Food Menu

Opening hours: Please make a member aware of any allergens Wednesday, Thursday 5pm - 9:30pm (V) Vegetarian (GF) Gluten Free Friday, Saturday 12pm - 9:30pm (VG) Vegan (B) Also available in the bar Nibbles (B) T di onal Mexi n Nachos Amigos (GF) (B) 12.00 Dips & Salsas 4.00 each Chef’s Special (For 2 to share) selection of 3 for 2.00 A bowl of tortilla chips topped with spicy tomato salsa, Served with the bowl of corn nachos Marinated Olives Aztec Molcajete (GF) (for 2-3 to share) grated cheese and jalapenos with herbs and garlic Hot volcanic rock mortar filled with a mix of grilled served with sour cream, guacamole and the filling of Chef's Special Avocado Green Salsa your choice: (avocado, green tomatoes, onions, cilantro) Pan-fried Chorizo meats, onions, peppers and cactus. Picante Chorizo Pulled Beef Birria with honey glaze Served with tomato rice, mixed leaves and tomato salsa Chicken Tinga Seasonal Calabacitas (V) Salsa Verde (green tomatoes, cilantro, onions, chilli) Chicharrónes verde. (Add another filling for 3.00) Pork rind in tajin spices served with Cholula Chilli sauce Picante Salsa Roja Chicken, Chorizo and Halloumi 16.00 per person (dried mixed of chilies, charred tomatoes, peppers) Tortilla Chips & Dips with green tomatoes salsa verde, Rump strips, Chorizo and Halloumi 17.00 per person Pico de Gallo pico de gallo and guacamole (tomatoes, onion, garlic, cilantro, jalapeños, lime) Rump strips, Chicken, Chorizo, Tacos Chipotle Mayo Prawns and Halloumi 20.00 per person (mayonnaise infused with chipotle chilli pepper) Chicken Mole Poblano 16.00 Famous hand-size corn tortillas served with zesty slaw, Guacamole (Contains various nuts) cilantro, red onions Sour Cream Botanas to Share (B) A pre-Spanish dish: used to be served at Aztec rituals. and Chef's special: avocado green salsa. Folded with the (Order individually or select 3 to share for 18.00) Chicken Breasts covered in a sauce, infused with dried filling of your choice: Chillies, Herbs, Spices and Sesame Seeds. Served with Pulled Beef Birria 12.50 Trio of Chalupas (GF) 6.00 Tomato Rice and pickled Red Onion. Picante Prawns with Chipotle Mayo 12.50 inspired by authentic Mexican street food, popular in the Carne Asada Tampiquena (GF) 18.50 Cajun Chicken Tinga 11.80 south-central Mexican states of: Guerrero, Oaxaca, A traditional dish that origins from the port town of Halloumi and Avocado 11.00 Side Dishes Puebla and Hidalgo Tampico in the north of Mexico. Chorizo with Chilli and Honey 12.00 4.00 each Tortilla baskets with pulled Beef Birria, Chicken Tinga, 8oz Rump Steak seasoned with Fajita Spices, on a bed of Courgette & Sweetcorn Calabacitas 10.00 Tomato Rice Refried Pinto Beans Courgettes and Sweetcorn Calabacitas Cactus, Onions and Peppers Zesty Slaw with Chipotle Mayo Tajin seasoned skinny Fries or Sweet Potato Fries Quesa Birria (GF) 7.50 served with Tomato Rice, refried Beans and a bowl of lifornian Bur tos Fries topped with Cheese and Jalapenos Calabacitas of Seasonal Vegetables originally from the state of Tijuana, this dish is a late- home-made Nachos. A 12-inch flour tortilla (All served with tajin seasoned fries, zesty slaw and night favourite in San Francisco and California served by (add Prawns for extra £3.00) Chef's Special avocado green salsa) food trucks Pulled beef in a folded Corn Tortilla and melted Cheese, Robalo al sartén (GF) 13.50 Iceberg Lettuce, Avocado and Salsa Verde Pan-fried Sea Bass served with Mango and Avocado Alitas Chicken Wings 6.50 Ceviche Salad and Pico de Gallo sauce. marinated with cholula chilli sauce and spring onions, Smoky Beef Birria 13.00 served over mixed leaves Yucatan Enchiladas (GF) pulled beef marinated in onions, garlic, vinegar, dry chilli De erts A duo of Enchiladas filled with Chicken or Vegetable flakes, cinnamon and tomatoes, with tomato rice, pinto 5.25 each Enchiladas (Optional V, GF) 7.20 topped with grated Cheese, Sour cream, Green and Red beans, grated cheese and pico de gallo sauce corn tortillas filled with chicken or vegetables (V) Tomatoes Salsa, served with Tomato Rice, house Salad smothered with spicy tomato salsa, grated cheese and pickled Red Onions. Picante Prawns 14.50 Sugar & Cinnamon dusted Churros with chocolate sauce and vanilla ice cream topped with avocado, iceberg lettuce and sour cream Chicken Enchiladas 12.90 with pan-fried onions and peppers, spicy tomato salsa Baked Caramel custard flan with biscoff crust Anillos de Calamar 6.50 Vegetarian Enchiladas 11.90 roja, tomato rice and avocado calamari tossed in tajin spices, sea salt and spring onions Fajitas (GF) served with chipotle mayo A 1930s dish, created by Mexican ranch workers in Cajun Chicken Tinga 13.00 Cheesecake of the day with vanilla ice cream Ceviche Salad (GF) 7.90 Texas. pulled chicken in a thick sauce of tomatoes, onions, seabass strips marinated in lime juice, fresh tomato, red Sizzling skillet of selected strips served with corn garlic and cilantro, with tomato rice, grated cheese, Warm Triple Chocolate brownie with vanilla ice cream onions, coriander mango & avocado served over mixed tortillas, grated cheese, sour cream, guacamole, spicy iceberg salad and avocado green leaves salsa verde and zesty slaw. Champinones (GF, VG) 5.80 Fajita Spiced Chicken 12.70 Vegan-rito (VG) 10.00 Selection of Ice creams or sorbets Vanilla, Strawberry or Chocolate ice cream button mushrooms cooked with garlic, chilli and white Fajita Spiced Rump Steak 15.00 courgette and sweetcorn calabacitas, tomato rice, pinto Orange or Lemon flavour sorbet 4.95 4.50 wine topped with pico de gallo Seasonal Veg Calabacitas (V) 11.00 beans and iceberg lettuce Picante Prawns 16.50