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EI tr,tayor bla nco lMilag:oblanco a

7 | e.guas blanco to

Partida blanco tt

Don Julio blanco tz

Patron Blanco tt

eB q,tiin'.' ee

€E*V:&dpF{m sx dq: r* f e* # $P*:*e'ra$'qaxffi &€;ax'gaas$ €m s

Mango Blneberry BasilEl Maqor prmium silver Tequila, coconut Rum,

orunq.]ri.J, manqo, blu.b.ri-i.u, basil, serued onth. r6.fu with a h]biscus Himalagan salt rim ll.oo

ClassicEl Maqo. premium silver Tequila, orange liqueur,

ft.rh l;il" iJi.., ^+ur. nectar'sqrup, sei,'ed on the

ro.kr,/ith u .Jtur-l.r ""gi""isalt

nm rz.to

RositaEl Maqor premium silver Tequila , oranqe liqu.u.,

{r.uf, lini. juice, rose sgrup with hibiicus salt- on the rim t1.oo

Lime RaspbqrryEl Magor premium silver fequila , orange liqueur,

orpb"rr[, fr.uh lir. iuice, aqave nectar sqrup, u.*"don the rlc[s with u Hibiu.uJHir ulagan tZEri* tz.ro

, Orange, Mangq FireEl Magor premiu m silver.Teq u i la,,g tlg:

: I i?Tr.,

orangeiuice, mango, fresh lime juice, a hint ol Tabasco'u^u"",serued on the r6c[s with a Talin

.hilh po*der rim rz.ro

CoffeeMezcalund tcahl'i. tiqu"ur, blended with coffee,

b.nrnu, anJ i"" cream ll.oo

@ .$.s:ffiea*.m

6)ffi..n:p*saa!* ;\t3*j<:

Corralejo Keposado 9 lSoo Afrejo n

tterradura Reposado ro Don Julio Anio w

Cazadores Reposado tt Gran Centenario Afi1o t+

Don Eduardo Keposado a Corzo Afieio ti

Don Julio Reposado D Patron lsiio tt

Ail Tequilas are 1.5 oz shots and are served 'Iies Generaciones Afrlio u

with Sangrita, lime antl salt.

& .a F$.#s:! *:Er{:.i,t i'q:Gap'f },4 {;}{"{i:a {

l Hal{ ounceshots of, Partida blanco, Don Julio Keposado, Tres Generaciones Afr1jo,

se-ed with Sanqr;ta, li*. and salt u.oo

I $4q:s:x' Sboftle,Sol, bohemia orTecate 6.4 bottle, Dos EguisAmber 6.1o

Draft, Dos Equis Lager (La od /.5o

Los Cardos - Sauvignon blanc - Argentina 12C-asillero d.l >irblo -PinotGri$o- Chile

Glass 9 E,al*e lzLos Cardos - Chardonnag - Argentina 1zMarques de Caceres - Wh;te - Spain 1+

L.A. Cetto Chardonnau - MexicoGlass e nottle" za

Cono Sur - Pinot Noir - Chile nLos Cardos - Malbec - Arqentina t+Casillero del p;ablo - Me;lot - chile

Glass g boLl,le y

Marques de C-aceres - Riola - Spainr+tono sur - c.ub.rn./- chil.

Glass t botie n

A Kmtrcxm*$*sQueso Fundido

uelted cheese with pobluno pcppe.,chorizo and flourtodillas tr.io

BotanaA sampling o$ trad;tional Mexican favorites; ch icLen

tostada, Chilorio sope (marinated pork)and.h"."e

"mpanada 9.g5

TaquizaTacn tria {eaturing Rib ele taco with chipode salsa,

roasted chicLen taco with sal"a uerd"and chilorio (marinated porlJ taco ro.75

^ge8 Parn"itrEada

\9 "La Hacienda"Mixed gr-ill ofFe.ingflanL steaL, chicLen al

pastor, chonzo and vegetables,served with b.unu and &esh salsas

+a a5

"..ro ff L*$tr f"ff $xffiT:ffi*3ffi*r** anci rice obArrachera

FlanL steak with spring onions, tamal,

cactus leau.s and beans 2J.95

Tacos de Camaronesrried shrimp, ch;potle-l;me aioli, cabbage, lime and mbt

verde, all se*ed over flour tortillas ?J.95

Pescado a la TallaGrilled tilapia served with esquites

(roasted corn), nopales (cacfus leaves)and mango Chutneg zl.PJ

clo FmstresTamal de Dulce

Sweet tamal {illed with guava, topped withstrawberrg coulis 7.g5

Heladofraditional Mexican icecream 6.zj

uanilla bean ice cream with tcahlua sauce 7.gt

ALL FOOD ITEMS ARE COOKPO TO IHE RECOMMEI{DED FDA FOOD CODE TEMPERATURES, UNLESS CNHERWISE REQUESTED.CONSUMING RAW OR UNDERCOOKED MEAIS, SEAFOOD, OR 8Gc'5 MAY INCRSA$E YOL'R RISK OF FOODBORI\'E

FOR OUR GUESTS WITII FOOO AII,ERGIES OR OTHER HEAI;TI{.REI.{TED DIETASY RESIRTCTIONS, WE ARE IIAPPY TO DISCU$SAND ATf EMTT TO ACCOMMODATE YOUR SPECIAL DIETARY F.E,QUEST.

Refflls oa soft drinks, coffee and tea. An 18% service cbarge is added to parties of 6 or more.

Sopa de FrijolTraditional blacL bean soup with nopales (cactus

leaves), que"o Fes.o and Mexi.an cream 6.gj

Chiles toreados y chorizitosRoasted sweet pepperswith lime and sea salt,

served with mini o'cantimpalito' chorizos(porVsausage) rz.z1

Ensalada de la HaciendaSpinach salad with greso fro"o, tomatoes,

pomegranate, pine nuts and avocado,

with mustard vinaigretbe dressing 771: e*_Del Mar

M ixed griil o{lenng nahi mahi, shrimp,scallops and vegetables,

r.*.d with beans and ftesh salsa"+9.95

Puerco en Salsa de Mole NegroRoasted porL tend"r loin with mole n"gro sauce,

served with esquites (roasted corn), sweet

potato *ash, b.ans and vegetable6 zr.g5

Pollo al PastorAchiote marinated ckc[en served with roaeted

vegetables, b"rn" and pineapple relish z>.yl

Chocolate con Churrostraditional Mexican hot chocolate accompanied bq

F.sh churro" and cgieta (Car:amel) sauce 7.91 -

Empanada de ManzanaPu{l pastryfilLd *ith sautied caram"l rppl.s and