1 dish
10 dishes
Mixed greens, avocado, cherry tomatoes, cucumber, watermelon radish, tossed in our house made guava vinaigrette
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Covered in piloncillo-soy glaze, on a bed of mashed potatoes, chimichurri, arugula, and red onion
Ask whether the vegetables are finished with butter.
Ask whether the sauce uses fish sauce, oyster sauce, shrimp paste or chicken stock.
Ask what it is made with. The menu does not list the ingredients.
Ask whether the rice is cooked in stock or finished with butter.
Ask whether the beans are cooked with lard, bacon or a ham hock.
Ask whether the potatoes are made with butter, milk or cream.
Ask whether the tortillas are corn or flour, corn are usually vegan, and flour ones are sometimes made with lard or butter.
Ask whether the dough contains milk or butter and whether it takes an egg wash.
Ask whether the fryer is shared with meat, and if there is egg in the batter.
35 dishes
Ripe Hass avocado, charred serrano, red onion, freshly squeezed lime juice, diced queso panela, topped with roasted pepitas, accompanied with pork chicharron
Chicken wings crisped to perfection and flavored with chile morita and scallions
El Rey beer battered shrimp tossed in chipotle aioli on a bed of arugula, garnished with fresh Chile Fresno. Side of ginger scallion salsa
Diced grilled U.S.D.A prime flat iron steak, crispy bistro fries, premium monterey jack cheese, mayocoba refried beans, pico de gallo, topped with pickled jalapenos
Our ribs are slow cooked for over 6 hours and truly fall off the bone! Each bite packs a flavorful punch of garlic, onion, and piloncillo-soy glaze
Shrimp cooked in lime juice, cucumber, tomato, avocado, red onion, topped with cilantro
Queso Fundido is a hot, gooey Mexican appetizer of melted cheese that can be mixed with chorizo. Comes with 3 tortillas of your choice
Grilled romaine hearts drizzled with our homemade Tijuana style Caesar’s dressing, dusted with our cotija cheese, and accompanied with baked brioche style croutons
A5 Japanese Wagyu and USDA Prime Blend beef hand pressed, American cheese, lettuce, tomato, and garlic aioli on a brioche bun, accompanied with bistro fries
XL baked potato topped with Kitchen Cuts pork adobada, melted jack cheese, grilled onions, chives, cherry tomatoes, drizzled with sour cream and chipotle aioli
3 Tacos grilled or fried, chopped cabbage letttuce, pico de gallo, house made chipotle aioli, avocado slice, flour or corn tortilla, and garnished with a fresh lime wedge
Whole chicken thigh, covered in chile chipotle, crema Mexicana, topped with queso panela and accompanied with your choice of flour or handmade corn tortillas. Served with a side of refried beans
Sonora style bun, Wagyu hot dog rolled up in bacon, garlic aioli, crema, charred scallions and pico de gallo, served with fries
Braised TriStar Angus boneless short ribs, seasoned with chile California, onion salad, with Sonoran style flour tortillas. Served with a side of refried beans
3 Tacos grilled or fried, chopped cabbage letttuce, pico de gallo, house made chipotle aioli, avocado slice, flour or corn tortilla, and garnished with a fresh lime wedge
Chicken tenders, lemon garlic aioli, dressed in our homemade Tijuana style Caesar dressing, tomato, lettuce, and cotija cheese served with bistro fries
Slow cooked pork spareribs, tomatillo, charred onion, garlic, dressed greens and handmade corn tortillas, served with refried beans
Three chicken breast strips served with a side of bistro fries
Feeds 2-3 people: Kitchen Cuts marinated grilled chicken, Tristar Angus outside skirt, Kitchen Cuts pork adobada, served with hand-made corn tortillas and salsa
Feeds 2-3 people: Prime cut with two steaks – NY strip and tenderloin (32-34 oz), comes with your choice of the following two items: fries, beans, mashed potatoes and/or rice
Braised Sinaloa octopus, hazy IPA broth, cilantro carrot top chimichurri, lemon crema and topped with micro herbs
(Winter Special) 16 oz bone-in, sauteed with caramelized brown sugar, accompanied with heirloom carrots, and served on a bed of mashed potatoes
Piloncio candied bacon, lemon sauce
Short grain rice, house made Garlic Butter, soy sauce, eggs, carrots, and scallions
Mix vegetables “seasonal veggies” fired on the hot plancha tossed with citrus spice, butter and deglazed with Bodega beer
Vanilla and Chocolate Concha bread pudding, served with citrus custard, vanilla ice cream and bodega lager caramel