Our menu: traditional Mexican dishes and fresh seafood
From tacos al pastor to pozole rojo, plus fresh ceviches and aguachiles: a tour of what we serve.
Our menu is a map. It starts in Michoacán with carnitas and tacos a la plancha, passes through Mexico City with al pastor and campechanos, and reaches the coasts of Sinaloa and Nayarit with ceviches, aguachiles and shrimp tacos.
We marinate tacos al pastor with achiote, guajillo and pineapple for 24 hours. They're carved to order and served with cilantro, onion and roasted green salsa. Tacos campechanos combine chorizo and steak, seared on the plancha until the edges crisp.
For seafood we work with fresh California-coast product. Shrimp ceviche is dressed with fresh-squeezed lime, cucumber, tomato, avocado and our house-made black sauce. The aguachile uses serrano ground in the molcajete — a beautiful heat.
On Sundays we serve pozole rojo and menudo from early morning. These are slow-eating dishes, with oregano, onion and lime — best enjoyed with family.
Come try it, or order it straight through our app — no third-party fees.
