Chico Malo

A refreshing classic margarita featuring Milagro Reposado tequila, fresh squeezed lime juice, and rich simple syrup served in a salt-rimmed glass.

An elevated craft margarita with your choice of JaJa tequila or mezcal, organic agave, fresh squeezed lime juice, orange liqueur, and citrus salt.

A smoky and sophisticated twist on the classic featuring JaJa Reposado tequila, mezcal, organic agave, and aromatic bitters.

A lively and vibrant drink made with JaJa Blanco, sweet mango puree, tajin spice, chili liqueur, and fresh squeezed lemon.

A tropical frozen concoction combining pineapple rum, green chili liqueur, rich coconut, and tart lime juice.

A smooth blended frozen margarita prepared with JaJa Blanco tequila, fresh lime juice, organic agave, orange liqueur, and citrus salt.

An inventive cocktail featuring Red Bull Peach Edition, reposado tequila, rum, peach liqueur, pineapple, lime, and a silky milk punch clarification.

A refreshing herbaceous blend of Mexican gin, limoncello, pineapple, lime, fresh basil, and poblano pepper.

A unique tropical fusion featuring cachaça, mezcal, fresh sage, lime, pineapple, and passionfruit.

A deep red and flavorful cocktail crafted with Patron Silver, pomegranate, tamarind, orange juice, and citrus.

A decadent espresso cocktail featuring JaJa Reposado, Mexican coffee liqueur, fresh espresso, horchata foam, and abuelita chocolate.

A robust and refined cocktail made with French cask bourbon, amaro, sherry, piloncillo, and aromatic bitters.

A celebratory sparkling wine cocktail accented with elderflower and pomegranate liqueurs, lemon, grapefruit, and fresh rosemary.

A striking magenta drink combining Milagro, mezcal, honey, lemon, prickly pear, and spicy chiltepin curaçao.

A vibrant trio of homemade salsa verde, salsa roja, and traditional guacamole served with crispy tortilla chips.

Your choice of housemade salsa served with a generous basket of crispy corn tortilla chips.

Fresh translucent halibut ceviche tossed with avocado, lime, onion, jicama, cucumber, jalapeño salsa verde, garlic chili oil, and served on a tostada.

Cured shrimp arranged in a vibrant green aguachile broth with guacamole, cucumber, pico de gallo, corn crumble, and chile pequin.

An enticing mix of scallop, octopus, and shrimp served on the shell with manzano salsa, guava, and pork chicharrón dust.

Sashimi-grade tuna piled on a crispy corn tostada with lemon chili ponzu, papalo leaves, serrano aioli, and chiltepin.

A rich seafood cocktail brimming with shrimp, octopus, scallops, avocado, cucumbers, pico de gallo, Calabrian chili sauce, and a tajin rim.

Stuffed chili peppers wrapped in bacon with succulent shrimp, melted goat cheese, tricolor peppers, and tamarindo soy sauce.

Tender chunks of 8oz ribeye chicharrón served with mojo rojo cotija, fresh guacamole, salsa cruda serrano, and flour tortillas.

Bubbling hot melted Mexican cheese combined with crema de elote, roasted poblanos, and chili lime corn nuts, served with tortillas.

Golden crispy rolled potato tacos with asadero and Oaxaca cheese fondue, salsa verde escabeche, chorizo jam, crema, and salsa roja.

Crispy corn tortilla flautas filled with red chile chicken and guacamole, topped with pickled red onion, ricotta salata, and arbol salsa.

Grilled corn cob slathered in tajin butter, aji mayo, cotija cheese, corn nuts, chili oil, and fresh lime.

Triangle-shaped masa pockets stuffed with savory black beans and cactus, served with a fresh papalo salsa green salad.

Glazed tender pork belly served atop a crisp Mexican cabbage slaw with guacamole, pickled onions, and corn.

Golden-brown fried huauzontle croquettes resting on árbol salsa, garnished with ricotta salata, fried epazote, and Oaxaca cheese.

Airy and crunchy pork rinds dusted with tajin, served alongside vibrant arbol and verde salsas and guacamole.

Flaky corn empanadas stuffed with rich duck confit, drizzled with oaxacan mole, crema, pomegranate, and jalapeño ash.

Three soft steamed lengua tacos bundled together and garnished with arbol salsa, onion, cilantro, and fresh lime.

Traditional al pastor tacos featuring tender marinated pork shoulder, salsa cruda, grilled pineapple, habanero hoja santa, and cotija.

Crispy fried halibut tacos topped with habanero negro aioli and crunchy cabbage slaw.

Tender red bird chicken breast tacos served with salsa verde, guacamole, fresh cilantro, and onions.

Crispy shell tacos stuffed with seasoned potato and avocado, topped with salsa verde and pickled red onion.

Tender braised beef tacos served with consommé, salsa cruda, and a cucumber, radish, and onion slaw.

A traditional and hearty pork and hominy stew simmered with guajillo, pasilla, arbol, chipotle, cumin, and garlic.

Crisp romaine lettuce tossed in a creamy Caesar dressing with heirloom cherry tomatoes, garlic herb breadcrumbs, red onion, and cotija.

A colorful salad of peppery arugula, whipped goat cheese, red and golden roasted beets, chile lime pepitas, fennel vinaigrette, and pomegranate.

Wild-caught Mexican white shrimp served over creamy polenta, Chihuahua cheese, corn and tomato calabacitas, peanuts, and salsa macha.

Blue corn tortilla enchiladas with queso mexicano, avocado, and lime onion, served with your choice of red enmoladas or green sauce.

Roasted cauliflower smothered in a rich chipotle cheese fondue, topped with hoja santa foam, toasted pepitas, cilantro, and lime.

Roasted poblano pepper stuffed with braised wild mushrooms, corn, and arbol chile salsa, smothered in gruyère cheese fondue and pomegranate.

Succulent bone-in half chicken drenched in glossy mole amarillo, served with rice, luxardo cherries, pickled red onion, and herbs.

Fall-apart tender Niman Ranch pork shank simmered in tomatillo potato sauce with blistered chile, served with corn tortillas.

Mesquite smoked duck breast with a guajillo glaze, fresno, jalapeño, onion, raw salsa verde, cotija, pineapple, and yellow corn tortillas.

Tender braised center-cut beef shank served with a side of beef and rice caldo, salsa cruda, pickled red onion, and warm tortillas.

Slow-braised shredded beef birria prepared with guajillo garlic, ancho, chipotle, cabbage, cilantro, onion, and warm flour tortillas.

A sizzling stone molcajete brimming with grilled linguiça, carne asada, chicken, salsa roja, panela cheese, nopales, and charred jalapeño tortillas.

A bubbling hot molcajete filled with mixed seafood including octopus, shrimp, halibut, clams, panela cheese, salsa verde, and nopales.

A massive 40oz tomahawk steak presented dramatically on fire, served with guacamole, beans, rice, salsa roja, chorizo rub, and herb butter.

Smoked and slow-braised beef birria seasoned with guajillo, garlic, ancho, and chipotle, served with cabbage, cilantro, and tortillas.

A thick, perfectly charred smoke-show ribeye served with ranchero beans, guacamole, roasted potato, and a 4-chile salsa.

Exquisite surf and turf featuring a tender 6oz filet mignon paired with Oaxacan mole, chorizo mashed potatoes, and mojo de ajo jumbo shrimp.

A refreshing grain bowl with black beans, grilled corn, heart of romaine, negro aioli, cotija cheese, and sweet grilled pineapple habanero salsa.

A hearty bowl featuring black beans, cilantro, jalapeño, seasoned rice, guacamole, four-chile salsa, cotija, and tangy pickled vegetables.

Fluffy rice infused with fresh mint, jalapeño, and cilantro.

Charred crispy Brussels sprouts tossed in a savory tajin-infused butter.

Hearty pinto beans simmered with cotija cheese, jalapeño, and poblano peppers.

Rich and savory black beans simmered with garlic and coriander pimento.

Creamy mashed potatoes folded with spicy chorizo and melted gruyère cheese.

Smoky pinto beans cooked with chunks of savory bacon, pork belly, and poblano.

A rotating selection of house red or white wine.

Cabernet Sauvignon from Chile with rich berry notes.

Crianza red wine from Mexico, perfectly balanced and complex.

Crisp and refreshing Sauvignon Blanc from New Zealand.

Light and zesty Vinho Verde from Portugal.

Elegant and aromatic Albariño wine from Spain.

Crisp sparkling brut cava from Spain.

Refreshing house red or white sangria garnished with fresh citrus slices.