The Mexican

Freshly mashed hass avocado served with vibrant tomatoes, crisp white onions, fragrant cilantro, and serrano chili, accompanied by crispy corn tortilla chips.

Crisp-fried bites of tender American Wagyu ribeye, paired with freshly whipped guacamole and a fiery lemon-piquín salsa.

Melted Oaxaca and Asadero cheeses bubbly baked with savory spicy chorizo salsa, served alongside hot hand-pressed corn tortillas.

Seared cap of American Wagyu ribeye delicately sliced and dressed in zesty citrus aguachile, avocado, thinly shaved radish, white onions, fresh cilantro, and a hint of truffle oil.

Slow-braised pork belly rendered until ultra-crispy, brushed with rich chili paste, fresh cilantro, avocado-salsa verde, and crunchy salsa macha.

Slow-cooked, melt-in-your-mouth beef brisket and flank steak seasoned with cilantro and white onions, accompanied by robust salsa trece and warm corn tortillas.

Char-roasted cauliflower head finished with an indulgent, nutty truffle-habanero pistachio dressing.

Traditional comforting broth with juicy roasted pulled chicken, ripe avocado, fresh cilantro, tangy lime juice, and crispy golden tortilla strips.

Crisp gem lettuce and kale tossed with sweet corn, avocado, heirloom tomatoes, sweet peppers, Tajín-dusted cashews, aged Cotija, and Manchego in a cilantro-lime vinaigrette.

Crisp gem lettuce tossed with toasted garlic croutons, Manchego cheese, spicy roasted pepitas, and a smoky ancho chile Caesar dressing.

Slices of fresh ocean hamachi elevated with toasted serrano peppers, chopped chives, aromatic yuzu citrus dressing, and luxury truffle oil.

Fresh sushi-grade yellowfin tuna tossed with sweet mango, avocado, cilantro, and bright citrus juice, served alongside crunchy tortilla chips.

Fresh sea bass cured in vibrant citrus juices with pineapple, heirloom tomatoes, red onions, avocado, serrano, and creamy salsa morita, served with crisp corn chips.

Delicate East Coast oysters served on crushed ice with signature rasurada sauce, serrano salsa, Mexican cocktail sauce, fresh horseradish, and lemon wedges.

An 8 oz cut of prime American Wagyu tenderloin, grilled to order and served with a creamy chili de árbol reduction.

A massive 22 oz bone-in American Wagyu cowboy ribeye, seared over open flame and served with robust chamuco sauce.

A prime 9 oz center-cut American Wagyu ribeye served with roasted bone marrow and smoky piquín roja sauce.

Intensely marbled 10 oz American Wagyu cap of ribeye served alongside a roasted garlic chamuco sauce.

A bold 14 oz Prime NY strip steak charcoal-grilled and complemented by an incendiary habanero-roja sauce.

Show-stopping 33 oz Wagyu Tomahawk ribeye, finished with artisan sea salts and silky cremosa de árbol sauce.

Pan-roasted sea bass served over wilted Swiss chard, charred corn, and glazed with smoky zarandeado sauce.

Premium Ora King salmon crusted with piquín chili spice, served with fragrant cilantro-lime rice, grilled asparagus, and piquín mustard sauce.

Seared sushi-grade yellowfin tuna coated in Fresno chile dust, served over kale-vegetable slaw with a serrano-avocado dressing.

Seared jumbo sea scallops and prawns served with lime rice, sweet sautéed pearl onions, grilled asparagus, and garlic-infused ajillo sauce.

Juicy 8 oz free-range chicken breast marinated in chili and fresh lime, cooked on hot volcanic rock.

Tender 6 oz American Wagyu filet medallion seared hot on a volcanic rock plate.

Five colossal U6 white prawns seared on hot stone with citrus chili seasoning.

Tender roasted free-range chicken wrapped in corn tortillas, smothered in rich green salsa verde cremosa, and dusted with Cotija cheese.

Decadent Maine lobster enchiladas cooked with garlic, onions, bacon, Oaxaca cheese, tequila, and spicy Chiapaneca sauce.

Earthy local mushrooms, smoked corn, and poblano peppers stuffed in tortillas with queso fresco and morita-jitomate salsa.

Grilled beef filet and sautéed onions folded with melted Oaxaca cheese, topped with Mexican crema and spicy salsa chilanga.

Sauteed Gulf shrimp, toasted garlic, and melted Oaxaca cheese rolled in corn tortillas, dressed in classic salsa ranchera.

Sautéed Gulf shrimp, crispy bacon, and toasted red peppers folded into crisped Oaxaca cheese tortillas with fiery salsa chamuco.

Prime beef tenderloin topped with rich roasted bone marrow, piquín-lime juice, fresh chives, onions, and cilantro on warm tortillas.

Grilled Black Angus tenderloin wrapped with crisped Oaxaca cheese and finished with house avocado salsa.

Crispy fried red snapper in corn tortillas topped with tangy red cabbage slaw, pickled red onions, Oaxaca cheese, and morita chile mayo.

Char-grilled jumbo asparagus spears served with a zesty and spicy citrus aioli.

Slow-confit wild forest mushrooms infused with aromatic herbs and garlic.

Sliced heirloom tomatoes dressed in a rich, savory house veneno sauce emulsion.

Rich roasted bone marrow canoe bones sprinkled with coarse smoked sea salt flakes.

Velvety whipped potatoes folded with sharp Manchego cheese and smothered in savory spiced Mexican chorizo gravy.

Charred Mexican street corn off the cob folded with sweet Maine lobster, cotija cheese, and mild spices.

Crispy golden french fries tossed in black truffle oil, freshly grated Parmesan cheese, and herbs.

Whole roasted sweet red beet sliced and dressed with citrus vinaigrette and cotija cheese crumble.

Crispy flaky pastry served with rich Häagen-Dazs vanilla ice cream, toasted pistachios, and warm goat's milk caramel cajeta quemada.

Ultra-moist sponge cake infused with four milks, rompope eggnog, and Licor 43 cream, served with elderflower-marinated berries.

Rich dark chocolate cake layered with fudge frosting, guajillo chili infused chocolate ganache, and sweet candied pumpkin seeds.

Artisan roasted macadamia, walnut, and pecan torte served warm alongside rich caramel ice cream.