Talavera Cocina Mexicana

A vibrant seafood cocktail featuring tender shrimp, calamari, octopus, and scallops tossed in a zesty citrus tomato sauce with cilantro, serrano chile, onion, and fresh avocado.

Plump citrus-cured shrimp prepared with fresh orange and lime juices, serrano chiles, cilantro, diced red onion, ripe tomato, extra virgin olive oil, and sliced avocado.

Fresh wild corvina cured in bright lime juice and zesty orange zest, combined with habanero pepper, fragrant cilantro, creamy avocado, and olive oil.

Assorted fresh seafood marinated in a tart salsa verde crafted from fresh lime juice, lemon juice, avocado, cilantro, and roasted tomatillos.

Sushi-grade yellowfin tuna tossed in a sweet-savory tamarind-chipotle sauce with a touch of sesame oil, fresh cilantro, avocado, and crispy fried leeks.

Succulent shrimp tossed with crisp pineapple, refreshing cucumber, thinly sliced onion, and spicy house-made salsa de Aguachile.

Grilled thin tenderloin steak served alongside creamy guacamole, roasted poblano peppers, refried black beans, and a classic corn dobladita smothered in rich mole sauce.

Pan-seared fresh snapper fillet simmered gently in a tangy tomatillo salsa verde enriched with clam broth and tender shrimp.

Traditional poblano chile stuffed with melted Oaxaca cheese, dipped in light fluffy egg white batter, baked in roasted tomato sauce, served with house rice and grilled zucchini.

Choice of giant jumbo shrimp or fresh snapper cooked in an aromatic garlic and guajillo chile reduction, served over seasoned white rice.

Tender octopus slow-steamed in spiced broth then char-grilled to perfection, served with a sweet and spicy garlic-infused three-chile sauce.

Freshly mashed avocados prepared to order with cotija cheese crumble, crispy pork chicharrón, and served alongside warm homemade corn tortillas.

Crispy fried rolled tortillas filled with shredded chicken or beef, drizzled with salsa pasilla, avocado-cilantro cream, crema fresca, and cotija cheese.

Crispy corn tostada layered with smooth avocado puree and topped with citrus-marinated shrimp or fish ceviche, red onion, serrano, and cilantro.

Crisp tostada crowned with fresh diced tuna, sweet-savory chipotle tamarind reduction, avocado cream, and crispy fried leek rings.

Whole wood-fired red snapper split and seasoned with two traditional rubs: herb-garlic on one side and spicy guajillo-ancho on the other, served with jasmine rice and black beans for two.

Succulent beef short rib slow-cooked in traditional Jalisco birria broth, served with black beans, fresh lime, cilantro, and chopped white onion (serves 2-3).

Wood-fired tender chicken breast charbroiled over open flames, served with traditional Mexican sides.

16oz prime Rib Eye steak grilled over wood coals for exceptional flavor and tenderness.

Classic Latin-style grilled skirt steak flame-cooked over wood fire to preferred temperature.

1.5lb prime Tomahawk steak served family-style with refried black beans, guacamole, poblano rajas, mole dobladitas, and fresh tortillas for taco building (serves 2-3).

Exotic taco filled with sautéed ant eggs (escamoles), onions, diced serrano peppers, and rich butter.

Authentic Mexican delicacy featuring roasted maguey worms seasoned and wrapped in a fresh corn tortilla.

Toasted grasshoppers served over a crispy tortilla tostada with seasoned black bean spread and fresh guacamole.

Fiery house-made specialty salsa crafted from roasted chicatana giant ants and smoky chiles.

Slow-baked pulled pork seasoned in traditional Yucatán achiote spices, served with pickled red onions, guacamole, rice, and black beans.

Michoacán-style braised pork shoulder and belly fried to crisp tenderness, served with guacamole, rice, beans, fresh cilantro, and onion.

Slow-cooked beef short rib in aromatic birria broth with black beans, lime, onion, and cilantro.

Charbroiled flank steak tacos topped with guacamole, chopped onions, and cilantro, served with house rice and beans.

Grilled mahi-mahi tacos with creamy avocado aioli, crisp lettuce, cascabel chile-lime vinaigrette, and spicy chile oil.

Sautéed shrimp seasoned in chipotle and sweet tamarind sauce, topped with crunchy cucumber, onion, and fresh cilantro.

Handmade oblong masa huarache base topped with black beans and fresh catch of the day fillet.

Thin pounded chicken breast cooked to order over an oblong corn masa base with beans, lettuce, and cheese.

Traditional Michoacán slow-cooked pork carnitas served over an elongated corn masa huarache base.

Yucatán achiote-citrus baked pork served on a thick homemade corn huarache with pickled red onions.

Vegetarian corn masa huarache loaded with char-grilled zucchini slices, black beans, and house guacamole.

Organic chicken breast slowly simmered in an complex San Pedro mole made from over 30 traditional ingredients including almonds, dried chiles, and warm spices, garnished with sesame seeds and watercress.

Tender beef chuck steak bathed in authentic Oaxacan red mole crafted with dried guajillo and ancho chiles, raisins, sweet plantains, and roasted nuts, accompanied by grilled zucchini.

Succulent roasted pork belly smothered in delicate white mole crafted with pine nuts, sesame seeds, and almonds, finished with sweet apricot-pecan chutney.

Warm bubbling casserole of melted Oaxaca and Chihuahua cheeses topped with savory crumbled Mexican chorizo, served with warm tortillas.

Skillet of melted Oaxaca and Chihuahua cheeses broiled with wild mushrooms, roasted poblano chiles, and aromatic epazote.

Flavorful chicken broth infused with zucchini, white onions, serrano chiles, topped with crispy tortilla strips and goat cheese.

Classic pasilla chile broth loaded with crispy fried tortilla strips, ripe avocado, cotija cheese, and Mexican cream.

Grilled romaine hearts drizzled with rich Caesar dressing, goat cheese, and subtle drops of chipotle oil.

Shredded romaine and iceberg lettuce tossed in black bean vinaigrette with diced avocado, queso fresco, peppers, crispy tortilla strips, and cilantro-jalapeño dressing.

Tender fresh cactus strips, grilled portobello mushrooms, baby spinach, tomato, red onion, serrano chiles, and cilantro tossed in red wine-lime vinaigrette with cotija cheese.

Hearty vegetarian grain bowl packed with white rice, black beans, creamy guacamole, seasonal grilled vegetables, and cotija cheese.

Tacos stuffed with rich black bean hummus, toasted cumin seeds, sautéed garden vegetables, tangy salsa vinaigrette, and cotija cheese.

Corn tortillas stuffed with black bean hummus, cumin, sautéed vegetables, smothered in poblano chile salsa, and finished with goat cheese.

Whole roasted poblano chile stuffed with Oaxaca cheese, whipped egg white coating, baked in tomato sauce, served with rice and zucchini.

Corn enchiladas filled with shredded chicken breast, covered in roasted tomatillo salsa verde, cotija cheese, and toasted pumpkin seeds (pepitas).

Shredded chicken enchiladas coated in classic roasted tomato sauce, sprinkled with cotija cheese and toasted pine nuts.

Chicken enchiladas drenched in complex almond mole especial, goat cheese, drizzled cream, chopped white onion, toasted sesame seeds, and cotija cheese.

Chicken breast folded in corn tortillas with velvety black bean sauce, crema fresca, cotija cheese, and sliced white onions (optional chorizo).

Three handcrafted quesadillas with choice of exotic corn truffle (huitlacoche), squash blossoms (flor de calabaza), or poblano rajas with mushrooms, corn, and epazote.

Chicken enchiladas baked in velvety poblano pepper cream sauce, melted cheese, crema fresca, and fresh cilantro.

Golden pan-fried rolled tortillas filled with chicken or beef barbacoa, served with pasilla chile sauce, avocado-cilantro cream, and cotija cheese.

Classic handcrafted cocktail made with triple sec, fresh lime juice, and choice of premium tequila or mezcal with agave nectar.

Sweet tropical cocktail blending fresh mango purée, lime juice, Cointreau, and premium tequila or mezcal.

Tangy tamarind purée shaken with lime juice, Cointreau, and your choice of tequila or artisanal mezcal.

Refreshing watermelon cocktail made with fresh watermelon juice, lime juice, Cointreau, and tequila or mezcal.

House signature margarita crafted with floral hibiscus-infused tequila, passion fruit purée, and fresh lime.

Top-shelf margarita combining Grand Marnier, Cointreau, fresh lime juice, and fine tequila or mezcal.

Crisp cocktail blending fresh cucumber juice, passion fruit, lime juice, Cointreau, and choice of agave spirit.

Hibiscus-infused tequila mixed with homemade rosemary agave syrup, cinnamon spice, lemon juice, and sparkling soda.

Mezcal paired with Ancho Reyes Verde chile liqueur, pineapple juice, mint leaves, cucumber, and agave nectar.

Smoky roasted pineapple infused tequila mixed with cinnamon, star anise, simple syrup, lemon juice, and foamy egg white.

Traditional Mexican Raicilla or tequila combined with sweet tamarind, lime juice, and effervescent club soda.

Fresh watermelon juice, Mexican gin, lemon juice, and sparkling wine topper.

Roasted pineapple infused tequila, rosemary agave syrup, spicy ginger beer, and fresh lime juice.

Indulgent cocktail mixing smoky mezcal, Ancho Reyes chile, passion fruit, creamy coconut milk, and condensed milk.

Classic combination of premium tequila, tangy grapefruit soda, and freshly squeezed lime juice.

Glass of crispy Mexican white wine with green apple and citrus notes from Terra Madi.

Glass of Mexican Chardonnay from Villamontefiori with buttery vanilla and tropical fruit notes.

Full bottle of aromatic Mexican white wine blend from Vinos de la Reina.

Glass of Mexican red wine with dark berry flavors and supple tannins from Terra Madi.

Premium Mexican bottle of aged Nebbiolo red wine from Cuna de Tierra.

Classic imported Mexican pale lager beer served ice cold.

Rich, smooth dark Mexican lager beer with roasted malt flavor.

Select shot flight of Tanteo jalapeno, blanco, and habanero infused tequilas.

Premium 100% blue agave tequila shot with clean herbaceous notes.

Spicy artisanal tequila infused with natural chipotle pepper flavor.