Botanico Mexican Cuisine 1710 SR-34 W

Fresh avocado, cilantro, white onions, jalapeño, and lime.

Melted cheese, ribeye or shrimp.

Guacamole, crispy pork, salsa macha, and tortillas.

Lime, Pico de Gallo, and Tostadas.

Shrimp, Tomato, Avocado, Red Onions, Cilantro, and Cocktail Sauce.

Roasted tomato soup, crispy tortilla, avocado, queso fresco, and Mexican cream.

Corn masa, black beans, salsa verde, Steak, queso fresco, and crema.

Corn tortillas, chihuhua cheese, and salsa verde.

Smokie, Lemon Pepper, Hot, or Mild served with Fries.

Romaine lettuce, parmesan cheese, crotons, roasted garlic, and jalapeño dressing.

Orange wedges, goat cheese, avocado, and lime vinaigrette.

Deep fried, guacamole, pickled red onion, and serrano peppers.

Crispy cheese, bell peppers, onions, and arrachera.

Flour tortilla or Tortilla Morada, melted cheese, shrimp, and arbol sauce.

Slowly cooked Picanha and consume onions and cilantro.

Deep fried or grilled with romaine lettuce and ceasar dressing

Marinated pork fully cooked in flame corn, onions and cilantro.

Agave demi, guajiilo smashed potatoes.

Grilled served with black beans, red rice, rajas.

Dry chili rubbed, roasted bone marrow.

Chipotle Butter.

Cooked in banana leaf, Achiote.

Slow cooked brisket, consommé.

Rice, deep fried snapper, with salsa matcha y tamarindo.

Shredded pato with rice and beans. Served with mole salsa.

Salmon on a bed of rice, salsa on top: tomato, jalapeños, capers, olives.