Starters

Salsa Trio roja, verde, and pico de gallo – 7

Guacamole avocado, jalapeno, onion, tomato, cilantro, and lime – 12

Grilled Corn whole grilled corn on the cob coated in mayonnaise, crema, queso fresco, and Tajin – 5

Fried Potato Tacos 6 fried potato stuffed, crispy, mini tacos with queso fresco, salsa roja, and bean puree – 10


Soups and Salads

Ensalada Verde baby greens, cucumber, charred serrano ranch, and Chimayo pepitas – 4/8
(add grilled chicken $4 or steak $8)

Ceviche* your choice of: rockfish, tuna poke, or heirloom shrimp cocktail – 15

Ceviche Trio* rockfish, ahi, and heirloom shrimp ceviche’s with tostadas – 21

Sopa Azteca roasted tomato, chili, and chicken broth, cubed chicken thighs, queso fresco, avocado, and tortilla strips – 6/12


Tacos

(Tacos are served ala carte; sides are an additional charge)

Chicken Verde red onion, herb salad, and crema – 5

Steak caramelized onions, herb salad, and mojo de ajo – 5

Carnitas salsa verde, red onions, herb salad, and crema – 4

Vegetable ask server about our rotating seasonal veggie – 3

Pinto Beans  3  •  Tinga Rice  3  •  Side Salad  3


Sandwiches

(Sandwiches served with a side salad)

Torta Ahogada carnitas, bean puree, escabeche, and red onion on a baguette covered in salsa tinga – 16

Po’ Boy mojo marinated Mexican gulf shrimp, baby greens, escabeche, creole remoulade on a baguette – 16

Oaxacan Cheese Burger* 8 oz beef patty, baby greens, serrano guacamole, and mojo de ajo on a house made brioche bun – 16

Entrees

Carne Asada* skirt steak (8oz.), frijoles refritos, queso fresco, fried jalapeno, serrano guacamole, and tortillas – 24
(add mojo de ajo prawns 6)

Tamales two tamales filled with carnitas and topped with your choice of salsa verde or salsa roja – 15
crema, radish, and herb salad

Huevos Rancheros* two tostadas topped with red chorizo, salsa roja, two fried eggs, and avocado – 16

Alambre sliced carne asada or chicken verde, green bell peppers, onions, Oaxacan cheese, sliced avocado, and tortillas – 18

Pacific Ensalada mixed greens, quinoa, black beans, avocado, tomato, cucumber, mango, and grilled prawns in a lightly spiced – 17     
agave, mustard vinagrette

Mexica Bowl rice, beans, baby greens, tomatoes, tortilla strips, guacamole, roja, and crema – 16
(served w/ your choice of: chicken verde, seasonal vegetable, or carnitas)
(add steak* or prawns* for $4)

Chilaquiles* guajillo salsa, fried egg, tortilla chips, queso fresco, and crema – 12
(add red chorizo or chicken 3)

Tempura Rockfish Tacos cabbage, pickled fresno, and ginger-fresno aioli. Served with rice & beans or a side salad – 18

Enchiladas three corn tortillas filled with your choice of carnitas, chicken verde, or seasonal veggies topped with – 17

salsa roja or salsa verde, crema, queso fresco, and herb salad; served with rice and beans

Sides – 3

tinga rice  •  pinto beans  •  fried jalapeños  •  sliced avocado  •  fried egg*  •  escabeche 

*consuming raw or under cooked food may increase the risk of food borne illness 18% gratuity will be applied to parties of 8 or more

Executive Chef: Michele Vaughn