Tequilas Restaurant

Grilled lettuce with our Caesar dressing, inspired by the fervent love we have for the original Tijuana recipe. With Parmesan cheese and croutons.

Arugula salad Baby arugula cotija cheese vinaigrette.

Cured nopalitos, pickled beans, heirloom tomatoes, jalapeño and red onion

Made to order, with onion, serrano chili, green tomato, cilantro.

Guacamole made to order, fresh tuna, lemon, pico de gallo, herb oil

Cured fish, cold jalapeno pepper broth, pico de gallo.

Recipe inspired by Michoacan Apache meat, Tuna with onion, cucumber and avocado, marinated in bullfighting chili mayonnaise. Shaved toast.

Seasonal Ingredients

chard stew, green sauce, sour cream and cotija cheese.

Chihuahua cheese folded into corn or flour tortillas. With or without protein.

Classic stew from the center of Puebla, with caramelized onion and carrots in chipotle sauce. It is accompanied by two molotes (fried tortilla stuffed with black beans)

Traditional recipe from the south of the state of Jalisco, chicken with masa mole and guajillo chili. With purslane and escabeche

The most famous dish of Yucatan. Pork Shoulder, annatto marinade, manzano chili pico de Gallo, xnipec sauce

From the city of Guadalajara. Long-cooked brisket, dried chili marinade, consommé, onion, cilantro and fried tortilla

A classic from the markets in Mexico, in milpero tomatillo sauce.

A popular dish from the center of Puebla, with well seasoned chicken in chipotle sauce. and is accompanied by two molotes (fried tortilla stuffed with black beans)

Roasted Poblano Chile, stuffed with seasonal vegetable mince, accompanied by green pipián and shredded onion.

Handmade tortillas stuffed with crab meat, creamy green tomato sauce, red onion, melted cheese, sour cream, pickled radishes and cilantro.

Seasonal Ingredients

A la Diabla, with tartar sauce and arugula, bread and butter

Pork belly chicharrón, sweet mole, purslane salad, burnt avocado

With its classic garnishes: Sweet mole, chard tamale, guacamole, beans

cinnamon crumble, ice cream

hoja santa concha with whipped avocado cream

traditional flan with requeson cheese