Weekly Menu

 

Our menu is always changing as we source fresh ingredients and try out new flavors each day!

Menu for MAY 12TH-JUNE 17th

 

Lunch & Dinner
Tuesday-Saturday, 11am-8:30pm

APPETIZERS

CHIPS & SALSA
Freshly fried chips and roasted red salsa 3.5 (v)

GUACAMOLE & CHIPS
Made in small batches 7.5 (v)

QUESO BLANCO & CHIPS
Mild 5.5 (v)

GREEN CHILE QUESO & CHIPS
New Mexico hatch chiles, onions, garlic 6.5 (v)

TACOS

VEGGIE SAUTÉ
Portabella mushrooms, squash, onions, peppers, cabbage slaw, cilantro, fried avocado and jalapeño sauce on a corn tortilla 4 (v)
*(V) 
with no cheese, un-fried avocado

CHICKEN TINGA
Mesquite smoked chicken stewed in chipotle tomato sauce and pulled; with cabbage-slaw, jack cheese, cilantro and red-chile cream sauce on a flour tortilla 4.25

SHREDDED BEEF BARBACOA
Braised in red-chile and spices then simmered until tender. With romaine, onions, cilantro, cotija cheese, cilantro, jalapeño sauce and lime on a corn tortilla. 4.5

SPICY CHILE COLORADO PORK
Pork braised in a N.M. Red Chile Colorado topped with a roasted Spicy Tomato, Serrano, Tomatillo, Corn, and Epazote Salsa, Cotija Cheese, and Cilantro served on a bed of Vinegar dressed Cabbage on a Corn Tortilla 4.75

GRIDDLED GROUPER FISH TACO
Griddled Grouper coated in New Mexico red chiles with cabbage-slaw, grilled peach-basil-red pepper pico, cilantro & preserved lemon crema on corn tortilla 4.75

*all tacos are topped with cilantro

SIDES

RICE AND/OR BEANS
Black or pinto beans and pico de gallo 2.75 (V)

FRIED HALF AVOCADO
Breaded and fried served with side of red chile and garlic mayo and served with a lime wedge 3.75 (v)

DESSERTS

 

BEVERAGES

HIBISCUS TEA
Herbal Tea made with Hibiscus Flowers lightly sweetened 3.5

AGUA FRESCA
Sweet Drink made with Fresh Fruit, Sugar, and Water 3.5

(V)=vegan  (v)=vegetarian

 

Saturday Breakfast 8:00am-11:00am
Sunday Brunch 9:30am-2pm

TACOS
(Saturday Breakfast and Sunday Brunch)

SPINACH POTATO EGG & CHEESE
On a flour tortilla 3.5

CHORIZO EGG & CHEESE
On a flour tortilla 3

DAILY SCRAMBLE
With pico, hatch green chiles, potato, egg, cheese on a flour tortilla 4

SHRIMP EGG & CHIMICHURRI
On a flour tortilla 4.5

add to any taco:
avocado .75
chorizo .75
argentino bistec chimichurri 1.75

please note: substitutions will take longer

PLATES
(Sunday Brunch)

REGULAR MIGAS PLATE
Scrambled eggs with tortilla strips, pico, hatch green chiles, cheese topped with ranchero sauce; with a side of black beans; mexican rice; griddle potatoes with onions, red and green peppers and two flour tortillas 9.75

ESPECIAL MIGAS PLATE
Regular Migas Plate with Argentino Bistec Chimichurri  14.75

COCKTAILS

MIMOSA
Extra Dry Champagne with 100% Valencia Orange Juice 6.5

BLOODY MARY
Deep Eddy’s Vodka with Stout Bloody Mary Blend 7.5

BLOODY MARIA
3 Pepper Infused Tequila with Stout Bloody Mary Blend 7.5