Tequilas Casa Mexicana

Grilled lettuce with our house-made Caesar dressing, inspired by our deep love for the original Tijuana recipe. Topped with Parmesan cheese and croutons. ADD a protein with choices of chicken. steak or shrimp.

Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.

Cured nopales, fresh cheese, cilantro stems, heirloom tomatoes, jalapeño, and red onion.

Prepared fresh to order, with onion, serrano pepper, tomatillo, cilantro stems and green herb oil.

Fresh guacamole made to order, served with fresh tuna, lime, salsa mexicana, herb oil, and pepper seed ashes.

Fresh raw shrimp in lime, with a chile de árbol aguachile, serrano pepper, salsa macha, and cucumber.

Fresh striped bass cured for 6 days, served in a cold jalapeño pepper broth, with cherry tomatoes, red onions, cilantro criollo, avocado puree and cucumber.

Created by Chef Fabian Delgado, this dish features tuna marinated with capers, mustard seeds, fried shallots and roasted morita-mayo, alognside toasted tortillas.

Soup created by Chef Eduardo Sanchez inspired by the season’s freshest ingredients.

A swiss chard tamale served with green salsa, and parmesan cheese.

sAUTEED ONIONS AND POBLANO STRIPS, COVERED IN CHIHUAHUA CHEESE AND TOPPED WITH CHORIZO, SERVED ALONGSIDE TORTILLAS.(Also available with green & yellow zucchini plus roasted corn as a vegetarian option)

Fried corn tortilla chips, served with our traditional salsa mexicana.

A classic stew from the heart of Puebla, featuring seasoned chicken, caramelized onions and carrots in a chipotle sauce. Served with two molotes (fried tortillas stuffed with black beans). (vegan option is available)

Served IN A HEATED LAVA ROCK, THIS DISH FEATURES BEEF tenderoin, ROASTED TOMATOES, CHILI PEPPERS, MELTED CHEESE ACCOMPANIED BY HANDMADE CORN TORTILLAS. (AVAILABLE WITH CHICKEN $35.).

Native of the Yucatan region, this pork shoulder is marinated in mayan spices, served with black beans, xnipek spice and a manzano pepper puree.

Beef brisket directly derived from Guadalajara is bathed in dried chiles, served in it’s own consommé, with cilantro and handmade corn tortillas.

Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce topped with a watercress salad.

Handmade tortillas filled with crab and melted cheese, topped with shrimp in a creamy tomatillo sauce, pickled onions and parmesan.

Fresh catch prepared in a sauce of butter, garlic, tequila, arbol pepper and lime. Served with mexican rice and arugula salad.

Served "al AJILLO" with mexican rice, tartar sauce AND TEQUILA SAUCE.

Crispy pork belly with sweet mole sauce, purslane and PICKLED BEANS.

A classic dish offering beef tenderloin served alongside a chicken enmolada, a purslane salad, arugula in a tomatillo vinaigrette, scallions, beans and salsa ranchera.

Silky vanilla custard with a smoky pasilla caramel topped with coffee crumble and a hint of parmesan.

a traditional Guadalajara custard with cinnamon crumble

hoja santa-flavored mexican sweet bread served with avocado whipped cream.

compote of tomatillo milpero, lime, and nopales, topped with caramelized pumpkin seeds