baked potato w/ butter, crema, gouda, mozzarella, bacon, green onion, tortillas & salsa

PAPAS NORTEÑAS

oyster and cremini mushrooms, kale, crema, queso fresco, onion

Hongos

fried snapper, chipotle mayonesa, ensalada de col, salsa fresca

Taco de Pescado

Birria, Carnitas, Cochinita Pibil, Hongos, Refritos

add protein to any dish

totopos, choice of salsa, salsa fresca, crema, queso, cilantro

Chilaquiles

braised beef in adobo, salsa taquera, onion, cilantro, birria broth

QUESABIRRIA

salsa morita, salsa fresca, serrano emulsion, salsa macha, salsa habanero, comes with tortilla chips

Salsa Tasting

drowned in our signature salsa morita with your choice of protein, crema, onions en escabeche, chiles toreados

TORTA AHOGADA

topped with cilantro & served with house salsas and lime

TACOS

braised pork with achiote, pickled onion, cilantro

Cochinita Pibil

grilled pork belly, charred pineapple, pickled red onions

Pork belly pibil

Alberta grown grilled steak, guacasalsa, salsa taquera

CARNE ASADA

crispy bolillo, refritos, guacamole, salsa taquera, onion, cilantro, choice of protein

TORTA

mustard marinated chicken thigh, guacasalsa, salsa taquera

Pollo Asado

the works, served w/ potato chips & hot sauce

HAMBURGUESA

original glazed donuts, made in house daily

Donas!

Carnitas

carne asada, prawns in salsa mocha, guacamole

MAR y TIERRA

spanish flan, caramel, coconut, almond, plantain

Flan Mexicana

PAPAS MAR y TIERRA

VEGGIE QUESABIRRIA

slow cooked lamb shoulder, (8) tortillas, avocado, grilled cebollas, anaheim pepper, chickpeas

BARBACOA de CORDERO

Birria

(available until 3pm) flour tortilla, scrambled eggs (3), chipotle mayonesa, gouda & mozzarella cheese, avocado, cebollas, bacon, tater tots

Breakfast burrito

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then pierce them several times with a fork. Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until tender.

Bake the Potatoes

While the potatoes are baking, cook the bacon in a skillet until crispy. Drain on paper towels and chop into pieces. Prepare the crema, cheeses, green onions, and salsa.

Prepare the Toppings

Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and gently fluff the insides with a fork. Add a tablespoon of butter to each potato, then layer with crema, gouda, mozzarella, chopped bacon, and top with green onions.

Assemble the Papas Norteñas

Serve the loaded potatoes alongside warm tortillas and salsa. Enjoy your delicious Papas Norteñas!

Serve

large baking potatoes

butter

crema

gouda cheese, shredded

mozzarella cheese, shredded

bacon, cooked and chopped

green onions, chopped

tortillas

salsa

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the oyster and cremini mushrooms, cooking until soft and browned, about 5-7 minutes.

Sauté the onions and mushrooms

Stir in the chopped kale and cook until wilted, approximately 3 minutes. Season with salt and black pepper to taste.

Add kale

Remove the skillet from heat and stir in the crema, allowing it to coat the mushrooms and kale. Serve hot, topped with crumbled queso fresco.

Finish with crema and queso fresco

Oyster mushrooms

Cremini mushrooms

Kale, chopped

Onion, diced

Crema

Queso fresco, crumbled

Salt

Black pepper

Olive oil

Season the snapper fillets with salt, black pepper, and cayenne pepper. In a bowl, mix the all-purpose flour and cornstarch. Dredge the seasoned fillets in the flour mixture, coating them evenly.

Prepare the Fish

Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the coated snapper fillets. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Fry the Fish

In a small bowl, mix together the mayonnaise, chipotle peppers, and lime juice until well combined. Set aside.

Make the Chipotle Mayonnaise

In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, lime juice, and salt. Toss well to combine and let it sit for 10 minutes to allow the flavors to meld.

Prepare the Coleslaw

In a bowl, combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and adjust seasoning to taste.

Make the Salsa Fresca

Warm the corn tortillas in a skillet or microwave. Place a fried snapper fillet on each tortilla, top with chipotle mayonnaise, coleslaw, and salsa fresca. Serve immediately.

Assemble the Tacos

Snapper fillets

All-purpose flour

Cornstarch

Cayenne pepper

Oil for frying

Mayonnaise

Chipotle peppers in adobo sauce

Lime juice

Green cabbage, shredded

Carrots, shredded

Cilantro, chopped

Tomatoes, diced

Red onion, diced

Jalapeño, minced

Corn tortillas

Select your protein option (beef, pork, chicken, mushrooms, or refried beans). If using meat, cut it into chunks for even cooking.

Prepare the Protein

Season your protein option with salt, pepper, and any additional spices you prefer (cumin, paprika, garlic powder, etc.).

Season the Protein

Depending on the protein selected, you can either slow-cook, braise, or sauté: 
- For beef or pork: Cook in a slow cooker with broth for 6-8 hours on low.
- For chicken: Sauté in a skillet for 20-25 minutes until cooked through.
- For mushrooms: Sauté for 5-7 minutes until tender.
- For refried beans: Heat in a saucepan until warmed through.

Cook Method

Once your protein is cooked, combine it with your selected dish (birria, carnitas, cochinita pibil, or refritos) and serve hot.

Combine with Other Dishes

Beef chuck roast

Pork shoulder

Chicken thighs

Mushrooms (any variety, diced)

Refried beans

In a frying pan over medium heat, lightly fry the totopos until they are golden and crispy. Drain on paper towels.

Prepare the Totopos

In the same frying pan, add your choice of salsa to the crispy totopos, ensuring they are evenly coated. Cook for 2-3 minutes until the salsa is heated through.

Add Salsa

Transfer the saucy totopos to a serving plate.

Plate the Chilaquiles

Top with salsa fresca, a drizzle of crema, crumbled queso fresco, and chopped cilantro.

Garnish

Serve immediately while hot, and enjoy your chilaquiles!

Totopos (tortilla chips)

Choice of salsa (red or green)

Salsa fresca (fresh tomato salsa)

Crema (Mexican sour cream)

Queso fresco (fresh cheese)

Cilantro (fresh, chopped)

Remove stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.

Prepare the Chiles

In a blender, combine the soaked chiles, garlic, cumin, oregano, salt, and black pepper. Blend until smooth and add a little beef broth if necessary to achieve a smooth consistency.

Blend the Marinade

Rub the marinade over the chuck roast and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.

Marinate the Beef

In a large pot, sear the marinated beef on all sides until browned. Add the remaining beef broth, bring to a boil, then reduce to a simmer and cover. Cook for about 3 hours or until the beef is tender.

Cook the Beef

Once cooked, remove the beef from the pot and shred it using two forks. Reserve the broth.

Shred the Beef

Warm the corn tortillas in a skillet until pliable.

Prepare the Tortillas

Place a portion of shredded beef and a sprinkle of cheese on each tortilla. Fold the tortilla over to create a taco.

Fill with Beef

Place the filled tacos back in the skillet and cook until the cheese is melted and the tortillas are golden brown on both sides.

Cook the Tacos

Serve the tacos with a side of reserved birria broth for dipping, and garnish with chopped onion and cilantro.

Serve with Broth

Roast the tomatillos, jalapeño, and garlic in a dry skillet until charred and softened.

Roast Ingredients

In a blender, combine the roasted ingredients, lime juice, and salt. Blend until smooth.

Blend Salsa

Chuck roast

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Cumin

Oregano

Beef broth

Shredded cheese (such as Oaxaca or mozzarella)

Chopped onion

Chopped cilantro

Birria broth (from cooking beef)

Tomatillos

Jalapeño pepper

Garlic clove

Remove stems and seeds from the morita chiles and soak them in hot water for 15 minutes.

In a blender, combine soaked chiles, tomatoes, garlic, onion, and salt. Blend until smooth.

Blend the Salsa

Finely chop tomatoes, onion, and cilantro.

Chop Ingredients

In a bowl, combine chopped ingredients, lime juice, and salt. Stir well.

Mix Salsa

In a blender, combine serrano peppers, garlic, olive oil, lemon juice, and salt. Blend until smooth.

Blend the Ingredients

Remove stems from dried chiles and toast them in a dry skillet until fragrant.

In a blender, combine toasted chiles, peanuts, garlic, oil, and salt. Blend until smooth.

In a blender, combine habanero peppers, tomatoes, garlic, vinegar, and salt. Blend until smooth.

Blend Ingredients

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

Heat the Oil

Cut corn tortillas into triangles and fry in batches until golden and crispy. Remove and drain on paper towels. Season with salt to taste.

Fry the Tortillas

Dried Morita Chiles

Tomatoes

Garlic

Onion

Cilantro

Lime Juice

Serrano Peppers

Olive Oil

Lemon Juice

Dried Chiles (Guajillo or Pasilla)

Peanuts

Habanero Peppers

Vinegar

Corn Tortillas

In a dry skillet, toast the morita chiles over medium heat until fragrant, about 2-3 minutes. Remove and set aside.

Toast the Chiles

In a blender, combine toasted chiles, tomatoes, garlic, onion, and salt. Blend until smooth, adding water if necessary to reach desired consistency.

Papas Norteñas

Hongos

Taco De Pescado

Add Protein To Any Dish

Chilaquiles

Quesabirria

Salsa Tasting

Torta Ahogada

Tacos

Cochinita Pibil

Pork Belly Pibil

Carne Asada

Torta

Pollo Asado

Hamburguesa

Donas!

Carnitas

Mar Y Tierra

Flan Mexicana

Papas Mar Y Tierra

Veggie Quesabirria

Barbacoa De Cordero

Birria

Breakfast Burrito