Barrio

A trio of freshly made tortilla chips served with three distinct house-crafted salsas: bright salsa verde, fiery habanero salsa, and smoky roasted tomato-chile de arbol salsa.

Melted Chihuahua cheese blended with roasted poblano peppers and creamy goat cheese, served bubbling hot with warm flour tortillas. Optional savory chorizo available.

Delicate red snapper cured in fresh citrus, tossed with crisp radishes, creamy avocado, serrano chiles, and red onion, served with house-made chips.

Thick, hand-formed masa and potato sopes topped with creamy goat cheese, tangy red chili-tomatillo salsa, and a refreshing fresh herb salad.

Juicy shrimp marinated in tequila, lemon, and ginger, threaded onto sugarcane skewers and grilled, drizzled with a bright lemon mojo.

Tender corn tortillas rolled with achiote chicken and melted Chihuahua cheese, bathed in vibrant salsa verde, crema, onions, and queso fresco.

Griddled flour tortilla filled with red chile and garlic marinated chicken, gooey Oaxaca cheese, sweet roasted corn, and charred poblano peppers.

Savory Duroc pork and beef short rib meatballs simmered in a rich chipotle salsa, garnished with queso fresco and crisp bacon bits.

Sweet corn masa tamal filled with spicy habanero chicken, napped in guajillo salsa and epazote crema. Optional fried egg available.

Wood-grilled skewered beef tenderloin glazed with aji amarillo chile, accompanied by a hearts of palm salad in tangerine vinaigrette.

Crisp mixed greens tossed with hearts of palm, cherry tomatoes, radish, cucumber, cilantro-lime vinaigrette, pepitas, and queso fresco.

Earthy roasted beets served over peppery arugula with goat cheese, fresh orange segments, serrano chile, and chipotle-honey peanuts.

A wholesome bowl of warm quinoa loaded with grilled vegetables, cherry tomatoes, avocado, radish, queso fresco, and cilantro-lime vinaigrette.

Creamy chowder featuring sweet roasted corn, poblano peppers, queso fresco, and fresh cilantro.

Traditional red chile chicken broth filled with shredded chicken, plump hominy, fresh kale, and sliced avocado.

Stuffed with rice, black beans, avocado-tomatillo pico, ancho salsa, pico de gallo, jalapeños, and jack cheese. Served with chips and salsa.

Classic pressed sandwich featuring slow-roasted pork, smoked ham, Swiss cheese, dijon mustard, and pickles on crusty bread.

Towering Mexican torta with Chihuahua cheese, chipotle aioli, refried beans, arugula, pickled onion, and avocado on a fresh bolillo roll.

Crispy corn tortillas simmered in savory guajillo salsa, crowned with queso fresco, avocado, jalapeño, radish, pickled onion, crema, and a fried egg.

Juicy grilled chicken breast topped with Chihuahua cheese, cabbage, and avocado, served with white rice, black beans, and warm tortillas.

Tender shrimp glazed in a vibrant tangerine-serrano mojo sauce, served over a bed of fluffy cilantro rice.

Wood-grilled hanger steak brushed with chipotle-tamarind recado and chile-lime tequila butter, served alongside crispy fried yuca.

Melt-in-your-mouth beef short rib coated in rich red mole, garnished with sesame seeds and garlicky sautéed kale.

Nutritious grain bowl featuring quinoa, grilled vegetables, cherry tomato, avocado, radish, queso fresco, cilantro-lime vinaigrette, and chile de arbol salsa.

Slow-cooked pork shoulder infused with cinnamon and orange, layered with salsa verde, fresh onions, and cilantro on a soft corn tortilla.

Crispy beer-battered mahi mahi with citrus-cucumber pico de gallo, chipotle aioli, and fresh shredded cabbage.

Flank steak seasoned with garlic, cumin, and red chile, topped with roasted poblano rajas and Mexican crema.

Crispy pork belly paired with creamy avocado, fresh arugula, pickled red onions, and habanero salsa.

Ancho-chipotle marinated shrimp served with crunchy cabbage, tomato-mint pico de gallo, and sliced avocado.

Ancho-crusted rare seared ahi tuna with avocado-tomatillo pico and chile de arbol salsa in a crispy flour shell.

Garlic mojo sautéed wild mushrooms with epazote, queso fresco, pepitas, and chipotle-black garlic salsa.

Chile de arbol spiced beef with Chihuahua cheese, tomato, onion, and lettuce in a crispy corn shell.

Sweet corn masa and habanero chicken served taco-style, draped in guajillo salsa and epazote crema.

Crisp flat corn tortilla layered with black beans and achiote chicken, topped with romaine, cotija cheese, crema, and mango-habanero salsa.

Golden, crispy fried yuca fingers served with chimichurri and lemon aioli.

Fluffy white rice infused with fresh chopped cilantro and lime zest.

Hearty, slow-simmered black beans garnished with queso fresco and fresh jalapeño slices.

Sweet roasted corn kernels tossed in a creamy sauce with tangy cotija cheese, guero chile, epazote, and chives.