Basic- 4 Course Meal

Appetizer

Guacamole and Tortilla Chips

Queso Fundido with Chorizo

Traditional Pork Carnitas Sopes (small, thick corn tortillas)

Chicken Tinga Tostadas

Shrimp Ceviche (classic lime-marinated)

Mini Beef Empanadas

Spicy Roasted Corn Dip (Esquites-style)

Jalapeño Poppers stuffed with cream cheese and wrapped in bacon

Salad

Classic Mexican Street Corn Salad (Esquites off-the-cob)

Cactus Salad (Ensalada de Nopales)

Simple Mixed Greens with Cilantro-Lime Vinaigrette

Jicama, Cucumber, and Orange Salad with chili powder

Black Bean and Corn Salad with Cotija cheese

Pico de Gallo Salad (large-diced tomato, onion, cilantro)

Mexican Caesar Salad (with pepitas and chili croutons)

Hearty Potato Salad with pickled jalapeños and hard-boiled egg

Entrée

Chicken Fajitas with sautéed peppers and onions Served with Warm Flour Tortillas and Sour Cream

Enchiladas Rojas (Chicken or cheese in red chili sauce) Served with Simple Mexican Rice (Arroz Mexicano) and Refried Beans

Fish Tacos Baja-Style (battered and fried) Served with Cabbage Slaw, Chipotle Crema, and Lime Wedges

Steak Ranchero (sliced steak in a mild tomato-chili sauce) Served with Spanish Rice and Warm Corn Tortillas

Chile Rellenos (poblano pepper stuffed with cheese) Served with Ranchero Sauce and Black Beans

Shredded Beef Barbacoa Tacos Served with Cilantro, Diced White Onion, and Salsa Verde

Pork Chile Verde (slow-cooked pork in green tomatillo sauce) Served with White Rice and Fresh Chopped Cilantro

Dessert

Churros with cinnamon sugar and chocolate dipping sauce

Flan Napolitano (classic creamy custard)

Tres Leches Cake (three-milk soaked sponge cake)

Arroz con Leche (sweet rice pudding with cinnamon)

Buñuelos (Fried dough fritters with piloncillo syrup)

Paletas (Assorted fruit popsicles)

Mexican Wedding Cookies (Polvorones)

Caramel Stuffed Sopapillas

Indulge- 5 Course Meal

Appetizer

Tuna Tartare Tostadas with Chipotle Aioli

Scallop Aguachile (Spicy lime-cured scallops, green style)

Sikil Pak (Pumpkin seed dip from Yucatán)

Cochinita Pibil Panuchos (Stuffed tortillas from Yucatán)

Duck Carnitas Tacos with Pickled Red Onion

Albóndigas en Chipotle (Meatballs in smoky chipotle sauce)

Gorditas with requesón (stuffed corn pockets with ricotta-like cheese)

Camarones al Mojo de Ajo (Shrimp sautéed in garlic butter)

Salad

Watercress Salad with Pears, Walnuts, and queso fresco

Roasted Beet Salad with Goat Cheese and Balsamic Glaze

Heart of Palm Salad with Avocado and Cilantro

Arugula Salad with Pomegranate, Pepitas, and Citrus Dressing

Mixed Greens with Grilled Pineapple and Habanero Vinaigrette

Ensalada Navideña (Apple, carrot, raisin salad—often served at Christmas)

Quinoa Salad with bell peppers, corn, and black beans

Asparagus Salad with Guajillo Chili Vinaigrette

Entrée

Chicken Mole Poblano (Chicken served in a rich, complex mole sauce) Served with Red Rice (Arroz Rojo) and Sesame Seeds

Grilled Prime Skirt Steak with Chimichurri and Rajas (sautéed peppers/onions) Served with Grilled Sweet Potato Slices and Queso Fresco

Pescado Zarandeado (Grilled whole fish, Nayarit style) Served with Roasted Vegetables and Lime Wedges

Short Ribs in Adobo Sauce Served with Mexican Calabaza (Squash) and Creamy Chipotle-Hominy

Puerco en Salsa Verde (Pork loin in a complex tomatillo and chili sauce) Served with Black Beans (Frijoles de la Olla) and Cilantro-Lime Rice

Tacos al Pastor (Marinated pork, served with pineapple salsa) Served with Chopped Onion & Cilantro and Salsa Roja

Birria de Res (Slow-cooked, spiced shredded beef stew) Served over Pinto Bean Puree and Crispy Potatoes (as requested)

Dessert

Pastel de Elote (Sweet corn cake)

Marquesitas (Crispy rolled crêpes from Yucatán, often filled with Edam cheese)

Churro Ice Cream Sandwiches

Chocolate Tamales (Sweet tamales with rich dark chocolate)

Limón Mousse (Key lime or Mexican lime mousse)

Calabaza en Tacha (Candied pumpkin in piloncillo syrup)

Pineapple Upside-Down Cake (Mexican style with rum)

Coconut Macaroons with a touch of chili

Luxury- 7 Course Meal

Appetizer

Foie Gras Tostadas with Mango Chutney

Oysters Rockefeller (Mexican style with huitlacoche/corn smut)

Lobster Ceviche with Passion Fruit

Scallop Tiradito with Ginger-Serrano Marinade

Mini Tlacoyos stuffed with Fava Beans and topped with rare cheese

Sopa Azteca (Tortilla soup) with fresh Avocado and Cream (served as a starter)

Duck Leg Confit served on a mini corn cake (sope)

Salad

Heirloom Tomato Salad with Oaxaca Cheese and Black Truffle Vinaigrette

Belgian Endive Salad with Candied Pecans and Piloncillo Dressing

Arugula and Watermelon Salad with Achiote-Marinated Shrimp

Shaved Brussels Sprouts Salad with Dried Cranberries and Sherry Vinaigrette

Fresh Mozzarella and Poblano Salad (Caprese style)

Grilled Romaine Hearts with Ancho Chili Dressing

Avocado and Grapefruit Salad with Pepita Crunch

Cucumber and Radish Salad with edible flowers

Entrée

Filet Mignon with Mole Negro Oaxaqueño Served with Creamy Garlic-Chipotle Mashed Potatoes and Sesame-Crusted Asparagus

Seared Diver Scallops with Tomatillo Beurre Blanc Served with Saffron-Lime Risotto and Grilled Zucchini Flowers

Duck Breast with Cherry-Chipotle Glaze Served with Sweet Potato Purée and Savory Corn Pudding

Lamb Shank Barbacoa (served deconstructed with fresh tortillas) Served with Traditional Borracho Beans and Pickled Red Onions

Venison Medallions with Red Wine-Piloncillo Reduction Served with Truffled Potato and Parsnip Mash and Grilled Seasonal Root Vegetables

Whole Roasted Snapper (Veracruzana style, with olives, capers, and tomatoes) Served with White Rice and Plantain Chips

Quail Stuffed with Chorizo and Wild Rice Served with Poblano Cream Sauce and Esquites (Mexican Street Corn off the Cob)

Creamy Polenta with Wild Mushrooms and Huitlacoche

Dessert

Chocolate Chili Lava Cake with vanilla bean ice cream

Crème Brûlée infused with Mexican Vanilla and Cinnamon

Fig and Mezcal Ice Cream

Coconut Tart with lime zest

Chocolate Mousse infused with Ancho Chili

Marzipan Cake (Mexican style with almonds)

Mini Pineapple and Mint Crêpes (Flambéed with Mexican brandy)