OFREGIONS MEXICAN CUISINE CEVICHES AL AJILLO PESCADOR 16 CEVICHE COSTEÑO CON 15 Al ajillo is a condiment in Mexican cuisine which Lime-marinated Fisherman’s ceviche with fresh involves infusing olive oil with dried chilis and sliced PICO DE PIÑA Y MANGO garlic for a minimum of 72 hours, its name derives snapper, Gulf shrimp or combo, tossed with onions, Lime-marinated fresh snapper, Gulf shrimp or combo tomatoes, serrano peppers, cilantro and avocado. from the world aji which Spaniards use to name chilis, with pineapple and mango pico, tomatoes and avocado. this infused oil is used to sauté meats, seafood and CAMPECHANO 16 VUELVE A LA VIDA COCKTAIL* 21 vegetables. Lime-marinated fresh snapper, Gulf shrimp or combo, Gulf Shrimp, Octopus, Calamari, Fresh Oysters, Fresh PULPO (OCTOPUS) AL AJILLO 18 tossed with onions, tomatoes, cilantro, serrano peppers, Clams, Gulf Snapper in a savory tomato sauce with avocado and fresh campechana sauce. diced avocado and spicy pico de gallo. CAMARON (SHRIMP) AL AJILLO 16 SHRIMP COCKTAIL TAMPICO 15 AGUA CHILE DE CAMARON 16 CALAMARES (CALAMARI) AL AJILLO 14 Gulf shrimp, Tampico-style cocktail sauce with diced avocado. Vibrant, and spicy Sinaloa style marinated shrimp in Above served with bolillo bread fresh squeezed lime juice, seasoned with garlic and a proprietary blend of chiles SALADS SOUPS SOPA DE TORTILLA TARASCA 10 POZOLE ROJO O VERDE 12 SALPICÓN DE RES 16 A classic Central Mexico version of tortilla soup. Hominy stew with choice of traditional pork (red) or Pulled beef brisket, chopped crisp romaine, red onions, chicken (green). tomatoes and cilantro, tossed with oregano vinaigrette, CALDO TLALPEÑO 10 topped with avocado slices and queso fresco. Pulled chicken, diced vegetables, garbanzo beans and BLACK BEAN SOUP 12 avocado in a chicken consommé, served with chilpotle Savory Black Bean & Chistorra Soup topped with peppers and limes. crostini, queso fresco and crema. ENSALADA MIXTA 11 Mixed greens dressed with radishes, tomatoes, red APPETIZERS onions, corn kernels and green olives, with our house vinaigrette and garnished with flour tortilla tostadas. CHILORIO **NAMED TEXAS MONTHLY TOP 10 TACO IN TEXAS** 13 QUESO FLAMEADO 15 Sinaloa-style slow roasted seasoned pulled pork served Melted Chihuahua cheese topped with house-made ENSALADA CESAR 13 with avocado slices, pico de gallo and fresh tortillas. chorizo or sautéed mushrooms and poblano peppers. (CHOPPED OR TRADITIONAL) The Original Cesare Cardini Salad from Tijuana Mexico. MARISCADA A LA MEXICANA 25 CHILPOTLE SMOKED SALMON QUESADILLAS 17 Gulf shrimp, fresh calamari, crawfish tails, mussels and red House-made flour tortillas filled with chilpotle smoked snapper sautéed with onions, peppers, cilantro and tomatoes, salmon, melted Cotija and Chihuahua cheeses served SPINACH AND GOAT CHEESE SALAD 13 served with bolillo bread. with fresh guacamole and creamy chilpotle sauce. Baby spinach, caramelized red onions and warm goat cheese encrusted with toasted pumpkin seeds, with our CALAMARES A LA MEXICANA 15 GUACAMOLE NATURAL 12 hibiscus-infused vinaigrette and toasted pepitas. Fresh calamari sautéed with fresh tomatoes, onions, Fresh avocado, tomatoes, onions, cilantro and serrano serrano peppers and cilantro, served with bolillo bread. peppers folded table side. TAMALES OAXAQUEÑOS 16 Three banana leaf-wrapped tamales - pork, chicken and CANASTA DE CHICHARRON (CRACKLINS) 6 portobello with cuitlacoche.

PICOS EXCLUSIVE BARREL COLLECTION MARGARITAS COCKTAILS HAND SELECTED BY BEVERAGE DIRECTOR MONICA RICHARDS PALOMA 11 THE NOIR 14 EL DIAMANTE 15 THE NOBLE RITA 15 GRAN RESERVA 14 Cuervo Tradicional Reposado, lime, grapefruit & Squirt! Picos Herradura Double Barrel Picos Barrel Select Maestro Picos Casa Noble Single Barrel Picos select barrel San Matias Reposado Tequila, Cointreau Dobel Diamante, Cointreau Noir, Reposado Tequila, Cointreau, Gran Reserva Extra Anejo, CHIPOTLE MANGO CHELADA 12 Noir, fresh lime Juice. and fresh lime juice. Fresh lime juice. Cointreau Noir, lime, agave. Patron Citronge Mango Liqueur, Mango, Chipotle, lime, PATRON BARREL RITA 13 MI CASA RITA 20 ARANDA RITA 14 Modelo Especial, chile salted rim. Picos Barrel Select Patron Reposado, Patron Picos Barrel Select Casa Noble single barrel Picos Cazadores Reposado Barrel hand TAMARINDO LINDO 12 Citronge Orange, lime, agave, orange. Anejo, Cointreau Noir, lime, agave. blended by Beverage Director Monica Gran Centenario reposado, blended with tamarind, Richards, Cointreau, fresh lime juice, agave. lime, agave, Cointreau and Tuaca. PICOLADA 12 Cruzan Coconut, pineapple, Bacardi 4yr., Coconut PICOS SIGNATURE SHAKER MARGARITAS cream, Bacardi Ocho. SERVED STRAIGHT UP OR ON THE ROCKS AGUA DE FLOR 12 THE PERFECT 13 24 KARAT 14 Hibiscus tea, Avion reposado, St. Elizabeth’s allspice Herradura Silver, Cointreau and fresh lime juice. Herradura Reposado, Cointreau and fresh lime juice. dram, agave shaken straight up. TOP SHELF (AVAILABLE FROZEN) 11 LA CRISTALINA 15 LA PATRONA 13 El Jimador Reposado, Cointreau and fresh lime juice. Don Julio 70, Herradura Ultra, Bols Strawberry, Mathilde Bacardi Superior, Bacardi 4yr., passion fruit, pineapple, Framboise, lime, strawberry, agave. orange, orgeat, Pierre Ferrand dry curacao, Cruzan 151. THE ORIGINAL 11 El Jimador Blanco, Cointreau Orange Liqueur and EL JEFE 14 FRENCH PEAR MARTINI 13 fresh lime juice. Patrón Roca Silver Tequila, Patrón Citronge Orange Grey Goose La Poire, Grey Goose La Vanille, Liqueur and fresh lime juice. St. Germaine Elderflower liqueur, Champagne. THE ULTIMATE 13 El Jimador Reposado, Cointreau, Grand Marnier and OAXACA RITA 14 CHILE PAMA MULE 13 Maestro Dobel Humito Mezcal, Pierre Ferrand Dry fresh lime juice. Absolut Grapefruit, lime, Pama Liqueur, Grapefruit, Curacao, lime, agave, orange. pomegranate, jalapeno, ginger beer. 100% MARGARITA 13 1800 COCO RITA 12 THE HIGHBALL 13 Cuervo Tradicional Reposado, Cointreau, fresh lime juice. 1800 Coconut, 1800 Silver, lime, coconut cream, Johnny Walker Black Label, citrus peel, sparkling water. pineapple, Cointreau. THE HORNY 12 ROSEMARY MAPLE SOUR 13 Sauza Hornitos Reposado, Patron Citronge Orange LA ELEGANCIA 28 Makers Mark Bourbon, lemon, rosemary, Whistle Pig Liqueur and fresh lime juice. Don Julio 1942, Cointreau Noir and fresh lime juice. Barrel aged Maple Syrup. THE CLASSIC 13 EL REY 28 THE SPICY RUSSIAN 13 An old school blend of Don Julio Silver, Cointreau, Cuervo Reserva de la Familia, Cointreau Noir, lime juice, Grey Goose La Vanille, Kahlua Chile Chocolate liqueur, fresh lime juice and agave. agave nectar. cream. THE GOLDEN 12 LA BILLIONARIA 75 WHISTLE RYE OLD FASHIONED 14 El Jimador Reposado, Grand Marnier and fresh Herradura Seleccion Supremo, Grand Marnier Cuvée du Whistle Pig Straight Rye 10 yr, turbinado, citrus peel, lime juice. Centenaire (100 years) and fresh lime juice. angostura, orange bitters.

PROUDLY SERVING ALL HOUSE PICO RITAS WITH CAZADORES TEQUILA! ASK YOUR SERVER ABOUT OUR SELECTIONS OF WINE, BEER, AND FABULOUS TEQUILAS.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition. FROM THE GRILL FAJITAS AL CARBÓN FOR ONE 27 FOR TWO 43 Sizzling charbroiled beef fajitas, chicken breast or combo. BEEF TENDERLOIN FAJITAS FOR ONE 38 FOR TWO 64 Sizzling charbroiled beef tenderloin fajitas. PARRILLA MIXTA DELUXE FOR TWO TO THREE 80 FOR FOUR TO FIVE 106 Sizzling charbroiled beef fajitas, chicken breast, butterflied grilled Jumbo Gulf shrimp, Gulf shrimp brochette, pork ribs. SIRLOIN STEAK A LA PARRILLA 12oz. 34 16oz. 42 Sirloin steak, the finest cut of beef that money can buy, prepared to your specifications, served sizzling. CODORNIZ A LA PARRILLA 28 Two sizzling butterflied and bacon-wrapped charbroiled quail. All of the above served with rajas (grilled onions and poblano peppers), tortillas, guacamole, pico de gallo, Mexican rice and your choice of frijoles charros, refried pinto or black beans FILETE AL CHILPOTLE 42 8 oz. charbroiled beef tenderloin covered with melted Chihuahua cheese on a tomato-chilpotle sauce served with avocado slices and sautéed Mexican squash. RIB EYE ENNEGRECIDO 12oz. 34 16oz. 42 Beef rib eye steak blackened with our 3 chili rub, served over epazote black beans, topped with salsa martajada served with blackened avocado. TAMPIQUEÑA 12oz. 34 16oz. 38 Charbroiled sirloin steak topped with roasted poblano peppers, served with cactus pad salad, refried beans and cheese enchilada with mole poblano. PLATO HUASTECO HIDALGUENSE 12oz. 34 16oz. 42 Charbroiled sirloin steak served with cheese enchiladas verdes, guacamole, frijoles refritos y nopales a la Parrilla. FAVORITE ADD-ONS 3 GRILLED SHRIMP 10.50 1 BACON WRAPPED GRILLED QUAIL 10.50 ½ RACK PORK RIBS 13 3 SHRIMP BROCHETTE 10.50 1 LOBSTER TAIL (4 oz) 10.50

CHEF SPECIALTIES OF THE 7 REGIONS PIBIL Pibil, a traditional Mexican slow-roasted way of cooking LAMB SHANK MIXIOTE 31 CHILES EN NOGADA TRADICIONALES 21 from the Yucatan peninsula, involves marinating meat HILDALGO STYLE Roasted poblano peppers stuffed with pulled pork in a in achiote-citrus, then slow roasting it wrapped in Spiced lamb shank steamed wrapped in agave parchment peanut sauce with green olives, almonds, raisins, and banana leaves. We serve Pibil with pickled red onions, served with Mexican rice and stewed black beans. fruits covered with a chilled creamy walnut sauce and Mexican rice, refried black beans and spicy xni-pec. pomegranate seeds, served with poblano-cilantro rice. PORK 20 CHICKEN 21 CHAMORRO DE TERNERA 31 CHILES RELLENOS 20 EN SALSA DE CHILE DE ARBOL Two Roasted poblano peppers stuffed with your Veal shank osso bucco stewed in a roasted tomato and choice of beef picadillo or Cotija cheese covered with chile de arbol sauce, served with blackened avocado and Entomatada Sauce and crema served with Mexican MOLES Y PIPIANES quelites sautéed with alubia beans. rice and refried pinto beans. MANCHA MANTELES 22 PORK SHANK WITH PURSLANE 26 CHAMORRO DE PUERCO CARNITAS STYLE 28 Pork and chicken braised in a Oaxacan peanut and chile IN TOMATILLO SAUCE Carnitas style Pork Shank served sizzling with rajas ancho mole with plantains, sweet potatoes, apples, and Pork shank stewed in a green tomatillo sauce laid over your choice of beans, pico de gallo and guacamole pineapple, sprinkled with fresh green peas, served with sautéed organic purslane served with stewed black beans. Mexican rice and stewed black beans. MOLE COLORADITO 23 LAMB OR WILD BOAR Your choice of boneless leg of lamb or wild boar stewed in a rich red Oaxacan mole served with Mexican rice SEAFOOD SPECIALTIES and stewed black beans. DUCK TWO WAYS 30 CAMARONES AL MOJO DE AJO 31 MAHI-MAHI ENNEGRECIDO 28 Breast of duck in green pipián sauce and duck Six Jumbo Gulf shrimp lightly breaded and pan-sautéed Mahi Mahi filet sautéed in a cast iron skillet with a hindquarter in mole de ciruela served with poblano- in garlic-infused olive oil served with Mexican rice, special spice blend served with esquites chorizo maque- cilantro rice shredded lettuce, tomatoes, avocado slices and tomato choux, sautéed spinach and avocado habanero salsa POLLO EN MOLE NEGRO OAXAQUEÑO 22 PESCADO TIKIN-XIC 31 Chicken forehalf stewed in a black mole sprinkled with CAMARONES ADOBADOS EN BROCHETA 31 Today’s catch charbroiled over banana leaves and toasted sesame seeds served with black rice and refried Six bacon wrapped Jumbo Gulf shrimp stuffed with basted with achiote sauce served with shredded lettuce, black beans. poblano peppers charbroiled basted with adobo sauce pickled red onions, Mexican rice and xni-pec served with Mexican rice and guacamole POLLO EN MOLE ROJO POBLANO 22 PESCADO A LA VERACRUZANA 31 Chicken forehalf stewed in mole rojo poblano, sprinkled ENCHILADAS DE MARISCOS 22 Today’s catch, broiled then covered with salsa with toasted sesame seeds served with Mexican rice Sautéed Gulf shrimp and lump crab meat enchiladas Veracruzana (tomatoes, green olives, capers and chiles and refried pinto beans. topped with our signature roasted poblano cream sauce gueros) served with Mexican rice and melted Chihuahua cheese served with poblano- FILETE DE RES EN MOLE AZTECA 34 cilantro rice and refried black bean PESCADO AL MOJO DE AJO 31 8 oz. charbroiled beef tenderloin, covered with a proprietary Today’s catch lightly breaded and pan-sautéed in mole and queso cotija, on charbroiled cactus, served with ENCHILADAS DE ACOCILES 24 garlic-infused olive oil served with Mexican rice, esquites Mexicanos and fresh sautéed spinach. Sautéed crawfish enchiladas, topped with creamy shredded lettuce, tomatoes, avocado slices and tomato chilpotle sauce and melted Chihuahua cheese served habanero salsa POLLO EN MOLE ALMENDRADO 22 with Mexican rice and sautéed spinach OAXAQUEÑO Chicken forehalf stewed in an almond mole, sprinkled with toasted sesame seeds served with Mexican rice PULPO ZARANDEADO 26 and refried pinto beans. Charbroil tender Octopus basted with Huichol style salsa, served with pickled red onions, frijoles de la olla PATO EN MOLE MIAHUATECO 31 and steamed rice. Duck stewed in mole Miahuateco Poblano, sprinkled with toasted sesame seeds served with tostones (fried plantains) and steamed rice. TEJAS FAVORITES CAMARONES EN PIPIAN VERDE 31 Blackened jumbo gulf shrimp in green pipian, with ENCHILADAS DE TEJAS 17 TACOS AL CARBON (BEEF OR CHICKEN) 20 toasted pepitas, served with green poblano rice and Two chicken, cheese or ground beef picadillo enchiladas, Your choice of charbroiled beef or chicken fajita, served sautéed Mexican squash. topped with Texas gravy, melted cheddar cheese and chopped with guacamole, pico, cilantro and a side of charro beans. onions served with Mexican rice and refried pinto beans. PORK RIBS IN PIPIAN ROJO 23 Braised pork spareribs stewed in red pipian with QUESO BLANCO LARGE 10.50 HALF 8.50 CHILE CON QUESO LARGE 9.50 HALF 7.50 toasted pepitas, served with tostones (fried plantains) and steamed rice. SIDES - 7.50 EACH RICE, MOLE NEGRO AND FRIED EGG SAUTÉED ROASTED CORN (ESQUITES) SPINACH SAUTÉED WITH GARLIC CORN MAQUE CHOUX (OUR VERSION) CHARROS OR STEWED BLACK BEANS SAUTÉED MEXICAN SQUASH

MEXICAN, POBLANO-CILANTRO OR OAXACAN BLACK RICE PURSLANE SAUTÉED WITH GARLIC REFRIED PINTO OR BLACK BEANS 5/6/2020