Our Menu

A platter with a cup of flamed cheese, nachos, flautas and quesadillas served with guacamole and sour cream.

Our homemade avocado dip with cilantro.

Crispy corn tortillas topped with refried beans, melted cheese and pico de gallo. Served with guacamole dip, salsa de árbol and sour cream.

Melted Monterey Jack cheese with roasted green pepper strips, onions and tomatoes. Add chorizo or mushrooms (extra)

Tender shrimp served in our homemade cocktail sauce and complemented with diced avocado, pico de gallo and cucumber.

Flour tortillas with grilled chicken or beef and Monterey Jack Cheese. Served with guacamole, sour cream and salsa tatemada.

Thinly-sliced chicken breast served with guacamole, roasted green peppers, red cheese enchilada and refried beans. Choice of soup or salad.

Two roasted long green peppers stuffed with cheese, covered with fried egg batter. Topped with Mexican sauce and served with rice and refried beans.

Combination of chile relleno, red cheese enchilada, shredded beef taco, guacamole, refried beans and rice.

Stew of tenderloin tips, potatoes and your choice of jalapeño, onions and tomatoes or red chile sauce. Served with a side of rice or refried beans.

Top sirloin steak served with guacamole, roasted green peppers, red cheese enchilada and refried beans. Choice of soup or salad.

Pieces of tender and juicy deep fried pork served with pico de gallo, guacamole, ranchero beans and chile de árbol sauce.

Traditional Mayan dish. Slowly roasted pork in an orange juice and achiote sauce. Served with citrus red onions, pico de gallo, guacamole and refried beans.

Chicken breast covered in mole. A traditional sauce made of a blend of dried peppers, nuts, chocolate and spices (ask your server for a sample). Served with a side of refried beans and rice

Zarandeado, breaded, broiled or “al mojo de ajo”. Served on a bed of white rice with a baked potato and tartar sauce.

Stuffed with cheese and jalapeño, wrapped in bacon, cooked on the griddle and topped with melted cheese. Served over a bed of white rice, baked potato and tartar sauce.

BROILED- Lightly seasoned, served on a bed of white rice. Served with tartar sauce and baked potato. AL MOJO DE AJO- Broiled and topped with our garlic sauce. Served on a bed of white rice, baked potato and tartar sauce. WRAPPED - Steamed cooked with white wine, butter, celery, onions, tomatoes and roasted green pepper. Served with white rice.

A whole red snapper prepared broiled or fried served on a bed of white rice, baked potato and tartar sauce. (It can be topped with mojo de ajo sauce)

A fillet on a bed of white rice and served with a creamy chipotle sauce. Choice of french fries or baked potato. *Upgrade to SAUTÉED VEGETABLES (extra))

A breaded fish fillet topped with a creamy chipotle sauce and pico de gallo, served on a bed of white rice. It comes with a baked potato and tartar sauce. Choice of soup or salad.

Three soft corn tortillas filled with Ribeye topped with avocado slices, long green chile and green onions. Salsa tatemada on the side.

Three soft corn tortillas spread with guacamole topped with arrachera and citrus red onions. Served with ranchero beans and salsa macha on the side.

Four soft corn tortillas with your choice of tidbits of sirloin or chicken, grilled onions, cilantro and cheese. Served with guacamole dip, chopped cucumber, chile de arbol sauce and a side of refried beans.

Three crispy shredded chicken or shredded beef tacos topped with lettuce, tomato and cheese. Served with refried beans and guacamole.

Shredded chicken or shredded beef flautas bite size, topped with guacamole and pico de gallo. Served with refried beans and sour cream.

Shredded chicken or shredded beef flautas bite size, topped with flamed cheese. Served with refried beans and rice.

Three shredded chicken or shredded beef flautas. Served with guacamole, sour cream and refried beans.

Soft, moist vanilla cake soaked in a mixture of whole milk, condensed milk and evaporated milk then topped with lightly sweetened whipped cream.

Flamed with tequila or brandy, thin, elegant crepes with a hint of orange, a drizzle of caramel and a sprinkle of pecans.

A crispy deep-fried sopapilla bowl filled with vanilla ice cream topped with luscious caramel and sprinkled with pecans.

Moist chocolate cake soaked in a mixture of three special kinds of milk.

Voted best of El Paso! Silky Mexican custard with light caramel syrup.

Deep-fried dough puffed into hot, mouthwatering pillows and served sprinkled with sugar and cinnamon with honey on the side.