• SOPAS • SOUPS Sopa de Tor T i l l a Tortilla Soup Our Version in a Hearty Pasilla Chile and Tomato Blend 9 a l b o n d i g a S Chicken Meatballs in a Spicy Broth with Avocado and Chile de Arbol 9 • ENSALADAS • SALADS e n S a l a da d e T e m p o r a da 369 N. Bedford Farmers Market Salad Please ask your server about today’s market-fresh ingredients Beverly Hills, California 90210 15 (310) 858-7070 p o l l o a l C a r b o n TabernaMexicana.com Grilled Chicken Arugula, White Asparagus and Watermelon with a Blackberry Dressing 16 C a m a r o n e S Sarandiado S Grilled Shrimp Salad with Cilantro Lime Vinaigrette 18 e n S a l a da d e e S p i n a C a Spinach Salad Fried Leeks and Sapote Blanco with Hibiscus Vinaigrette 13 enSalada de CorazoneS de alCaChofaS Grilled Artichoke Hearts Heirloom Tomatoes in a Passion Fruit Vinaigrette 15 enSalada de JiCama y pomelo Jicama and Grapefruit Romaine Hearts and Avocado with Agave Vinaigrette 12 dinner • CEVICHES • • MAKE YOUR OWN TACOS • • LA TRADICION ENTREES • ON CHOICE OF SOFT CORN OR FLOUR TORTILLAS, TRADITIONAL ENTREES At u n SERVED WITH EVERYTHING YOU NEED Ahi Tuna fa J i Ta S d o S C a m i n o S in Guajillo Oil with Serrano Peppers and Black Pepper Puff Grilled Skirt Steak Chicken and Chorizo Onions, Peppers, Cactus and your choice of Flour or Corn Tortillas 14 16 21 C a l l o S d e a C h a CueTo en mole C h i l e r e l l e n o Sea Scallop Filet Mignon Stuffed Poblano Chile with Fresh Passion Fruit and Truffle Salt with a Mole Rub and Chipotle Aioli Roasted with a Vegetable and Oaxacan Cheese Filling 18 12 18 C h i C h a r r o n d e paT o paT o e n p i p i a n r o J o C a m a r o n e S y p e sc a d o Crispy Braised Duck Crispy Duck Shrimp and Halibut 18 Carnitas Style with Red Pumpkin Seed Sauce in Citrus Marinade with Jalapeno C a m a r o n e S r e b o S a d o S 24 12 Shrimp Diablo C h a m o r r o d e C o r d e r o C a r a C o l Bacon Wrapped Shrimp with Cabbage Slaw Lamb Shank Conch 18 Marinated with Pasilla Chiles and Slow Roasted with Fresh Coconut and Hearts of Palm p e sc a d o d e l d i a 22 Today’s Fish Tacos 12 C o C h i n i Ta p i b i l 16 Yucatan Pork Stew o S T i o n e S f r e sc o S in Banana Leaf with Fried Plantains, Crema and Pickled Red Onions a l pa st o r Oysters and Salmon Roe Marinated Pork 21 with a Tequila Vinaigrette Grilled Pineapple and Tomatillo Sauce C a r n e a S a da e n C o st ra de Chilie S 14 – ½ DOZ 15 Prime Ribeye with Mole Rub Mexican Herb Fries, Shishito Peppers 38 • ANTOjITOS • • ENCHILADAS • f i d e o S e C o C o n a l m e J a S APPETIZERS e n C h i l a da S d e C o n e J o Mussels Mexican Pasta Roasted Rabbit with Shrimp and Squid in a Saffron Sauce guaCamole In a Green Mole Sauce 28 with Pumpkin Seeds and Queso Fresco 16 9 r a n C h e r o S • PARA ACOMPANAR • Chicken with Spicy Red Sauce Q u e S o a S a d o SIDES Grilled Queso Fresco 14 with a Guajillo Sauce C a r n i Ta S V e r d e S pa pa S p o b l a n a S Pork in Tomatillo Sauce Potato with Oaxaca Cheese and Peppers 9 6 14 Q u e S a d i l l a d e h o n g o S d e l m a r f r i J o l e S d e h o l l a Mushroom Quesadilla Shrimp and Blue Crab in Pachola Sauce Black Beans and Grilled Cactus 5 Oaxacan Cheese and Wild Mushrooms in a Fresh Corn Tortilla 16 10 eSpinaCaS y eloTe p e C h o Sautéed Spinach and Corn Ta m a l y u C aT e C o Brisket in Ancho Pepper Gravy 5 Pork Tamal 14 in Guajillo Pepper Sauce a r r o z m e x i C a n a Mexican Rice 8 • PESCADOS Y MARISCOS • 4 FISH AND SEAFOOD C h i C harron de Que S o e S T o fado de Vege Ta b l e S Cheese Crackling C a l l o S d e a C h a y p e p i Ta S Grilled Mixed Vegetables Manchego and Shredded Pork Pumpkin Seed Scallops 5 on Fresh Corn “Grits” with Huitlacoche Roasted Garlic Sauce 9 T o r T i l l a S a m a n o 34 Handmade Flour or Corn Tortillas T i r a d i T o d e p u l p o p e sc a d o d e l d i a 4 Poached Octopus Fresh Fish of the Day with Roasted Jalapeno, Caper Aioli and Garlic Chips Chef’s Preparation Consuming raw or undercooked meats, poultry, seafood, shellfish 14 MP or eggs may increase your risk of foodborne illness..