Assortment of Appetizers
Shrimp empanada, shrimp sopecito, two crispy beef taquitos, mushroom poblano quesadilla, pickled cactus paddles, guacamole, crispy potato taquito and cuitlacoche (corn fungus) tlacoyo.

3 Quesadillas del Pueblo
Poblanas - small poblano chile strips with Manchego cheese.
Tinga - shredded chicken with tomato-chipotle sauce.
Picadillo - ground turkey with tomato sauce and vegetables.
Papa - homemade potato salad.
Flor de calabaza - squash blossoms and Manchego cheese.
Frijol - black beans and Manchego cheese.
Hongos - mushrooms Mexican style and Manchego cheese.

3 Sopecitos Surtidos
Small fat tortillas garnished with black beans, shredded chicken, onion, lettuce, Mexican cream dusted with fresh cheese and salsa.

Taquitos a la Crema
Crispy chicken tacos covered with Mexican cream and sprinkled with queso fresco.

Taquitos de Cochinita
Homemade tortillas, hand-rolled with shredded pork and doused with Yucatan achiote sauce.

Tlacoyos San Diego
A white corn masa with black beans, shredded chicken, onion, lettuce, and Mexican cream dusted with fresh cheese and salsa.

Entremés Surtido
Assortment of quesadillas, sope, tlacoyo, tamal and taquito crema.

Tlacoyos Cuitlacoche
Blue corn masa especially prepared for this delicious tlacoyos, stuffed with black beans and cuitlacoche, salsa verde, cheese and onion.

Sopecitos de Camarón
A unique way to prepare this blue masa; stuffed with cooked shrimp in a chipotle sauce and lettuce. Outstanding!!!

Canelone Cuitlacoche
An ancient Aztec dish; mushrooms from the corn are marinated with garlic, onion and spices, then stuffed in the canelone with three-cheese sauce. Magnifico!

Sopas - (Soups)

Crema de Flor de Calabaza
Creamy Castilla yellow squash, onion, leek and celery soup.

Sopa de Cilantro
From El Portal (Mexico City) fresh cilantro soup with our spices. It's done right at the moment you are ordering. Fresh!

Sope de Mariscos
Done with our fresh red snapper, shrimp and crab with a touch of chile cascabel and the agave spices.

Sopa Azteca
Flavored with chile pasilla, garnished with tiras de tortilla, chicharrón, Manchego cheese, Mexican cream and avocado.

Ensaladas - (Salads)

César
The authentic recipe of Tijuana.

Berro Watercress
Simmered with onion and bacon. Served with tortillas to make your own tacos.

Nopalli Nopal
Cactus leaf salad with chopped tomato, cilantro, onion, oregano, avocado and olive oil.

Del Mar - (Seafood)

Camarón Cancún
Sautéed large shrimp laid in a mango sauce with a splash of mustard and sprinkled with coconut. Served with tropical fruit mexikko.

Camarón Guajillo
Huge marinated shrimp in chile guajillo oil served on a bed of beans, rice and nopal.

Camarón Tamarindo
Exotic tropical fruit lightly seasoned with chile de árbol and spices served over large shrimp. Excelente!

Calamar Escabeche
Generous portions of fresh squid, delicately prepared with green and red peppers, chiles gueros, fine herbs and balsamic vinegar.

Calamar a la Talla
A truly mouthwatering dish with fresh squid, served with a light chile pasilla sauce.

Sea Bass Tenochtitlán
Tender sea bass fillet marinated with epazote, onion, garlic and surrounded with piping chile pasilla-prune sauce and topped with nopales.

Sea Bass Ajo y Achiote
Fresh sea bass laid on a bed of vegetables in a superb garlic-chipotle chili sauce, made to order. A true wonder of the Mayan cuisine.

Sea Bass Mac Cumm Negro
Sea bass fillet cooked to perfection in a sophisticated sauce made from pasilla chili, bell peppers and spices, served with hot plantains. Magnifico!!

Salmón Natas
Marinated salmon in our famous mole natas, laid in a potato bed.

Pescado Tikin-Xik
Sea bass cooked in achiote and specially wrapped in a banana leaf, served with beans and escabeche.

Pescado a la Veracruzana
No description for this unique and traditional sea bass, prepared with bell peppers, olives and white wine…exquisite!

Moles



A great many spices, except notably chiles and allspice, were introduced into Mexico early in the sixteenth century during the colonial period of its history. At that time they were used exclusively in the convents and wealthier Spanish households. Under the skillful cooking hands of the nuns, they were very soon combined with native ingredents to form the beginnings of a sophisticated mestizo cuisine, and later they were accepted and incorporated into the less sophisticated cooking of the pueblos. Today the women of even the poorest villages would not dream of making their festive moles without at least a few of the spices required by custom, which in combination with a wide variety of chiles and other ingredients such as chocolate, seeds and even coffee have come to conform one of Mexico's first national dishes, the mole. Due to the orginality of flavor mixtures and the work involved, this represents the Mexican cuisine to its fullest extent. Mole is for the Mexican cuisine what Baroque Art is for architecture.

Mole Poblano Don Julio
The soul of Mexican sauces, made from scratch with chile pasilla, ancho, mulatto and other goodies like tomatillo, clove, black pepper, chocolate, garlic, cinnamon, coriander seed, sesame seed and more. Served over chicken with rice agave.

Mole Rojo
Made from chile pasilla, ancho, guajillo, pepper and clover…served over chicken or pork.

Mole Rosa de Taxco
Chicken breast served in a delicious pink creamy mole made from walnuts, pine nuts and chipotle chili, a symphony of color and flavor that will remind you of the old romantic Mexico.

Mole Coloradito
Made from guajillo chicostles, sesame seed, banana, garlic and chocolate…served over chicken or pork.

Mole Verde
From Oaxaca, tomatillo, chile de agua, chile serrano, epazote, hierba santa, chochoyotes (corn masa) . . . served over chicken or pork with white rice.

Mole Negro
From Oaxaca, with four different chiles, pasilla, mulatto, ancho, chipotle, tortilla, plátano frito, sesame seed, peanut, almond, nut, pasitas, tomate, tomatillo, celery, cinnamon, oregano, pepper and clove…served over chicken or pork.

Aves - (Fowl)

Pollo Ahogado
En natas from Oaxaca, chicken drowned in chile guajillo, chile puya and nata. Served with agave rice. An authentic recipe from the 19th century.

Pollo Pipián
Tender chicken breast in a special thickened pepita sauce, served with agave rice.

Pato Nouvelle
Wonderfully baked duck, lightly dipped in a raspberry sauce and crispy sweet potato.

Carnes - (Beef)

Medallones de El Portal
Tender filet mignon medallions served in a delicate mixture of two wonderful sauces; the first, a dark black pepper sauce, complemented by the second, a mild spicy chipotle chili sauce, served with artichoke and potatoes.

Medallones Mar y Tierra
Filet mignon medallions and black tiger shrimp served with an exotic blend of spices from the Gulf of Mexico, made up of grilled onions, garlic and "hoja santa," served with our nopal (cactus paddle) julienne. Buenisimos!!

Filete Chipotle
Grilled mignon on a tortilla covered with melted Manchego cheese, bathed with chile chipotle salsa, cilantro-sprinkled.

Filete Agave
Filet mignon filled with goat cheese with dark tequila sauce, arranged with vegetables.

Filete Relleno en Salsa de Aguacate
Grilled filet mignon stuffed with mushrooms al epazote and laid on avocado sauce, garnished with vegetables.

Pierna de Cerdo en Pistache
Leg pork baked in a chile with ancho, celery, garlic, sesame seed . . . and pistachio. A perfect dish for a good eater.