Alisios Mexican Cocina

Morita chili salsa, salsa macha, salsa verde. Served with warm heirloom tortillas. Add handmade quesadillas +8

Lime, serrano, cilantro, house made charred lemon oil, sea salt. Served with house made blue corn tlayudas and agave roasted grasshoppers.

Melted Oaxaca quesillo, squash blossom, grilled chorizo, corn smut, side tortillas.

Three oysters, warm poblano cream, Oaxaca style foam, citrus oil, edible shell ash.

Sweet corn custard, masa crumble, popcorn crema, fresh cheese, chili oil, lime zest.

Heritage pork rinds, confit carnitas, tomatillo serrano salsa, over a house made oblong masa base.

Triangular blue corn masa pocket, chicken, black mole, Mexican pepper leaf oil, jalapeño fresh salsa.

Corn tortilla, jack cheese, corn, poblano, squash blossom, huitlacoche sauce.

Three flautas, duck confit, potato, mole rosa, lettuce, queso fresco, onion.

Wild shrimp & hamachi, green serrano citrus marinade, smoked red chili aguachile, squid ink emulsion, avocado, compressed cucumber, pomegranate.

Red snapper, heirloom tomato, charred lime citrus marinade, grilled mango, chili oil, avocado, tostadas.

Marinated shrimp, Mexican cocktail sauce, Pico de Gallo, cucumber, avocado.

Little gem lettuce, caesar dressing foam, parmesan crisps, sourdough crostini. Add avocado +3 | chicken +5 | shrimp +8 | steak +10.

Butter lettuce, seasonal fruit, prickly pear vinaigrette, toasted pumpkin seeds, queso fresco, edible blossoms. Add avocado +3 | chicken +5 | shrimp +8 | steak +10.

Puffed smoked tuna tostadas, salsa verde, pickled onion, avocado crema.

Dry aged prime flap steak (arrachera), roasted cactus salsa, mezcal veal reduction, pickled onion petals, corn purée.

Seared halibut, poblano spinach sauce, fish skin tuile, radish & citrus salad, squid ink oil.

Served with black mole, corn ash, and seasonal vegetables.

Grilled Spanish octopus, tamarind glaze, charred seasonal vegetables, cilantro oil, squid ink drizzle.

Market vegetables, peppers, pistachio & pumpkin seed "soil," ancho tamarind glaze, charred scallion crema.

Wild shrimp, roasted poblano cream, Monterey Jack cheese, micro cilantro.

Braised chicken, tinga sauce, avocado puree, panela cheese and cilantro.

Achiote marinated pork, avocado puree, pickled onion, red salsa.

Crispy cheese crust, Wagyu beef, morita aioli, charred salsa.

Smoked tuna, salsa macha, avocado, roasted tomato.

Spicy butter shrimp, cabbage, crema, chili oil, side broth for dipping.

Seasonal mushrooms, salsa verde, fresh herbs.

Braised hibiscus flowers, tamarind glaze, avocado mousse, charred poblano, pepita crumble, pickled red onion, cilantro, heirloom corn tortilla.

Hybrid quesadilla/taco, braised beef, consomme glaze, Monterey Jack cheese.

Skirt steak, Pico de Gallo, sour cream, lettuce, guacamole, Monterey Jack cheese, beans, and side salsa.

Marinated shrimp, Pico de Gallo, sour cream, guacamole, Monterey Jack cheese, beans, and side salsa.

Adobo marinated pork, Pico de Gallo, sour cream, guacamole, Monterey Jack cheese, beans, and side salsa.

Marinated chicken, Pico de Gallo, sour cream, lettuce, guacamole, Monterey Jack cheese, beans, and side salsa.

House made cinnamon churro, plantain custard, dark chocolate ganache, lime sugar

Mexican chocolate creméux over Mexican chocolate cake, black mole, cacao soil, smoked vanilla whip, chili oil, ancho chili tuile.

Sweet corn cake, huitlacoche and cinnamon whip, corn crumble, lime meringue, piloncillo sugar caramel.

Two scoops of our ice cream or sorbet, crafted from fresh, seasonal fruits and garnished with crispy Mexican wedding cookies and fresh berries. Please ask your server for today’s flavors.

Flour tortilla, Monterey Jack cheese, served with rice and heirloom beans.

Flour tortilla, adobo chicken, Monterey Jack cheese, served with rice and heirloom beans.

Flour tortilla, rice, heirloom beans, Monterey Jack cheese. Choice of chicken or braised beef.

Corn or flour tortillas with chicken or braised beef, served with rice and heirloom beans.

Flour tortilla, heirloom beans, rice, Monterey Jack cheese.

Scrambled eggs, breakfast potatoes, Monterey Jack cheese in a flour tortilla.

House made heirloom corn pancakes, agave vanilla syrup, smoked totonoxtle sugar powder, popcorn compound butter.

One scoop of house ice cream or sorbet.

Fresh seasonal fruit.

Seasoned rice and heirloom beans.

Tlayudas (Tostada)