Los Azulejos

Corn turnovers stuffed with chicken tinga (w/ tomato-chipotle sauce). Served with refried black beans, tomatillo sauce, sour cream, and pickled red onions.

Melted Oaxaca cheese with chorizo (Mexican-style pork sausage) and rajas Poblanas. Topped with pickled red onion. Served with corn tortillas.

With refried black beans, Oaxaca cheese, pickled red onions, jalapeños, pico de gallo, guacamole cream with Sriracha, sour cream, fried leeks, and poblano ash.

Mashed avocados with diced tomato, onions, and cilantro. Served with homemade corn tostadas.

Sweet white corn with chipotle mayo, sour cream, queso fresco, and chili powder.

Bed of refried black beans, poblano sauce, chicharron de ribeye, queso fresco, sour cream, and Habanero mayo.

Citrus-cured Texas red fish with diced onions, cilantro, tomato, and cucumber. Topped with fried canchita (chulpe corn), petroleo sauce, fried leeks, red pickled onions, avocado aioli, and Sriracha. Served with homemade tostadas.

Grilled tostada, melted cheese, pastor meat, onions, cilantro, pineapple, avocado mousse, and Pineapple gel.

Grilled tostada, melted cheese, refried black beans, cochinita, and pickled red onions.

Pan-seared thin sliced rib eye in special sauce (w/ lime, soy sauce & dry pepper). Topped with red onions, cilantro, serrano peppers, and red radish.

Ribeye chunks on a corn tortilla, topped with guacamole, caramelized onions and green micros. Serverd with a grilled bone marrow.

Four mini corn tacos with your choice of protein. Topped with onions, cilantro, and queso fresco. Served with esquites and charro beans.

Grilled pork skewer marinated in al pastor sauce. Served with corn tortillas, onions, cilantro, pineapple, avocado mousse, and charro beans.

Well-golden tripe, on a layer of guacamole, topped with cabbage, pico de gallo, and charro beans.

Fried white fish tacos made with tempura on corn tortillas, spread with guacamole. Topped with cabbage, pico de gallo, sour cream, chipo-mayo, and avocado mouse. Served with charro beans.

Baked pork belly placed on Bolillo bread, with prosciutto ham, homemade chorizo, pickled cucumbers, and melted cheese. Served with Azulejos fries.

Half pound of juicy burger patty with homemade chorizo, guacamole, caramelized onions, mozzarella cheese, and spring mix. Serves with Azulejos fries.

Bolillo bread filled with carnitas, bathed in salsa ranchera made with tripas.

Three chicken enchiladas on a bed of refried black beans, served with rice, and topped with melted cheese and pickled red onions.

Three chicken enchiladas on a bed of refried black beans, served with rice, and topped with melted cheese and pickled red onions.

Three chicken enchiladas on a bed of refried black beans, served with rice, and topped with melted cheese and pickled red onions.

Three chicken enchiladas on a bed of refried black beans, served with rice, and topped with melted cheese and pickled red onions.

Three chicken enchiladas on a bed of refried black beans, served with rice, and topped with melted cheese and pickled red onions.

Grilled chicken breast on a bed of our signature Poblano sauce. Served with esquites, rajas, and tender vegetables.

Traditional homemade Oaxaca-style mole with grilled chicken breast and Mexican rice.

Traditional Hidalgo birria seasoned with authentic flavors. Served with onions, cilantro, limes, and corn tortillas.

Marinated pork with authentic Yucatan-Mayan recipe. Served with onions, cilantro, limes, and corn tortillas.

Grilled chicken breast & grilled ribeye strips, placed in a molcajete with nopales, sweet peppers, grilled queso fresco, chiles toreados, and cebollitas cambray covered with salsa verde ranchera. Served with tortillas, charro beans, and rice.

Grilled ribeye strips and zarandeado shirmps, placed in a molcajete with nopales, sweet peppers, grilled queso fresco, chiles toreados, and cebollitas cambray, covered with salsa morita ranchera. Served with tortillas, charro beans, and rice.

Grilled arrachera, accompanied with guacamole, refried beans, chiles toreados, cebollitas cambray, and tortillas.

Grilled ribeye steak with a special sauce made of Piquillo peppers and mezcal. Served with grilled asparagus and corn ribs.

Grilled red snapper bathed in a classic Veracruzana sauce, on a bed of refried beans and a side of rice.

Grilled salmon bathed in a tequila and tamarind semi-glaze with a little bit of Tajin. Served with grilled salad and citrus vinagrette.

Fried shrimps with toasted coconut. Served with asparagus and esquites topped with pineapple roasted mayo.

Seafood broth with a mix of seafood proteins, cooked with epazote and a variety of spicy peppers. Served with rice and tortillas.

Roasted red snapper filet grilled with zarandeado sauce (red chile sauce). Served with cauliflower puree, paprika-lime potatoes, Oaxaca cheese, cucumber, poblano ashes.

Shrimps bathed and cook with our blend sauce of garlic, butter, white wine reduction, lemon juice, chili flakes, and fresh cilantro. Served with a side of rice.

Tangy chicken broth with shredded chicken, avocado, tortilla strips, and Oaxaca cheese.

Roasted poblano pepper soup with queso fresco and roasted corn.

Mexican salad, made chef’ style. Romaine lettuce, croutons, and shaved Parmesan.

Sponge cake soaked in three types of milk.

Fried pastry with cinnamon and sugar. Served with sides of sweet condensed milk, creamy cajeta, and red berry jam.

Caramel custard.

Made with cane sugar.