Revolucion. 30 West State Street

Traditional guacamole made with fresh avocado, lime, cilantro, serrano peppers, onions, epazote and tomatoes. Served with baked corn tortilla chips.

Three delectable dips served with baked corn tortilla chips: green roasted tomatillo salsa, traditional molcajete style red salsa and refried beans made with chipotle and chorizo.

Fresh tuna cured in citrus habanero sauce, mixed with pico de gallo, cucumber, avocado and Tajin. Served with garlic mayo and beked chips.

Grilled Octopus, lime juice, tossed with black salsa, red onion, cucumber, cilantro, chiltepin chile, and avocado. Served with roasted chips.

Fresh corn on the cob, quartered, seasoned with smoky spices and fried until crispy. Served with garlic mayo fresh herbs, cotija cheese, salsa macha and fresh lime.

Slow roasted chicken wings marinated in citrus juices and tossed in a habanero-pickle achiote sauce. Served with fried shallots and house mayo.

Three crispy, golden corn taquitos filled with creamy Mexican mashed potatoes, deep-fried to perfection for the ultimate crunch. Topped with a vibrant salsa verde, a drizzle of rich Mexican sour cream, and a bold kick of salsa macha for just the right amount of smoky heat.

A large corn tortilla served nachos-style with ribeye steak, chorizo refried beans, grilled onions, cilantro, queso Oaxaca, avocado, radishes, grilled cactus and traditional salsa de molcajete.

Large 12-inch flour tortilla filled with refried beans, Chihuahua cheese, avocado, grilled onions, banana peppers, sour cream, and roasted salsa verde on the side.

Large 12-inch flour tortilla filled with Chihuahua cheese, pico de gallo and banana peppers. Served with sour cream and salsa verde on the side.

Marinated skirt steak topped with chimichurri, grilled onions, and jalapeno. Served with pico de gallo and grilled cactus, refried benas with chorizo a side of roasted tomato salsa and fresh tortillas.

Filled with Chihuahua cheese and lamb barbacoa, grilled onions. Served with salsa macha and consomme

Two grilled USDA choise ribeye tacos, perfectly seared for rich, smoky flavor, topped with grilled onions, queso panela and fresh cilantro. Elevated with decadent bone marrow and finished with a bold, fire- roasted tomato salsa for the perfect balance of depth and heat.

Two savory shrimp stew tacos, simmered to perfection and paired with melted cheese, banana peppers, onions and creamy hoyse mayo. Folded with care and griddled until golden and crispy, then topped with fresh avocado and a bold, fire-roasted tomato salsa.

Two juicy grilled chicken thigh tacos, perfectly seasoned and flame-kissed for bold, smoky flavor. Topped with sweet cherry tomatoes, crisp red onions, creamy avocado and a vibrant tomatillo salsa verde for a fresh zesty finish.

Two grilled steak tacos, made with tender, flame-seared beef and melted Chihuahua cheese for a rich, creamy bite. Topped with fresh cilantro, creamy avocado and crispy fried leeks for a satisfying crunch. Finished with a vibrant tomatillo salsa verde.

Two crispy grilled Salmon, avocado, pico de gallo, cucumber, garlic house mayo and salsa verde side.

A Warm, moist Mexican cornbread, rich in flavor and perfectly tender, topped with a scoop of elote-flavored ice cream for a sweet and savory twist. Finished with crunchy walnuts and a subtle touch of rum.

Crispy on the outside and soft on the inside churro bites tossed in sugar and cinnamon and serverd with a chocolate pasilla sauce and an orange mezcal morita jam for dipping.