Catch of the day (Domestic & Imported). See Chef specials for availability. MKT price per lb.

Fresh fish

Avocado

Lobster Bisque

Fried Shrimp or Fried Fish

Chicken Tenders

Cheese Quesadillas

Jarocho Seafood

Shrimp with Monterrey cheese, sour cream, slaw, pico de gallo.

Quesadilla

Beef Enchiladas

Vuelve A la vida: fish, crab meat, octopus, scallops, cilantro, onions.

Octopus or Crab meat

Fish, habanero purée, onion, cucumber, cilantro, ginger.

Fish Ceviche Leche de Tigre

(Pick Two) octopus, shrimp, crab, fish, scallop.

Campechana

Blue Crab Meat

Grilled fish filet topped with seafood cream sauce (shrimp, octopus, crab).

Mozzarella

Octopus Jarocho

Jumbo shrimp with grilled onions and habanero sauce.

Diablo Shrimp

Peeled Grilled Stuffed Oysters

Charales Fried Smelts

Ceviche Tostadas

Fresh Oysters on the half shell

(Choose two) octopus, shrimp, crab, fish, scallop.

Campenchana

Lobster broth, onion, cilantro, cocktail sauce, avocado.

Avocado Slices

Elote

Jarocho Fries

Choose your fresh fish from the catch of the day selection, ensuring it is firm and has a fresh smell. Common options include salmon, trout, or cod.

Select the Fish

In a small bowl, combine olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and black pepper. Mix well until all ingredients are combined.

Prepare the Marinade

Place the fresh fish in a shallow dish and pour the marinade over it. Ensure the fish is well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to penetrate.

Marinate the Fish

Preheat your grill to medium-high heat or your oven to 400°F (200°C). If using a grill, lightly oil the grates.

Preheat the Grill or Oven

Remove the fish from the marinade and place it on the grill or in a baking dish if using the oven. Cook for about 4-6 minutes per side, depending on the thickness of the fillet, until the fish flakes easily with a fork.

Cook the Fish

Once cooked, remove the fish from the grill or oven and let it rest for a few minutes. Squeeze fresh lemon juice over the top before serving.

Prepare for Serving

Serve the fish on a plate, garnished with lemon wedges and a sprinkle of fresh herbs, if desired.

Plate the Dish

Enjoy your fresh fish dish paired with your favorite sides such as steamed vegetables or a fresh salad.

Enjoy your Meal

Fresh fish (e.g., salmon, trout, or cod)

Olive oil

Lemon juice

Garlic, minced

Fresh herbs (e.g., parsley, dill, or thyme)

Salt

Black pepper

Lemon wedges

Fresh herbs (optional)

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prep the Avocados

Using a fork or a potato masher, mash the avocado until smooth or to your desired consistency.

Mash the Avocados

To the mashed avocado, add lime juice, salt, black pepper, and garlic powder. Mix well to combine.

Add Seasonings

If desired, top the avocado mixture with crushed red pepper flakes, fresh cilantro, diced tomatoes, and crumbled feta cheese.

Add Optional Toppings

Serve immediately with tortilla chips, on toast, or as a condiment for your favorite dishes.

Serve

Ripe Avocados

Lime Juice

Black Pepper

Garlic Powder

Crushed Red Pepper Flakes

Fresh Cilantro, chopped

Diced Tomatoes

Feta Cheese, crumbled

In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes, or until the vegetables are soft and translucent.

Prepare the base

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add aromatics

Add the tomato paste to the pot, stirring well to incorporate it with the vegetables. Cook for about 2 minutes.

Incorporate tomato paste

Pour in the dry white wine and bring to a simmer, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half.

Deglaze with wine

Pour in the fish stock or seafood stock, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.

Add stock

Using an immersion blender, carefully blend the soup until smooth. (Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.)

Blend the soup

Add the heavy cream to the blended soup and stir well to combine. Season with salt, black pepper, and cayenne pepper to taste.

Stir in cream and season

Fold in the cooked lobster meat and heat through for another 5 minutes.

Add lobster meat

Ladle the lobster bisque into bowls, garnishing each serving with chopped fresh parsley. Enjoy!

Lobster meat (cooked)

Butter

Onion (finely chopped)

Carrot (finely chopped)

Celery (finely chopped)

Garlic (minced)

Tomato paste

Dry white wine

Fish stock or seafood stock

Heavy cream

Cayenne pepper

Fresh parsley (chopped, for garnish)

Rinse the shrimp under cold water and pat them dry with paper towels.

Prepare the Shrimp

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut into serving-sized pieces if necessary.

Prepare the Fish

In a large bowl, combine flour, cornstarch, baking powder, salt, black pepper, and paprika.

Mix Dry Ingredients

Gradually add cold water to the dry ingredients, whisking until a smooth batter forms.

Add Water

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

Heat Oil

Dip each shrimp and fish piece into the batter, allowing excess batter to drip off.

Coat Seafood

Carefully place battered seafood into the hot oil. Fry in batches for about 3-4 minutes or until golden brown and cooked through.

Fry Seafood

Remove fried seafood and place on paper towels to drain excess oil.

Drain

Peel the potatoes and cut them into thin strips or wedges.

Cut the Potatoes

Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then drain and pat dry.

Soak the Potatoes (optional)

In a separate pot or deep fryer, heat vegetable oil to 350°F (175°C).

Heat Oil for Fries

Fry the potatoes in batches for 5-7 minutes until golden and crispy. Remove and drain on paper towels.

Fry the Potatoes

Sprinkle salt over the hot fries before serving.

Season Fries

Serve the fried shrimp or fish alongside the fries on a plate. Optionally, serve with dipping sauces like tartar sauce or cocktail sauce.

Plate the Meal

Shrimp (peeled and deveined)

Fish fillets (like cod or tilapia)

All-purpose flour

Cornstarch

Baking powder

Paprika

Cold water

Vegetable oil

Potatoes (russet or Yukon Gold)

Vegetable oil (for frying)

Cut the chicken breast into strips about 1 inch wide.

Prepare Chicken

In a shallow bowl, place flour mixed with salt, pepper, paprika, and garlic powder. In a second bowl, beat the eggs. In a third bowl, place the breadcrumbs.

Set Up Breading Station

Dip each chicken strip first into the flour mixture, then into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat oil over medium heat until hot.

Add the breaded chicken tenders to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry Chicken

Prepare Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and pat them dry.

Soak Potatoes

In a deep fryer or large pot, heat oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the soaked potatoes in batches to the hot oil and fry for about 4-5 minutes until they are golden and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.

Fry Potatoes

Chicken breast

Eggs

Breadcrumbs

Garlic powder

Oil for frying

Potatoes

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, place one tortilla in the skillet.

Prepare the Quesadillas

Sprinkle 1/2 cup of shredded cheddar cheese and 1/4 cup of Monterey Jack cheese evenly over the tortilla.

Add Cheese

Place another tortilla on top of the cheese. Press down gently.

Top with Tortilla

Cook until the bottom tortilla is golden brown and the cheese starts to melt, about 3-4 minutes.

Cook the Quesadilla

Carefully flip the quesadilla using a spatula, add the remaining tablespoon of olive oil if needed, and cook for another 3-4 minutes until the other side is golden brown and the cheese is fully melted.

Flip and Finish Cooking

Remove from skillet, let cool slightly, slice into wedges, and season with salt and pepper to taste.

Slice and Serve

While the quesadillas are cooking, preheat your oven and cook the frozen french fries according to the package instructions.

Prepare the Fries

Once the fries are cooked, remove them from the oven and season with salt to taste.

Season the Fries

Flour Tortillas

Shredded Cheddar Cheese

Shredded Monterey Jack Cheese

Olive Oil

Ground Black Pepper

Frozen French Fries

Vegetable Oil

Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being sticky.

Rinse the Rice

Thaw the seafood mix if frozen. Pat dry with paper towels to remove excess moisture, which helps in achieving a good sear.

Prepare the Seafood

In a small bowl, combine garlic powder, onion powder, paprika, cumin, salt, and black pepper. Mix well and set aside.

Mix the Seasoning

In a medium pot, add the rinsed rice and 3 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Cook the Rice

In a large skillet, heat olive oil over medium-high heat. Add the seafood mix and sprinkle with the seasoning mix. Sauté for about 5-7 minutes, or until the seafood is cooked through and opaque.

Sauté the Seafood

Fluff the rice with a fork and add it to the skillet with the cooked seafood. Drizzle with lemon juice and sprinkle with chopped parsley. Toss gently to combine and serve immediately.

Fresh Fish