Menus

Guacamole Casero

Our famous house guacamole and hand made tostadas
Toritos

Fire roasted jalapenos filled with cream cheese and bacon
Tuetano (Bone Marrow)

One fire roasted, extra long bone marrow canoe with cotija cheese, served with crostini.
Molletes

Sourdough bread cut in half and topped with puerto beans, cheese and finished in our wood fire oven.

Carne En Su Jugo

Whole beans, carne asada, bacon, charred onions, jalapenos & tomatillo salsa served soup style
Ensalda de la Casa

Spring mix, sliced cherry tomatoes, shaved red onion with a cilantro citrus vinaigrette.
Prime Ensalada

Spring mix, wagyu Vacio steak, cotija cheese, cucumbers, shaved red onion, sesame seeds and sliced oranges, served with our house made cilantro citrus vinaigrette.

Rajitas Poblanas

Fire roasted poblano peppers in a cream and corn sauce
Seasonal Vegetables

Ask your server for today's fresh selection of our seasonal vegetables roasted in our wood fire oven.
Arroz De La Abuela

A generations old recipe from my grandmother Chabela. A creamy rice dish cooked with creama, onions and fire roasted poblano peppers.
Papa Loca

Baked and seasoned potato topped with smoked bacon, 4 cheese blend, Mexican crema and wagyu carne asada.

Wagyu Vacio Tacos

4 American cross wagyu bavette cut tacos
Ribeye Tacos

4 USDA prime grade tacos
Buenos Aires Torta

Argentine inspired torta with wagyu Vacio steak, chimichurri sauce and springe mix on a Macrina baguette.

La Carne Asada

16oz carna asada platter. Wagyu chuck eye, ultra grade, thin cut, served with a nopal (cactus paddle), and a chorizo
El Zabuton

10oz Snake River Farms gold-grade with intense marbling, served on a sizzling hot stone.
Vacio

14oz Snake River Farms Gold Grade wagyu, thick and incredibly tender. Argentinians introduced this cut to Mexican steakhouses. Served on a sizzling hot stone.

Carrara New York Strip

16oz Carrara 640, exceptionally crafted Australian wagyu NY strip, served on a sizzling hot stone.
Filet Mignon

8oz Carrara Ultra grade wagyu tenderloin, served on a sizzling hot stone
Wylarah Ribeye

16oz full blood wagyu from one of Australia's best producers, achieving the perfect balance of flavor and marbling.

Table Side A5 Ribeye

8oz of "Cook-it-yourself" adventure! From Miyazaki Prefecture
Ribeye Filet

8oz center of the A5 ribeye. The best of the best cut. From Hokkaido prefecture
Filet Mignon

8oz A5 tenderloin from Miyazaki prefecture

Pollo Asado

Organic chicken breast in our house pineapple marinade, served with pico de gallo, grilled pineapple and beans.
Pescado Tacos

3 grilled halibut tacos with melted cheese, red cabbage slaw, chipotle crema and pico de gallo.
Ora King Salmon

The wagyu of salmon, with striking marbling and bright flesh. Finished in our Josper oven and served with fire roasted vegetables and side salad.

Traditional

Arette Blanco tequila, fresh squeezed lime juice & agave nectar
Valentina

Arette Blanco tequila with muddled berries and jalapenos, fresh squeezed lime & orange juices and agave nectar with a sugar rim
Spicy

Xicaru joven mezcal, muddled jalapenos, habanero bitters, fresh squeezed lime and orange juices and agave nectar with atajinrim
Watermelon

Xicaru joven mezcal, watermelon and lime juices with a tajin rim and a watermelon slice
Cucumber

Xicaru joven mezcal, muddled cucumbers, fresh squeezed lime juice and agave nectar
Haba-Guava

Xicaru joven mezcal, guava puree, fresh squeezed lime juice, agave nectar and habanero bitters with atajinrim

El Padrino

Corralejo Anejo tequila, Carpano Antica Formula, whiskey barrel aged bitters served up
Triangulo Dorado

Hennessey, naranja liqueur, lemon juice and a splash of Moet & Chandon champagne, rimmed with a 24K gold leaf flakes
G-N-T

Botanical gin, house-made tonic and acucumber wrap
El Azul

Caravedo pisco, lime juice, agave, egg white, anda hint of blue
Painkiller

Ron Cortez silver rum, pineapple and orange juices, coconut cream
La Catrina

Buchanan’s 12 year blended scotch pomegranite, lime and orange juices and mole bitters in our signature smoking skull

Appetizers