Menu

Made to order with roasted serrano peppers and garlic and served with fresh plantain chips and chipotle adobo sauce.

Fresh seasonal fish or shrimp marinated in fresh lime juice and served with fresh plantain chips and agua chile salsa.

Four of our famous mini street style tacos (skirt steak, chicken, shrimp, carnitas) served with salsa trio.

Manchego cheese rolled in corn tortillas and served crispy over shredded greens and topped with sour cream, guacamole and "trocka" salsa. (Chile Verde or Short Rib)

Slow roasted pork belly, honey Serrano, green tomatillo salsa & mini corn tortillas.

Center cut tenderloin medallions marinated with orange chipotle sauce served over white rice, topped with mango and tamarindo glaze.

Award winning manchego, Oaxaca, and fresco cheese fondue, mixed with our sour cream, roasted pasilla peppers, & homemade chorizo. Served with hand made tortillas.

Butterflied jalapeños filled with a creamy Dungeness crab filling, wrapped in bacon and red corn tortilla, topped with lettuce-cabbage, pico, queso, crema.

Organic mix greens, frijoles de la olla, rice, aioli, guacamole, pico, queso.

Organic greens, sautéed peppers and onions, roasted corn, jicama, avocado and queso fresco with choice of balsamic dressing or cilantro dressing.

Cheese chile relleno, topped with a 10oz airline chicken breast with choice of sauce, and avocado fan. Served with white rice. (Serrano, Chipotle or Mole Sauce)

Skirt steak, portobello mushrooms, grilled onions and cheese served on a hot skillet. Served with salsa morita, rice, refried beans and handmade corn tortillas.

Slow cooked pork in our chef's special tomatillo and onion sauce, Veracruz white rice and hand-made tortillas.

Chef's famous Mexican organic braised pork, served with rice, refried beans, sour cream, guacamole, salsa cruda and handmade corn tortillas.

Shrimp with garlic, skirt steak with Portobello mushrooms, chicken fajitas. Our "Famous Carnitas", cheese fondue, rice, refried beans, salsa trio served with warm handmade corn tortillas.

New Zealand rack of lamb, served over chorizo scalloped potatoes. Topped with Mexico City spicy mole sauce.

Pan seared seabass, sautéed with Serrano baby spinach, topped with villa rice sauce.

Seasonal fish in handmade corn tortillas, with chipotle aioli, pico de gallo, shredded cabbage mix and avocado. Served with white rice. Choice between grilled or battered.

Sautéed peppers and onions, sour cream, guacamole, rice, refried beans and handmade corn tortillas.

Two filet mignon enchiladas with cheese and onions, topped with creamy sherry wine sauce and accompanied by a grilled Mexican shrimp skewer. Served with house white rice.