History Cuishe (or Cuixe) is a wild agave plant that originates from the Karwinskii family and includes Madre-cuishe and Barril. It is often slightly smaller than Madre-cuishe and yields intensely flavored mezcal with high minerality and spicy notes. Born in San Antonio, Texas, Cuishe is a locally crafted Mexican culinary experience. Cuishe redefines the flavors of Central Mexican regions like San Luis Potosi, Jalisco, Veracruz, Mexico City and more. We would like to invite you to discover Central Mexico by delivering native flavors through our recipes, beverages and an intricately cured wine list. We focus on providing a full array of Mezcal and Tequilas from a wide variety of agaves. Cuishe introduces “Mexologia”, a unique way of incorporating traditional Mexican heritage and flavors into our spirits and cocktails Menu. San Luis Potosí Queretaro Jalisco Hidalgo CDMX Michoacán Puebla Veracruz Morelos De La Calle Take a stroll through the streets of Central Mexico and taste the bold flavors of the nation’s best street food Esquite – 9 Quesadillas Fritas Commonly known as “corn in a cup”, Mexican maiz with sides of Large lightly fried quesadilla with cheese mayo, queso fresco, lime and chili powder Queso – 7 Tacos de Canasta – 10 Asadero and Chihuahua Cheese The literal translation is “basket tacos” in reference to how they are Flor de Calabaza – 9 prepared, bathed in hot oil with onion and Guajillo Chile. An order of Squash blossoms six tacos of Chicharron, Bean and Potato with chorizo (2 of each) Huitlacoche – 10 This delicacy is also known as “Mexican Truffle” or Tacos corn mushroom An order 4 street tacos. Chicharrón Preparado – 11 Solomillo Bistek – 16 An oversized flour chicharron served with Mexican cream, queso Top Sirloin topped with cilantro and onion fresco, tomatoes, cueritos, and Valentina sauce and Refried beans Solomillo Bistek con Queso – 18 on the side Top Sirloin topped with cheese, cilantro and onion Trompo – 8 Bichos – 12 Al Pastor marinated Pork topped with pineapple, cilantro and An Assortment of salted and fried “Bugs” served with guacamole onion and tortillas Trompo con Queso – 10 Add Chinicuiles – 9 Al Pastor marinated Pork topped with cheese, pineapple cilantro A local delicacy, red agave worms and onion Lengua – 10 Beef tongue topped with cilantro and onion Para El Centro “Para el centro de la mesa” commonly said in a Mexican dining experience, meaning for the center of the table, plates meant to be shared. Carpaccio de Lengua – 12 Guacamole de Langosta – 26 Thinly sliced beef tongue marinated in citrus sauce served with Lobster with freshly chopped avocado, tomatoes, onion, mango toasted garlic chips and avocado and habanero served with tostadas Escamoles – 48 Perejil Frito – 12 Known as the “Caviar of Mexico”, our sautéed ant larvae served in Fried parsley topped with toasted “Chapulines” in our Cuishe a garlic butter sauce topped with cilantro. Subject to availability seasoning Chicharrón de Queso – 12 Sopes – 8 Crispy rolled Gouda Cheese served with our homemade green salsa Two sopes with beans, cheese, and Mexican cream topped with tomato, onion, and cilantro. Choose from bistek, chicharron en Carpaccio de Sirloin – 18 salsa verde, chorizo, Al Pastor Pork, or plain Thinly sliced raw Sirloin prepared with citrus sauce served with toasted garlic chips and avocado Charales Fritos – 8 Fried sardines tossed in our Cuishe seasoning Aguachile Traditional dish cooked in a serrano lime sauce with Quesadillas de Sesos – 10 pineapple and avocado Contrary to popular belief, some quesadillas in Mexico do not have cheese. These are three lightly friend corn tortillas with butter Callo – 21 sautéed calf brains Thinly sliced Raw Scallops Camarón – 12 Quesadillas de Guiso – 8 Two corn tortillas with our house blend cheese with your choice of: Raw Butterflied Shrimp chicharrón en salsa verde, lengua en salsa, mole poblano, rajas Tacos de Camarón – 13 poblanas, or Al Pastor pork “Chapulin” breaded shrimp tacos topped with avocado and a chipotle cream sauce Ensaladas & Sopas Traditional Mexican Soups and Salads Ensalada César – 12 Sopa de Letras – 9 Chef ’s original recipe with house made anchovy Caesar dressing Traditional tomato-based alphabet soup with panela cheese, avocado and Mexican cream Ensalada de Surimi con Palmitos – 11 Estilo Manolo – 3 Mixed greens with tomato, heart of palm, surimi and avocado Add black bean cream Caldo de Camarón – 12 Pozole Rojo – 15 Serrano pepper and shrimp broth with diced potatoes and carrots served Pork broth with dry chilles, maize, pork accompanied with lettuce, in traditional Mexican peltre cup reddish, oregano, lemon and tostadas Crema Poblana – 12 Corn and Poblano pepper cream A Las Brasas Brasas, meaning embers. Chef utilizes our Vesuvio oven to grill over natural wood embers to give it a unique straight from wood fire taste. Served with corn Fuertes tortillas. “Fuertes” literally translated to strong, in Mexico is a term used as a synonym to Main Dishes Pulpo – 28 Mexican coast octopus cooked al pastor adobo style with roasted Flautas – 10 pineapple chutney Flashed fried corn tortillas rolled with chicken and served with Mexican cream, queso fresco, lettuce and tomatoes Huachinango a la Talla – 26 Acapulco adobo style Red Snapper fish filet Chile en Nogada – 18 Roasted Poblano pepper stuffed with a classic ground beef Tuetanos – 26 recipe topped with “Nogada” sauce, walnut, goat cheese, sherry, Bone marrow cooked with black garlic butter and topped with white wine and cream sauce sirloin chicharron Arrachera – 28 Ribeye – 56 Grilled Heartbrand Wagyu skirt steak served with bulb onions 14 oz Heartbrand Wagyu ribeye with sea salt and tortillas Tomahawk – 126 Milanesa – 14 40 oz Heartbrand Wagyu bone-in tomahawk with sea salt (this Thinly sliced and lightly breaded Heartbrand beef sirloin with dish may take up to 45 minutes or more) avocado, slices of tomatoes and a lime wedge Cover it in 24k gold leaf – 38 Enchiladas – 12 Coliflor a las Brasas – 12 Enchiladas filled with chicken topped with salsa, cheese and Cauliflower with a chipotle cream sauce and chapulín seasoning Mexican cream Verdes – Tomatillo and serrano pepper Alcachofa a las Brasas – 11 Rojas – Tomato, pasilla and arbol pepper Roasted artichoke served with a chipotle cream sauce Suizas – Cream based tomatillo and serrano pepper Mole Poblano – Pueblas classic black mole Para Acompañar Shareable Items Sabana de Invierno – 16 Thinly sliced and lightly breaded Heartbrand beef sirloin Sides – 6 Sides – 3 topped with black beans, green salsa and melted cheese Arroz Poblano Tortillas de Harina Add avocado – 3 Papas a la Diabla Tortillas a Mano Frijoles Refritos Mini Tortillas Chiles Toreados Salsa de Habanero Fresh Guacamole Salsa Verde Cremosa Cebollitas Asadas Salsa Verde Panela Asado Salsa Roja Salsa Sampler – 5 2 oz of each of our salsas with tostadas Bebidas Postres Non-alcoholic Beverages Traditional Mexican Desserts Aguas Frescas Pastel de Campechana – 14 Glass – 4 Pitcher – 10 Traditional Mexican puff pastry vanilla ice cream cake with cajeta Agua de Mazapán Fresh De la Rosa marzapan water Flan de Guayaba – 9 Jamaica Guava custard Hibiscus flower water Limonada Al Chile Chocolate – 11 Fresh squeezed limeade. Sparkling or still water Chocolate brownie with serrano and epazote coulis Naranjada Fresh squeezed oranges. Sparkling or still water Café Agua De Temporada Ask about our seasonal agua fresca Americano – 4 Espresso – 3 Cappuccino – 4 Catering & Events Cuishe offers a variety of Catering and event packages customized to you needs. We offer on site and off site catering as well as three private dining rooms with video and sound capability with a combined capacity of up to 200 people. With dedicated event staff, Cuishe will ensure your every expectation is met for your event. For more information, contact us at [email protected] or (210) 605-7759. Happy Hour 2-7 PM Weekdays 50% off all Straight Agave Spirits served neat Draft Beer – 4 Cazuelas – 6 Tacos de Canasta – 7 Cantaritos – 13/35.