Origen (New) 923 Broadway

Gem lettuce, blue corn tortilla, manchego, chili pepita, ancho dressing.

Buttery tuna, avocado-lime mousse, achiote oil. Cool, crisp, effortless.

Gulf royal red shrimp bathed in ancho-lime chimichurri and smoked habanero oil. Fresh ocean sweetness meets citrus brightness with a slow-building heat that lingers perfectly.

Slow-roasted pork belly finished until impossibly crisp, glazed in smoky mojo dulce and layered with sweet mango heat and serrano slaw. Every bite melts, crunches, and explodes with sweet smoke, citrus, and spice.

Beef or chicken, chipotle tomato purée, pepita dust.

Ripe Hass avocado crushed by hand with fresh lime, cilantro, sea salt, and herbs beside your table. Served with warm house-made tortilla chips still carrying the aroma of the grill. Creamy, bright, addictive, the kind of guacamole that disappears before the second cocktail arrives.

Fire-roasted corn folded with avocado mousse, cotija cheese, chili ash, lime, and herbs. Sweet, charred, creamy, smoky, and refreshing all at once.

Gem lettuce, blue corn tortilla, manchego, chili pepita, ancho dressing.

Market fish cured in vibrant jalapeño-lime broth with cucumber, herbs, and chili pearls. Cold, citrusy, refreshing, and alive with heat.

Shrimp, red onion, mango, cucumber, cilantro.

Fresh Gulf oysters topped with guava-lime mignonette and mango habanero pearls. Pure ocean flavor followed by tropical sweetness and electric heat.

Mezcal, radish, avocado, guajillo, cilantro.

Hand-cut prime filet with ancho mayo, shallots, chile, herbs, and crisp tostadas. Rich, velvety beef balanced by smoke, acid, and crunch.

Market fish, coconut, mango, chili, lime. Light, layered, and lingering.

The most tender cut on the menu. Velvety, buttery, and impossibly soft, this center-cut filet delivers rich beef flavor with a refined finish that melts effortlessly with every bite. Hand-cut, aged a minimum of 21 days, and prepared with sea salt, smoked butter, and chef's seasonal garnish.

Classic steakhouse character with elevated refinement. Firm texture, robust beef flavor, and a beautifully caramelized edge make this cut the perfect balance of richness and structure. Hand-cut, aged, and finished over open flame for exceptional depth of flavor.

Deeply marbled and unapologetically indulgent. Aged a minimum of 21 days to deepen flavor and tenderness, this naturally raised ribeye delivers a bold, juicy bite with ribbons of rendered fat that create an intensely rich, almost buttery profile. Flame-seared for a perfect crust and luxurious finish.

Perfectly blackened salmon over lime rice with yuzu jicama slaw and mango freshness. Rich, buttery fish balanced with bright citrus and crisp texture.

Pumpkin seed, salsa macha.

Coconut chile broth, crispy puffed rice.

Fresh grouper seared hard and paired with romesco and citrus fennel salad. Light yet deeply flavorful with a beautiful coastal finish.

Chile lime, yucca purée. Comfort, elevated.

Slow-braised short rib layered with heirloom carrots, mushrooms, herbs, and deep savory richness. Fork-tender, luxurious, and soul-warming.

Smoked paprika aioli, salsa verde, pickled shallots. Crunchy, smoky, addictive.

Charred shrimp with coconut chile emulsion, roasted corn, herbs, and pickled mango. Bright, tropical, smoky, and incredibly fresh.

Slow-braised short rib with guajillo, pickled onion, cilantro, and avocado mousse. Deep flavor with layers of smoke, acid, and richness.

Dark chocolate ganache with almond crunch and bright orange oil. Deep, velvety, decadent, and intensely satisfying.

Warm butter cake soaked in citrus and tequila dulce de leche, served with vanilla gelato slowly melting into every bite. Rich, warm, creamy, and dangerously indulgent.

Blanco tequila, coconut water, basil, lime, and sparkling wine. Crisp and tropical.

Coconut water, lime, blanco tequila, and sparkling wine.

Fresh cucumber and mint with citrus and bubbles.

Fresh espresso, tequila, cacao, and vanilla foam layered into a rich cocktail.

Añejo tequila with caramelized pineapple, vanilla bean, and smoked cinnamon. Warm and silky.

Hibiscus flowers with sparkling wine, citrus, and berry notes.

Choice of tequila or mezcal with muddled strawberry, agave, and jalapeño.

Bourbon with orange oils and chocolate bitters over a hand-cut cube.

Smoky mezcal with blood orange, hibiscus, and warm chili spice. Bright citrus with lingering smoke.

Passionfruit and grapefruit with reposado tequila. Bright citrus with warm depth.

Rosé with berries, citrus zest, and sparkling lift.

Tequila, blood orange, lime, and agave presented tableside beneath oak smoke.

Bourbon, caramel, and spice presented beneath oak smoke.

Ghost-pepper tequila with cucumber, watermelon, citrus, and agave.

Cucumber-infused tequila with elderflower and lime. Crisp cucumber, citrus, and floral notes.

Blood orange, passionfruit, sparkling rosé, and lime.

Ripe Hass avocado crushed by hand with fresh lime, cilantro, sea salt, and herbs beside your table. Served with warm house-made tortilla chips still carrying the aroma of the grill. Creamy, bright, addictive, the kind of guacamole that disappears before the second cocktail arrives.

Slow-roasted pork belly finished until impossibly crisp, glazed in smoky mojo dulce and layered with sweet mango heat and serrano slaw. Every bite melts, crunches, and explodes with sweet smoke, citrus, and spice.

Fire-roasted corn folded with avocado mousse, cotija cheese, chili ash, lime, and herbs. Sweet, charred, creamy, smoky, and refreshing all at once.

Gulf royal red shrimp bathed in ancho-lime chimichurri and smoked habanero oil. Fresh ocean sweetness meets citrus brightness with a slow-building heat that lingers perfectly.

Beef or chicken, chipotle tomato purée, pepita dust.

Buttery tuna, avocado-lime mousse, achiote oil. Cool, crisp, effortless.

Gem lettuce, blue corn tortilla, manchego, chili pepita, ancho dressing.