Trio Mexicano
Guacamole, Nachos, Quesadilla with Salsa Mexicana

Shrimp-stuffed Güero Chiles
Two shrimp stuffed Güero chilis served on bed of fresh greens, aioli sauce,tomato and cucumber.

Jalisco Red Snapper Carpaccio
Thinly sliced marinated Red Snapper served with mixed greens, croutons and No Way José! dressing.

Royal Mexican Calamari
Sautéed Calamari served on a bed of fresh greens, cucumber, tomatoes and slices of Poblano chile.

Shrimp Cocktail Acapulco Style
Shrimp cocktail served warm

Macho Mussels
Mussels sautéed in white wine & a creamy chile chipotle sauce.

Mexicali Style Tuna Tartar
Delicious fresh tuna finely diced, marinated in lime with güero chile, ginger, red onion, olive oil, sea salt, ground black pepper, and cilantro. Finely decorated with red caviar and a duo of chile serrano and tomato jams.

Azteca Soup
Classic tortilla soup


Montezuma Nopal Soup
The house secret recipe of delicious nopal (cactus) soup with bits of shrimp.


Creamy Leek and Potato Soup

Nopal Salad
Fresh cactus, tomato, red onion, cilantro, and crispy bacon tossed in olive oil and garnished with ranchero cheese.

Frida’s Pear Salad
Slices of warm pear, mixed greens, tomato and goat cheese served with a black currant vinaigrette.

Asparagus Salad
Asparagus roasted in olive oil with pine nuts and arugula.

Caesar Salad for 2
Classic Caesar Salad for 2 prepared tableside.

Mahi Mahi Carlotta
Grilled Mahi Mahi filet on a bed of sautéed pumpkin flowers in a creamy mango sauce.


Veracruz Red Snapper Filet
Red Snapper filet served on a bed of white rice garnished with capers, tomato, green olives, sliced Güero chile and red onion.


Shrimp Cholula
Coconut shrimp served on a bed of mashed potatoes with sweet peanut sauce and sautéed vegetables.


Shrimp Santana
Shrimp sautéed in garlic, onion, tomato, fine herbs, white wine and cream served on a bed of white rice.


Piola Lobster Tail
Lobster tail, mussels, calamari and shrimp served in a delicious creamy chili chipotle mussel sauce.

Whole Lobster
Grilled, steamed, or thermidor.

Chicken in Mole Poblano
Chicken leg and breast in classic mole sauce on a bed of white rice, decorated with red onion, touches of mint sauce and sesame seeds.


Yucateco Pipian Chicken
Chicken thigh and breast in pipian sauce on a bed of rice garnished with vegetables and toasted almonds.


Xochimilco Spinach-Stuffed Chicken Breast
Chicken breast stuffed with spinach sautéed in garlic, onion, mushrooms and gouda cheese surrounded with corn truffle sauce and served with mashed potatoes.

Malinche Enchiladas (Vegetarian Option Available)
Classic chicken enchiladas in tomato sauce served with guacamole and refried beans.

Nayarit Plate
Shrimp, calamari, and clams on a bed of spinach and rice tossed with a mango vinaigrette.

Chiles en Nogada (Vegetarian Option Available)
Poblano peppers stuffed with ground beef and mixed sweet fruit bathed in a creamy pecan and almond sauce and garnished with pomegranate seeds (in season).
Veggies or Shrimp

Palmira's Duck Carnitas
Half duck wtih a red wine and balsamic wine reduction garnished with cubes of quince fruit paste and accompanied with an avocado salad and strips of crispy corn tortillas.

Flank Steak Don José
Juicy flank steak served with guacamole, refried beans and classic Mexican chorizo (sausage).

NWJ! Fajitas
Beef - Chicken - Shrimp - Mixed

Mexico Lindo
Juicy flank steak served with cheese-stuffed poblano pepper, a pumpkin blossom quesadilla and a crispy chicken taco.

Pancho Sancha Pork Ribs
Juicy, sweet pork ribs bathed in a honey-chipotle chile glaze.

Beef Medallions
Sliced beef medallions prepared in a raicilla with mulato chile sauce, served on a bed of mashed potatoes with steamed vegetables.

Filet Mignon de Chaman
Filet Mignon batahed in a 3-chile sauce, served on a bed of mushrooms sautéed in garlic with mashed potatoes and sautéed vegetables.

My Love's Ribeye
Succulent Ribeye bathed in a delicate red wine sauce, served with mashed potatoes, steamed vegetables and fried.

Wild Garlic Mushrooms
Wild mushrooms sauteed in olive oil, garlic, white wine and chile guajillo on a bed of rice and decorated with parlsey oil and a red berry reduction.

Chapultepec Tower
Stack of grilled portabello mushroom, eggplant, squash, tomato, basil, and fresh Oaxacan cheese, surrounded by a red berry sauce reduction on a bed of white rice and mashed potatoes.

Supreme Veggie Enchiladas
Au gratin enchiladas stuffed with spinach sauteed in garlic and olive oil in a red sauce with refried beans and guacamole.

Pasta


Chicken Fingers


Fish Sticks

Crepes of Celaya
Delicious Caramel crepes decorated with kiwi, strawberries adn rich vanilla ice cream.

Bananas Foster
Prepared flaming at your table No Way José! style.

Flan


Ice Cream of the House


Sorbets of the House


Sexy Coffees (Flaming at your table)

Mexican Coffee ~ with Tequila, Kahlua and caramel

Spanish Coffee ~ with Brandy

Special Coffee ~ with Frangelico, Cognac and Amaretto