7.50The best tacos in Mexico are sold from street vendors, and now you have them right here... soft corn tortillas filled with your choice of filling. Served with our Mexican rice. Gluten free.
Choose from any filling below
Order of two 17.50
Order of three 23.50
Mainly a central Mexican recipe of wheat tortillas filled with a savoury mixture of usually stewed meat and/or vegetables and cheese, cooked on a griddle, then folded to form a half-moon shape. Includes sour cream, guacamole and pico de gallo.
Choose from any filling below
Order of one 13.50
Order of two 24.50
Delicious Homemade Fillings
Chicken
Tinga de Pollo
Originating from Puebla, shredded chicken in a rich sauce made of red tomatoes, chipotle chili and onion strips. Lettuce, feta and sour cream on top.
Mole con Pollo
Mole is an ancient Mexican word for “mix” and is commonly believed to originate in early colonial Puebla. Created by poor nuns for the archbishop with what they had. A world famous sauce including chili peppers, spices, day-old bread, nuts and a bit of chocolate poured over shredded chicken. Cheese, lettuce and sour cream on top.
Beef
Barbacoa
Found mostly in food stands along the roads of Texcoco, a rural area approximately 40 kilometers east of Mexico City, cuts of marinated beef are slow cooked under a layer of banana leaves with spices, then shredded and served with it’s own thick red sauce. Cilantro and onion on top.
Picadillo
A flavourful Mexican favourite of fresh ground beef sautéed with blended guajillo chiles, potatoes, carrots, onions and tomatoes. Lettuce, feta and sour cream on top.
Fish Tacos
Order of two 23.50
Fish tacos are a must have when you are visiting the coasts of Mexico and we present to you our favorite family recipe; Tilapia strips just thinly coated in a heavenly crispy family recipe. Dressed on a toasted flour tortilla with delicately spiced and aromatic marinated vegetables, ice lettuce, chipotle cream, cilantro and accompanied by our Mexican red rice and daily salad.
Pork
Al Pastor
The famed king of tacos. Pork is marinated in a com‐ bination of dried chilies, spices and pineapple juice, then roasted with pineapple and onion. Cilantro and onion on top.
Carnitas
Originating in the state of Michoacán. The best carnitas are made by slowly simmering pork in lard until tender, drained/salted, a hint of cinnamon and flame braised. Cilantro and onion on top. Honestly delicious.
Cochinita Pibil
From the Yucatán: The traditional pibil involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed (which imparts a vivid burnt orange colour), and roasting the meat while it is wrapped in banana leaf. Served on a thin layer of beans. Cilantro and onion on top.
Chorizo
A Mexican sausage with distinctive smokiness and deep red colour from dried chili peppers and paprika. Cilantro, onion and jalapeño on top.
Vegetarian
Vegetariano
Beans, rice, lettuce, pico de gallo, guacamole and feta.
Nopales La Bonita
Nopales cactus, simmered tomatoes, guacamole, onions and mushrooms on black beans. Sprinkled with epazote and fresh cilantro on top