"Balazo" Shrimp Shooter
(Mix of Home Made Mexican Sangrita, Shrimp Broth & Tequila served in a shot glass, Celery Garnish) 2 Shots

Fish Tostadita
(Smoked Salmon, Avocado & Julianne Fried Leek over Home Made Tostada Chips, Chipotle and Ponzu Sauce) 3 pieces

Pork Empanada
(Slow Roasted Pork Loin, marinated with Pineapple & Sesame Adobo, Sriracha Aioli) 2 pieces

Seafood Ceviche over Mini Tostada
(Shrimp, Scallop, Octopus, Mango, Red Onion, Orange and Citrus Juice) 3 pieces

Grilled Red Snapper Salad
(Red Snapper with crushed black pepper, Organic Italian Lettuce, Orange, Roasted Almond & Pomegranate Vinaigrette)

Mango Gazpacho
(Mango Based Spanish Cold Cream)

Mexican Pozole Soup
(Chicken, Beef & Hominy, Tomato and Red Chile Broth)

Romana Salad
(Organic Romaine Lettuce, Avocado, Strawberry, Red Onion, Roasted Almond, Tequila Lime Vinaigrette)

Xochitl Tortilla Soup
(Chicken Broth, Shredded  Chicken, Pico de Gallo, White Rice, Avocado, Lime & Tortilla Chips) 

Arrachera Beef and Nopal Braid
(thin Flank Steak with Pasilla, Guajillo & Black Chile Sauce)

Chicken Mole
(with a Traditional Plantain Mole Sauce with Sesame Seeds)

Chile Relleno
(Poblano Pepper stuffed with Chile Ancho & Tomato marinated Chicharrón & Black Bean Purée) 

Filet Mignon stuffed with Cilantro Butter
(Lamb Stock & Red Wine Reduction, Pico de Gallo Sautéed Topping)

Lamb Chops w/ Pulque Sauce
(Pan seared with Mexican Fruit Liquor Reduction with Cinnamon) 

Mahi Mahi over Mole de Olla
(Mahi Mahi fish with mixed Mexican Vegetables, Guajillo Chile  & Chocolate based Home Made Mole) 

Pescado a la Veracruz
(Red Snapper Filet with a Roasted Tomato Basil Sauce & Sautéed Vegetables)

Tequila Flamed Chicken Breast
(Roasted Leek & Potato Puree, Warm Spinach Topping)