Tequila Revolucion

House made fresh guacamole. Everything it should be.

This is our spin of a favorite summer time drink from a place called the Co-op on Sullivan's Island in South Carolina. The name explains itself. Crisp, clean, frozen rose. Served in a pint glass/ wine glass (same size) NOT FOR CHILDREN.

Don Julio, Topo Chico and fresh lime. Call this a diet margarita.

A ramp is a local vegetable that pops up in wooded areas at the beginning of spring. We got a early jump to hunt and gather ramps picked locally! Ramps have a unique flavor, a cross between garlic, leeks and scallions. We chop the whole plant up, mix it with some mild Mexican cheeses to allow that taste to shine through, add bacon then toasted golden brown on the flattop and served with rice and beans. THIS IS A VERY LIMITED ITEM DUE TO RAMPS BEING SO HYPER SEASONAL! DONT MISS OUT!

This is one of my all time favorite dishes. Center cut skirt steak is marinated in an adobo of fresh fruit vinegar, achiote, habanero chiles and garlic. We cook it over our 900 degree charcoal grill and serve with black beans, guacamole and pico de gallo. (SPICY, but the burn is so good)

We buy large Mexican gulf shrimp, grill up a beautiful piece of NY Strip steak and finished with a lovely chimichurri sauce. Pan sear/grill them both together and serve them with all the usual sides of fresh salsa, guacamole, flour tortillas and shredded lettuce. Served on a sizzling hot skillet with onions and peppers. Surf and turf at its best!

Very special dish for ya'll to try. Chef is serving up one pan cooked soft Shell Crab, 2 golf ball sized dry scallops and 3 large Mexican wild caught shrimp, all covered with his delicious mojo sauce. Served with rice and our house salad. Don't miss this!

Beautiful center cut filet gets grilled to your preferred temperature, topped with wild caught Mexican gulf shrimp and served over a lobster cream sauce. This description doesn't do the dish justice. Served with a house salad on the side.

This is a delicious dish the chefs want you to try, something you don’t see in CT very often. First chef takes guajillo and ancho chiles, toasts them to bring out the flavor. Blends them up with garlic, onions, apple cider vinegar, cumin, allspice, clove and some oregano. Chef dices the chicken into small pieces and it marinates in the adobo described above for 48 hours. Cooked on the flat top put in fresh corn tortillas with guacamole, topped with cilantro/ white onions and a drizzle of Arbol chile salsa. Served with rice and beans.

If you are craving burritos look no further. Refried pinto beans are simmered with bacon, chorizo, tomatoes, onions, garlic and serrano chiles. We then melt a blend of cheese over the top and cover it with our red guajillo chile sauce. These hit the spot! Served with rice, cilantro lettuce and pico de gallo.

A good customer of ours said they loved Mahi-Mahi for fish tacos, well Mr. Hamlin here you go. We charcoal grill fresh Mahi filets and serve them in flour tortillas with a blend of cabbage, mild green pepper sauce and our house crema. Everything works so well together. Served with rice and black beans.

Individual nachos with refried beans, melted cheese and jalapenos. Served with shredded lettuce and pico de gallo.

Individual nachos with black beans, steak, cheese and jalapeños

Individual nachos with black beans,chicken, cheese and jalapeños

Individual nachos with black beans, chorizo, cheese and jalapeños

Chips with melted cheese, pico de gallo, refried beans and ground beef.

House made fresh guacamole. Everything it should be.

Melted various cheeses, peppers, chorizo. Served with corn tortillas

2 enchiladas, filled with your choice of meat, veggies or cheese.

2 burritos filled with your choice of protein. Served with rice and beans. Red sauce with chicken, steak, and bean. Green sauce with pork and veggies

4 hard shell tacos filled with ground beef, pico de gallo, cheese and lettuce... served with rice and beans. Please no protein substutions. Again, these are served with ground beef only. Substitutions will not be honored. We apologize for the inconvenience.

Charcoal grilled skirt steak, cooked to perfections served with pinto beans and rice

Center cut skirt steak is marinated with lime juice, oregano, garlic and chipotle chiles. Served with guac, black beans and flour tortillas. Very tasty steak!

Cod filets are dipped in beer batter, fried, and served in corn tortillas with shredded cabbage and Mexican style creama. 3 tacos.

Charcoal grilled swordfish served in flour tortillas with lettuce, guacamole and lime juice. Served with 3 tacos.

Wild caught Mexican shrimp sauteed with a delicious blend of fresh lime juice and garlic, corn and tomatoes. Served with rice and house salad.

Breakfast for dinner. Flour tortillas layered with beans, eggs, melted cheese, pico de gallo and guacamole.

Breakfast for dinner. Flour tortillas layered with beans, eggs, melted cheese, pico de gallo and guacamole.

This is a platter of marinated skirt steak, shredded pork and shrimp. Served with a cheese enchilada, guacamole, salsa, beans and tortillas.