El Barrio

A fresh mix of grilled and roasted tomatoes, grilled onions, jalapeños, serranos, cilantro, and lime, served with warm corn tortilla chips.

A warm melt of American and goat cheese simmered with toasted chipotle and tequila, topped with cotija cheese and fresh cilantro.

Savory crumbled Mexican chorizo and charred sweet peppers added to queso dip.

House-made avocado guacamole seasoned with lime, cilantro, red onions, and cotija cheese, served with warm tortilla chips.

Chef's seasonal creation featuring fruit or specialty toppings mixed into fresh chunky guacamole.

Creamy refried charro beans cooked with smoky bacon, chipotle, pico de gallo, and topped with cotija cheese.

Slow-simmered black beans blended with spices, topped with pico de gallo and crumbled cotija cheese.

Crispy fried sweet plantains topped with black beans, melted cheese, jalapenos, and house crema.

Citrus-marinated Gulf shrimp tossed with fresh pineapple, cilantro, red onions, and crispy tortilla chips.

Pulled chicken in ancho chile, sweet peppers, and house crema served with 4 flour or corn tortillas, marinated cabbage, cilantro, white onion, and lime wedges.

Grilled sirloin steak, roasted peppers, onions, and spicy chipotle salsa served with warm tortillas, cabbage slaw, and lime.

Chile-marinated pork shoulder cooked with sweet pineapple, cilantro, and pickled onions.

Slow citrus-braised pork, white onions, and tangy tomatillo-serrano salsa on warm tortillas.

Seared Gulf shrimp, braised cabbage, pico de gallo, cilantro, and sweet lime crema.

Griddle-toasted flour tortilla filled with spinach, mushrooms, Chihuahua cheese, charred sweet corn, goat cheese, and roasted garlic tomato salsa. Served with a small Barrio salad.

Slow-roasted barbacoa beef brisket, sweet bell peppers, onions, cilantro, Chihuahua cheese, and creamy chipotle sauce. Served with a small Barrio salad.

Monterey Jack & Chihuahua cheese blend, sauteed Gulf shrimp, pico de gallo, and sweet lime crema. Served with a small Barrio salad.

Crispy bacon, refried charro beans, jalapeños, tomatillo, cilantro, onions, and house crema. Served with a small Barrio salad.

Roasted chicken breast, tomatillo salsa, poblanos, onions, cilantro, Chihuahua cheese, and house crema. Served with a small Barrio salad.

Crispy corn tortilla layered with guacamole, pulled chicken, toasted pecans, roasted poblano, cotija cheese, and herb crema. Served with a small Barrio salad.

Crunchy tostada shell with seasonal vegetables, refried black beans, crispy fried plantains, and roasted chipotle salsa. Served with a small Barrio salad.

Slow-braised pork carnitas, refried charro beans, tamarind-chipotle BBQ sauce, crisp jicama slaw, and pickled banana peppers.

Shredded chicken enchiladas baked with sweet peppers, cotija cheese, red rice, pickled red onions, and green tomatillo or red chipotle sauce.

Wood-grilled sirloin steak served over Hatch chile-potato gratin, fresh arugula, roasted sweet peppers, and salsa borracha.

Crispy braised chicken thighs, grilled fingerling potatoes, green beans, okra, and onions tosssed in citrus-chipotle vinaigrette, topped with toasted pepitas and arugula.

Masa-crusted trout served over a smoky bacon-hominy succotash, cherry tomatoes, grilled corn, guajillo-citrus salsa, and agrumato oil.

Spicy house-made Mexican chorizo meatloaf served with grilled elote corn, cotija, green beans, and roasted tomato salsa.

Crispy corn tortillas simmered in poblano crema with zucchini, chayote squash, spiced cherry tomato and radish salsa, sour cream, and choice of chicken, shrimp, or veggies.

Smoked ham, roasted pork carnitas, dill pickles, pickled jalapeños, melted Swiss cheese, fried sunny-side-up eggs, and green tomatillo sauce on toasted telera bread.

Flour burrito stuffed with fluffy scrambled eggs, smoky bacon, black beans, peppers, cheese, smothering Hatch chile gravy, and house crema.

Tomato and chipotle braised fideo noodles served with fried eggs, cheese, pico de gallo, avocado slices, and house crema.

Homemade buttermilk biscuit topped with savory Hatch chile and bacon gravy, pickled banana peppers, queso fresco, served with a small Barrio salad.

Freshly baked southern buttermilk biscuit served with seasonal fruit preserves and jalapeño-honey butter.

Traditional seasoned red Mexican rice accompanied by slow-simmered black beans topped with cotija cheese.

House-baked skillet cornbread served warm with jalapeño-honey butter.

Pinto beans cooked with bacon, onions, garlic, and Mexican herbs.

Charred seasonal squash, zucchini, and peppers served with cotija cheese and fresh lime.

Vanilla sponge cake soaked in sweetened three-milk mix, topped with fresh strawberries, dulce de leche drizzle, candied pecans, and whipped cream.

Bittersweet chocolate custard spiced with chipotle and cinnamon, served with whipped cream, Mexican dark chocolate shavings, and a buttery polvorón cookie.

Crispy fried dough dusted in cinnamon sugar served with cream cheese ice cream, spiced piloncillo syrup, and candied pepitas.

Traditional Mexican wedding cookie made with almond flour, browned butter, vanilla, and masa, dusted in cinnamon powdered sugar.

Lunazul Blanco tequila, orange liqueur, fresh squeezed lime juice, and agave, served with a salted rim.

Lunazul Blanco, fresh squeezed grapefruit, lime juice, and carbonated grapefruit soda.

House-infused jalapeño and serrano pepper tequila, orange liqueur, and fresh lime juice.