El Mictlan Restaurant Menu

Cactus, cream cheese, sour cream, Serrano, onion, garlic and cilantro. Garnished with tortilla chips, queso fresco cilantro and ancho powder.

Classic Mexican nopalito salad with red onion, radish, Serrano, cilantro, avocado, tortilla chips and cumin dressing, and topped with burrata cheese. (Add tofu for vegan option)

Fried potatoes drizzled with spicy garlic oil, topping with sriracha mayo, green scallions, sesame seed and chili powder.

Shrimp cooked with a generous amount of garlic in olive oil, spiced with Chile de arbol, black pepper and apple cider vinegar, topping with toasted sesame seeds, cilantro and Chile guajillo powder. Served with bread.

Golden brown crust and tender calamari with hot honey ranch dip

Avocado, serrano tatemado (charred serrano), garlic, lime juice and salt, onion, cilantro and Chile ancho powder.

Whole grilled corn on the cob slathered in chipotle mayo, cotija cheese, chile powder and lime

Fully braised birria meat and melted mozzarella cheese, wrapped in a crispy pan-seared tortilla and dipped in birria consomme, cilantro and onions. 3 tacos per order.

Four corn tortilla stuffed with tender chicken and smothered in an ancient salsa from La Costa Chica, Guerrero (Mole Colorado) topped with sour cream, queso fresco, avocado, red onion and sesame seeds.

Two thick corn tortillas with pinched sides, topped with refried beens, Oaxaca cheese, cabbage, radish, red onion and cilantro

White rice, refried beans, Mexican mix cheese, dry chiles crema, avocado, pico de gallo.

Three fried masa tortillas shaped like a cup and filled with a savory mixture of potatoes with chipotle, topped with sour cream, queso fresco, onion and cilantro

A type of Mexican cocktail made with diced bites of shrimp, pulpo and tuna,, tossed with tomatoes, onion, cilantro and ceviche sauce, topped with avocado and radish.

Grilled NY steak and pulpo, papas zarandeadas (potatoes), chimichurri, asparagus, cilantro,powder and green aoioli.

Guerrero house-made mole colorado (red Mole) over a chicken breast and topping with toasted sesame seeds, served with white rice, beans and tortillas

Chicken marinated in a bright adobo made with dried Chiles and vinegar, traditionally wrapped in banana leaves, and steamed. Comes with charro beans, garden rice and tortillas

Spicy seafood soup, with Korean influences, made with mussels, clams, shrimps, calamari, cabbage, carrots, mushrooms and rice noodles

Grilled chicken marinated with a dry chiles adobo, garnished with guajillo-pineapple puree, chopped cilantro, crispy shallots

Grilled seasoned beef meat, over crispy and melted cheese, topped with sauteed onions and jalapeños, slice avocado and cilantro

Fried shrimp tempura, esquite, topped with dry chiles cream, cotija cheese and Chile ancho powder.

Thinly sliced marinated pork, topped with grilled pineapple slices, chopped onion and cilantro

Seared tuna over jicama-coleslaw salad, yuzu dressing, sriracha mayo, fried onions and cilantro

Slow-cooked lamb, topped with onion, radish and cialntro. Comes with lamb broth.

Crunchy tostadas shells topped with flavorful sriracha mayo, ahi tuna, scallions, avocado, fried onion and cilantro

Corn, chipotle mayo, cotija cheese, lime juice, epazote, Serrano.

Traditional tres leches cake soaked in horchata mixture, topped with whipped cream, almonds and cinnamon.

Homemade chocolate cake, chocolate mousse, chocolate sauce, strawberry and a scoop of vanilla ice cream

Pumpkin Churros with pumpkin spiced sauce