Entradas Menu

  • 6.5
    Panuchos de Cochinita Pibil (Merida, Yucatan)

    Three small fried corn tortillas with refried beans, shredded pork marinated in axiote sauce and slices of red onion marinated in sour orange and oregano.

  • 6
    Empanaditas de Salpicon con papas (Mexico, D.F.)

    Two empanaditas filled with beef, vegetables, and potatoes in a chile ancho sauce.

  • 6
    Croquetas de Jaiba y Chorizo (Acapulco, Gro.)

    Four pan-fried potato croquettes with crab and chorizo, on a tomatillo pico de gallo, topped with sour cream and cheese.

  • 6.5
    Empanaditas de Platano (Villahermosa, Tabasco)

    Three plantain banana empanaditas filled with refried black beans, epazote and panela cheese, served with chipotle salsa and honey.

  • 7
    Crujiente de Salpicon de Res al Chipotle (Villahermosa, Tabasco)

    Three shredded beef tostaditas with vegetables in a sweet creamy chipotle sauce on crunchy corn tortillas topped with sour cream and cheese.

  • 6
    Chalupitas de Pollo (Chilapa, Guerrero)

    Three shredded chicken chalupas in a green salsa with potatoes. Served on a crunchy baked tortillita topped with sour cream and cheese.

  • 8
    Triángulos Crujientes de Ceviche Blanco (Tepic, Nayarit)

    Four small tostadas with fresh shrimp cooked in lime juice. Topped with pico de gallo, cucumber, guacamole & cilantro. Served on a crunchy corn tortilla.

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