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