DRINKS
HAPPY HOUR
BRUNCH
LUNCH

DINNER | Entradas

Served Daily from 4pm to Close on Weekdays and 3 pm to Close on Weekends
Chef Yerika Munoz has carefully created each dish focusing on quality and combination of ingredients that provide an outburst of flavors, therefore we strongly encourage no substitutions to be made. For any dietary restrictions or allergies please talk to your server, we have something for everyone.

NOTES: There is a 5% Small Business Mandate. An 18% gratuity will be added to parties of 6 or more. Thank you!

Served Daily from 4pm to Close

Chef Yerika Munoz has carefully created each dish focusing on quality and combination of ingredients that provide an outburst of flavors, therefore we strongly encourage no substitutions to be made. For any dietary restrictions or allergies please talk to your server, we have something for everyone.

NOTES: There is a 5% Small Business Surcharge. An 18% gratuity will be added to parties of 6 or more. Thank you!

Guacamole | 18

Avocado, tomato, onion, cilantro, and serrano pepper, and served with fresh corn chips

Elotes de Antojo | 22

Corn on the cob (2), chipotle mayonnaise, queso fresco, lime, and chili powder

Poke de Atún a la Mexicana | 21

Tuna, morita mayonnaise, lime, onions, cilantro, fresno chiles, crunchy leeks, and tostadas

Tostada Norteña  |  17

Crispy corn tortilla, filet mignon strips, tomato, jalapeño, onion, black beans, and green salsa verde

Tacos Vegetarianos Ensenada (3) | 20

Tempura tofu, cabbage slaw, cilantro, tomatoes, and morita chile mayonnaise with flour tortilla

Quesadillas de Queso (3) | 19

Flour tortilla and Monterey cheese
Tinga (chicken, tomatoes, onions, garlic) + 4
Champinones (mushrooms, epazote herb, garlic, onions) + 4
Vegetables (peppers, onions, corn) + 4
Pork Chorizo + 4

Empanadas de CamarÓn (3) | 23

Crispy corn tortilla, Monterey cheese, shrimp cooked with tomatoes, onions, olives, epazote, and salsa

Ceviche Camarón | 20

Shrimp, cucumber, jalapeño, cilantro, and orange-citrus marinade

Tacos de Cochinito (3) | 24

Corn and beet tortilla, pork belly confit, pickled vegetables with honey morita, guajillo sauce, and avocado cream

Empanadas de Tinga con Queso | 21

Crispy corn tortilla, Monterey cheese, and chicken tinga (chicken, tomatoes, onions, garlic)

Tacos de Pescado Ensenada (3) | 23

Tempura fish, cabbage slaw, cilantro, tomatoes, and morita chile mayonnaise with flour tortilla

Queso Fundido | 19

Flour tortilla and Monterey cheese
Chorizo + 4
Soy Chorizo + 4
Mushrooms + 4

*Served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

DINNER | Sopas y Ensaladas

Sopa de Tortilla | 15

Tomato broth, tortilla strips, avocado, crema fresca, crispy guajillo, and queso fresco

Ensalada del Pueblo | 18

Mixed greens, carrots, jicama, cabbage, cherry tomatoes, cilantro, onions, peanuts, sesame seeds, crunchy tortilla and cilantro vinaigrette
Grilled steak + 8
Grilled chicken or tofu + 7

DINNER | Culinary Journey

Among its many iconic dishes, Mole Coloradito stands out as a symbol of Oaxacan gastronomy, celebrated for its complexity, depth, and cultural significance. This sauce, which serves as the base for a variety of dishes, is a testament to Oaxaca’s rich indigenous heritage, combining local ingredients with centuries-old techniques.

Mole Coloradito is one of the seven famous moles of Oaxaca, each with its distinct flavor profile. The word “mole” comes from the Nahuatl word mulli, which means sauce or concoction. Mole Coloradito, often referred to simply as “Oaxacan mole,” is characterized by its deep, reddish-brown color, rich flavor, and slightly sweet, spicy profile.

Mole Coloradito | 28

Pork chunks, dried chiles, nuts, seeds, and spices sauce, smoky heat, rice

DINNER | Especialidades de la Casa

Arrachera NorteÑa | 35

Skirt steak mixed with bacon, chorizo, bell peppers, tomatoes, onions, and black beans, and served with flour tortillas

carnitas del pueblo | 30

Classic pork carnitas, onions, fresno chile, cilantro, salsa verde, and black beans, and served with corn tortillas

Pollo y mole | 28

Airline chicken breast, mole sauce, sour cream and rice

Chile Relleno | 25

Poblano chile filled with seasonal vegetables, creamy black bean sauce and tomatillo sauce with a cheese crisp

Torre de Verduras | 24

Vegetable lasagna with eggplant, tomatoes, onions, corn, peppers, and fruity red mole sauce

Milanesa de Res | 32

Breaded ribeye steak, herb salad, and garlic mashed potatoes

Mariscos | 33

Crunchy fish, calamaris, shrimp, chipotle mayonnaise, plantains, and sweet potatoes

Carne Asada Zazil | 39

Flap steak, Mexican cheeses & black beans fondue, poblano chile strips, grilled onions, cactus pickles and corn tortillas

Enchiladas Suizas | 26

Filled with Monterey cheese or chicken, green tomatillo sauce, and sour cream

Albodingas de Chicharrón | 26

Ground beef, pork crackling, spices, tomato-chipotle sauce, and rice

Barbacoa de Cordero | 41

Lamb shank, guajillo sauce, pinto beans pureé, goat cheese, and onions

Croquetas de Plátano y Mole | 25

Plantain croquettes filled with black beans, homemade mole poblano sauce, queso fresco, and sour cream

Pollito al Pastor | 28

Airline chicken breast, achiote sauce, broccolini, and potatoes, and served with corn tortillas

Trompo Pastor | 38

Pork, spices, pineapple, onions, cilantro, and corn tortillas

Pulpo a la Parrilla | 38

Grilled octopus, chorizo or soy chorizo, bacon, pork rinds, avocado cream, sprouts and potatoes

Pollo Cremoso | 27

Chicken breast filled with Monterey cheese, creamy poblano chile sauce, and corn bread

Flautas de Papa | 24

Crispy tortilla, chorizo or soy chorizo, salsa verde, queso fresco, and sour cream

Cochinita Pibil | 25

Pasta dough cannelloni , pork cochinita pibil, creamy sauce, and red onion relish

ENCHILADAS POBLANAS | 26

Filled with chicken, topped with mole poblano sauce, queso fresco, sour cream and crispy cilantro

Filete Mar y Tierra | 45

Filet mignon, shrimp, creamy poblano peppers rajas, and fruity red mole sauce

Camarones y Mole Verde | 39

Shrimp, bacon, cream cheese, mole verde, and vegetables

Pescado a la Parrilla | 35

Grilled salmon, mahi-mahi, or tofu with almond-chipotle sauce and vegetables

DINNER | Accompanamientos

Sautéed Vegetables | 8

Onions, corn, bell peppers, brussel sprouts, and parsley

Black Beans | 8

With epazote and aromatic herbs

Chipotle Mashed Potatoes | 8

Creamy potatoes, cheese, and chipotle chile

Mexican Rice | 8

Tomato sauce, corn, and carrots

DINNER | Postres

Trés Leches Cake | 12

Crumbled vanilla pound cake, sweet milk mixture, strawberries, whipped cream, and white chocolate

Pie de Limon | 12

Lemon cream, lemon meringue, and coffee crumbs

Me late chocolate | 12

Dark chocolate pudding and berries

Bunuelo con Queso Mascarpone | 12

Crispy dough, cinnamon sugar, caramelized apples, mascarpone, and lemon cream

Flan de Cajeta | 12

Milk, vanilla custard and caramel

Bendita Cajeta | 12

Dulce de leche panacotta and chocolate crumble

Galleta con dulce de leche | 12

Alfajor, vanilla cookie filled with caramel sauce

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NOTES:
*Served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
There is a 5% Small Business Surcharge. An 18% gratuity will be added to parties of 6 or more. Thank you!

Back to Menu

Fajitas Zazil

A popular lunch dish made with grilled chicken & steak, bell peppers, onion, corn, mushrooms, salsa, beans, and rice – vegetarian openion available with grilled veggie.

Ceviche Camaron

Freshly made with shrimp, cucumber, jalapeño, cilantro, and a crisp orange-citrus marinade.

Mole Poblano

A traditional Mexican dish made with chicken breast (or a vegetarial option with crunchy roasted cauliflower), homemade mole poblano and red rice.