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Dinner Menu Hours
Monday – Thursday
5:00 pm – 10:00 pm
Friday – Saturday
5:00 pm – 11:00 pm
5:00 pm – 9:00 pm
Late Night Lounge Hours
Thursday – Saturday until 2:00 am
Guacamole de la Casa
Freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro prepared tableside. Each order is served with fresh tortilla chips (chips are bottomless).
Chipotles, mango and jicama
Chiles toreados and toasted pumpkin seeds
Fried blue corn tortillas, grilled corn, Pico de Gallo, scallions, guacamole and crema with your choice of:
Carne Asada – Marinated steak in guajillo and pasilla chiles
Pollo – Charbroiled chicken with chile toreado marinage
Melted cheese infused with herbs and spices, served with tortilla chips
Topped with chorizo or poblano rajas
Lobster and North Carolina shrimp in citrus juices with fresh mango, red onion and avocado.
Flautas de Pato
Slow cooked duck rotisserie tossed in a sesame seed salsa, rolled and fried in a fresh masa tortilla crowned with yucatecan pipian,queso fresco and crema.
Quesadilla de Cuitlacoche
Grilled flour tortilla filled with cuitlacoche, poblano chiles, corn, chihuahua cheese and goat cheese. Served with crema and salsa verde cruda and a dollop of guacamole.
Melted Chihuahua cheese topped with chorizo sausage, oregano, rajas, portabello. Served with frijoles de olla and flour tortillas.
Cilantro spiked roasted chiles “gueros” filled with queso de cabra gratin on top of an agri-dulce tomato broth.
Crispy fried corn fritters. Two each and your choice of:
Morita pepper infused shredded chicken, onion confit, charro bean puree, fresh cheese, crema.
Mexican chorizo, black bean puree, oregano vinaigrette, shredded romaine, Salsa Verde, radishes, crumble Mexican cheese, crema.
Sope de la Camarones
Pan seared gulf shrimp with Salsa de Chile Colorado, queso fresco and crema Mexican.
Trio de Sope
One of each.
Sopa de la Casa
Pozole rojo, chile pepper infused broth, NC pork, herb and spices, hominy, cabbage, onion, radishes and lime. Served with a tostada.
Ensalada del Mercado
Local field greens, avocado, radishes, tomatoes, carrots, red onions and mandarin segments tossed with queso fresco vinaigrette. (Chipolte Ranch dressing available upon request)
Romaine hearts, queso fresco, chopped cilantro, tossed in a cotija ceasar dressing, topped with chile croutons.
Add chicken, steak or shrimp for an upcharge.
Served with arroz canario y frijoles charros.
Slow roasted pork on corn tortillas onion and cilantro. Served with Salsa Verde.
Grilled Fish, guacamole, spicy slaw on flour tortillas.
Grilled portobellos, cuitlacoche, chayote, onions, avocado, goat cheese and Salsa de Chile Colorado on flour tortillas
Pollo a las Brasas
Chile toreado marinade, charbroiled chicken breast served with an orange salsita on flour tortillas.
Tender slices of beef, onion, salsa brava, guacamole on flour tortillas.
Taco de Tablon
Braised rib pan fried with our metiza sauce, guacamole and Mexican herb cheese on flour tortillas.
Pan seared gulf shrimp, Mexican herbs, guacamole and house Pico de Gallo on flour tortillas.
Seared lobster with Mexican spices and lime, jicama slaw and guacamole.
De la Costa
Soft corn tortillas stacked and filled with shrimp topped with melted creamy queso de cabra sauce and pumpkin seeds, spicy slaw chatin.
Corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and queso gratinado, black bean chorizo sope.
Corn tortillas filled with braised beef served in a mild tomato sauce, tortita de arroz y rajas.
Slow cooked duck rotisserie inside corn tortillas topped with oaxacan mole and sweet potato flan.
Flour tortillas stuffed with arroz canario, beans, chihuahua cheese and Cantina Pico de Gallo. Your choice of :
Marinated steak in guajillo and pasilla chiles
Charbroiled chicken with chiles toreado marinade.
Slow roasted pork.
Steak a las brasas, roasted pepper rajas, portobellos, corn and chorizo. Served with frijoles charros, arroz canario and flour tortillas.
Pibil style pork tenderloin medallions, chile guero x’nipec and red onion. Served with black bean puree, arroz canario and flour tortillas.
Pan seared shrimp and seasonal fish spiked with a smoke chile broth, white onion, poblano peppers and cilantro. Served with black beans, arroz canario and flour tortillas.
Banana leaf wrapped seasonal fish marinated and baked in a traditional Yucatan mixture of achiote, orange and garlic served with black bean puree and rice, pickled red onion and salsa de chile habanero tamulada.
Arrachera con Camarones
Grilled steak and jumbo shrimp stewed in a roasted tomato-chipotle sauce and topped with queso fresco, served with frijoles charros and arroz canario.
Grilled boneless beef short ribs served with a mestiza sauce (tomatillo-tomato chipotle) and rajas, spiked with a dollop of Mexican herb cream cheese served over arroz canario.
Ribeye A Las Brasas
Angus ribeye steak served with chile dusted papas fritas, and vegetables del dia.
Steak marinated in guajillo and pasilla chiles, garlic, cumin, and black pepper, chihuahua cheese, rajas and cebollitas. Served with frijoles charros and arroz canario.
Chiles Rellenos de Carne
Two ancho chiles filled with slow-cooked beef, pork, vegetable medley and chihuahua cheese. Served over a pipian sauce.
Pork Tenderloin Pibil
Banana leaf wrapped pork tenderloin marinated and roasted in a traditional Yucatan mixture of achiote, orange and garlic served on a bed of black bean puree and rice, topped with pickled red onion, honey guajillo and salsa de chile habanero tamulada. (on the side)
Vegetales A Las Brasas
Chef’s choice of fresh local vegetables charbroiled served over a bed of sweet potato flan.
Quesadilla de Camarones
North Carolina shrimp marinated in Salsa de Chile Colorado with chihuahua cheese, roasted pepper rajas and grilled sweet corn. Served with black beans, arroz canario, Cantina Pico de Gallo, guacamole and crema.
Sweet Potato Flan
Chile Dusted Papas Fritas