Yolotl

Fresh whole black beans cooked to perfection, healthy quinoa, chopped ripe tomatoes, green onions, shredded lettuce, cilantro, and fresh roasted corn. Served on a flour tortilla shell. A mild avocado dressing brings together all the Mexican fresh flavors. Option to add chorizo, steak, chicken, or shrimp.

Iceberg lettuce, radishes, cucumber, cilantro, and red onions. Tossed with homemade avocado dressing.

Cooked beets, spinach, queso fresco cheese, red onion, and caramelized pecans. Tossed with homemade lime vinaigrette.

Not only do we make corn tortillas out of corn flour, we make these little delights called "sopes" too! Sopes are thicker than corn tortillas and have a raised border around the edges to hold in all the yummy food we pile on them! We spread these with pinto beans and then top them with sliced avocado, tomatoes, queso fresco, shredded iceberg lettuce, and sour cream.

Vegetarian-friendly! We smother two homemade, fried tostadas with our handmade refried pinto beans. We top it with lettuce, ripe avocado, sliced tomatoes, shredded lettuce, and Queso Fresco (cheese). Served with salsa on the side. Vegan-friendly if requested!

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We know nachos are not part of traditional Mexican cuisine, but we are happy for the Tex-Mex influence in Mexican restaurants in the USA. We take the traditional nachos to another level. We seasoned our beans, adding extra flavor. Then we topped them with pico de gallo, homemade guacamole, jalapeños, and a drizzle of sour cream and guacamole salsa. Option to add steak, grilled chicken, al pastor, or chorizo.

Small guacamole. Like our grandmothers, we use the molcajete (a mortar carved from natural volcanic rock) to grind our spices and make our delicious guacamoles from fresh, ripe avocados. Served with salsa and chips.