Meso Maya Comida y Copas

A rich dip of melted Chihuahua, Pepper Jack, and queso blanco cheeses folded with diced fire-roasted poblano peppers, tender nopales, and sweet corn.

Hand-mashed Michoacán avocados combined with minced white onion, ripe diced tomatoes, chopped fresh cilantro, spicy serrano peppers, fresh lime juice, and crisp red radish slices.

The ultimate tasting duo combining our signature warm Queso Poblano with our freshly prepared Michoacán guacamole.

A personal portion of freshly whipped Michoacán avocados seasoned with lime juice, white onions, tomatoes, cilantro, and serranos.

A starter cup of melted Chihuahua, Pepper Jack, and white cheeses cooked with fire-roasted poblanos, corn, and tender nopales.

Wild Isla Cortés white shrimp cured in vibrant lime juice with diced serrano peppers, juicy tomatoes, cilantro, and creamy avocado slices.

Lime-marinated stripped bass tossed with tangy avocado-tomatillo salsa verde, vine-ripe tomatoes, cilantro, serranos, red onion, and sea salt.

A medley of citrus-cured striped bass and tender shrimp with tomatoes, cilantro, serrano chiles, and avocado over crisp romaine on a blue corn tostada.

Eight crisp house-made corn tostadas layered with melted Chihuahua cheese, savory black refried beans, fresh tomatoes, cilantro, Mexican crema, and spicy chile de árbol salsa.

Eight crunchy corn tostadas stacked with melted Chihuahua cheese, seasoned adobo chicken, black beans, tomatoes, cilantro, crema, and chile de árbol salsa.

Eight mini corn tostadas loaded with melted Chihuahua cheese, tender marinated shrimp, savory black beans, fresh tomatoes, cilantro, crema, and spicy salsa.

Eight crispy mini corn tostadas topped with melted Chihuahua cheese, grilled carne asada, refried black beans, tomatoes, cilantro, crema, and chile de árbol salsa.

A grilled flour tortilla stuffed with sautéed shrimp, Chihuahua and goat cheeses, sweet pineapple, applewood-smoked bacon, tomatoes, and onions; served with house jalapeño salsas.

Grilled flour tortilla packed with tender chicken, melted house cheese blend, diced onions, and ripe tomatoes; served with red and green jalapeño salsas.

Warm grilled flour tortilla stuffed with seasoned grilled beef, melted cheeses, onions, and tomatoes; served alongside house salsas.

Classic grilled flour tortilla loaded with a melted artisanal blend of Mexican cheeses, diced tomatoes, and onions.

Grilled flour tortilla filled with sautéed fresh garden vegetables, melted blend of cheeses, tomatoes, and onions.

Yucatán-style chicken broth soup filled with chayote squash, sweet carrots, celery, fresh avocado, Chihuahua cheese, and crunchy fried tortilla strips.

Generous bowl of traditional Yucatán chicken soup cooked with chayote squash, carrots, onions, fresh avocado slices, melted Chihuahua cheese, and tortilla strips.

Mexico City-inspired green tomatillo chicken soup cooked with tender hominy, fresh cilantro, poblano peppers, queso fresco, and a squeezed lime kick.

Traditional pre-Hispanic pork soup in a rich red guajillo chile broth with tender hominy, shredded cabbage, sliced radishes, dried oregano, and lime.

Spicy chicken broth loaded with garden vegetables, avocado, Chihuahua-style melted cheese, shredded chicken breast, and crispy tortilla strips.

Substantial bowl of spicy Tlalpan-style chicken soup filled with seasonal vegetables, avocado slices, Chihuahua cheese, and tortilla crunch.

Traditional layered white corn tortilla casserole filled with sautéed zucchini, mushrooms, acelgas greens, sweet corn, melted cheeses, queso fresco, and roasted creamy tomatillo sauce.

Housemade white corn tortillas layered with Mar de Cortés white shrimp, serrano peppers, cilantro, black beans, melted triple-cheese blend, fresh arugula, and creamy tomatillo sauce.

Fresh mixed greens tossed with thin red onions, vine-ripened tomatoes, crumbled queso fresco, and light honey-lime cilantro vinaigrette.

Crisp romaine hearts and mixed greens loaded with grilled chicken, vine-ripened tomatoes, black beans, sweet corn, avocado, Monterey Jack cheese, tortilla strips, and creamy avocado dressing.

Roasted red and gold beets served over romaine hearts, mixed greens, hearts of palm, queso fresco, toasted salted pepitas, and house Don Brunó red guajillo dressing.

Romaine hearts and field greens tossed with vine-ripened tomatoes, avocado, red onion, and honey-lime cilantro vinaigrette; topped with your choice of citrus ceviche.

Wood-grilled Scottish salmon over romaine hearts, mixed greens, vine-ripened tomatoes, black beans, sweet corn, avocado, Monterey Jack, tortilla crunch, and avocado dressing.

Two hand-crafted white corn tortillas packed with pulled roasted adobo chicken breast, romaine lettuce, tomatoes, avocado-tomatillo salsa, pickled onions, queso fresco, and cilantro; served with rice and beans.

Two warm corn tortillas stuffed with garlic-lime adobo marinated shrimp, shredded cabbage, jicama, tomatoes, fresh mango, crema, queso fresco, and cilantro; served with white rice and black beans.

Wood-grilled marinated skirt steak in two housemade white corn tortillas with shredded romaine, tomatoes, avocado-tomatillo sauce, pickled red onions, queso fresco, and cilantro; with rice and beans.

Seared ribeye steak folded in fresh corn tortillas with grilled onions and peppers, romaine, cilantro, avocado, queso fresco, and tomatillo salsa.

Garlic-adobo marinated fish in soft handmade corn tortillas with crunchy green cabbage slaw, avocado relish, cilantro, and crumbled queso fresco.

Melted Chihuahua, Monterrey Jack, and Münster cheese blend folded into handmade white corn tortillas, smothered with signature creamy Queso Poblano sauce.

Sautéed Mazatlán blue shrimp, striped bass, and Scottish salmon wrapped in tortillas with peppers and mushrooms, coated in a smoky mild chipotle sauce and avocado relish; served with saffron rice.

Thick wood-grilled bone-in pork chop served with charred green beans, creamy elote corn, queso fresco, and nutty pumpkin seed pipián rojo sauce.

Sautéed Mazatlán white shrimp smothered in a fiery garlic and guajillo chile diablo sauce, served with white rice and sweet fried plantains.

Roasted poblano pepper filled with sautéed blue shrimp, bass, salmon, onions, peppers, and mushrooms, drizzled with mild chipotle sauce over saffron rice.

Prime ribeye steak cooked to perfection, served with poblano and cheese Yukon Gold mashed potatoes, charred Brussels sprouts, and tangy chimichurri sauce.

Warm skillet-baked blueberry cake served with homemade Mexican vanilla bean ice cream and a sweet blueberry reduction drizzle.

Traditional handmade sweet corn tamal served warm with fresh Mexican crema and crumbled queso fresco.

Fire-roasted sweet corn removed from the cob, tossed in lime cream, crumbled queso fresco, and chili piquín powder.

Combination side dish of seasoned garlic white rice and refried black beans.

Caramelized South American sweet plantains served warm with Mexican crema and crumbled queso fresco.

Four warm handmade gluten-free white corn tortillas fresh off the comal.

Creamy white rice infused with sweet coconut milk and tropical flavors.

White long-grain rice cooked with garlic, onions, and delicate herbs.

Slow-cooked refried black beans prepared with traditional spices.

Pint container of fresh daily roasted tomato, serrano, and habanero table salsa.

Quart container of signature wood-roasted salsa made fresh daily.

Classic refreshing Coca-Cola soft drink served cold over ice.

Zero-calorie crisp Diet Coke soft drink served chilled.

Crisp lemon-lime soda served over ice.

Rich and sparkling Dr. Pepper soda.

Sweet orange flavored sparkling soda.

Sweet and tangy Minute Maid lemonade served cold.

Freshly brewed iced tea infused with sweet tropical mango nectar.

Housemade lemonade squeezed fresh from real lemons.

Authentic glass bottle Mexican Coca-Cola sweetened with real cane sugar.

Sparkling Mexican mineral water served chilled with fresh lime.