Huevos a la Mexicana

Breakfast Mon-Sat from 8:00 am – 11:00 am


Camarones al Ajo


Camarones a la Diabla


Croquetas de Jaiba y Chorizo


Costillas de Cordero en Salsa Mestiza

Grilled Lamb Chomps bathed in the Chef's Special sauce accompanied by a salad of baby potatoes and nopales "al oregano"


Ensalada Verde de Frutas y Nueces

Romaine lettuce, Iceberg lettuce, arugula, tangerine,apple, raspberry, almonds,cashews and pecans. Served with a pomegranate vinaigrette.


Triangulos De Ceviche Blanco

Fresh shrimp with pico de gallo, cooked in lime jiuce, crisp cucumber, guacamole and cilantro. Served in a crunchy tortilla.

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Combining my Mexican Heritage and love for the kitchen, I take this gift that was given to me and proudly present my unique Mexican Cuisine.

I’m able to state, unequivocally, that cooking is an art created with the combination of two important ingredients; Imagination and the cultivating taste for refinement. The art of cooking is central to human culture and civilization. We must strive on  developing  the greatness that it deserves.

With this Gastronomy concept I treat the Aztec cuisine not only as a dish, but also as a result of a long historical process involving the discovery of mestizaje (the mix of different cultures) and an innovation in Gastronomy that is based on cuisines from many different regions of Mexico.

Through this Gastronomic experience you will be able to enjoy appetizers,soups,entrees, sauces,side dishes,deserts and aguas frescas (fresh fruit juice), which all have particular flavors, aromas and colors that come from ancestral traditions in regions across Mexico.

In addition, I would like to emphasize the importance of educating the future generations of Mexican and American people about the importance of knowing and acknowledging Real Mexican Table.

Buen Provecho

Ramiro Alarcon

Executive Chef

Cielito Lindo