Pickled jalapeño peppers stuffed with shrimp and Monterey Jack cheese, wrapped with smoked bacon, and grilled to perfection. Served with pico de gallo, sour cream, and fresh lime.
Corn masa stuffed with chicken in traditional mole sauce with cocoa and cinnamon, wrapped in a banana leaf, and steamed to order. Served with black beans, extra mole sauce, and sour cream.
Three tacos filled with flank steak and chorizo; topped with cilantro, pickled red onions, and cilantro lime aioli; and served with a dish of our salsa arbol.
Three tacos filled with fried avocado and black beans; topped with cilantro, pickled red onions, and cilantro lime aioli; and served with a dish of our salsa arbol.
Flaky empanada dough filled with roasted zucchini, mushrooms, and goat cheese. Served with tomato-garlic relish and chipotle aioli.
Shrimp and crab with melted cream cheese and goat cheese, bell peppers, onions, corn, and pickled jalapeños. Served with tortilla chips.
Fresh corn tortilla chips served warm with our very own signature salsa.
Fresh avocado with a touch of lime and garlic topped with pico de gallo.
Chili, Soups & Salads
Mixed greens with avocado, corn salsa, tomatoes, tortilla strips, and queso fresco served with house-made jalapeño vinaigrette. Add pan-fried chicken breast for 3.00, blackened shrimp for 6.00, or vegan chorizo for 5.50.
BBQ-glazed chicken breast over a salad of spinach, julienned beets, carrots, poblano peppers, tomatoes, and goat cheese with sweet chili vinaigrette and candied pecans.
Beef tips simmered with New Mexican red, ancho, pasilla, and Oaxacan chiles, onions, garlic, tortilla strips, and chicken stock. Served with cheddar cheese, diced onions, and a corn cake.
We slow-cook ten different chiles with garlic, onions, smoked tomatoes, vegan chorizo, and vegetable protein and top it all with guacamole and pico de gallo.
A hearty, creamy soup with chicken, black beans, corn, carrots, zucchini,and red peppers, with a spicy kick from cayenne pepper and paprika. Served with tortilla strips and fresh scallions.
Corn tortillas filled with a mixture of fresh lobster, crab, shrimp, spices, and Monterey Jack and cream cheeses; grilled and served over Americano sauce. Garnished with chipotle and black bean purees, guacamole, and corn relish. Served with red rice and black beans.
Corn tortillas filled with a mixture of fresh spinach and feta, chèvre, white cheddar, and cream cheeses; grilled and served over Veracruz sauce made from roasted tomatoes, green olives, onions, and capers. Garnished with guacamole and served with red rice and black beans.
Corn tortillas stuffed with marinated smoked chicken, cheddar and cream cheeses, green onions, and spices. Grilled and served over salsa verde with sour cream, red rice and black beans.
Fresh catfish fillets rubbed with ground cumin, coriander, white pepper, dark chile powder, and allspice. Blackened in a cast iron skillet and served over salsa verde, garnished with pickled red onions, chipotle and black bean purées, guacamole, and fresh lime. Served with red rice and black beans.
Beef tenderloin seared in a cast iron skillet, grilled, and topped with a blend of butter, Dijon mustard, smoked red jalapeños, and fresh blue cheese. Served with seared collard greens, garlic mashed potatoes, and a corn cake. Add 4 grilled shrimp for 6.00.
Tender pieces of chicken floured and fried until crispy. Served with a black pepper-buttermilk gravy, garlic mashed potatoes, green chile pinto beans, corn relish, and a corn cake.
Brisket coated with eight secret herbs and spices, slow-roasted, and smoked tender for 12 hours. Sliced thin and served on Texas toast with house-made peach BBQ sauce, chipotle potato salad, green chile pinto beans, house slaw, pickles, onions, and a corn cake. No Texas toast or corn cake for gluten sensitive.
Kansas City dry-rubbed, slow-smoked pork ribs served with house-made peach BBQ sauce, chipotle potato salad, green chile pinto beans, house slaw, pickles, onions, and a corn cake. No Texas toast or corn cake for gluten sensitive
KW's Texas Smoked Brisket with peach BBQ sauce sliced thin and served on Texas toast. Paired with Chicken-fried Chicken with Buttermilk Gravy. Served with garlic mashed potatoes, seared collard greens, pickles, onions, and a corn cake.
Shredded achiote pork, tomatoes, onions, poblano peppers, and Monterey Jack cheese wrapped in a flour tortilla and garnished with sour cream, pico de gallo, and salsa verde. Served with red rice and black beans.
Chicken cooked in green chile and tomatillo sauce with onions, garlic, jalapeños, and cilantro, with Monterey Jack cheese and black beans, wrapped in a flour tortilla and garnished with sour cream, pico de gallo, and salsa verde. Served with red rice and black beans.
Soft corn tortillas filled with your choice of fried or blackened mahi-mahi. Topped with Monterey Jack cheese, fresh cilantro, house slaw, pickled red onions, cilantro-lime aioli. Served with red rice, and black beans.
Our chef prepares one meat and one vegetarian taco selection daily. Ask your server for today's selection. Served with red rice and black beans.
Your choice of chicken or sirloin marinated in fresh lemon, chile purée, wheat-free tamari, garlic, and a blend of spices; seared with onions, green peppers, and red peppers. Substitute smoked vegetables tossed in a pasilla chile sauce for a vegetarian option. Garnished with guacamole, sour cream, corn relish, and pico de gallo. Served with red rice, black beans, and fresh corn tortillas.
Slow-braised pork in rich adobo and mushroom sauce served over red rice and topped with fresh avocado, queso fresco, and escabeche. Let your server know if you would like this dish made extra spicy.
Shrimp and bay scallops in creamy garlic sauce with lime juice, white wine, tomatoes, and chipotle puree. Served with red rice, fresh avocado, and cilantro.
Fresh corn tortillas filled with pasilla chile-roasted chicken; topped with Monterey Jack cheese, sour cream, and your choice of Oaxacan mole sauce or salsa verde. Served with red rice and black beans.
Corn tortillas filled with sweet potatoes and vegan chorizo. Topped with Monterey Jack cheese, mole sauce, queso cotija, sour cream, escabeche, and sesame seeds. Served with red rice and black beans.
A griddled corn tortilla filled with black beans, Monterey Jack and feta cheeses, kernel corn, and New Mexican green chiles. Garnished with guacamole and pico de gallo. Add achiote-roasted pork or marinated chicken for 2.00 more.