Menu

PARA EMPEZAR

Where every night at Origen begins. Plates built for the center of the table, crushed to order, fired,
glazed, and gone before the next round arrives.

Guacamole — Prepared Tableside

House Favorite

$24

Buttery avocado crushed to order in the molcajete, lush and creamy with bright lime and torn herbs, scooped up with still-warm chips fried crisp to order. Impossible to stop eating.

Crispy Pork Belly

$17

Slow-cooked until the fat turns to silk, glazed in sweet mojo and smoky mango, seared to a shatter-crisp edge. Melts and crackles against a bright serrano slaw.

Heirloom Elote Ensalada

$16

Sweet corn charred over open flame, piled over cool avocado mousse with salty cotija, chili, and a squeeze of lime. Sweet, smoky, creamy, craveable.

Camarones Reales

$25

Plump, sweet Gulf royal reds swimming in ancho-lime chimichurri and glossy smoked habanero oil. Snappy, juicy, with a slow warm heat.

Bluefin Tuna Tostada

$24

Melt-in-your-mouth bluefin over silky avocado-lime mousse, glossed with achiote oil, atop a tostada that shatters at first bite. Cool, buttery, fresh.

Ancho Caesar

$16

Crunchy gem lettuce in a smoky, creamy ancho dressing with blue-corn tortilla shards, nutty aged manchego, and crisp chili pepita. Every bite snaps.

Langostino · ½ lb

$50

New Zealand fresh langostino, kissed by open flame and grilled until sweet and just-firm, glossed in fruity extra-virgin olive oil and showered with bright torn cilantro. Delicate, buttery, and impossibly succulent.

TABLESIDE EXPERIENCE

Prepared tableside. Designed to be shared. Built to be remembered.

Cooked over live flame and finished at the table. These are the plates the whole room turns
to watch. Bring people you like to share with.

THE BEEF QUEEN’S ROYAL FEAST

$895
The Ultimate Royal Land & Sea Experience
An extravagant feast featuring:
30 oz Prime Tomahawk Ribeye
32 oz Prime Porterhouse
1 lb Langostino
Fire-Roasted Bone Marrow
Choice of Two Signature Sides
Two House-Made Compound Butters
Fresh Chimichurri
Rich Agave Demi-Glace
Four 1 oz Pours of Premium Tequila
Serves 2–4 guests
Presented tableside with a dramatic fire finish, premium carving service, and a curated tequila tasting experience.
An exclusive Beef Queen signature experience designed for those who demand the extraordinary.

Tomahawk Steak (30 oz)

MKT

A towering, adobo-crusted showpiece seared over live fire until the crust chars and the inside stays blushing and juicy, then flamed tableside with mezcal glaze and pickled onions. Smoky, sizzling, and made for sharing.

Whole Snapper • 3 lb

MKT

Grilled whole over glowing embers until the skin crackles and the flesh turns flaky and tender, brushed with zesty chili-lime guajillo over roasted poblano rice and fresh cilantro. Smoky, bright, and beautifully juicy.

El Churrasco

$140

24 ounces of Australian Wagyu skirt steak grilled hard and fast for a smoky char and tender, pink center, draped in garlicky chimichurri over crispy smashed potato with cooling lime crema. Bold, savory, and satisfying.

STEAKS BY PURELY PRIME

At Origen, every steak is sourced from Chicago-based premium butcher Purely Meat Co., known across the country for sourcing some of the highest quality beef in America. Hand-cut and aged a minimum of 21
days from naturally raised cattle with no added hormones, grass-fed foundations, and finished on healthy grains for exceptional marbling, tenderness, and flavor. Under the direction of celebrity chef Jordan Arcuri, each cut is prepared to highlight the richness of premium beef with the bold, fire-kissed luxury of Tulum dining culture.

Prime Filet Mignon · 8 oz

$65

The most tender cut on the menu. Velvety, buttery, and impossibly soft, this center-cut filet delivers rich beef flavor with a refined finish that melts effortlessly with every bite. Hand-cut, aged a minimum of 21 days, and prepared with sea salt, smoked butter, and chef’s seasonal garnish.

New York Strip · 14 oz Prime

$75

Classic steakhouse character with elevated refinement. Firm texture, robust beef flavor, and a beautifully caramelized edge make this cut the perfect balance of richness and structure. Hand-cut, aged, and finished over open flame for exceptional depth of flavor.

Ribeye · 16 oz Prime

$80

Deeply marbled and unapologetically indulgent. Aged a minimum of 21 days to deepen flavor and tenderness, this naturally raised ribeye delivers a bold, juicy bite with ribbons of rendered fat that create an intensely rich, almost buttery profile. Flame-seared for a perfect crust and luxurious finish.

Cow Girl Ribeye · 14 oz Prime

$70

Steak Enhancements

Bone Marrow Butter, Truffle Butter, Chimichurri, Béarnaise, Agave Demi-Glace, Bone Marrow.

FROM THE KITCHEN

Fish, braises, and the dishes our kitchen obsesses over. Bold sauces, open flame, and a little
theater on every plate.

Filet & Bone Marrow Taco

$35

Buttery-tender filet and rich, molten bone marrow in warm tortillas with nutty salsa macha, tangy pickled veg, and lime. Lush and outrageously good.

Blackened Salmon

$34

Salmon in a bold, smoky spice crust seared until flaky and juicy, over zesty lime rice with crisp yuzu jicama and sweet mango slaw. Rich, then refreshing.

Chilean Sea Bass

$58

Buttery, melt-in-your-mouth sea bass in silky yuzu beurre blanc with sweet blood-orange reduction, fennel, and micro citrus. Rich, bright, and luxurious.

Branzino

$55

Crispy-skinned branzino, tender and flaky, over bright citrus sauce with creamy avocado mousse and juicy pickled tomato salsa. Fresh, zesty, and coastal.

Roasted Delicata Squash

$30

Caramelized roasted delicata squash over rich, smoky mole negro with crunchy pepitas, charred scallion, and nutty salsa macha. Sweet, earthy, and deeply satisfying.

Short Rib Barbacoa

$45

Short rib braised low and slow until fall-apart tender and rich, with sweet heirloom carrot, earthy mushroom, and a fresh herb salad. Warm, savory, and melt-in-your-mouth.

CRUDO

Cold, bright, and just off the ice.

Ceviche Aguachile

$21

Silky market fish cured in bright jalapeño and crisp cucumber with popping chili pearls. Cold, zesty, and mouthwateringly fresh.

Hamachi Crudo

$25

Silky, melt-away yellowtail with bright yuzu, crisp cucumber, sweet mango, and a kick of ají amarillo. Delicate, juicy, and refreshing.

Sashimi Trio - Pick 3 of 4

$31, or 4 for $10

Wagyu, tuna, salmon, or hamachi, each melt-in-your-mouth slice paired with yuzu kosho, whiskey soy, and black garlic soy. Wagyu · crispy shallot | Tuna · wasabi caviar | Salmon · ikura | Hamachi · soy tobiko

SIDES

Small plates with big loyalty. Order more than you think you need.

Truffle Elote

$16

Sweet fire-roasted corn tossed in fragrant truffle oil with salty cotija and chili. Rich, smoky, and irresistible.

Smashed Fingerling Potato

$16

Golden fingerlings smashed and crisped, drizzled with zesty salsa verde, cool crema, and chili flakes. Crunchy and craveable.

Charred Broccolini

$16

Charred, blistered broccolini with spicy chili oil, crunchy pepitas, and a bright squeeze of lemon. Smoky and addictive.

Roasted Poblano Rice

$16

Fluffy rice folded with smoky roasted poblano. Comforting and full of flavor.

Sweet Potato

$16

Caramelized and tender, roasted until sweet and golden at the edges.

Coconut Black Beans

$16

Creamy black beans simmered in rich coconut milk. Silky, savory, and comforting.

Potato Brava

$16

Crispy potatoes with a smoky, spicy kick. Golden outside, fluffy within.

Crispy Brussels

$16

Ancho Black Vinegar Aioli/ Pickled Fresno

DESSERTS

Tres Leches Butter Cake

$16

Warm butter cake soaked in citrus and tequila dulce de leche, served with vanilla gelato slowly melting into every bite. Rich, warm, creamy, and dangerously indulgent.

Coconut Flan

$16

Silky coconut flan with caramel tuile, mango, and fresh lime. Light, tropical, elegant, like dessert on a luxury beach at sunset.

Chocolate Tart

$16

Dark chocolate ganache with almond crunch and bright orange oil. Deep, velvety, decadent, and intensely satisfying.

Dessert Trio

$42

All Three Desserts together

Know What You Want?