Our menu

Freshly mashed hass avocado, trio of house made salsas, warm tortilla chips

The original recipe from Caesar's Hotel in Tijuana, Mexico, prepared tableside for 2 or more

NC Market fish, pickled Black Trumpet Farms mushrooms, roasted pineapple, pasilla negro, tamarind, yuzu "ponzu", purple shiso

Thinly sliced sushi grade bluefin tuna, sweet pea puree, tomatillo pico de gallo, avocado, pickled serrano chiles and shallots, micro cilantro, lemon EVOO

Grilled Amish chicken thighs marinated in red chiles, garlic and citrus, queso mixto, pico de gallo, chipotle salsa, crema

Michoacan style crispy pork belly, frijoles charros, shaved cabbage, radish, salsa serrano, queso fresco

Grilled marinated skirt steak, refried pinto beans, chiles toreados, caramelized onions, Mexican oregano, costra de queso

Shredded chicken wrapped in two corn tortillas, baked in a cast iron skillet with sweet and spicy tomato chipotle sauce, queso mixto, Mexican creme and cotija

Seared Moulard duck breast and carnitas style leg, roasted garnet yams, sour cherry salsita, crushed roasted peanuts, famous red mole from Xico Veracruz

Famous preparation from Acapulco, whole Josper roasted butterflied branzino for two with two sauces: cilantro jalapeño butter and ancho chile butter, olive oil poached baby heirloom tomatoes

Bone-in Angus ribeye for two, 34oz, pasilla negro black garlic butter and huitlacoche

Roasted winter squash, spiced piloncillo syrup, queso fresco yogurt sauce, sundried cherries, toasted pecans

The original recipe from 1938 "Rancho la Gloria" Baja California, Tequila blanco, Cointreau, agave nectar, fresh lime and a salted rim

Tequila Reposado, Grand Marnier, blood orange, lime, agave, tajin rim

Tequila blanco, grapefruit bitters, lime juice, Mexican Squirt, tajin

Mezcal, roasted pineapple, lime, ginger beer, pineapple garnish

Tecate can, fresh lime, Valentina, Worcestershire, Maggi, Tajin

Traditional accompaniment to Tequila - blend of citrus, tomato, Valentina, grenadine, Worcestershire and Maggi