Red Snapper a la Talla

Grilled adobo-brushed fish fillets with hearts of romaine, tomatillo salsa, blood orange relish and epazote-spiked black beans.

Tacos de Filete

Charbroiled skirt steak tacos sauteed with mushrooms and onion topped with flamed brie cheese.

Flan de Queso al Horno

Baked cream cheese flan over framboise vanilla sauce.

Poyo Maya

Seared chicken breast filled with Oaxaca cheese, basil, and roasted Poblano pepper, wrapped in bacon and finished in the open oven, served on a bed of Mexican rice with Mayan escabeche.

The Original Stuffed Jalapeños

Jalapeños filled with cream cheese and served with guacamole.

Chamorro de Puerco en Chile Negro

Tender Kurobuta pork foreshank (osso buco) on our chile negro sauce served with Yukon potatoes, pork belly beans, and a Spanish bolillo.

Tres Leches Cake

A "three-milks" cake layered with strawberries and covered with white chocolate ganache.