CHOICE OF APPETIZER:
QUESADILLAS DE HUITLACOCHE
Sautéed Mexican truffle, queso asadero & roasted veggies
between house made blue corn tortillas.
Served with crema & New Mexico red & green chile sauces
SOPES DE CARNITAS
House made corn masa boats topped with Oaxacan black beans,
roasted pork carnitas, queso fresco,
pickled onions, roasted tomatillo salsa & micro cilantro
CUP TORTILLA SOUP
Chicken, veggies, tortilla strips, cheese, avocado & crema
served in chicken broth
Arcadian greens with licama, roasted corn, tomatoes,
pickled red onions, queso fresco, candied pepitas & avocado
CHOICE OF ENTREE:
Pork shank rubbed with achiote,
wrapped in banana leaf & roasted.
Served with roasted habanero salsa,
street corn & Oaxacan black beans
Chicken breast breaded & flambeed
with Sauza Hornitos Reposado tequila,
topped with shitake mushroom cream reduction
Served with morita whipped potatoes & chayote
TEQUILA PESTO ENCHILADAS
Jumbo shrimp sautéed with onions & cheese,
topped with Sauza Hornitos Reposado tequila pepita pesto sauce.
Served with crema, Oaxacan black beans and poblano rice
NEW MEXICO TAMPIQUENA
Grilled skirt steak, blue corn tortillas,
cheese & onion stacked enchiladas, New Mexico red & green chile sauces, guacamole.
Served with guaiillo rice and refried beans
SEA BASS TACOS
Grilled Chilean sea bass, chile guaiillo rub,
pickled cabbage, avocado, chile morita remoulade,
micro cilantro on flour tortillas
CHOICE OF DESSERT:
CHURRO, ABUELITA CHOCOLATE
Deep fried caieta pasrty, mexican chocolate syrup, hibiscus, Negra Modelo milk chocolate ice cream
light pastries dusted with sugar and cinnamon
$39 PER PERSON
(margaritas, beverages, tax and gratuity not included)
$8 will be donated to the North Texas Food Bank
which will serve 24 meals.
Call 972.403.7474 for reservations and additional details of DFW Restaurant Week at Mi Dia From Scratch.