Starters

Soups and Salads

Ensalada Verde baby greens, cucumber, charred serrano ranch, and Chimayo pepitas – 4 / 8

Ceviche* your choice of: rockfish, tuna poke, or Acapulco bay shrimp – 15

Ceviche Trio* rockfish, ahi, and bay 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

Pork & Salsa Verde Tamales carnitas, salsa verde, queso fresco, herb salad, and crema – 15

Huevos Rancheros* over easy egg, red chorizo, salsa roja, and avocado on a tostada – 15

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

La Ensalada local greens, red onions, cucumber, tomatoes, avocado, queso fresco, tortilla strips, and jalapeño-lime vinaigrette – 14
add chicken 4  •  prawns* 6  •  6oz. seared ahi tuna* 7  •  8oz. grilled steak* 8

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

Huarache de Nopales grilled cactus, caramelized onion, queso fresco, crema, and salsa macha on a masa flatbread – 16
add chicken 4  •  grilled steak* 5  •  prawns* 6

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

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


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


Sides  3

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

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