A sizzling blend of melted Mexican cheeses, with jalapeños, garlic, and cilantro. Add-on grilled chicken or skirt steak.
Flour tortillas filled with lemon rosemary-marinated grilled chicken, crisp lettuce and cabbage, topped with housemade mango habanero salsa. Finished with lemon aioli, crumbled cotija, and a grilled lemon wheel. Served with rice and beans.
Sizzling lemon rosemary-marinated grilled chicken with peppers, onions, topped with housemade mango habanero salsa. Served with rice, beans, guacamole, sweet corn tomalito and choice of tortillas.
Tender, fall-off-the-bone ribs, glazed in Root Beer BBQ sauce. Served with slow-cooked beans and grilled corn topped with chipotle aioli, Tajín, crumbled cotija, and a side of toasted bread brushed with jalapeño butter.
Toasted bread with jalapeño butter and refried beans, sautéed fajita veggies, melted jack cheese, topped with tomato, avocado, and chipotle aioli. Served with French fries and serrano peppers. Choice of grilled chicken or skirt steak.
Refreshing and citrus-forward, made for patio season. Partida blanco, agave, lemon, orange, grapefruit juice, topped with a splash of grapefruit soda.
Smooth, bright, and just sweet enough. Bulleit Bourbon, lemon, bitters, and honey shaken over ice.
Cool down with this fruit-forward hibiscus sangria. Red wine, brandy, triple sec, orange juice, hibiscus, and agave, served over ice.
Strawberry ice cream cake layered over a white Oreo cookie crust, topped with diced strawberries, whipped cream, finished with a strawberry purée drizzle.
