Happy Hour Menu
Join us Monday – Friday from 3-6PM in the Bar Area only
Note: Subject to change during Holidays. Please see your server for details.
Antojitos | 10
habanero tomatillo cilantro sauce, cotija cheese and lime wedge (gluten free)
Tostadas de Tinga
crisp golden handmade tortillas topped with stewed chicken and chipotle sour cream
Panuchos de Cochinita Pibil
axiote seed marinated roasted pork, shredded over handmade corn shells stuffed with refried black beans, served with avocado, habanero pico de gallo and pickled red onions
Flautas
your choice of three chicken or potato & soy chorizo filled corn tortillas, fried, topped with cream, queso fresco, lettuce, avocado and tomato sauce
Quesadillas Surtidas
handmade corn tortillas filled with Oaxaca cheese and huitlacoche, poblano pepper strips and mushrooms (gluten free, vegan)
Drinks | 12
Colibrí Margarita
Cazadores Blanco, Lime juice, Cointreau
La Paloma
21 Seeds Grapefruit Tequila, Lime juice, Squirt Grapefruit Soda, Tajin
Mezcal Mule
Amaras Mezcal, Lime juice, Simple syrup, Fever Tree Ginger Beer, Candied Ginger
Mojito
Coconut, Mango, Pineapple flavors available
Bacardi Rum, fresh Mint, Lime, Simple syrup, Club Soda
Girasol
Ketel One Peach & Orange Blossom, Cranberry, Lime juice, Tropical Red Bull
Draft Beer | 5
House Wine | 10
Especialidades
Mole Poblano | 28
a legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, in the traditional Puebla style, served over chicken
Pato en Mole Verde Pipián | 28
pan seared duck breast in a delicious green mole sauce made with pumpkin seeds, tomatillos, nuts and spices
Pechuga Rellena | 28
chicken breast stuffed with a mix of huitlacoche, zucchini and fresh corn, served over a roasted garlic sauce
Filete Mignon | 35
filet mignon, ancho chile stuffed with seasoned goat cheese, mashed potatoes with sautéed spinach and served with chipotle chile sauce
Chamorro de Cordero | 35
lamb shank marinated in a paste of Muscat wine and spices, wrapped in banana leaves and steamed to perfection
Camarones con Rebozo | 30
pan seared prawns stuffed with Oaxaca cheese, wrapped in bacon, served with chipotle creamy sauce and rice
Pescado del Día | 28
catch of the day served with seasonal vegetables. Ask your server for details. Gluten free sub for Tofu. Vegan
Chile Relleno | (veg) 22 / (meat) 26
fire-roasted poblano pepper stuffed with your choice of vegetables and cheese or carnitas and chicharron, both served over a black bean sauce
Quesabrirrias (3) | 26
braised short rib, corn tortilla, Monterey jack cheese, red onion, cilantro,
radish and consommé. Gluten free
Carnitas | 26
Michoacan style marinated tender chunks of pork, served with guajillo and arbol chiles salsa
Para Acompañar
Frijoles Negros | 7
black beans with epazote herb
Platanos con Crema | 10
sweet plantains with cream and cheese
Arroz a la Mexicana | 7
traditional Mexican rice with diced vegetables
Estofado | 10
zucchini, corn kernels, mushrooms, onions and pasilla chile
Carnaval Corn on the Cob | 7
grilled corn on the cob with chili-lime butter and cotija cheese
Chef de Cuisine Edgar Castro
In response to San Francisco Business Mandates, a 5% surcharge will be added to food and beverage sales.
No personal checks. Visa, Mastercard, and American Express accepted.
Restaurant Hours
MON – THURS: Lunch 11:30am – 4pm | Dinner 4pm – 9pm
FRIDAY: Lunch 11:30am – 4pm lunch | Dinner 4pm – 10pm
SATURDAY: Brunch 10:30am – 3pm | Dinner 3pm – 10pm
SUNDAY: Brunch 10:30am – 3pm | Dinner 3pm – 9pm
HAPPY HOUR: Monday – Friday, 3pm – 6pm