La Doña La Doña OB

Slowly braised beef in a sauce made with a variety of dry chiles and spiced served with an onion and cilantro mix and a side of consomé for dipping.

Braised carnitas topped with guacamole, dulce jalapeños, and cotija cheese.

Made to order | Fresh lime-cured whitefish with tomato, onions, cilantro, fresh jalapeños, cucumber, avocado, and clamato.

Our take on a traditional Sinaloan dish. Lime-cured shrimp, cucumber, and red onion tossed in a árbol-tepin chile salsa and topped with avocado. Served with chips.

Handmade empanaditas stuffed with pork chile colorado and an Oaxaca-Asadero cheese mix. Served with chipotle aioli.

Bacon-wrapped jalapeños stuffed with chorizo and an Oaxaca-Asadero cheese mix. Served with a dulce morita sauce.

Sweet potato, onion, and chipotle taquitos and potato, poblano, and cotija cheese taquitos on a bed of lettuce topped with guacamole, pico de gallo, crema mexicana, and queso fresco.

Crispy tortilla chips layered with a serrano-chipotle cheese sauce and Asadero-Oaxaca cheeses topped with pico de gallo, dulce jalapeños, radishes, guacamole crema, and cotija.

Our house guacamole topped with roasted pepitas and queso fresco. Served with crispy chicharrones.

Housemade serrano-chipotle and roasted poblano pepper cheese sauce topped with chorizo and cotija cheese. Served with chips.

A whole roasted corn smothered in mayo, cotija cheese, and tajin.

Slowly braised beef in a sauce made with a variety of dry chiles and spiced served with an onion and cilantro mix and a side of consomé for dipping.

Garlic and citrus marinated steak topped with guacamole, pickled onions, and cotija cheese.

Garlic and citrus marinated steak topped with guacamole, pickled onions, and cotija cheese.

An ode to Nati’s with a classic and OG ground beef and potato picadillo, iceberg lettuce, tomato, and shredded sharp cheddar in a crispy tortilla shell.

Braised carnitas topped with guacamole, dulce jalapeños, and cotija cheese.

Beer battered Mahi topped with cabbage, pico de gallo, and chipotle-lime crema.

Beer battered Mahi topped with cabbage, pico de gallo, and chipotle-lime crema.

Crispy beer-battered shrimp on a layer of guacamole topped with pickled onions and a sweet and tangy tamarindo drizzle.

Jalapeño tempura-battered cauliflower topped with roasted corn relish and guajillo aioli.

Sautéed cremini mushrooms, epazote, black beans, roasted corn, and poblano peppers topped with vegan ancho aioli.

One taco served with rice and beans. Your choice of Beef Quesabirria, Carne Asada, Pollo, Carnitas, Pescado, Camaron, or A La Plancha.

One taco served with rice and beans. Your choice of Coliflor or A La Plancha Portobello.

Carne asada, pollo asado, shrimp, chorizo, and salchicha picosa in a chipotle sauce topped with queso panella, nopales, chile guerro, and green onion. Served sizzling in a traditional Mexican molcajete with tortillas, rice, and beans.

Ranchero steak and sautéed shrimp stuffed in a flour tortilla smothered with our guajillo red and verde sauces. Topped with cotija cheese.

Citrus onion and garlic marinated 7oz steak topped with a mix of sautéed peppers and onions. Served with a guajillo queso enchilada, panela cheese, grilled chile guerito, spring onion, guacamole, and rice and beans.

Chipotle-onion braised chicken rolled in corn tortillas and fried. Topped with crema Mexicana, queso fresco, pico de gallo, and guacamole. Served with rice, beans, and salsa tatemada.

Roasted sweet potato and chipotle flautas rolled in chipotle corn tortillas. Served on a bed of mole from Puebla and topped with iceberg lettuce, guacamole, sesame seeds, and vegan ancho aioli.

Three enchiladas covered in our verde enchilada sauce and topped with melted cheese, pickled red onions, crema Mexicana, queso fresco, and microgreens. Served with rice and beans.

Three enchiladas stuffed with Asadero and Oaxaca cheeses then covered in our red guajillo enchilada sauce and topped with more melted cheese, crema Mexicana, cotija cheese, and microgreens. Served with rice and beans.

A traditional egg battered poblano pepper stuffed with a combination of Oaxaca and cotija cheeses and smothered in a tomato and chipotle sauce. Topped with crema Mexicana and queso fresco. Served with rice and beans.

Crisp romaine, roasted corn, grated cotija cheese, chile de arbol croutons, and classic caesar dressing.

Crispy fried pastry dusted in cinnamon sugar. Served with vanilla cream for dipping.

A delicious sponge cake soaked in vanilla tres leches. Topped with vanilla cream, canela, and berries.

Caramel and roasted coconut custard topped with berries and whipped cream.