Don Artemio 3268 W 7th Street

Lime. Strawberry, Jamaica, Sparkling Mineral Water

Grapefruit, Lime, Tamarind Chipotle, Guajillo, Sparkling Mineral Water

Lemon, Honey, Sparkling Mineral Water

Cucumber, Orange, Lime, Agave, Jalapeño, Sparkling Mineral Water

Fried heirloom blue corn quesadilla, ancho pasilla herbed black bean puree, lettuce and cream. Choice of: Salsa verde chicken o Julienne poblano, onions.

Fillet mignon, diced potato, ranchera sauce, avocado mousse, oregano-pickled onion.

Flour tortilla cabrito tacos, cabbage tomato salad.

Roasted baby beets, lettuce, friseé, pasilla peanut vinaigrette, queso fresco. Add: Filet 4oz, Salmon 4oz or Chicken breast 5oz.

Arúgula, chile guajillo vinaigrette, orange supremes, toasted almonds, goat cheese. Add: Filet 4oz or Salmon 4oz.

Unique, tender-fried cactus tossed with bacon, served with heirloom house made blue corn tortillas to make tacos.

Texas stripped bass and octopus in serrano vinaigrette, piquín salt and charred avocado.

Chiles güeros stuffed with slow cooked cabrito confit, pasilla vinaigrette, caramelized onion.

Deep fried enchiladas, stuffed with queso fresco and goat cheese, topped with homemade artisan tamarind mole, ajonjolí, crema, potatoes in a slow cooked spicy tomato sauce.

House-made chorizo, bruleé panela cheese, oregano pickled onion, served with heirloom house made blue corn tortillas.

Mussels cooked in a creamy chipotle sauce, leeks, with homemade potato slices.

Overnight braised beed tongue, sautéed in salsa verde, tequila cured tomato, onion and cilantro.

Accompanied with heirloom house made blue corn tortillas to make tacos. Add on: Chapulines or Chicharrón de rib eye.

House made fried tortilla chips, cured nopales, mexican requesón with epazote, serrano salsa, red salsa.

Tuna #1, avocado mousse, mexican tapenade, bell pepper vinaigrette, house made tostadas, serrano, radish.

House made dry-age chorizo, charred panela cheese, serrano aioli, ranchera sauce in a heirloom house made blue corn tortillas.

Butter confit artichoke heart, zucchini and oaxacan house made mole negro. Can be vegetarian served with pipian.

Baby spinach, bacon bits, avocado, shredded parmesan, dressed with an ancho balsamic reduction. Can be vegetarian with out bacon.

Grilled heart of palms, panela cheese, tomato, avocado, peanut chili vinaigrette.

A table side pour of slow cooked Michoacán tomato pasilla soup, over fried tortilla strips, queso fresco, zucchini, carrots, avocado dices. Add chicken.

Cream cheese pecan stuffed poblano chile wrapped in puff pastry, over house made tomato sauce.

Seared sea bass, topped with oaxacan mole negro, sliced seared plantain, tomato herb rice.

Slow cooked oven braised cabrito, tomato cabrito sauce, purple cabbage salad, oregano pickled red onion, served with heirloom house made blue corn tortillas.

Texas quail stuffed with a creamy pecan almond rice, house made mole poblano, oven roasted potatoes, queso fresco, toasted pumpkin seeds.

Ribeye, creamy porcini sauce, camembert potato purée, thousand layer beets.

50 days in house dry aged 14oz Stripling Texas Wagyu.

Fillet mignon on ancho-pasilla herb black bean purée, chipotle sauce, grilled calabacita and baby carrot.

29 days in-house dry aged tomahawk with 2 family style sides.

Deconstructed Tres Leches dessert, ammonite shell ice cream.

Peca biscuit, quince with pulque sauce, candied pecans, pecan dust, Melt Ice Cream collaboration dulce de leche ice cream.

Artist: Nassa Estudio de Arqutectura Year: 2022 Technique: Piso de barro cocido Dimensions: 18 1/2 x 18 1/2 *3 Available*

Artist: Avelina Fuentes Quezada Year: 2021 Technique: Bronce a la cera Perdida Dimensions: 14 x 14 *2 Available*

Artist: Carolina Fuentes Year: 2010 Technique: Giclee/ Hahnemule bamboo Dimensions: 29 x 21

Artist: Carolina Fuentes Year: 2010 Technique: Giclee/ Hahnemule bamboo Dimensions: 29 x 21

Artist: Alfredo Esparza Cardenas Year: 2017 Technique: Impresion/ Papel fotografico satinado Dimensions: 25 x 37

Artist: Aduir Vigil Year: 2017 Technique: Grabado sobre papel Dimensions: 18 x 15 *3 Available*

Artist: Vinicio Fabila Year: 2021 Technique: Serigrafia/ Papel de 300g/ Algodon Dimensions: 24 x 39 *2 Available*

Artist: Alejandro Fuentes Year: 2022 Technique: Escultura Ceramica

Artist: Alejandro Fuentes Year: 2022 Technique: Escultura Ceramica

Edge of the Moment $36,000 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 28 x 49 x 27 in

Wild Spirit $6750 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2004 Dimensions: 18 x 14 x 06 in

Stillness $5,400 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 12 x 11 x 06 in

Before the cut I $5,400 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 10 x 12 x 08 in

Before the cut II $5,400 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 10 x 11 x 06 in

Joy $4,725 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 10 x 13 x 05 in

Lusitano $4,725 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 10 x 12 x 05 in

Pots are made-to-order. Will be ready in 60-80 days. We will contact you when your item is ready for pickup.

Pots are made-to-order. Will be ready in 60-80 days. We will contact you when your item is ready for pickup.

Pots are made-to-order. Will be ready in 60-80 days. We will contact you when your item is ready for pickup.

Hardcover Spanish Edition by Rafael Mier

Technique: Polyurethane, celastic, paste, & acrylic. Made by Artist: Nicte Ruiz

Technique: Polyurethane, recycle bottle cap. Made by Artist: Mayanin Ochoa