8.00Huevos RancherosCrispy blue corn tortillas, refried beans, eggs any style, red chile, pico, cheddar cheese, cotija
13.00Three Egg OmeletYour choice of three: ham, sausage, bacon, chorizo, peppers, mushrooms, onions, cheddar or jack cheese, green onions, with breakfast potatoes, toast (additional items 1)Options:
Items (+1.00)
, Ham, Sausage, Bacon, Chorizo, Peppers, Mushrooms, Onions, Cheddar, Jack cheese, Green onions
AchioteA red paste made from annatto seeds, used commonly in mexican dishes and marinades.
AgaveAny plant deriving from the genus agave, there are over 100 species differing in size and colors. It is most well known for the plant that tequila is made from
AnchoA dried poblano pepper, it has broad shoulders (ancho means ‘wide’ in spanish)
Calabacitas or “Little Squash”,A new mexico dish containing primarily squash, corn, and chiles as a base.Options:
Calabacitas, “Little squash
ComidaMain dish or meal
CotijaA hard cheese made of cow’s milk, originating in cotija, michoacán, mexico, hence the name
EmpanadaA stuffed bread or pastry, (similar to a turnover) baked or friedOptions:
Baked, Fried
EpazoteA mexican herb with a very strong taste
MachacaA mexican dish consisting of marinated shredded beef
MasaCorn dough. A staple in mexican cooking.
Para MesaFor the table
PepitasThe dark green seeds inside the white hull of pumpkin seeds
PosoleA traditional hearty mexican soup or stew made with pork, hominy, chiles and spices
28.00House Margaritas100% a gaves auz a blue reposado, citronge, fresh lime
28.00White SangriaHouse made seasonal white sangria with white wine+gin
28.00Red SangriaHouse made seasonal red sangria with red wine + brandy
16.00Coors Light
16.00Tecate
18.00Blue Moon
18.00Dos Xx Amber
AchioteA red paste made from annatto seeds, used commonly in mexican dishes and marinades.
AgaveAny plant deriving from the genus agave, there are over100 species differing in size and colors. It is most well known for the plant that tequila is made from
AnchoA dried poblano pepper, it has broad shoulders (ancho means ‘wide’ inspanish)
Calabacitas or “Littlesquash”A new mexico dish containing primarily squash, corn, and chiles as a base.Options:
Calabacitas, “Littlesquash
ChicharonesDeep fried pork fat.Can be eaten alone as a snack, or used to enhance recipes
Omida Main Dish or MealOptions:
Dish, Meal
CotijaA hard cheese made of cow’s milk, originating in cotija, michoacán, mexico, hence the name
EmpanadaA stuffed bread or pastry, (similar to a turnover) baked or friedOptions:
Baked, Fried
EpazoteA mexican herb with a very strong taste
EscabecheMeaning pickled. A dish that is marinated in an acid, usually vinegar and /or citrus and typically served cold.
Guajillo “Littlegourd”A mild chile with thin flesh and shiny skin, it is deep orangish-red in color with brown tones
HuitlacocheThe mexican corn truffle or corn smut, a fungus that grows on corn
MachacaA mexican dish consisting of marinated shredded beef
MasaCorn dough.A staple in mexican cooking
MoritasA smoke dried red jalapeno pepper, smaller in size than a chipotle, but similar flavor profile.
Para MesaFor the table
PepitasThe dark green seeds in side the white hull of pumpkin seeds
PiccadilloA dish similar to hash, popular in south america, cuba, puer to rico, and the philippines
PolentaA ground corn meal generally having a smooth, creamy texture after cooked; it can be grilled, fried or baked after boiling.
PosoleA traditional hearty mexican soup or stew made with pork, hominy, chiles and spices
ZabaglioneA very light italian custard that is whipped to in corporate large a mounts of air
Postre “Dessert”
7.00Sweet Blue Corn BiscuitSeasonal fruit compote, honey cream, fresh basil
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