Menu

Guacamole — Prepared Tableside

House Favorite

$16

Ripe Hass avocado crushed by hand with fresh lime, cilantro, sea salt, and herbs beside your table. Served with warm house-made tortilla chips still carrying the aroma of the grill. Creamy, bright, addictive, the kind of guacamole that disappears before the second cocktail arrives.

Crispy Pork Belly

$17

Slow-roasted pork belly finished until impossibly crisp, glazed in smoky mojo dulce and layered with sweet mango heat and serrano slaw. Every bite melts, crunches, and explodes with sweet smoke, citrus, and spice.

Heirloom Elote Ensalada

$14

Fire-roasted corn folded with avocado mousse, cotija cheese, chili ash, lime, and herbs. Sweet, charred, creamy, smoky, and refreshing all at once.

Camarones Reales

$25

Gulf royal red shrimp bathed in ancho-lime chimichurri and smoked habanero oil. Fresh ocean sweetness meets citrus brightness with a slow-building heat that lingers perfectly.

Empanada (ea)

$8

Beef or chicken, chipotle tomato purée, pepita dust.

Bluefin Tuna Tostada

$23

Buttery tuna, avocado-lime mousse, achiote oil. Cool, crisp, effortless

Ancho Caesar

$14

Gem lettuce, blue corn tortilla, Manchego, chili pepita, ancho dressing.

Filet & Bone Marrow Taco

$30

Tender filet layered with roasted bone marrow, salsa Macha, pickled vegetables, and fresh lime. Decadent, rich, buttery, and wildly unforgettable.

Short Rib Taco

$22

Slow-braised short rib with guajillo, pickled onion, cilantro, and avocado mousse. Deep flavor with layers of smoke, acid, and richness.

Grilled Shrimp Taco

$19

Charred shrimp with coconut chile emulsion, roasted corn, herbs, and pickled mango. Bright, tropical, smoky, and incredibly fresh.

Crispy Potato Taco

$16

Smoked paprika aioli, salsa verde, pickled shallots. Crunchy, smoky, addictive.

Tomahawk Steak (30 oz)

$125

A massive adobo-crusted tomahawk steak fire-seared and presented tableside with mezcal glaze, pickled onions, smoke, and drama. This is not dinner. It is an experience.

Whole Snapper

$68

Whole grilled snapper with chili-lime guajillo glaze and smoked black bean purée. Clean ocean flavor elevated by citrus fire and subtle smoke.

El Churrasco

$70

10 oz skirt steak with chimichurri, lime crema, smashed potatoes, and open-fire char. Bold Argentine soul meets coastal Mexican flavor.

Filet Mignon

$50

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.

Prime Ribeye

$70

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.

New York Strip

$65

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.

Steak Enhancements

Roasted garlic butter, truffle butter, chimichurri, lobster tail, or chef's signature agave demi-glace.

Half Chicken

$30

Chile lime, yucca purée. Comfort, elevated.

Blackened Salmon

$34

Perfectly blackened salmon over lime rice with yuzu jicama slaw and mango freshness. Rich, buttery fish balanced with bright citrus and crisp texture.

Grouper à la Plancha

$38

Fresh grouper seared hard and paired with romesco and citrus fennel salad. Light yet deeply flavorful with a beautiful coastal finish.

Grilled Jumbo Shrimp

$32

Coconut chile broth, crispy puffed rice.

Charred Cauliflower Steak

$30

Pumpkin seed, salsa macha.

Short Rib Barbacoa

$36

Slow-braised short rib layered with heirloom carrots, mushrooms, herbs, and deep savory richness. Fork-tender, luxurious, and soul-warming.

Ostión (6 per order)

$24

Fresh Gulf oysters topped with guava-lime mignonette and mango habanero pearls. Pure ocean flavor followed by tropical sweetness and electric heat.

Ceviche Aguachile

$18

Market fish cured in vibrant jalapeño-lime broth with cucumber, herbs, and chili pearls. Cold, citrusy, refreshing, and alive with heat.

Tartare

$28

Hand-cut prime filet with ancho mayo, shallots, chile, herbs, and crisp tostadas. Rich, velvety beef balanced by smoke, acid, and crunch.

Salmon Tostada

$18

Mezcal, radish, avocado, guajillo, cilantro.

Tiradito

$17

Market fish, coconut, mango, chili, lime. Light, layered, and lingering.

Ceviche Negro

$16

Shrimp, red onion, mango, cucumber, cilantro.

Elote

$12

Smashed Yucca

$11

Charred Broccolini

$18

Roasted Poblano Rice

$12

Sweet Potato

$16

Coconut Black Beans

$12

Potato Brava

$12

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

$15

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.