Menu
We’re open for takeout!
Chips & guacamole 12.5
Chips & pico de gallo 9
Chips & black beans 7.5
Chips, guacamole & pico 16.5
Cheese quesadilla plate* 16
(*includes pico, guacamole & sour cream)
House made corn chips topped with our black beans, melted cheese, daily-made guacamole, fresh pico de gallo and sour cream. Gluten free.
18.5
Add chicken, beef or pork 6
A traditional creamy tomato-based soup filled with handmade strips of crispy corn tortillas, diced light cheese, sour cream and dried pasilla peppers.
9.5
A broth soup filled with chicken, rice, chickpeas, carrots, peas and avocado. Gluten free.
10.5
A deep-fried corn tortilla topped with a layer of our homemade refried beans, your choice of meat with shredded lettuce, cheese and sour cream. Gluten free.
Tostada Tinga de Pollo (chicken) 8.5
Tostada Picadillo (beef) 8.5
Tostada Carnitas (pork) 8.5
Tostada Vegetarian 7.5
The 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 16
Order of three 22
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 12.5
Order of two 22.5
Delicious Homemade Fillings
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.
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.
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.
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