La Mestiza

Freshly made guacamole with avocado hass, onion, cilantro, jalapeño, and lime, served with a side of homemade corn chips.

Crispy rolled and fried corn tortillas filled with shredded chicken, topped with lettuce, sour cream, and queso fresco.

Crisp corn tostadas topped with chipotle-stewed shredded chicken tinga, refried beans, lettuce, sour cream, and queso fresco.

Crisp corn tostadas topped with shrimp ceviche cured in fresh lime juice with tomato, onion, cilantro, and avocado.

Melted cheese with roasted poblano strips (rajas) and Mexican Sausage chorizo, served with corn warm tortillas.

Grilled flour tortilla filled with melted cheese and chipotle-stewed shredded chicken tinga, served with rice and refried pinto beans.

Yucatán-style slow-roasted pork marinated in achiote and citrus, topped with pickled red onion, served with rice and beans.

Tender braised lamb in a deep, smoky pasilla chile sauce, served with rice and refried pinto beans.

Tender beef tips simmered in a tangy green tomatillo sauce, served with rice and refried pinto beans.

Strip steak simmered in a rich red guajillo chile sauce, topped with chopped onion and cilantro, served with rice and refried pinto beans.

Shrimp sautéed in a spicy guajillo-chile sauce, served with rice and refried pinto beans.

Three tacos, one each of chicken, carne asada, and al pastor, topped with onion and cilantro.

Three corn tortillas filled with shredded chicken in a red chile sauce, topped with sour cream and queso fresco, served with rice and lettuce.

Three corn tortillas filled with shredded chicken in a green tomatillo sauce, topped with sour cream and queso fresco, served with rice and lettuce.

Three corn tortillas filled with shrimp in a spicy red diabla sauce, topped with sour cream and queso fresco, served with rice and lettuce.

Three corn tortillas filled with shredded chicken and bathed in traditional Oaxacan mole, topped with sour cream and queso fresco, served with sides of rice, and lettuce.

Three corn tortillas filled with shredded chicken and bathed in pumpkin seed green mole, topped with sour cream and queso fresco, served with rice and lettuce.

Two roasted poblano peppers stuffed with cheese, batter-fried, and topped with a light tomato sauce, served with rice and refried beans.

Grilled tortilla filled with melted cheese and roasted poblano strips (rajas), served with rice and refried beans.

Three tacos filled with grilled cactus (nopal) on corn tortillas, topped with onion and cilantro.

A side of freshly made guacamole.

Sweet ripe plantains, fried until caramelized.

Blistered whole jalapeños sautéed until charred and tender.

House-pickled vegetables with carrots, jalapeños, and onion.

Grilled whole green onions, charred and seasoned.

Sautéed diced zucchini, summer squash, red onion, and colorful peppers.

Warm, freshly made corn tortilla chips.

Vegetarian refried pinto beans.

Traditional Mexican-style tomato rice.

Vegetarian whole pinto beans in a seasoned broth.

A 4 oz basket of warm homemade corn chips served with an assortment of salsas.

Silky Mexican custard with a Kahlúa-infused caramel topping.

Fried ripe plantains in warm homemade goat's-milk caramel (cajeta), topped with sour cream.

Classic cake soaked in a mixture of three kind of milk and topped with whipped cream.

Three Hot Tamales made with pork filling mixed with tomato chile-pepper sauce. Topped with sour cream an queso fresco.