Tiradito en Verde| local fish carpaccio served in lime and crushed pumpkin seeds   11

Ceviche de Atún | tuna ceviche with avocado and mango   13

Pulpo | octopus, avocado, tomato, and cilantro   11

Coctel de Camarón| shrimp cocktail   11

Ceviche | lime cured red snapper   13

Caldo de Camarón | warm rich shrimp broth, commonly sold in coctelerías   5

Sopa Azteca | tortilla soup flavored with dried chipotle peppers   7

Pozole Verde con Callito de Hacha | seafood soup with tomatillos, sorrel, pumpkin seeds and bay scallops with traditional garnishes   9

Sopa de Albondigas | beef-pork meatballs in a tomato-chipotle broth   8

Ensalada de Jaiba | crab salad with avocado, purslane, cilantro and lime-pumpkin seed dressing   14

Ensalada de Casa | bibb lettuce with creamy cilantro dressing and garnished with radishes   9

Ensalada César Original | Caesar salad (prepared tableside)    9

Tamales de Mariscos | spicy crawfish; catfish with roasted tomato; saragalla (shredded mixed seafood) served with a shot of caldo de camarón 12

Cachetes de Res | beef cheeks with salsa de pasilla, served with warm tortillas for rolling 11

Taquitos de Atún | grilled tuna tacos with guacamole, napa cabbage, pickled jalapeños 13

Tortitas de Lentejas | lentil cakes topped with guacamole and rajas con crema   8

Flautas de Conejo | rabbit “flutes” served with crema fresca and salsa de ajo 9

Tacos Dorados de Papa | crispy potato tacos with avocado tomatillo salsa, napa cabbage and pickled onions 8

Carnitas de Pato | small duck carnitas tacos with tomatillo sauce 10

Lechón | achiote rubbed tender suckling pig with crisp skin, habanero salsa and tortillas for rolling   11

Pulpo al Carbón | grilled octopus with onions and peppers, served with chipotle tomatillo salsa and small tortillas   10

Chapulines | pan sautéed grasshoppers served with guacamole, tortillas and chipotle tomatillo salsa   8

Queso Flameado | with wood grilled steak, onions, mushrooms  and rajas   13

Taquito de Langosta | small lobster taco   10

Empanadas de Plátano | plantain turnovers stuffed with frijoles refritos   9

Sopecitos | [3] pollo guisado[chicken stew]; costillas de res en salsa verde [short rib with tomatillo sauce]; puerco con manchamanteles [tender pork meat with “tablecloth stainer” sweet mole sauce]   10.5

Taquitos de Pollo | rolled fried tacos stuffed with chicken, served with guacamole, salsa verde and crema fresca   8.5

Quesadillas | corn and zucchini; mushroom and huitlacoche; rajas and epazote with guajillo sauce   9

Pollo en Salsa de Cacahuate | breaded chicken milanesa served with peanut mole and watercress salad   17

Pollo Asado con Salsa de Ancho | smoky grilled chicken with ancho chile sauce, avocado relish, potatoes and tortillas   18

Codorníz a las Brazas | [2] grilled semi-boneless quail, served with arroz a la Mexicana, frijoles de olla, tomatillo salsa and tortillas   23

Enchiladas de Pollo | [2] chicken enchiladas topped with Chihuahua cheese and your choice of tomato-chile sauce or green tomatillo sauce served with arroz blanco and refritos   17

Pato en Mole Poblano | braised duck with mole Poblano and arroz blanco   24

Chiles Rellenos | [2] poblano peppers stuffed with roasted chicken and asadero cheese, served with arroz negro and pipián verde 18

Camarones en Pipián | sautéed shrimp in a pumpkin seed-crema agria sauce served with tri-color quinoa and radishes   22

Mariscos al Ajillo | sautéed lobster, shrimp, scallops and octopus served with arroz blanco   30

Pescado Frito | fried catfish, corn and avocado salad served with roasted potatoes and creamy tomatillo and spicy red chile dipping sauces    18

Pescado Zarandeado | butterflied, grilled by-catch served with arroz a la Mexicana, squash and green beans topped with roasted tomato and serrano pepper sauce   22

Trucha Rellena a las Brazas | grilled rainbow trout stuffed with seafood tamal topped with pipián verde   23

Camarones al Mojo de Ajo | shrimp sautéed in lime garlic oil and served with arroz blanco and ensalada de nopales   23

Huachinango a la Veracruzana | whole (or filet) roasted red snapper with tomatoes, Manzanilla olives,  capers and arroz blanco   34 | 22

Callo de Hacha | pan seared scallops over sweet corn bread with rajas con crema   26

Chuletón con Mole de Huitlacoche | bone-in cowboy-cut ribeye with scalloped poblano potatoes   39

Chuleta de Puerco en Dos Salsas| brined pork chop, dressed in guajillo-adobo sauce and grilled, served with pumpkin-peanut chipotle sauce, fire-roasted potatoes   20

Costilla de Res en Salsa Verde| tender short rib in a tomatillo sauce with green beans, corn, Mexican squash and purslane   22

Manchamanteles | “tablecloth stainer” pork and chicken stewed with sweet mole   18

Filete a la Oaxaqueña | wood grilled beef tenderloin with mole negro and wild mushroom tamal   30

Carne Brava | wood grilled skirt steak smothered in rajas, served with guacamole, refritos, arroz a la Mexicana and warm tortillas   20

Conejo | braised rabbit in banana leaf with guajillo adobo, served with jicama salad and comote morado   22

Barbacoa | lamb marinated in chiles, onion, garlic and avocado leaves, then slow roasted in agave skin and served with chopped onion, fresh cilantro and warm tortillas   25

Cochinita Pibil | slow roasted baby pig cooked in banana leaf, Yucatán style with pickled onions, arroz negro and habanero salsa   23

Cabrito | roasted goat meat pulled from the bone, served with nopales asados, guacamole and salsa de habanero   27

Carne Asada a la Tampiqueña | grilled ribeye, guacamole, frijoles refritos, enmoladas and ensalada de nopales   28

Carnitas | tender slow cooked pork served with salsa Mexicana, cilantro and onions   18

Split Plate 5

**Special Vegetarian and Vegan Selections are available