Tacos

Two large corn tortillas filled with grilled Chicken, melted Monterrey Jack cheese, honey-grilled onions, mixed cabbage, and pico de gallo. Served with guacamole, rice, and black beans.

Hand-battered pan-fried chicken, wrapped in a tortilla covered with melted cheeses, roasted poblano crema, pico de gallo, and mixed cabbage.

Two large tacos made with corn tortillas, melted Monterrey Jack cheese, mix cabbage, caramelized onions, fine skirt steak, topped with mango salsa and Cotija cheese.

Two large corn tortillas, filled with pork carnitas, mixed cabbage, melted Monterrey Jack cheese, and pico de gallo. Served with guacamole.

Two large flour tortillas tilapia tempura Tacos hand-battered with dos Equis Amber Beer stuffed with crispy cabbage, very tasty Dill cream sauce, and pico de gallo.

Blackened tilapia topped with cabbage, roasted poblano peppers, tomatoes, green olive and caper salsa. Accompanied by white rice and black beans. Served with Tortillas.

Two flour tortillas filled with lightly fried tilapia, mixed cabbage, pico de gallo and our chipotle cream sauce.

Bacon-wrapped shrimp, corn tortillas, melted cheese, caramelized onions, cabbage, pico de gallo, and cholula garlic lime aioli.

Two corn tortilla tacos filled with skirt steak, marinated in a soy sauce, ginger and topped with Asian inspired slaw.

Two slow-cooked shredded turkey carnitas, sliced avocado, and lettuce, bacon, tomato, and avocado ranch.

Crisp calamari, shredded cabbage, pico de gallo, cilantro, and cholula garlic-lime aioli.

Spring mango salsa, bacon, and sliced avocado served with white rice and black beans.