Served every night. Reservations highly recommended. Nightly specials feature a fresh ceviche, soup of the day, special appetizers, seafood entrees, and desserts. Dinner prices range from $5 - $9 for appetizers and $12 - $29 for entrees.

If you’re shopping in the neighborhood, call or stop in and order dinner
take-out. We’ll give you plenty of chips for the road!


BOCADITOS / LITTLE BITES

Border Guacamole
mashed avocado, cilantro, red onion, jalapeño, and lime
served with homemade organic black bean dip

Tortilla Soup
with roasted tomato, peppers, avocado, and panela cheese

Green Corn Tamales
three sweet corn tamales served with sour cream and salsa fresca

Plantain Empanadas
roasted plantains stuffed with black beans, poblano, and cotija cheese

Chicken Panuchos
tortillas stuffed with black beans and topped with citrus chicken,
pickled onions, and guacamole

Border Classics
2 green corn tamales, 2 plantain empanadas, and 2 chicken panuchos

Roasted Lamb Tacos
with strips of poblano chiles and manchego cheese

Shrimp Ceviche
with cucumber, red onion, cilantro, jalapeño, and fresh tomato and citrus juices

Ono Ceviche
with rocoto pepper puree, serrano chile, cucumber, cilantro, and citrus juices

Seabass Amarillo Ceviche
with yellow chiles, ginger, lime, red onion, and tomato

Two Hot Tamale Assortment
chile cheese tamale with tomatillo salsa and guatemalan
chicken tamale with achiote sauce

Poblano Quesadilla
with mexican cheeses, roasted poblano peppers,
guacamole, sour cream, and mizuna salad

Wild Mushroom Quesadilla
with sauteed mushrooms, garlic, epazote, guacamole,
sour cream, and mizuna salad

Chicken Adobo Quesadilla
slow roasted chicken, sweet adobo sauce, cheese,
guacamole, sour cream, and mizuna salad


ENSALADA / SALAD

Grilled Pear and Endive Salad
with pickled jalapeños, cabrales blue cheese,
spiced pistachios, and chipotle honey vinaigrette

Mexican Chopped Salad
grilled corn, roasted peppers, avocado, tomato, apple, pinto beans, red onion, and romaine lettuce tossed in cumin vinaigrette

Watercress, Jicama, and Orange Salad
with toasted coriander vinaigrette

Caesar Salad
whole leaves of romaine hearts, romano cheese, and bolillo croutons

Turkey Tostada
crispy corn tortillas topped with grilled turkey, roasted corn, organic black beans, guacamole, tomato,red onion, lettuce, cabbage, cheese, and crema


PLATOS ESPECIALES / SPECIAL PLATES

Pescado Veracruzano
pan seared wild seabass with tomato, kalamata olives, onion, jalapeño, and oregano in white wine and garlic broth

Sautéed Shrimp
with toasted ancho chiles, slivered garlic, parsley, and lime; served with braised greens and rice

Grilled Skirt Steak
marinated in garlic, cilantro, cumin, and lime; served with charred corn relish, persian cucumber and sweet pepper salad, black beans, and handmade flour tortilla

Grilled Chicken Chilaquiles
grilled achiote chicken served over a layered casserole of corn tortillas, tomatillo salsa, manchego, panela, and cotija cheeses, and avocado radish salad

Carnitas Norteñas
slowly braised pork with serrano chiles, red onion, and cilantro; served with citrus slaw, fried yuca, salsa fresca, guacamole, and handmade corn tortillas

Pan Seared Black Cod
with roasted pepper basil coulis, celery root puree, and baby artichoke salsa 

Chile Relleno
roasted poblano peppers stuffed with mexican cheeses
served with roja and tomatillo salsas, red rice, green rice, and organic black beans

Cochinita Pibil
achiote marinated pork slow roasted in banana leaf with grilled onions, orange, and cinnamon; served with organic white rice, black beans, and roasted plantains

Pomegranate Marinated Lamb Sirloin
with sautéed guatemalan quinoa, crispy kale, and apricot sauce

Grilled Turkey
thinly sliced and grilled breast of turkey with cracked pepper sauce; served with mashed honey lime yams and seared greens

Border Vegetables
assortment of potato rajas, spiced cream corn, roasted onions, quinoa salad, marinated mushrooms, chipotle yams, cumin cauliflower, organic black beans,
and cucumber and sweet pepper salad

Gaucho Steak
grilled ribeye steak with caramelized onions, slow roasted garlic, and serrano chiles; served with red chilaquiles and watercress salad

Portabello Mushroom Mulitas
grilled marinated mushrooms layered with black beans, roasted peppers, and pickled onions; served with roasted tomato sauce, braised greens, and guacamole

Grilled Pork Porterhouse
smoked chile garlic rubbed pork chop served with citrus braised red chicory and cebolla rellena stuffed with potatoes rajas and chorizo