Dinner Menu

LA BOTANA

(To share)

GUACAMOLE DEL BARRIO 16

House-made guacamole topped with tomato, chopped onion, serrano pepper, and cilantro. Served with homemade tortilla chips.

EMPANADAS DE QUESO 14

Three fried corn and wheat empanadas stuffed with melted Oaxaca cheese, topped with crema, cotija cheese, and cilantro, served with side salsa taquera.

TRES AMIGOS 17

Pico de gallo, refried beans, cotija cheese, and guacamole, served with homemade tortilla chips.

NACHOS DEL BARRIO 21

House-made tortilla chips, melted cheese, pico de gallo, crema, guacamole, refried beans, jalapeños, and cilantro.

Add: Chorizo 8 – Chicken 8 – Steak 8 – Beef tinga 8

CEVICHE DE CAMARON 16

Lime cured shrimp, jicama, tomato, white onion, and avocado. Served with house-made tortilla chips.

COLIFLOR DIABLA 16

Beer battered cauliflower coated with spicy Mexican salsa, on a cabbage bed, topped with cotija cheese and cilantro.

LA TAQUIZA

(Pair best with Tequila)

CAMARONES ENDIABLADOS 9 (three for 26)

Seared shrimp bathed in a smoked sauce, with guacamole, lettuce, grilled pineapple, and cilantro.

VEGETARIANO 7.5 (Three for 21)

Sautéed button mushrooms, caramelized carrots, zucchini, poblano pepper, onion, molcajete salsa, and cilantro.

POLLO A LAS BRAZAS 7.5 (Three for 21)

Grilled chicken with guajillo adobo, topped with mango salsa, salsa molcajete, and cilantro.

CARNITAS 7.5 (Three for 21)

Shredded pork shoulder topped with salsa molcajete, pickled onions, white onions, and cilantro.

PLACERO 7.5 (Three for 21)

Sautéed cactus, onions, corn, and epazote, on top of black beans, topped with fresh cotija cheese, salsa verde, and cilantro.

NORTEÑO 8.5 (Three for 24)

Beer battered jalapeño pepper stuffed with Chihuahua cheese, cilantro aioli, and cilantro.

CANCUN 8.5 (Three for 24)

Beer battered haddock, chipotle mayo, salsa verde, red cabbage coleslaw, and cilantro.

AL PASTOR 7.5 (Three for 24)

Sautéed pork shoulder strips marinated in pastor adobo, topped with grilled pineapple, white onions, salsa taquera, and cilantro.

TINGA 7.5 (Three for 24)

Beef brisket slowly braised with onions, guajillo, chipotle sauce, and pico de gallo, topped with white onions and cilantro.

STREET TACO 7.5 (Three for 21)

Sautéed marinated flank steak, and caramelized onions, topped with white onions, salsa taquera, and cilantro.

CHORIZO VERDE 7.5 (Three for 21)

Sautéed house-made green chorizo, topped with salsa taquera, onions, and cilantro.

CHIHUAHUA 8.5 (Three for 24)

Beer battered chihuahua cheese, topped with Serrano aioli, spring onions and radish.

DE LA COCINA

(To start)

ENSALADA DEL CHEF 16

Cabbage, corn, cotija cheese, avocado, carrots, jicama, crispy tortilla, crispy chickpeas, fresh orange, and strawberries, tossed in our crafted dressing.

SOPA DE FRIJOL 11

Warm black beans soup, topped with crema, cotija cheese, and crispy tortillas.

QUESADILLA DEL COMAL 14

Three crispy flour tortillas stuffed with melted Oaxaca cheese, served with salsa fresca, pico de gallo, crema, and cilantro.

PLATOS DE LA ABUELA

(Main dishes)

FLAUTAS DE POLLO 21

Three fried crispy corn tortillas rolled and stuffed with chicken, topped with salsa fresca, crema, pico de gallo, and cotija cheese. Choice of cabbage or Mexican Rice.

BARRIO BOWL 21

Mexican rice, refried beans, crema, Oaxaca cheese, guacamole, and pico de gallo, served in a bowl with house salad. Choice of beef tinga, chicken, carnitas, vegetables, or portobello.

HUARACHE RANCHERO 21

Thick house-made corn tortilla topped with one fried egg, refried beans, lettuce, salsa roja & salsa verde, cotija cheese, cilantro, and side house potatoes. Choice of carnitas, chicken, vegetables, or portobello.

ENFRIJOLADAS 20

Three fried tortillas covered with salsa de frijol, lettuce, crema, cotija cheese, served with rice and potatoes. Stuffed with choice of chicken, carnitas, portobello, or vegetables.

ENCHILADAS 20

Three fried corn tortillas stuffed, choice of beef tinga, chicken, carnitas, vegetables, or portobello. Choice of salsa roja, verde, or mole. Topped with crema, cotija cheese, onions, and cilantro. Served with Mexican rice.

PORTOBELLO PRIMAVERA 25

Grilled portobello, topped with melted Oaxaca cheese, sautéed onions, grilled zucchini, roasted red pepper, and balsamic reduction. Choice of cabbage or Mexican rice.

POLLO RELLENO 25

Chicken breast stuffed with Oaxaca cheese, red onions, and spinach, served on top of Mexican rice, finished with creamy poblano salsa, crispy sweet potato, and crown of grilled broccoli.

PESCADO JAROCHO 25

Grilled trout topped with a citrus reduction on sautéed potatoes, red peppers, onions, poblano peppers, mushrooms, spinach, and blueberries.

MOLE POBLANO 25

Chicken thighs, topped with a traditional Mexican mole salsa, made from 32 ingredients, topped with sesame seeds. Served with a hot bean tamale, and Mexican rice.

CARNE A LA PARRILLA 25

Grilled marinated flank steak, sautéed poblano peppers, and onions. Served with chilaquiles, crema, cotija cheese, Mexican rice, beans, and cilantro. Choice of salsa roja, or verde.

Side rice and beans $7 – Side rice $5 – Side refried beans $5 – Tres salsas: Molcajete, Arbol, Fresca $9

DESSERTS

CHURROS 12

Four short crispy churros, drizzled with caramelized goat`s milk, served with berries.

TRES LECHES CAKE 12

Sponge texture cake, soaked in three kinds of milk (cream, condensed milk, and milk), topped with chocolate whipping cream and a strawberry.

Please, inform your server of any allergies. Ask about our events room. Parties of 6 or more will be subject to auto gratuity.