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 pulled pork and fresh chiles; wrapped in a corn husk; and steamed to order. Served with black beans, salsa verde, sour cream, and chipotle purée.

Three tacos filled with flank steak and chorizo; topped with cilantro, pickled red onion, 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 onion, 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 a tomato-garlic relish and chipotle aioli.

Bay scallops and watermelon with fresh lime juice, jalapeno, cilantro, and onion. Served on three mini corn tostadas, topped with chipotle aioli.

Crispy corn tortillas with sauteed poblano peppers, red bell peppers and white onion. Served with Monterrey Jack cheese and Feta cheese. Garnished with pico de gallo, sour cream and guacamole. Add chicken or machaca pork for $2.00

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.

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.

Fresh spinach, red onions, tomatoes, candied chilied pecans, and goat cheese with a lemon-cumin vinaigrette. Add grilled chicken to your salad for $3.00.

Beef tips simmered with New Mexican red, ancho, pasilla, and Oaxacan chiles; onions, garlic, 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 then top it all with guacamole and pico de gallo.

A traditional Mexican soup made with chicken, tomatoes, pasilla chiles, onion, and garlic. Topped with fresh avocado, tortilla strips, queso fresco, and crema.

Corn tortillas filled with a mixture of fresh lobster, crab, shrimp, spices, cream cheese, and Monterey jack cheese; grilled and served over Americano sauce. Garnished with chipotle and black bean purées, 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 a 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. Garnished with black bean purée, sour cream, and corn relish. Served with red rice and black beans.

A grilled chicken breast, topped with arbol salsa and cheddar and broiled. Served over a chorizo-vegetable hash, with red rice and a smoked vegetable medley on the side.

Slow-braised pork in a 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.

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. No corn cake for gluten sensitive.

Garlic-infused quinoa with vegan chorizo, sweet potatoes, zucchini, and onions stuffed in a smoked poblano pepper. Served over salsa nortena with black beans, guacamole, and escabeche.

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.

Oven-roasted chicken, corn relish, Monterey Jack cheese, sautéed mushrooms, and pasilla chiles wrapped in a flour tortilla then topped with sour cream, pico de gallo, and salsa norteña. Served with red rice and black beans.

Carrots, broccoli, bok choy, red onions, red peppers, garlic, and ginger tossed in a Thai dressing; seared in a cast iron skillet; and garnished with pickled red onions and roasted peanuts. Served with guacamole, corn relish, pico de gallo, red rice, black beans, and fresh corn tortillas.

Soft corn tortillas filled with your choice of fried or blackened mahi-mahi (blackened mahi-mahi for gluten sensitive). Served with Monterey jack cheese, fresh cilantro, house slaw, pickled red onions, cilantro-lime aioli, 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.

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.

Fresh corn tortillas stuffed with Monterey Jack cheese, spinach, and sautéed mushrooms; garnished with sour cream; and topped with your choice of Oaxacan mole sauce or salsa verde (for vegetarian). 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, and green and red peppers. Garnished with guacamole, sour cream, corn relish, and pico de gallo. Served with red rice, black beans, and fresh corn tortillas.

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.

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, fresh lime. Served with black beans and red rice.

Lime and jalapeno-marinated grilled mahi-mahi, served over a bed of arugula and topped with a tropical mango and kiwi salsa. Served with red rice and black beans.

A coriander-crusted, lightly smoked salmon fillet, served over a caper and lime cream sauce, topped with a jicama slaw. Served with red rice and a smoked vegetable medley.

Tender pieces of chicken floured and fried till 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.

Pork shoulder, with eight secret herbs and spices, slow-roasted and smoked tender. 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.

Our slow-smoked brisket, pulled pork, and 1/4 rack of ribs served with Texas toast, 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.