Parrilladas y Molcajetes (Barbecue and Mortars)

Tender grilled morsels of skirt steak, pork, chicken, and nopal (prickly pear cactus) served on a bed of pico de gallo and spicy habanero sauce. Topped with cilantro and queso fresco. Served in an authentic Mexican stone mortar.

Shrimp, crab legs, clams, octopus, tilapia fillet, onion, bell pepper, and mixed vegetables marinated in a slightly spicy tomato sauce and broiled on a low flame until tender. Topped with cilantro and queso fresco. Served in an authentic Mexican stone mortar.

A combination of : ~ Carne Asada; skirt steak grilled over an open flame. ~ Pollo Asado; marinated boneless chicken breast and grilled. ~ Pork Carnitas; chunks of pork, slowly cooked in their natural juices. ~ Birria; a classic dish made with beef marinated in spices and baked in an oven.

(Feeds Four People) This unique, yet the classic dish is popular in the coastal regions of Mexico, served with tostada shells and created with a combination of these four delightful dishes. ~ Savory tilapia fillet, seasoned in special spices and grilled to perfection ~ Camarones al mojo de ajo (large savory shrimp, mushrooms, and onion sautéed and served in a garlic and butter sauce) ~ Camarones a la diabla (large savory shrimp sautéed and served in a slightly spicy chipotle sauce) ~ Ceviche (bite-size morsels of shrimp, red onion, cilantro, cucumber, and carrots marinated in freshly squeezed lime juice)