Real Tenochtitlán
crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese.
Samuel’s artisanal Jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano.
crisp little tortillas piled with lime-marinated Hawaiian blue marlin, manzanilla olives, tomato, serrano, jícama and cilantro.
appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, and guacamole; FOR TWO OR MORE ONLY.
fresh and chunky, served with tortilla chips.
"forbidden" black rice Mayan style with fresh seafood and blackened Yucatecan "recado negro"; poached quail egg, avocado and pine nuts
fresh corn masa tamales drizzled with roasted chilaca cream, under a crust of two diferent cheeses. Michoacan.
crispy taquitos filled with chicken and poblanos, flavor with Mexican oregano, homemade sour cream, salsa verde, añejo cheese and chunky guacamole.
Mexico City-style quesadillas (corn masa turnovers) stuffed with Samuel’s locally handcrafted Jack cheese and fresh epazote; guacamole to daub.
traditional Yucatecan crispy tortilla filled with black beans and hardboiled egg, topped with shredded chicken in tangy escabeche .
warm, just-made tortilla chips with two salsas: garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro.
house salada mixture of young seasonal shredded greens with wood-grilled onions, radishes, homemade fresh cheese and roasted-garlic dressing (balsamic vinegar, extra virgin olive oil).
crunchy jícama, cucumber and pineapple with fresh lime and crushed guajillo chile.
wood-grilled meat, poultry, fish or mushrooms sliced and served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas.
black bean "enchiladas" filled with green-chile scrambled eggs. Neuske's slab bacon
fresh-baked corn tortillas rolled around spicy steak 'n' eggs, doused with roasted tomato-serrano chile sauce. A melted blanket of Samuel's hand-made Indiana Jack cheese. Black beans.
homemade tortillas rolled around Gunthorp free-range chicken, doused with Mexico’s most famous mole; black beans.
homemade tortillas filled with woodland mushrooms, red potatoes and caramelized onions, topped with spicy chipotle sauce and queso fresco. Wood-grilled knob onions.
fresh-squeezed juice of the day.
two fried eggs on a crispy tostada with roasted tomatoes, country ham, peas, sweet fried plantains, queso fresco and black beans.
eggs (sunny-side up), roasted green tomatillo sauce, fresh-baked corn tortillas, black beans, homemade fresh cheese, watercress.
two eggs sunny-side up al ajillo (creamy, chipotle-scented roasted garlic sauce) with Yucatecan achiote sausage, atop homemade buttermilk biscuits; served with tangy baby greens.
two poached eggs in crispy masa boats with black beans, creamy chile poblano sauce, Mexican greens and homemade chorizo.
Guajillo: quick-simmered tortilla "casserole" with rustic red guajillo chile sauce, homemade crema, aged Mexican cheese (queso añejo), sunny-side up egg. Tangy baby greens.
blue corn pancakes with whipped cream cheese, piloncillo-agave syrup, grilled chorizo and two eggs sunny-side up.
fresh day-boat catch of the day.
Creekstone Natural Black Angus rib steak, marinated in spicy red chile and wood- grilled, served with black beans, sweet plantains with sour cream, and guacamole.
eggs scrambled with fresh tomatoes, serranos, grilled green onions, cilantro and avocado; served with black beans and salsa verde.
a trio of Xalapa-style gorditas (corn masa cakes) in chipotle-black bean sauce—each with its own topping: scrambled eggs, grilled chicken, chorizo and plantains; homemade crema and queso fresco.
a big comforting bowl of Mexico’s classic pork and hominy soup/stew—infused with rich red chile and topped with all the classic crunchy, aromatic garnishes.
a large earthenware bowl of rich tortilla soup with chicken, chile pasilla, avocado, queso fresco and homemade sour cream.
tender brasied lamb with roasted tomatillos, white runner beans, poblanos and red onions. Warm tortillas for making soft tacos.
homemade pickled jalapeños with carrots and cauliflower.
black beans and Mexican rice.
grilled green onions.
thick and rich cultured cream, a little sour, homemade.
pinto beans simmered with bacon, poblanos, tomato and cilantro.
black beans fried with garlic, onion and epazote, topped with Mexican fresh cheese.
sweet fried plantains with homemade sour cream and fresh cheese.
rustic mashed potatoes.
all you can eat!–very spicy roasted habanero salsa with garlic and lime.
traditional Mexican rice with a variety of flavors. Ask your server.
crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese.
Samuel’s artisanal Jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano.
crisp little tortillas piled with lime-marinated Hawaiian blue marlin, manzanilla olives, tomato, serrano, jícama and cilantro.
appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, and guacamole; FOR TWO OR MORE ONLY.
fresh and chunky, served with tortilla chips.
"forbidden" black rice Mayan style with fresh seafood and blackened Yucatecan "recuado negro"; poached quail egg, avocado and pine nuts
fresh corn masa tamales drizzled with roasted chilaca cream, under a crust of two diferent cheeses. Michoacan.
crispy taquitos filled with chicken and poblanos, flavor with Mexican oregano, homemade sour cream, salsa verde, añejo cheese and chunky guacamole.
warm, just-made tortilla chips with two salsas: garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro.
house salad a mixture of young seasonal shredded greens with wood-grilled onions, radishes, homemade fresh cheese and roasted-garlic dressing (balsamic vinegar, extra virgin olive oil).
charcoal-grilled Amish chicken breast, in a rich red mole, served with classic Mexican rice.
fresh day-boat catch fish of the day.
Creekstone Natural Black Angus rib steak, marinated in spicy red chile and wood- grilled, served with black beans, sweet plantains with sour cream, and guacamole.
a large earthenware bowl of rich tortilla soup with chicken, chile pasilla, avocado, queso fresco and homemade sour cream.
tender brasied lamb with roasted tomatillos, white runner beans, poblanos and red onions. Warm tortillas for making soft tacos.
crispy tortillas simmered with guajillo sauce and black beans; topped with homemade sour cream and aged cheese. | Choice of:
homemade tortillas rolled around shredded chicken and doused with Oaxacan red mole served with black beans.
In Mexico, tacos a las brazas are charcoal-grilled meat folded into hot tortillas; since the tortillas can get soggy, we serve the two separate and let the customers make their own. This makes them a little like the popular Texas dish, “fajitas”, though these do not come sizzling, nor are they sauteed, as are most fajitas. The Mexican version of tacos a las brazas has been expanded to include beef, poultry, or fish; grilled over a wood fire.
wood-grilled meat, poultry, fish or mushrooms sliced and served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas.
grilled naturally raised skirt steak marinated with garlic and spices, sliced and served with roasted poblano pepper (rajas), salsa, black beans and guacamole.
free-range chicken breast marinated with fruit vinegar, spices and garlic, sliced, served with roasted poblano pepper (rajas), salsa, black beans and guacamole.
Maple Leaf Farms duck breast marinated with red-chile adobo, sliced thin and served with roasted poblano pepper (rajas), salsa, black beans and guacamole.
farm-raised tilapia marinated with achiote and garlic, sliced thin and served with roasted poblano pepper (rajas), salsa, black beans and guacamole.
| Marinated, duck slivered with grilled red onion. | Woodland Mushrooms with roasted poblano peppers. | Charcoaled chicken with guacamole. | Grilled shrimp with smoky chipotles
black beans and Mexican rice.
grilled green onions.
rustic mashed potatoes.
thick and rich cultured cream, a little sour, homemade.
pinto beans simmered with bacon, poblanos, tomato and cilantro.
black beans fried with garlic, onion and epazote, topped with fresh cheese.
sweet fried plantains with homemade sour cream and fresh cheese.
all you can eat!–very spicy roasted habanero salsa with garlic and lime.
traditional Mexican rice with a variety of flavors. Ask your server.
| Amarillo
| Manchamanteles
| Verde
| Chichilo
| Rojo Coloradito
| Negro
fresh and chunky, made tableside served with tortilla chips. "N" your own toppings
Mexican fresh cheese seared in a skillet with roasted tomatillo salsa, quelites (Mexican wild greens) and wood-grilled red onions.
crispy tortilla stuffed with black beans and hardboiled egg, topped with shredded chicken in tangy escabeche. Mayan Peninsula.
"forbidden" black rice Mayan style with fresh seafood and blackened Yucatecan "recado negro"; poached quail egg, avocado and pine nuts
warm, just-made tortilla chips with two salsas: garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro.
marinated chile ancho stuffed with potatoes and chorizo sausage, doused with escabeche of red onions, carrots, fruit vinegar and olive oil. Puebla
fresh corn masa tamales drizzled with roasted chilaca cream, under a crust of two diferent cheeses. Michoacan.
dark broth flavored with chile pasilla, garnished with shredded chicken breast, cubed avocado, queso artisanal cheese, home-made sour cream and crisp tortilla angel hair.
rustic Tarascan soup of roasted poblano chiles, fresh corn, tomato, rich broth, and thick cream.
crisp little tortillas piled with lime-marinated marlin, manzanillo olives, tomato, serrano, avocado and cilantro. Guerrero
“Xilonen” corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain with sour cream, black beans with chorizo and woodland mushrooms.
Caesar salad of young organic lettuces with cilantro, tortilla strips and dry Jack cheese, in lime dressing.
appetizer platter with Mexico City style quesadillas, crispy chicken taquitos with sour cream, queso fresco, tangy seviche tostadas, guacamole, and salsa.
genuine Gunthorp ostrich in ancho red wine sauce, served with greens and classic chayote stuffed with huitlacoche. No other meat combines the flavor, versatility and nutritional benefits of this poultry dish. (an alternative for red meat)
garlic-marinated “dry-pack” sea scallops in rustic sauce of homemade sour cream, pumpkinseed “butter”, chile serrano and cilantro; served with roasted mashed fingerling potatoes and crispy beets.
classic preparation of charcoaled beef steak, fried plantains, home-made sour cream, queso fresco, guacamole and black beans.
roasted Maple Leaf Farm duck breast with a brothy sauce of chile guajillo and fresh cilantro; served with garlicky potatoes, young green beans and bacon.
garlic marinated free-range chicken breast, cooked over the coals, with a chunky salsa of ciruelas (plums), chile de arbol and served with crusty rice pineapple tamal.
grilled Texas Axis venison in rich mole of chiles anchos, pasillas, almonds, hazelnuts, pinenuts and avocado leaves; served with three-layer tamal azteca.
fresh Florida pink shrimp with tangy cactus, garlicky potatoes, grilled green onions and spicy red chile guajillo sauce.
seared, tequila-marinated farm-raised Atlantic salmon with rustic tomato-tomatillo sauce and classic Mexican rice.
Sugar River Farm baby rack of lamb with spicy salsa borracha (pasillas, beer, tequila, roasted garlic) and cheesey chilaquiles (tortilla casserole).
seared fresh medley of seafood, smoky chipotles homemade sour cream, fresh thyme, wood-grilled nopal cactus paddles and roasted potatoes.
roasted vegetarian poblano chiles stuffed with woodland mushrooms, hominy, chihuahua cheese and fresh thyme, served with roasted creamy tomatillo sauce.
roasted pork tenderloin, with fruity green-style mole, roasted vegetables and traditional tamales nejos.
fixed price, soup, salad, entrée, dessert.
classic natillas with tropical Mexican papaya flavored with vanilla bean, topped with caramelized sugar, garnished with two flaky almond polvorones.
classic pistachio-chocolate flan, infused with brandy (Le Panto), garnished with candied pistachios and an orange tuile.
warm individual pumpkin cake, served with homemade strawberry ice cream, over a pool of piloncillo sauce, flavored with spices.
dense, chewy fresh coconut pie with slivered almonds, homemade mango sauce and homemade strawberry ice cream.
warm chocolate cake baked to order, filled with hot fudge, topped with powdered sugar (resembles the ice snow of the “Nevado de Toluca” volcano), and served with vanilla bean ice cream.
chocolate pecan Pie drizzled with warm chocolate sauce, served with homemade vanilla ice cream and garnished with edible flowers.
fresh baked key-lime pie, with homemade sour cream and a butter crust, served on a swirl of strawberry sauce.
warm individual upside down pineapple cake with homemade vanilla ice cream, berries and brown caramel sauce.
buttered crepes with home-made cajeta (goat milk caramel), toasted pecans and plantains.
ask your server for today’s offering on house ice.
choose either mamey-orange or buttermilk-vanilla bean; served with bittersweet hot fudge sauce.
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