I have had lots of people asking me about the menu and reservations for Mexican Menu Takeover. Trust me, I'm as excited as you are.

I get to make mole again, new salsas that I've come across in travels or have rattled around in my noggin, that shrimp and scallop tostada that blew everyone away last year, I’m ordering a case of 177 passionfruit for a ceviche I had in Mexico last year, all sorts of other things.

New cocktails and tequila flights too. I'm jazzed.

Dates and times of Menu Availability:

October 10th - October 18th

Wednesdays: 4-7pm

Thursdays: 4-7pm

Fridays: 4-8pm

Saturdays: 12-8pm

Sunday: 12-5pm

No reservations are required for most items. Just come in and enjoy the food and drink.

We will be hosting a Whole Red Snapper Fish Fry on both Fridays. These are market price and must be reserved by Thursday at 12pm.

Full menu for 2025 is coming

2024 Menu listed below

MEALS DRINKS

Appetizers

SEIS SALSAS

poblano cream salsa, salsa verde cruda, salsa tatemada, salsa morita y cebolla, salsa anacardo y chipotle, salsa bandera with fresh fried chips.

CAMARONES Y VIEIRA TOSTADA

seared shrimp and scallops in a lime and umami sauce, with avocado and salsa bandera and a lime zest mayonnaise (region: Sonora, north western Mexico near the Baja peninsula)

KIBI FRITO

deep fried fritters of bulgar wheat and ground sirloin beef, filled with more ground beef, mint, peppers, pine nuts. Served with a fresh tomato salsa. (origin/region: Lebanese immigrants to the Yucatan in the early 1900s)

Big Plates

CARNE CON CHILE COLORADO

beef braised in Colorado sauce with avocado, white onion, cilantro and lime, traditionally served as a stew, this can be served as tacos (region: Chihuahua, N. Central Mexico)

CARNE AL PASTOR TACOS

Beef marinated in al pastor sauce, seared. Served with seared pineapple, cilantro and white onion (region: Lebanese influence in the Yucatan, Chef Gabriela Camara)

ROASTED POBLANO AND BEEF TACO

whole roasted poblano, braised beef, queso fresco and jack cheeses, salsa tatemada.

POLLO FRITOS CON ALCAPARRAS

deep fried chicken thigh that has been marinated in a caper pesto with olives and chiles. Served with a vinaigrette and pickled jalapenos. (Spanish influence in Mexico, Yucatan)

QUESO O POLLO ENCHILADAS DE MOLES

two cheese or chicken enchiladas with two recipes of mole poblano (region: Oaxaca, Chef Alex Stupak and Rick Bayless)

CARNE ALHUMADA SALPICON

shredded mesquite smoked pork shoulder that has been marinated in mojo de ajo and black pepper, served in a salad of cabbage, radish, tomato, red onion, peppers, seville orange juice, and cilantro.

LANGOSTA CON LECHE DE COCO CON PAN FRANCES

lobster poached in sweet coconut milk with shallots, peppers, Riesling and stock. Served with toasted baguette. (region: Punta Allen in the Yucatan)

Liquor

Margarita Yucateca

reposado mezcal, serville orange juice, orange liqueur, and agave nectar

Blanco Tequila Flights

Choose two of these: Cimarron, Tres Agaves, Gran Agave, Herencia Choose one of these: Fortaleza, Il Primo, G4, Tequila Ocho

NA Options

agua de jamaica

Hibiscus, canela cinnamon, allspice and sugar are simmered briefly then strained and cooled. Beautiful pink/purple color. Slightly sweet tea.

lime zest cooler

zest of many limes, sweetener, water

sparkling limeaid

Juice of the above limes, sweetener, sparkling water