(U-10) Cold, shelled, served with a dipping cocktail sauce, laced with horseradish.
Abalone juice, olive oil, mustard, onion and oregano. Dressing with basil infusion and red pepper infusion.
Capers, habanero chile, lime, red onions, arugula, olive oil and pepper.
(4) Lettuce, avocado sauce, black beans, mint, cilantro and epazote.
(4) Corn tortilla, pinto beans, avocado, radish, lettuce and salsa.
(4) Lettuce, ginger, garlic, chay, green pepper, onion, cilantro, habanero pepper, olive oil, sesame seeds.
(4) Flour tortillas, pinto beans, red rice, lettuce, cherry tomates, guajillo sauce, sur cream and cilantro.
(2) Beef in flour tortillas. Traditional dish from the Baja Peninsula.
Red corn tortilla, filled with shrimp and cheese green corn tortilla, filled with zucchini blossoms, epazote and cheese white, corn tortilla with flax seeds. Filled with rib eye steak and cheese.