Don Artemio

Tender fried cactus tossed with bacon and served with heirloom blue-corn tortillas

Texas striped bass and octopus in serrano vinaigrette with piquín salt and charred avocado

Chiles stuffed with slow-cooked cabrito confit

Fried enchiladas filled with queso fresco and goat cheese, topped with tamarind mole, sesame, cream and potatoes

Housemade chorizo with brûlée panela cheese and pickled onion

Mussels cooked in a creamy chipotle sauce

Overnight braised beef tongue with salsa verde

Housemade chorizo with charred panela cheese and avocado

Accompanied with blue corn tortillas; options include chapulines or chicharrón de ribeye

House made fried tortilla chips, cured nopales, Mexican requesón

Tuna with avocado mousse and house-made tostadas

Slow cooked Michoacán tomato pasilla soup with fried tortillas and queso fresco

Butter confit artichoke heart with Oaxacan mole negro

Baby spinach with bacon, avocado, and parmesan

Grilled heart of palms with panela cheese and peanut chili vinaigrette

• Signature

Cream cheese pecan-stuffed poblano chile wrapped in puff pastry

Seared sea bass with Oaxacan mole negro

Texas quail stuffed with a creamy pecan almond rice

Norwegian salmon with green pipián mole

Slow-cooked cabrito, tomato, jus

Slow cooked confit cabrito ribs with pickled onion

18oz ribeye with creamy porcini sauce

8oz filet mignon on black bean puree

16oz Japanese Wagyu striploin (market price)

29-day aged; 35oz, 42oz, or 48oz options

17-day aged, 14oz striploin

Deconstructed tres leches with ice cream and berries

Chocolate sphere cake filled with chocolate mousse

Flaky pastries with homemade vanilla bean ice cream