Dinner Menu
Handcrafted dishes inspired by the heart of Mexico. Seasonal changes apply.
Appetizers (Entradas)
Queso Fundido
Melted Oaxaca cheese, chorizo, poblano peppers. Served with house-made tortillas.
Street Corn (Elotes)
Grilled corn on the cob, cotija cheese, lime, chili powder, and crema.
Guacamole 'El Catrin'
Prepared tableside with fresh avocado, lime, cilantro, and onion. Medium spice.
Main Courses (Platos Fuertes)
Chile en Nogada (Chef's Special)
Poblano chile filled with picadillo, topped with walnut cream sauce and pomegranate seeds.
Carne Asada
Grilled skirt steak, onions, cactus salad, and fresh salsa verde.
Mole Poblano Chicken
Chicken breast simmered in a rich 28-ingredient mole sauce, served with rice.
Desserts (Postres)
Churros with Dulce de Leche
Crispy fried dough tossed in cinnamon sugar, served with warm caramel dip.