Dinner Menu

 

 

 

SNACKS

 QUESADILLAS DE HUITLACOCHE – 15
Sautéed Mexican truffle, queso asadero & roasted veggies between house made blue corn tortillas. Served with crema & New Mexico red & green chile sauces.

QUESO FUNDIDO – 12
Melted jack cheese topped with chorizo & roasted poblanos, served with roasted tomatillo & chile arbol salsas.

MI DIA TAMALES – 11
House made, stuffed with pork, new mexico red & green chile sauces topped with crema & served with chile arbol salsa.

*CEVICHE ACAPULQUENO – 19
Red snapper in a spicy-avocado tomato broth.

SOPES DE CARNITAS – 13
House made corn masa boats topped with oaxacan black beans, roasted pork carnitas, queso fresco, pickled onions, roasted tomatilllo salsa & micro cilantro.

ESQUITES – 9
Roasted corn with crema, lime, queso fresco & chile guajillo.

*QUESADILLAS TEX MEX
Served with guacamole, sour cream & pico de gallo. 
• GRILLED CHICKEN OR STEAK, CHEESE, CARAMELIZED ONIONS – 16
• SAUTÉED SPINACH, CHEESE – 15

CHIPOTLE BACON QUESADILLAS TEX MEX – 17
Grilled chicken and chipotle bacon stuffed with caramelized onions & cheese. Served with guacamole, sour cream & pico de gallo.

*FAJITA NACHOS – 17
Grilled steak or chicken, black beans, cheese, guacamole & sour cream.
• PICADILLO BEEF – 14

TABLESIDE GUACAMOLE – 15
Made fresh at your table.

CHILE CON QUESO
• CUP – 6 • BOWL – 9 Add picadillo beef or chorizo $1

SOUPS & SALADS

TORTILLA SOUP
Chicken, veggies, tortilla strips, cheese, avocado & crema served in chicken broth.
• CUP – 5 • BOWL – 7

SOUTHWESTERN TACO SALAD
Crisp iceberg lettuce, black bean relish, pickled onions, avocado & chipotle-blue cheese dressing.
• GROUND BEEF, PULLED CHICKEN* – 12
• GRILLED STEAK OR CHICKEN* – 13

MI DIA SALAD
Arcadian greens with jicama, roasted corn, tomatoes, pickled red onions, queso fresco, candied pepitas & avocado.
• GRILLED STEAK OR CHICKEN* Choice of Dressing – 15
• GRILLED CHICKEN BRUSHED WITH RED CHILE GLAZE Lemon Ginger Vinaigrette – 15
• WOOD GRILLED SALMON BRUSHED WITH RED CHILE GLAZE* Lemon Ginger Vinaigrette – 17

*MEXX COBB – 15
Arcadian greens, bacon, roasted corn, tomatoes, pickled red onions, candied pepitas, avocado, tortilla strips, queso fresco, grilled chicken or steak & blue cheese dressing

Mexican Cuisines

RELLENO AL CARBON – 18
Roasted poblano stuffed with pulled pork, topped with queso asadero & crema, served over New Mexico red & tomatillo sauces, Oaxacan black beans & guajillo rice.

*WOOD GRILLED BANANA LEAF WRAPPED SALMON – 22
Rubbed with achiote, citrus. Served with morita whipped potatoes, sauteed chayote & mango-lemongrass mojo.

DUCK CARNITAS ENCHILADAS – 19
House made corn tortillas filled with roasted Maple Leaf Farms duck, topped with mole coloradito. Served with guajillo rice, & Oaxacan black beans.

TEQUILA PESTO ENCHILADAS – 20
Jumbo shrimp sautéed with onions & cheese, topped with a Sauza Hornitos Reposado tequila pepita pesto sauce. Served with crema, Oaxacan black beans & poblano rice.

COCHINITA PIBIL – 19
Pork shank rubbed with achiote, wrapped in banana leaf & roasted. Served with roasted habanero salsa, street corn & Oaxacan black beans.

POLLO AGAVE – 18
Chicken breast breaded & flambéed with Sauza Hornitos Reposado tequila, topped with Shitake mushroom cream reduction. Served with morita whipped potatoes & chayote.

*DUCK 2 WAYS – 28
Chile guajillo rub Maple Leaf Farms duck breast, pineapple mole & duck carnitas sope. Served with asparagus & morita whipped potatoes. 

PESCADO A LA VERACRUZANA – 35
Pan seared Chilean Sea Bass, Poblano Rice, Served With Classic Salsa Veracruzana & Sautéed Spinach.

ENCHILADAS DEL MAR – 28
House made corn tortillas filled with sauteed jumbo shrimp, salmon, sea bass, onions, jack cheese. Topped with a creamy chipotle reduction, served with black bean relish & poblano rice.

CODORNIZ – 17
Two pecan wood grilled Manchester Farms whole quail. Served with guajillo rice & charro beans.
• THREE BIRDS – 22

RELLENO DE HUITLACOCHE – 17
Roasted poblano stuffed with sautéed Mexican truffle, roasted veggies and queso asadero. Topped with corn saffron reduction and served over refried beans & guajillo rice.

Artisanal Street Tacos

TRADICIONAL – 15
Grilled skirt steak, onion, roasted jalapeño, queso fresco, micro cilantro on corn tortillas.

DUCK CARNITAS – 16
Roasted Maple Leaf Farms duck, pickled onion, roasted poblanos, micro cilantro, chile morita on flour tortillas.

SEA BASS – 25
Grilled Chilean sea bass, chile guajillo rub, pickled cabbage, avocado, chile morita remoulade, micro cilantro on flour tortillas.

CARNITAS DE MICHOACAN – 13
Roasted pork carnitas, onion, micro cilantro, chile arbol salsa on corn tortilla.

 CHICKEN TINGA – 13
Sautéed chicken breast, onion, roasted poblanos, chorizo, chile morita, avocado, crema, queso fresco on corn tortillas.

 BAJA SHRIMP – 17
Negra Modelo beer battered jumbo shrimp, pickled cabbage, avocado, micro cilantro & roasted jalapeño-lime salsa on flour tortilla.

Sante Fe

HATCH TACOS – 16
Wood Grilled Skirt Steak Sautéed in New Mexico Red Chile, Onions & Poblanos. Topped with Queso Fresco, New Mexico Green Chile Autumn Roast & Micro Cilantro on Blue Corn Tortillas. Served with Poblano Rice and Oaxacan Black Beans.

*NEW MEXICO TAMPIQUEÑA – 24
Grilled skirt steak, blue corn tortillas, cheese & onion stacked enchiladas, New Mexico red & green chile sauces, guacamole. Served with guajillo rice & charro beans.

OX EYES STACKED ENCHILADAS – 15
Blue corn tortillas, beef, cheese & onion enchiladas, topped with New Mexico red & green chile sauces & fried eggs. Served with guajillo rice & refried beans.

HUEVOS RANCHEROS – 12
Eggs over easy on blue corn tortillas, topped with New Mexico red & green chile sauces & shredded cheese. Served with guajillo rice & refried beans.

CARNE ADOVADA – 22
New Mexico Style Pork Carnitas, Hatch Red Chiles, Served With Oaxacan Black Beans, Esquites & Blue Corn Tortillas.

NEW MEXICAN GUISO – 14
Pork & beef simmered in red chile stew, topped with tortilla strips, cheeses & avocado. Served with sopapillas.

XMAS BURRITO – 16
Large flour tortilla stuffed with steak or chicken fajita, guajillo rice, beans, lettuce, tomato, cheese, onion, sour cream. Topped with New Mexico red & green chile sauces & shredded cheese.

*STEAK & RELLENO – 24
Grilled skirt steak, topped with jack cheese relleno al carbon, topped with New Mexico red & green chile sauces & cheese. Served with guajillo rice & charro beans.

Tex Mex Combos

CREATE YOUR COMBO Served with guajillo rice & refried beans.
TACO • ENCHILADA • CHALUPA • FLAUTA • TAMALE • BURRITO
Choose two – 11, Choose three – 13, Choose four – 14

SANDYʼS COMBO – 15
Two enchiladas, tamale, taco al carbon & guacamole. Served with guajillo rice & refried beans.

CHIMICHANGA – 15
Grilled steak or chicken fajita & cheese, topped with queso & chile con carne.
Served with guacamole, guajillo rice & refried beans.

*APPLE WOOD SMOKED BACON & CHIPOTLE FAJITAS – 21
Grilled steak or chicken, caramelized onions, jack cheese. Served with guacamole, sour cream, guajillo rice & charro beans.

*FAJITAS
Served with caramelized onions, guacamole, cheese, sour cream, guajillo rice & charro beans.
• CHICKEN – 18
• STEAK – 20
• STEAK & CHICKEN COMBO – 20
• SHRIMP COMBO – 22
• SHRIMP BROCHETTE – 23

Jumbo shrimp stuffed with chipotle & jack cheese, wrapped with apple wood smoked bacon.

*MUCHO PLATO – 32
Combo fajitas, quail, ribs, shrimp brochette. Served with caramelized onions, guacamole, sour cream, cheese, guajillo rice & charro beans.

CHIPOTLE RIBS – 20
Braised baby back pork ribs with chipotle rub. Served with poblano rice & charro beans.

*CARNE ASADA – 21
Grilled skirt steak served with caramelized onions, guacamole, guajillo rice & charro beans.

*TACOS AL CARBON – 20
Flour tortillas, grilled steak. Served with caramelized onions, guacamole, sour cream, guajillo rice & charro beans.

FLAUTAS – 13
Two chicken flautas topped with ranchera sauce & cheese. Served with guacamole, sour cream, guajillo rice & refried beans.

JUANITA – 15
Two enchiladas, tamale & taco. Served with guajillo rice & refried beans.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.