GUACAMOLE TO START
{guac trio for the table • 16}
- CASA • 12
Avocado, Onion, Tomato, Cilantro, Serrano & Sea Salt - ESCABECHE • 14.5
Seared & Shredded Market White Fish, Pico de Gallo
EL NACO • 14.5
Crispy Braised Pork Belly
TO SHARE
- BAO BUNS • 17
Seared Pork Belly Glazed in Guajillo Sake Glaze, Korean Pears, Scallions, Sesame Seeds, Black Garlic Aioli - CALAMARI • 19
Crisp Calamari & Tomatillos, Cilantro Garlic Aioli & Lime
MAINS
{choice of}
- CARNE ASADA “RIBEYE” • 36
Served with Black Habanero Garlic Aioli & Hand Cut Garlic Truffle Fries - SHRIMP TACOS • 23
Seared Pineapple Achiote Shrimp, Mango Slaw, Aji Verde, Pineapple & Achiote Adobo, Micro Cilantro, Corn Tortillas - ENCHILADA SUIZA • 23
Shredded Chicken, Creamy Tomatillo Sauce, Chihuahua & Oaxaca Cheese - MUSHROOM “CREMA” ENCHILADAS • 26 {Vegan}
Three Corn Tortillas filled with Lime & Garlic Baked Mushrooms, Poblano “Crema” con Rajas, Onion & Cilantro - SALMON SALPICÓN • 34
Seared Salmon, Maggi, Lime, Chipotle Aioli, Alium Cilantro Lime Salad, Purple Cabbage Escabeche and Corn Tortillas to Make Tacos
DESSERTS
{to share}
- CHURROS • 14
Cinnamon & Sugar Coated, Salted Caramel - TRES LECHES • 14
Lemon & Black Poppy Seed Cake, Macerated Strawberries & Strawberry Coulis
Consuming raw or undercooked poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please advise your server of any food allergies prior to ordering.
