Dinner Menu
FROM THE LAND
STARTERS
SMASHED AVOCADO – $22
salsa bandera, queso fresco, chicharrón
extra chicharrón +$4
KALUÚ SALAD – $20
seasonal salad, please inquire
BLUE CORN BARBACOA SOPE – $35
5 sopes on a bed of refried beans stuffed to the brim, served with a chile morita salsa
CHIPOTLE HUMMUS – $18
salsa macha, flour tostadas *vegan
SOPA DE TORTILLA – $22
tomato based broth made with chile pasilla, topped off with chicharron, avocado, goat cheese, and crema
BONE MARROW & NY BEEF TARTARE* – $48
dill pickles, hoja santa emulsion served with flour tostadas
ENTREE
USDA PRIME RIBEYE* – $78
14oz steak with chichilo negro mole with guajillo butter. served with chili gūero and arugula salad
FREE-RANGE ORGANIC SINALOA STYLE CHICKEN – $42
1/2 a free range organic chicken, fingerling potatoes, grilled green onion & chile guero
TACOS DE NADA – $25
potato and soyrizo rolled tacos, tomato- oregano salsa, cotija, crema, lime wedge *vegetarian
BARBACOA BRAISED SHORT RIBS – $62
14oz, frijoles charros, chile de arbol salsa
PORK BELLY CHICHARRÓN – $39
salsa verde, ayocote beans, verdolaga, served with warm corn tortillas
WAGYU BURGER* – $32
queso oaxaca, bacon and onion jam, chile toreados aioli
FROM THE SEA
STARTERS
BLUE FIN AGUACHILE – $26
ensenada style with corn tostadas
ROCKFISH TOSTADA* – $28
2 tostadas baja style with a mayo spread, topped off with avocado, and crispy chili oil
ENTREE
PESCADO ZARANDEADO – $64
daily catch, served Acapulco style, 1/2 mojo verde, 1/2 guajillo adobo, topped off with an avocado & cactus salad, served with a side of refried beans and warm corn tortillas
GRILLED OCTOPUS CAZUELA – $48
served on a bed of fideos secos, queso fresco, mojo verde, topped off with chile güero aioli, served with warm corn tortillas
SIDES
TRUFFLE & COTIJA FRIES – $12
CILANTRO LIME RICE – $10
FRIJOLES CHARROS – $10
ASPARAGUS – $14
DESSERTS
PIÑA GASLAMP – $16
KALUÚ CARAJILLO – $19
liquor 43, espresso tequila/mezcal +$5
