Queso Panela asado: Slices of queso panela grilled, crispy, golden, brown, delicious with burnt spots with the soft creamy center. Served in a black aguachile sauce that is bright, refreshing and a little spicy.

Carne en su jugo.

This traditional dish from Guadalajara Mexico, flank streak and pinto beans, in a rich broth with grilled “cebollitas cambray” onions and other trimmings.

Grilled Octopus en salsa Negra. The tender and naturally almost sweet meat is coated in a dark and flavorful black sauce then is char-grilled over mesquite charcoal. Roasted sweet potato and green salad.

Note: we have a grilled chicken choice for those who prefer an alternative to octopus.

Flanken beef short ribs, Grilled on site over mesquite charcoal.

Served with, tortillas and guacamole

Charred tomatoes and Jalapeño salsa. A classic from northern Mexico.

Salsa de Chile Morita. Made with house smoked serrano chiles

Cacahuate Chile: From Aztec times, stone mortar (molcajete) ground dry chiles and peanuts.

Chiles toreados. Grilled chiles in a black marinade

Green Salsa: Made with roasted tomatillos and green chiles.

Grilled Onions: with lime juice and salt

Impossible cake: Chocolate cake topped with orange infused flan and topped with orange liqueur infused whipped cream.