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 MANZANILLO

Heirloom tomatoes, creamy panela cheese, Michoacán Hass avocado and cucumber, champagne vinegar, extra virgin olive oil, black olives, pine nuts, guajillo crust and sea salt.

 

• SOUPS •

CALDO DE CAMARÓN

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.

SOPA DE FIDEO

Traditional thin pasta in tomato and chipotle broth.

 

• APPETIZERS •

GUACAMOLE AND CHIPS

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

COCTEL ACAPULCO

Your chioce of protein, onion, cilantro, tomato, avocado, mexican cocktail sauce, served with crackers.

•Fish
•Shrimp
•Mixto (Fish, shrimp and octopus)

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.

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 .

PORK BELLY & MOLE

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

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.

 

• ANTOJITOS 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.

CHICHARRÓN DE RIB EYE

Fried rib eye served with house-made guacamole..

ROASTED CAULIFLOWER

Mexican peanuts sauce, lime zest, candied peanuts.

SHORT RIB FLAUTAS

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

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.

CARNITAS DE PULPO

Sautéed octopus in a lime-cilantro-serrano chile sauce, served with panela cheese and spring onions.

MOLCAJETE DE pollo

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

MOLCAJETE AL PASTOR

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

ENCHILADAS DE PATO

Enchiladas suizas in green sauce filled with duck confit, au gratin with Mexican cheese blend and crema de rancho.

CARNITAS

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

COCHINITA PIBIL

• TACOS •

GOBERNADOR

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

CHECA

Thin cut rib eye with sesame sauce on flour tortilla and a side of chiles toreados in soy sauce

FILETE CON MOLE POBLANO

Filet mignon with mole poblano, rajas poblanas and sesame seeds on top.

LANGOSTA

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

FIDEO SECO

Vermicelli pasta cooked in tomatochipotle sauce with bone marrow, queso fresco, sour cream and avocado

GAONERA DE RIBEYE

• RICES •

SHORT RIB RISOTTO

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.

 

• 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

Grilled giant prawns served with white rice, in your choice of:

Mojo: Garlic-lime butter / Talla: Dried chili – mayo mix

PULPO A LAS BRASAS

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

PAN SEARED SALMON

Tamarind–mezcal sauce, crispy kale.

pescado 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.

VEAL MILANESA MANCHEGA

Breaded veal chop, 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.

chocolate sphere

Chocolate cake, crunchy amaranth, vanilla ice cream and hot cajeta sauce.

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

CHOCOLATE ROYAL

Crunchy Feuilletine, White chocolate mousse, Maracaibo chocolate mousse, chocolate glaze, raspberrie sauce and raspberry sorbet

crema de oliva

• 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