Dinner

Menu

SALADS

CAESAR SALAD

Tijuana Caesar salad with a twist. Hearts of romaine served with a roasted garlic-jalapeño dressing, parmesan cheese and house-made croutons.

ENSALADA DE BERROS

Watercress and goat cheese salad with roasted beets, sunflower seeds and soy vinaigrette.

SOUPS

CALDO DE CAMARON

Shrimp broth with Shrimp carrots and potato.

 

SOPA DE TORTILLAS

Traditional roasted tomato soup with crispy tortillas strips, queso fresco, avocado, mexican cream, chicharrón and ancho chile powder.

CALDO TLALPEÑO

Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables.

APPETIZERS

GUACAMOLE AND CHIPS

Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice.

COCTEL DE CAMARON

Shrimp, onion, cilantro, tomato, avocado, mexican cocktail sauce, served with crackers.

TACOS GOBERNADOR

Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy chile de arbol sauce.

TACO DE LANGOSTA

Rosarito – style lobster taco
served in flour tortillas with yellow rice, black beans and chipotle sauce.

AGUACHILE DE RIB EYE

Thinly sliced smoked rib eye marinated in chile de arbol-lime juice. Served with garlic chips, avocado and onions.

AGUACHILE DE KING CRAB DE ALASKA

Alaskan king crab, lime juice, cilantro serrano pepper, cucumber, avocado sauce and truffle oil.

RED SNAPPER CEVICHE

Red snapper, pickled Jicama, red onions, fresnos, Leche de Tigre, avocado and crispy quinoa.

CEVICHE DE ATUN

Tuna, avocado, tomato, mint, red onions, and cilantro in a smoked sweet chipotle sauce.

DOBLADITAS DE JAIBA SUAVE

Crunchy soft shell crab served in flour tortillas with jalapeño sauce.

TOSTADAS DE ATUN

Tuna marinated in yellow peppers, lime and soy sauce. Served in a crispy wonton with guacamole and chipotle mayo .

TUNA TATAKI

Sliced tuna in a lime-jalapeño sauce with pea-tendrils, sliced jalapeño, radish and truffle oil.

GOLDEN BEET AGUACHILE

Yellow beet, lime juice, cilantro, serrano pepper, cucumber, avocado sauce and truffle oil.

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LOBSTER POBLANO DIP

Cream cheese with poblano pepper , Lobster, chives topped our 3 mix cheese au gratin

PORK BELLY & MOLE

Pork belly confit served with Mole Poblano: traditional nuts, chile and chocolate
sauce and shishito peppers with truffle salt.

SMALL PLATES TO SHARE

SOPES DE POLLO

Handmade corn masa topped with refried beans, shredded chicken, green and red sauce, Mexican cream and queso fresco.

SOPES DE WAGYU

Wagyu served on handmade corn masa topped with refried beans, chorizo, Mexican cream, red onions, queso fresco, and salsa verde cruda.

GORDITAS DE CHICHARRÓN PRENSADO

Crispy handmade corn masa filled with chicharron prensado, white onions and cilantro, topped with Mexican cream and queso fresco,

PANUCHOS DE COCHINITA

Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, and pickled red onions.

GAONERA DE RIB EYE

Grilled gaonera de rib eye, avocado, green onions and cilantro, served in a corn tortilla.

CHICHARRÓN DE RIB EYE

Fried rib eye served with house-made guacamole..

ROASTED CAULIFLOWER

Mexican peanuts sauce, lime zest, candied peanuts.

CALAMARES FRITOS

Fried calamari with pickled carrots and escabeche mayo.

SHORT RIB FLAUTAS

Crispy tortilla filled with short rib, spicy sauce, lettuce cream, queso fresco.

MAKE YOUR OWN TACO

CARNITAS

Michoacán style pork confit, served with chicharrón, salsa verde cruda.

QUESO FUNDIDO

Blend of melted Mexican cheese in a cast iron skillet. Served plain or with your choice of mushrooms, poblano pepper, zucchini flowers, chistorra or shredded chicken.

COCHINITA PIBIL

Braised pork marinated in a traditional achiote–orange sauce and served with pickled red onions and black habanero sauce.

MOLCAJETE DE RIB EYE

Sautéed rib eye served with melted manchego cheese, tostadas, panela cheese, fresh radish and petrolera sauce.

MOLCAJETE DE POLLO

Sautéed chicken served with melted manchego cheese bell pepper mix, caramelized onions and petrolera sauce.

MOLCAJETE AL PASTOR

Pork in a Guajillo adobo sauce, cilantro and red onions, served with pineapple and pico de gallo.

SIDE DISHES

ARROZ CON PLATANO FRITO O HUEVO

White rice served with sweet plantains or sunny-side up egg.

QUESO PANELA

ARROZ ROJO

BLACK BEANS

VERDURAS AL GRILL

Grilled vegetables served with eggplant and goat cheese dip.

REFRIED BEANS

SWEET PLANTAINS

FRENCH FRIES

RICES

Risotto con Short Rib

Served with mushrooms, chicharron and chile ancho aioli.

ARROZ CALDOSO DE CAMARON

Slow-cooked in a hot pot with shrimp broth, shrimp, cilantro, and red onions.

ARROZ Verde de cilantro

Slow cooked rice in cilantro broth, served with grilled seasonal vegetables and chile güero.

RISOTTO POBLANO CON MARISCO

Risotto with maitake mushroom, seared scallops, grilled octopus, prawns with truffle oil

FISH AND SEAFOOD

HUACHINANGO

Butterflied whole snapper served with white rice, marinated in your choice of:
Mojo: Garlic lime saucet
Talla: Dried chili – mayo mixCilantro: Cilantro sauce with serrano chile, jalapeño and lime juice
Adobo: Chile guajillo sauce

HUACHINANGO FRITO

Crispy whole red snapper with lime, chile de arbol and garlic chips. Served with crispy kale

BRANZINO LA TALLA

Branzino served with white rice, mixed greens, and talla sauce.

CAMARONES AL GUSTO

Grilled shrimp served with rice and the sauce of your choice: Spicy / Cilantro/Garlic/ Buttered.

LANGOSTINOS AL MOJO DE AJO

Grilled giant prawns with garlic-lime butter and white rice.

PULPO A LAS BRASAS

Grilled octopus with olive oil, confit potatoes, paprika and sea salt.

PAN SEARED SALMON

Tamarind–mezcal sauce, crispy kale.

SEA BASS A LA VERACRUZANA

Slow-cooked sea bass in a traditional tomato, jalapenos, olives and caper sauce

SEAFOOD PLATTER

Grilled Snapper, lobster tail, octopus, fried calamari, giant prawns and shrimp served with grilled vegetables.

MEAT

FILET MIGNON 8OZ

Served with choice of mashed potatoes or french fries, side of salad and agave demi-glace.

TAMPIQUEÑA 8OZ

Grilled skirt steak, served with red rice, rajas poblanas, black beans and enmolada.

RIB EYE CHAIRMAN RESERVE 18OZ

Grilled Rib Eye served with three-chiles, garlic sautéed mushrooms.

SHORT RIB BRASEADA 8OZ

Braised short rib in agave demi-glace. Served with guajillo-mashed potatoes.

PRIME TOMAHAWK RIB EYE 32OZ

Grilled prime tomahawk with a side of mashed potatoes and mushrooms.

MILANESA MANCHEGA

Rib eye breaded, tatemada sauce, au gratin with Mexican cheese blend and french fries

WAGYU NEW YORK STRIP 18 OZ

Grilled Wagyu New York served with three-chiles, garlic sautéed mushrooms.

POLLO EN MOLE O CHIPOTLE SAUCE

Leg and thigh or breast served with white rice, in your choice of Mole: traditional nuts, chile and chocolate sauce, or Chipotle Sauce: smoked chipotle, garlic, onions and Mexican cream sauce.

SURF AND TURF

Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with mashed potatoes and mushrooms.

DESSERTS

CHURROS CANTINA

Churros served with chocolate or cajeta sauce.

FONDANT DE CHOCOLATE

Lava chocolate cake with vanilla ice cream. Estimatated preparation 17 min.

PASTEL DE TRES LECHES

Traditional cake, soaked in three different milks.

PASTEL DE CHOCOLATE

Chocolate cake.

CREPAS DE CAJETA

Warm crepes with cajeta sauce and nuts.

HELADOS (2 SCOOPS)

House made ice cream: vanilla bean, chocolate and strawberry.

SORBETS

Sorbets made in house: lime, raspberry and mango.

FLAN DE COCO

Coconut flan with caramel “caviar” and toasted coconut.

CREME BRULEE GUAYABA

Guava creme brûlée, vanilla ice cream

CHEESECAKE VASCO

Cheesecake with a creamy center and burnt top, crumbles, sorbet de Jamaica

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