Providencia - Midland TX Providencia - Midland

Crispy corn tortillas layered with refried black beans, sunny-side eggs, and ranchero salsa, finished with queso fresco and fresh herbs.

Crisp tortillas softened in housemade salsa, crowned with eggs, crema, cheese, and bright garnishes — a morning ritual of Mexican kitchens.

Crispy tortillas folded into scrambled eggs with house salsa, onions, and cheese — bold, familiar, and full of flavor.

Two enchiladas filled with cheese, topped with sunny-side eggs and ranchero salsa. A tradition of northern Mexico.

Two tamales, two eggs any style, and ranchero salsa — rustic tradition, reimagined by Neme Torres.

Slow-braised chile ancho beef with eggs any style, served with beans and tortillas.

Fluffy egg whites with sliced avocado and tomato — minimal, balanced, and made to refresh.

Fire-grilled sirloin and eggs, inspired by ranch breakfasts of northern Mexico.

Our signature brunch plate with chorizo, beans, avocado, and sunny-side egg — bold, balanced, and unmistakably Providencia.

Flash-fried jalapeños in a savory glaze — the signature creation of Neme Torres and a Midland favorite.

A skillet of molten cheese — toasted golden, made to stretch, and impossible to resist.

Flash-fried jalapeños in a savory glaze — the signature creation of Neme Torres and a Midland favorite.

Fresh guacamole with serrano heat and citrus lift — a modern classic with a kick. Para Compartir.

Earthy beets and sweet orange layered with arugula, goat cheese, and toasted pistachios — bold color, bright flavor.

Chilled quinoa tossed with cucumber, and fresh herbs — light, bright, and refreshing.

An elevated take on the Tijuana original — romaine, cotija, avocado, and chile-kissed Caesar dressing.

Bold short rib, layered with spice and smoke. Strength, tradition, and heat — all in one tortilla.

Golden tempura fish with citrus slaw and avocado crema on heirloom corn tortillas.

Grilled wagyu steak, avocado crema, chile pasilla salsa, and pickled onion on heirloom corn tortillas.

Crispy carnitas over refried beans on a toasted bolillo, topped with melted cheese and jalapeño.

Slow-braised pork shoulder in a rich chile ancho sauce, inspired by the celebratory stews of Northern Mexico.

Shredded chicken, cilantro, Monterrey cheese, creamy tomatillo sauce.

Flash-fried jalapeños in a savory glaze — the signature creation of Neme Torres and a Midland favorite.

Fresh guacamole with serrano heat and citrus lift — a modern classic with a kick. Para Compartir.

A bone-in chop kissed by flame, glazed in red chile, and served with the soul of northern Mexico.

Butterflied whole fish, marinated in coastal spice and grilled over open flame — a ritual of Mexico’s Pacific shores.

Pork shoulder marinated in oranges and achiote, slow-roasted in banana leaf — hecho a la antigua, in true Yucatán tradition.

An heirloom of Mexican kitchens — roasted chile poblano, hand-filled with cheese and finished en caldillo.

Roasted chicken in mole negro — a centuries-old sauce of chiles, cacao, and spice, born in the heart of Mexico.

Tropical shrimp, crusted in coconut and fried crisp — a nod to Mexico’s coastal flavors.

Salmon fillet glazed in pineapple-chile pastor sauce, served with roasted onion and citrus-roasted pineapple.

Shrimp kissed by fire, layered with slaw and crema — a taco born of the coast.

Shredded chicken, cilantro, Monterrey cheese, creamy tomatillo sauce.

Grilled wagyu steak, avocado crema, chile pasilla salsa, and pickled onion on heirloom corn tortillas.

Bold short rib, layered with spice and smoke. Strength, tradition, and heat — all in one tortilla.

Chilled quinoa tossed with cucumber, and fresh herbs — light, bright, and refreshing.

Earthy beets and sweet orange layered with arugula, goat cheese, and toasted pistachios — bold color, bright flavor.

An elevated take on the Tijuana original — romaine, cotija, avocado, and chile-kissed Caesar dressing.