DINNER / SMALL PLATES

CEBICHES
A variety of completely different cebiches:

Clásico 9.5
Lime marinated scallops and seasonal white fish mixed with avocado, chile serrano, tomato, cilantro and onions, served over crispy corn tostadas

Dos Salmones 11
Smoked and rare diced salmon cebiche with sliced avocado, pico de gallo
and lime

Acapulco 11
Lime marinated seasonal white fish mixed with tomato, green onion, chile Serrano, cilantro, olives, oregano, and E.V.O.O.

Atún y Frijoles Blancos 13
Seared ahi tuna and White Bean Cebiche with balsamic vinegar-soy reduction

De Todo un Poco 18
Sampler of all four cebiches

Guacamole 6
Fresh made with Mexican avocados, tomato, white onion, cilantro, and chile garnished with queso fresco, pork rind and tortilla chips

Quesadillas de Camarón 7
Fried corn masa quesadilla filled with ground shrimp picadillo and served with tomatillo-avocado salsa

Tostadas de Salpicón de Pato 6.5
Shredded duck salad tossed with lettuce, tomato, onion, avocado, and oregano vinaigrette served over crisp corn tostadas

Cochinita Pibil 6.5
Shredded pork shoulder marinated with annatto seeds and sour oranges, served with red onions, habanero salsa and corn tortillas

Flautas de Barbacoa 6.5
Crispy taquitos filled with Mexican barbequed chicken served with lettuce, crema, queso fresco, and salsa borracha

Queso Fundido 6.5
Melted Chihuahua cheese with a hint of tequila, topped with mushrooms, chorizo and poblano pepper

Tortitas de Plátano Macho 7.5
Baked plantain cakes stuffed with black beans, served over a chocolate-plantain-almond mole sauce, topped with crema and queso fresco

Cabrito Asado al Horno 12
Slow cooked (sous-vide) bone-in NC young goat served with potato confit, guacamole, chunky salsa molcajeteada and flour tortillas
(Available in full dinner portion)

Tostadas de Tinga 7
Chipotle marinated shredded chicken and onion, served over crisp corn tostadas, topped with lettuce, crema, queso fresco and radish

soups

Sopa de Tortilla 6
Slightly spicy tomato soup garnished with crispy tortilla julienne, queso fresco and crema

Chilpachole de Jaiba 6
Spicy blue crab soup garnished with crabmeat butter cannelloni

Crema Negra 6
Black bean soup served with chile morita crouton, parmesan cheese, bacon crumble, and chives

Salads

Ensalada Completa 7
Two salads, one mixed greens, tomato, avocado, and corn kernels with cilantro vinaigrette; the other, a bean mix, cabbage, tomato, and onions with
egg-yolk vinaigrette

Ensalada de Espinaca y Mango 7
Baby spinach, cucumber and mango with orange-lime dressing topped with bacon crumbles, sesame seeds, and chile de arbol

Ensalada Cesar con Aguacate 8
From the original Caesar salad of Romaine Hearts, we add sliced avocado, a crispy parmesan chip and chipotle croutons. Dressed with the authentic recipe: garlic-egg yolk-anchovies
Add seared Shrimp or grilled Chicken 3

LA TAQUERIA
Pick 3 Tacos and a Side 12
All tacos are served in handmade corn tortillas, no modifications por favor!

Tacos de Carne Asada
Spicy thin sliced ribeye, onion, cilantro, salsa molcajeteada

Tacos de Cochinita
Yucatan style shredded pork shoulder, pickled red onions, habanero salsa

Tacos de Camarón
Sauteed shrimp in achiote butter, lettuce, pico de gallo, tomatillo-avocado salsa

Tacos de Pollo al Carbón
Adobo-marinated grilled chicken, honey-glazed bell peppers, habanero-citrus pico de gallo

Tacos de Pescado
Mahi covered in flour rinds, cabbage-cream salad, pico de gallo, salsa valentina

Tacos de Tinga
Spicy chipotle-marinated shredded chicken and onion, lettuce, radish, crema, avocado, queso fresco

Tacos de Hongos
Mexican truffle-mushroom medley, crema, radish, cilantro, tomatillo-
avocado salsa

Tacos de Atún (add .90 per taco)
Seared ahi tuna, peanut-soy-guajillo sauce, avocado, pico de gallo, flour rinds

sides
House Salad
Chipotle-aioli Fries
Rice & Black Beans
Poblano-Potato-Onion Medley

Extras
Mexican Crema 1
Guacamole 1.5
Shredded Chihuahua Cheese 1
Pico de Gallo 1.5

PESCADOS Y MARISCOS SEAFOOD

Cola de Langosta Tikin-Xic 25
Lobster tail served over lobster mashed potatoes and shaved sugar peas, finished with a unique mayan compound butter: achiote, oregano, orange juice, and lobster demiglace

Enchiladas Verdes de Camarón 15
Enchiladas stuffed with stewed shrimp, topped with a pipian cream sauce and Chihuahua cheese—served with rice

Salmón Poblana 17
Grilled salmon over a creamy roasted poblano chile sauce garnished with poor man’s potatoes, corn, zucchini, and tomato medley

Atún en Mole Negro 19
Seared ahi tuna rubbed with Mexican spices and dried dark chiles over a garbanzo bean, fresh jalapeno, and chorizo stew

CARNES, AVES Y VEGETARIANO
Meat, Poultry and Vegetarian

Pollo al Pastor 16
Grilled adobo “al pastor” marinated chicken breast served with a lentil-plantain puree, griddled pineapple and salsa verde

Chilorio de Chamorro 19
Pork osso bucco marinated Sinaloa style (chile-oregano-cumin) and then braised--served with sautéed tomato-cilantro salad, yucca and caramelized onions

Buey en Chichilo Negro 24
Angus Sirloin served with a Oaxacan mole (Chichilo Negro) of semi-burnt tortilla and light essence of chocolate, cilantro mashed potatoes, grilled cactus paddle and green onion

Fajita de Arrachera 17.5
Grilled Premium Angus skirt steak alongside the traditional fajita medley --sautéed bell peppers/ onion/bacon-- on top of corn tortillas, black onion-ash oil, and a cactus paddle salad

Ravioles de Huitlacoche 17
Homemade Huitlacoche (Mexican Truffle) ravioli in a creamy gorgonzola cheese-epazote sauce topped with grilled asparagus

Chile Relleno y Hojaldrado 16
Poblano pepper stuffed with black beans and panela cheese baked in puff pastry over a creamy goat cheese sauce

Parties of 6 or more will have an 18% gratuity charge included
$3 split plate charge