From the fire
to the table
to the table
to the table
Menu
With red onion and garlic sauce, olives, parsley and chili.
With red onion and garlic sauce, olives, parsley and chili.
With sweet chipotle sauce.
With goat and blue cheese.
Aztec delicacy served with guacamole and tortillas.
Cheek, octopus and rib eye.
Romaine lettuce, peach in syrup, caramelized walnuts, goat cheese and honey-orange vinaigrette.
Romaine lettuce, strawberries, manchego cheese and walnuts, strawberry vinaigrette.
The original from Tijuana.
Lettuce, tomato, onion, green pepper, black olives, cucumber and goat cheese.
Avocado, celery, walnuts, apple and hearts of palm.
With olive oil and oregano.
All served with French fries, except the spaghetti.
Premium cut (filet).
Premium cut (rib eye).
Premium cut. Recommended medium-well or well done.
Center-cut rib eye, premium cut.
Argentine classic, rich flavor and marbling. Recommended medium-well or above.
Similar to skirt steak, juicier with an intense flavor. Recommended medium-well or above.
Arrachera.
Includes: an empanada or soup (lentils or beef broth) + any salad (individual portion) + one side (French fries, grilled vegetables, baked potato or mashed potatoes).
Argentine classic, rich flavor and marbling. Recommended medium-well.
Similar to skirt steak, juicier with an intense flavor. Recommended medium-well or above.
Center-cut rib eye.
Flambéed tableside with mezcal or grappa over a Himalayan salt block: +$250 on any cut to share. Please allow 30 minutes.
Premium cut.
Premium cut.
Premium cut.
Premium cut.
Premium cut.
Top of the rib eye, highly marbled and juicy. Recommended medium-well or above.
Premium cut.
Center-cut rib eye, premium cut.
Recommended medium-well or above.
Similar to skirt steak, juicier with an intense flavor. Recommended medium-well or above.
Asparagus, bell pepper, tomato and zucchini.
With bacon and orange butter.
Prices in Mexican pesos (MXN)
