Dinner

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, cilantro and lime juice.

COCTEL DE CAMARON

Onion, cilantro, tomato, avocado, cocktail sauce. served with Tostadas.

TACOS GOBERNADOR

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

TACOS DE LANGOSTA

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

AGUACHILE DE RIB EYE

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

AGUACHILE DE KING CRAB DE ALASKA

Alaskan king crab, lime juice, cilantro Serrano chile, cucumber, avocado sauce and truffle oil.

RED SNAPPER CEVICHE

Pickled Jicama, red Onions, fresnos, Leche de Tigre, avocado, crispy quinoa and tlayuda.

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, chipotle mayo and crispy leeks.

TUNA TATAKI

Sliced tuna in a lime-jalapeño sauce with pea-tendrils, sliced jalapeños, radishes and truffle essence.

GOLDEN BEET AGUACHILE

Roasted beet, lime juice, cilantro, Serrano chile, cucumber, avocado sauce and truffle oil.

ORA KING SALMON TIRADITO

Thinly sliced cucumber, Salmon with a fermented chili vinaigrette and fired shallots topped with cilantro

LOBSTER POBLANO DIP

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

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, pickled red onions.

GAONERA DE RIB EYE

Grilled Rib Eye, avocado, green onions and cilantro, served in a blue corn tortilla.

CHICHARRÓN DE RIB EYE

Fried rib eye served with house-made guacamole..

ROASTED CAULIFLOWER

Encacahuatado, 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

Pork confit Michoacán style, served with chicharrón, salsa verde cruda, avocado sauce.

QUESO FUNDIDO

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

COCHINITA PIBIL

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

MOLCAJETE DE RIB EYE

Sautéed ribeye served with melted manchego cheese and accompanied with tostaditas, panela cheese and fresh radish.

MOLCAJETE DE POLLO

Sautéed chicken, bell pepper mix, served with melted manchego cheese 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, shrimps, cilantro and red onions.

ARROZ Verde de cilantro

Slow cooked rice cooked 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 sauce
Talla: dried chili – mayo mix
Cilantro: 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 in talla sauce. Served with white rice and a side of mixed greens

CAMARONES AL GUSTO

Grilled shrimp served in the sauce if your choice . Served with white rice: Spicy / Cilantro/Garlic/ Buttered.

LANGOSTINOS AL MOJO DE AJO

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

PULPO A LAS BRASAS

Grilled octopus with olive oil, 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, scallops, fried calamari, giant prawns and shrimp served with grilled vegetables.t.

MEAT

FILET MIGNON 8OZ

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

TAMPIQUEÑA 8OZ

Grilled skirt steak, served with red rice, rajas, 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 potato-guajillo puree.

PRIME TOMAHAWK RIB EYE 32OZ

Served grilled or pan-seared with a side of potato puree 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

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

SURF AND TURF

Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with potato puree 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