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Address:
61 Columbus Ave, At 62nd St
New York, NY 10023
212-977-7700
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: Prepared tableside (serves two). |
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: Tortilla chips and salsa |
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: Garnished with grilled chicken, avocado, tortilla strips and crème fraiche. (also available as entrée 11.50) |
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: Mixed field greens, shredded jicama, carrots, and cherry tomatoes dressed with a pomegranate vinaigrette |
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: Melted chihuahua cheese with chorizo sausage and rajas. |
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: Topped with salsa pasilla de Oaxaca, salsa verde and sour cream. |
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: Roasted duck layered between soft tortillas and topped with yellow pepper-habanero sauce |
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: (Made with fresh corn tortillas) Mushrooms, huitlacoche and Chihuahua cheese or Peppers, onions, chorizo and Chihuahua cheese |
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: Three soft corn empanadas filled with jumbo lump crab meat, served with mango pico de gallo and avocado-tomatillo salsa. |
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: Avocado leaf-crusted seared rare tuna served on a crispy black bean tostada over jicama, mango and cabbage slaw with papaya-habanero salsa. |
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: Grilled chopped chicken tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served over field greens with honey-lime vinaigrette |
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: Crispy shrimp tossed with sweet corn, black beans, peppers, tortilla strips and mixed greens in a peanut-chile dressing |
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: Grilled chicken, chorizo sausage, Cabrales blue cheese and habanero pickled onions over mixed greens with avocado dressing and chile-dusted croutons |
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: Two grilled flour tortillas filled with chihuahua cheese and grilled chicken, with guacamole and pico de gallo. |
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: Two grilled flour tortilla filled with carrots, poblano peppers, corn, zucchini & Chihuahua cheese. Served with pumpkin seed dipping sauce |
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: Ham, grilled chicken, bacon, avocado and chihuahua cheese with a black bean-chipotle spread. Served with sweet potato fries. |
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: Grilled thinly sliced beef tenderloin with epazote goat cheese, roasted tomatoes and spicy black bean spread toasted on a griddle |
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: Pork slow-cooked in banana leaves with achiote (not served with cheese) |
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: (not served with cheese) |
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: Tomatillo-tomato-chipotle sauce |
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: Classic brown mole made with 21 ingredients |
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: Prepared tableside (serves two) |
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: Mixed field greens, shredded jicama, carrots, and cherry tomatoes dressed with a pomegranate vinaigrette |
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: Pasilla chile soup garnished with grilled chicken, avocado, tortilla strips and crème fraiche |
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: Citrus-marinated tuna and shrimp |
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: Melted chihuahua cheese with chorizo sausage and rajas |
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: Rolled crispy chicken tacos topped with salsa pasilla de Oaxaca, salsa verde and sour cream |
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: Grilled flour tortilla filled with a mixture of wild mushrooms, huitlacoche and chihuahua cheese. Served with salsa verde cruda. |
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: Roasted duck layered between soft tortillas and topped with yellow pepper-habanero sauce |
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: Three soft corn empanadas filled with jumbo lump crab meat, served with mango pico de gallo and avocado-tomatillo salsa. |
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: Grilled shrimp marinated in a garlic vinaigrette with onions, tomatoes, Serrano peppers and Yucatan pico de gallo. Served over house rice. |
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: Avocado leaf-crusted seared rare tuna served on a crispy black bean tostado over jicama, mango and cabbage slaw with papaya-habanero sauce |
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: Roasted filet of seasonal white fish served with spicy potato flautas & Rosa's Veracruz sauce (roasted tomatoes, sweet peppers, olives & capers) |
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: Two soft corn tortillas filled with jumbo lump crabmeat, topped with tomatillo sauce and pumpkin seeds |
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: Chicken-filled soft tortillas topped with mole sauce, sliced onions, sesame seeds and crumbled cheese |
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: Two soft corn tortillas filled with chicken and covered in a creamy tomatillo sauce |
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: Grilled cubes of beef tenderloin, chorizo, onions, tomatoes and Serrano peppers with Tomatillo and Tomato-Chipotle sauces. Served over house rice |
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: Grilled filet mignon covered with a wild mushroom-tequila cream sauce |
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: Grilled boneless beef short ribs served with a Mestiza sauce (tomatillo-tomato-chipotle) and rajas |
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: Lamb shank marinated in tequila and chiles. Slow-cooked in parchment paper and served with salsa verde & fresh corn tortillas |
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: Roasted duck breast served over mashed chile de arbol sweet potatoes, grilled asparagus and blackberry-chipotle sauce. |
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: Layered tortilla pie with shredded chicken, chihuahua cheese and chile poblano sauce |
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: Two roasted poblano chiles filled with sauteed spinach, pine nuts and raisins. Topped with a goat cheese wheel and roasted tomato sauce |
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: Grilled sliced chicken served in a cast iron skillet with chihuahua cheese, charro beans, corn tortillas, roasted corn esquites salsa chile de arbol |
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