chicken
Grilled chicken breast on top of salsa verde, topped with sauteed baby cactus, pico de gallo, sliced avocado. Served with rice and beans.
Tamayo Special
Sliced outside fajita skirt, served with three different homemade sauces, mole sauce, cilantro chimichurri, habanero sauce, served with grilled veggies and sauteed baby cactus.
Third Course
Sweet Plantain Flautas
Golden caramelized sweet plantains, wrapped in a crispy churro-like tortilla dusted in cinnamon sugar, served with ice cream and drizzled with honey.
Flan
A silky custard dessert with a creamy texture and a rich caramel glaze.
Sopapillas
Light fried pastries, with a crispy exterior and soft and puffy center. Served with ice cream and drizzled with honey.
Fourth Course
Top Shelf Margarita
Fresh lime juice, Jose Cuervo Tradicional Reposado, Gran Gala.
Spicy Hibiscus Mezcal Margarita
Homemade chipotle hibiscus puree, fresh lime juice, organic agave, Bosscal Joven Mezcal
Paloma Tradicional
Fresh grapefruit juice, pinch of salt, El Jimador Tequila
Glass of Wine
Cabernet, Pinot Noir, Pinot Grigio, Chardonnay, Sauvignon Blanc.
