LOMA TXMX

Wood-fired oysters finished with epazote-chorizo cream and melted Oaxaca cheese

Hand-mashed Hass avocado, lime-macerated onion, cilantro, yuzu San Marzano tomato, & sea salt

Melted cheeses infused with smoky saslsa macha

Crisp corn tostaditas layered with chori-queso beans, braised chipotle chicken, cabbage slaw, crema, & queso fresco

Crisp rolled corn tortillas filled with chicken tinga or guajillo-braised short rib, finished with crema & queso fresco

Corn totopos layered with picadillo, melted cheeses, and jalapeño escabeche.

Half or full dozen. Seasonal oysters with Mexican mignonette.

Poached Gulf shrimp in chilled tomato-citrus broth with avocado and red onion.

Guajillo-tomato broth, pulled chicken, avocado, crisp tortilla strips.

Arugula, fresh herbs, shaved radish, roasted pepitas, guajillo-pineapple vinaigrette.

Romaine hearts, charred poblano Caesar dressing, cornbread croutons.

Chilled iceberg, smoked bacon, yuzu San Marzano tomato, chipotle blue cheese dressing.

Mesquite-grilled wagyu skirt steak, warm house-made flour tortillas.

Mini street tacos with carne asada, carnitas, or chicken tinga, finished with cilantro, onion, charred lime.

Hand-rolled corn tortillas filled with shredded chicken and finished with roasted poblano crema.

Slow-braised wagyu short rib, guajillo red chile sauce, melted cheese.

Ground wagyu, aged cheddar, and queso macho.

Mesquite-grilled 12oz wagyu strip with crispy chile-roasted potatoes.

Pan-seared snapper over roasted poblano risotto.

Roasted chilaca pepper stuffed with jumbo lump crab and sweet corn, lightly battered and crisp.

Marinated wagyu skirt steak served with grilled onions, peppers, guacamole, crema, pico de gallo, and warm tortillas.

Hand crafted shrimp brochette served with grilled onions, peppers, guacamole, crema, pico de gallo, and warm tortillas.

Marinated chicken breast accompanied with grilled onions, peppers, guacamole, crema, pico de gallo, and warm tortillas. Served with guajillo rice & chori-queso beans.

Marinated wagyu skirt steak served with grilled onions, peppers, guacamole, crema, pico de gallo, and warm tortillas.

Crispy potatoes tossed in smoky salsa macha.

Street corn with lime, crema, and chile piquín.

Pinto beans simmered with bacon, chorizo, garlic, and chiles.

Refried beans with house chorizo and melted cheese.

Toasted long-grain rice with tomato and onion.

Creamy roasted poblano risotto.

Creamy hominy grits infused with a bright salsa verde.

Chocolate-ancho cake with ganache and crema Chantilly.

Mexican vanilla custard with caramel.

Mesquite-grilled 12oz wagyu strip with crispy chile-roasted potatoes.