OFREGIONS MEXICAN CUISINE CEVICHES AL AJILLO PESCADOR* 18 CEVICHE COSTEÑO CON 18 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* 18 VUELVE A LA VIDA COCKTAIL* 24 vegetables. Lime-marinated fresh snapper, Gulf shrimp or combo, Gulf Shrimp, Octopus, Calamari, Fresh Oysters, Fresh PULPO (OCTOPUS) AL AJILLO 19 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 18 SHRIMP COCKTAIL TAMPICO 17 AGUA CHILE DE CAMARON* 18 CALAMARES (CALAMARI) AL AJILLO 16 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 17 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 12 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** 14 QUESO FLAMEADO 16 Sinaloa-style slow roasted seasoned pulled pork served Melted Chihuahua cheese topped with house-made ENSALADA CESAR 14 with avocado slices, pico de gallo and fresh tortillas. chorizo or sautéed mushrooms and poblano peppers. (CHOPPED OR TRADITIONAL) CHILPOTLE SMOKED SALMON QUESADILLAS 19 The Original Cesare Cardini Salad from Tijuana Mexico. MARISCADA A LA MEXICANA 28 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 with fresh guacamole and creamy chilpotle sauce. SPINACH AND GOAT CHEESE SALAD 14 served with bolillo bread. Baby spinach, caramelized red onions and warm goat CALAMARES A LA MEXICANA 17 GUACAMOLE NATURAL 14 cheese encrusted with toasted pumpkin seeds, with our Fresh calamari sautéed with fresh tomatoes, onions, Fresh avocado, tomatoes, onions, cilantro and serrano hibiscus-infused vinaigrette and toasted pepitas. serrano peppers and cilantro, served with bolillo bread. peppers folded table side. TAMALES OAXAQUEÑOS 17 Three banana leaf-wrapped tamales - pork, chicken and CANASTA DE CHICHARRON (CRACKLINS) 7 portobello with cuitlacoche. PICOS SIGNATURE SHAKER MARGARITAS COCKTAILS SERVED STRAIGHT UP OR ON THE ROCKS • = PICOS EXCLUSIVE BARREL COLLECTION MARGARITAS THE PERFECT 13 LA CRISTALINA 15 PALOMA 11 Herradura Silver, Cointreau and fresh lime juice. Don Julio 70, Herradura Ultra, Bols Strawberry, Cuervo Tradicional Reposado, lime, grapefruit & Squirt! Mathilde Framboise, lime, strawberry, agave. TOP SHELF 11 RANCH WATER 10 El Jimador Reposado, Cointreau and fresh lime juice. EL JEFE 14 El Jimador Silver, topo chico, lime, sea salt. Patrón Roca Silver Tequila, Patrón Citronge Orange THE ORIGINAL 11 Liqueur and fresh lime juice. MOJITO ME BABY 11 El Jimador Blanco, Cointreau Orange Liqueur and Bacardi Superior or Bacardi Coconut, lime, agave, fresh lime juice. OAXACA RITA 14 Topo Chico, mint. Maestro Dobel Humito Mezcal, Pierre Ferrand Dry THE NOIR 14 Curacao, lime, agave, orange. LA PATRONA 13 Picos Herradura Double Barrel Reposado Tequila, Bacardi Superior, Bacardi 4yr., passion fruit, pineapple, 1800 COCO RITA 12 orange, orgeat, Pierre Ferrand dry curacao, Cruzan 151. Cointreau Noir, fresh lime Juice. 1800 Coconut, 1800 Silver, lime, coconut cream, EL DIAMANTE 15 pineapple, Cointreau. MANGO CHIPOTLE CHELADA 12 Picos Barrel Select Maestro Dobel Diamante, Patron Citronge Mango Liqueur, Mango, Chipotle, lime, LA ELEGANCIA 28 Modelo Especial, chile salted rim. Cointreau Noir, and fresh lime juice. Don Julio 1942, Cointreau Noir and fresh lime juice. PICOLADA 12 GRAN RESERVA 14 EL REY 28 Bacardi Coconut, pineapple, Bacardi 4yr., Coconut Picos select barrel San Matias Gran Reserva Extra Cuervo Reserva de la Familia, Cointreau Noir, lime cream, Bacardi Ocho. Anejo, Cointreau Noir, lime, agave. juice, agave nectar. CHILTON TOWN 10 ARANDA RITA 14 LA BILLIONARIA 75 Regular or spicy. Absolut Vodka, Topo Chico, lemon, salt. Picos Cazadores Reposado Barrel hand blended by Herradura Seleccion Supremo, Grand Marnier Cuvée Beverage Director Monica Richards, Cointreau, du Centenaire (100 years) and fresh lime juice. THE HIGHBALL 13 fresh lime juice, agave. MAYAN PINA RITA 13 Johnny Walker Black Label, citrus peel, sparkling water. PATRON BARREL RITA 13 Cazadores Silver, lime pineapple, agave, Xtabentun CALL ME A SALTY DOG 10 Picos Select Patron Silver, Patron Citronge Orange Yucatecan honey liqueur Absolut Vodka, grapefruit, Topo Chico, sea salt. Liqueur & fresh lime juice. MARGARITA BONITA 12 UN BESITO 11 THE ULTIMATE 13 Gran Centenario Silver, Cointreau, hibiscus, lime, and Avion Silver, lemon agave, with a red wine halo. El Jimador Reposado, Cointreau, Grand Marnier agave & fresh lime juice. PINA MANGO SMASH 12 SPICY PEPINO RITA 13 Pineapple, mango, lime sour, Jack Daniels whiskey, 100% MARGARITA 13 Creyente Mezcal, Pierre Ferrand Dry Curacao, lime, chile salt rim. Cuervo Tradicional Reposado, Cointreau, fresh lime juice. cucumber, agave with a tajin rim GIN Y TONICA TROPICAL 14 THE CLASSIC 13 ALTO RITA 12 Beefeater 24, pineapple, passion fruit, St. Germain An old school blend of Don Julio Silver, Cointreau, Olmeca Altos exclusive Picos Barrel reposado, Elderflower, lemon, tonic fresh lime juice & agave. Cointreau, lime, and agave MEXICAN SEX ON THE BEACH 11 THE GOLDEN 12 ILEGAL RITA 13 Cazadores tequila, peach, orange, cranberry. El Jimador Reposado, Grand Marnier & fresh lime juice. A smoky blend of Ilegal Mezcal joven, Pierre Ferrand Dry Curacao, lime, orange, agave with a tajin rim CARAJILLO 11 24 KARAT 14 A traditional blend of Licor 43 and our Picos blend Herradura Reposado, Cointreau & fresh lime juice. CHUMBO RITA 13 Katz Coffee Espresso Olmeca Altos Silver, Cointreau, Prickly Pear, lime, agave 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. 2% charge for CDC compliance added to each bill. Filtered water served upon request. FROM THE GRILL FAJITAS AL CARBÓN* FOR ONE 30 FOR TWO 48 Sizzling charbroiled beef fajitas, chicken breast or combo. BEEF TENDERLOIN FAJITAS* FOR ONE 42 FOR TWO 70 Sizzling charbroiled beef tenderloin fajitas. PARRILLA MIXTA DELUXE* FOR TWO TO THREE 86 FOR FOUR TO FIVE 114 Sizzling charbroiled beef fajitas, chicken breast, butterflied grilled Jumbo Gulf shrimp, Gulf shrimp brochette, pork ribs. RIB EYE STEAK A LA PARRILLA* 12oz. 38 16oz. 48 Ribeye Steak, rich, juicy and full-flavored with generous marbling throughout, prepared to your specifications, served sizzling SIRLOIN STEAK A LA PARRILLA* 12oz. 38 16oz. 48 Sirloin steak, the finest cut of beef that money can buy, prepared to your specifications, served sizzling. ALAMBRES* FOR ONE 28 FOR TWO 42 Filet Mignon Brochette, served sizzling with your choice of beans, Mexican rice and pico de gallo CODORNIZ A LA PARRILLA* 32 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* 45 8 oz. charbroiled beef tenderloin covered with melted Chihuahua cheese on a tomato-chilpotle sauce served with avocado slices and sautéed Mexican squash. TAMPIQUEÑA* 12oz. 38 16oz. 48 Charbroiled sirloin steak topped with roasted poblano peppers, served with cactus pad salad, refried beans and cheese enchilada with mole poblano. HUASTECA* 12oz. 38 16oz. 48 Charbroiled sirloin steak served with cheese enchiladas verdes, guacamole, frijoles refritos y nopales a la Parrilla. FAVORITE ADD-ONS 3 GRILLED SHRIMP 12 3 SHRIMP BROCHETTE 12 1 BACON WRAPPED GRILLED QUAIL 12 ½ RACK PORK RIBS 15 Respectfully we do not guarantee any grilled meats over medium well.

CHEF SPECIALTIES OF THE 7 REGIONS PIBIL Pibil, a traditional Mexican slow-roasted way of cooking LAMB SHANK MIXIOTE 34 CHILES EN NOGADA TRADICIONALES 24 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 22 CHICKEN 22 CHAMORRO DE TERNERA 34 CHILES RELLENOS 22 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 23 PORK SHANK WITH PURSLANE 28 CHAMORRO DE PUERCO CARNITAS STYLE 30 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 24 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 32 CAMARONES AL MOJO DE AJO 34 MAHI-MAHI ENNEGRECIDO 30 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 24 PESCADO TIKIN-XIC 34 Chicken forehalf stewed in a black mole sprinkled with CAMARONES ADOBADOS EN BROCHETA 34 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 24 PESCADO A LA VERACRUZANA 34 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 42 cilantro rice and refried black bean PESCADO AL MOJO DE AJO 34 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 POLLO EN MOLE ALMENDRADO 24 chilpotle sauce and melted Chihuahua cheese served habanero salsa 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 32 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 34 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 34 Blackened jumbo gulf shrimp in green pipian, with ENCHILADAS DE TEJAS 19 TACOS AL CARBON (BEEF* OR CHICKEN) 22 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 25 Braised pork spareribs stewed in red pipian with QUESO BLANCO LARGE 12 HALF 9.50 CHILE CON QUESO LARGE 11.50 HALF 9 toasted pepitas, served with tostones (fried plantains) and steamed rice. SIDES - 8 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 6/25/2021