In true Mexican spirit, we offer a lively,  casual dining experience. Relax after a day of adventure, or prepare for a night of fun in our dining room that features décor straight from Mexico. Vegan, Gluten-free, and Vegetarian options available. Our chefs are almost exclusively from Mexico, and they are cooking traditional meals, with a modern twist.

FOR THE TABLE

  • Ceviche de Camaron 15

    Cool and refreshing. A combination of prawns with fresh lime juice, pineapple, basil, serrano chiles, cucumber, red onion, and avocado.

  • Tuna Tostaditas 15

    Seared Local Albacore tuna, on bite sized crispy corn tortillas with jalape​ño mayo. Topped with zarandeado dressing, avocado and chipotle syrup.

  • Flautas 10.5

    Crispy tacos filled with a lima bean mash. Topped with a charred tomatillo avocado salsa, sour cream, feta cheese and guajillo salsa.

  • Guacamole 13.5

    Traditional Mexican recipe, with fresh lime juice, avocados and housemade pico de gallo.
    | Add Trio of House Made Salsa 3 |

  • Queso Fundido 15.5 +

    Mozzarella cheese baked and topped with fresh pineapple, cilantro and red onions. Served with salsa Morita, corn tortillas and your choice of; | Bacon Pastor 15.5 | Prawns 18 | Mushrooms Pastor 16 | Chorizo 17 |

  • Taco Gobernador 15

    A mix of sautéed prawns, tomatoes, cilantro, onions and fresh jalapeño on corn tortillas with melted cheese. Served with zarandeado sauce and salsa Morita.

  • Chorizo Sopecitos 13

    Zesty Mexican chorizo, refried beans and shredded lettuce on a thick grilled corn tortilla. Topped with sour cream, guajillo sauce, and feta cheese.

SOUP AND SALAD

  • Birria 13

    Slow braised beef, shredded into a rich and robust broth. Served with lime, cilantro, onion, and salsa Morita.

  • Tortilla Soup 9

    Traditional recipe with guajillo chile and fresh tomatoes. Finished with avocado, crispy tortilla strips, feta cheese, and sour cream. | Add Pulled Chicken 4 |

  • Ensalada de Invierno 15

    Farro salad with roasted winter vegetables and creamy butternut squash. Topped with crispy kale chips.
    | Add Prawns 8 | Add Albacore Tuna 9 |

  • Ensalada de Remolacha 13.5

    Mixture of roasted beets, pickled beets and a roasted beet dressing. Topped with creamy feta cheese, pistachios and sweet crackers

MAINS

  • Oaxacan Mole NY Striploin 38

    New York Striploin steak crusted with hibiscus and cacao nibs, on a bed of Oaxacan chocolate mole sauce. Served medium rare, with a winter vegetable salad and creamy mashed potatoes. | Add Prawns 8 |

  • Enchiladas Verdes 27

    Corn tortillas (3) rolled around pulled chicken bathed in green tomatillo sauce. Topped with feta cheese, arugula, and sour cream. Served with Mexican rice and refried beans.

  • Enchiladas Mole 28

    Corn tortillas (3) rolled around pulled chicken bathed in a rich sauce finished with flavors of chocolate, guajillo, and pasilla chiles. Topped with feta cheese, sesame seeds, and sour cream. Served with Mexican rice and refried beans.

  • Jackfruit Chile Relleno 24

    Braised jackfruit with onions, potatoes, carrots, celery, and tomatoes. Bathed in a rich, velvety guajillo sauce. Served with Mexican rice and refried beans. | Add Cheese 3.5 |

  • Atún Zarandeado 33

    Local Albacore Tuna, seared medium rare with a mango habanero sauce. Served with roasted cauliflower and a vegetable salad.

  • Fajitas de Pollo 27

    Chicken seasoned in homemade chile spice. Tossed with Verde sauce, peppers, onions, and topped with cheese. Served with corn tortillas, Mexican rice and refried beans.

  • Fajitas de Res 36

    Two Rivers Flank steak seasoned in a trio of chiles. Tossed with guajillo sauce, peppers, onions, and topped with cheese. Served with corn tortillas, Mexican rice and refried beans. | Add Prawns 8 |

  • Chile Relleno 26

    Roasted poblano pepper stuffed with braised beef and ground pork simmered in richly spiced onion gravy. Baked with mozzarella cheese and bathed in a rich, velvety guajillo sauce. Served with Mexican rice and refried beans.

SIDES

  • Mexican Rice 4
  • Refried Beans 4
  • Guacamole 3.5
  • Corn Tortillas 3
  • Sliced Avocado 3
  • Trio of Salsas 3
  • Sour Cream 1

LA TAQUERÍA

Served with your choice of: Refried Beans, Mexican Rice or Salad

  • Carne Roja 20

    3 tacos. Slow roasted beef in a rich savory three chile sauce until tender. Topped with avocado salsa, cilantro and onion.

  • Pescado 21

    3 tacos. A Mexican Corner classic. Sauteéd rockfish topped with pickled vegetable slaw. Drizzled with zarandeado dressing and served on flour tortillas.

  • Pollo en Mole Verde 20

    3 tacos. Chicken cooked in a green mole and tomatillo sauce – bright with a touch of spice. Topped with pumpkin seeds and arugula.

  • Baja Style Vegan Tacos 20

    3 tacos. Mexican seasoned, breaded and crispy fried cauliflower. Topped with authentic Baja salad,radish,chipotle syrup and chipotle flavored tofu cream.

  • Cochinita Pibil 20

    3 tacos. Mayan style pulled pork marinated in achiote spice. Topped with Mexican slaw and pickled red onion.

  • Trios De Tacos 20

    Mix and Match available with Pollo en Mole Verde, Carne Roja and Cochinita Pibil.