Cantina la 20 polanco menu

Tijuana Caesar salad with a twist. Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy chile de arbol sauce.

Every cantina is a cultural expression of the place where it is found. Gastronomy-wise, we have an extensive menu of Mexican Cuisine dishes, offering representative dishes of each state of the country, with traditional techniques and recipes handmade tortilla, sauces made in a molcajete , along with avant-garde techniques such as vacuum cooking, spherification, foam, etc. Our decoration has been carefully selected from the most important craftsmen of Mexico. We enjoy its colors, within the geometry of Mexican Art Deco architecture; framing through its brilliant black and golden colors the splendor of its magic. With the leading role, we have our monumental bars along with one of the larges tequila and mezcal selection in town and our bar manager created delicious and sophisticate cocktails. The reservation form is an outsourced service and we do not ensure its compatibility with assistive technologies. Please do not hesitate to make your reservations in our reservation numbers.

Cantina la 20 polanco menu

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Thinly sliced smoked rib eye marinated in chile de arbol-lime juice. Facebook Instagram.

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Tijuana Caesar salad with a twist. Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy chile de arbol sauce. Rosarito — style lobster taco served in flour tortillas with yellow rice, black beans and chipotle sauce. Thinly sliced smoked rib eye marinated in chile de arbol-lime juice.

Cantina la 20 polanco menu

Every cantina is a cultural expression of the place where it is found. Gastronomy-wise, we have an extensive menu of Mexican Cuisine dishes, offering representative dishes of each state of the country, with traditional techniques and recipes handmade tortilla, sauces made in a molcajete , along with avant-garde techniques such as vacuum cooking, spherification, foam, etc. Our decoration has been carefully selected from the most important craftsmen of Mexico. We enjoy its colors, within the geometry of Mexican Art Deco architecture; framing through its brilliant black and golden colors the splendor of its magic. With the leading role, we have our monumental bars along with one of the larges tequila and mezcal selection in town and our bar manager created delicious and sophisticate cocktails.

Terraria demolitionist

Risotto con Short Rib. Tijuana Caesar salad with a twist. House made ice cream: vanilla bean, chocolate and strawberry. Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables. We enjoy its colors, within the geometry of Mexican Art Deco architecture; framing through its brilliant black and golden colors the splendor of its magic. Traditional cake, soaked in three different milks. Braised short rib in agave demi-glace. Crispy tortilla filled with short rib, spicy sauce, lettuce cream, queso fresco. Served plain or with your choice of mushrooms, poblano pepper, zucchini flowers, chistorra or shredded chicken. Braised pork marinated in a traditional achiote—orange sauce and served with pickled red onions and black habanero sauce. Shrimp broth with Shrimp carrots and potato. Served in a crispy wonton with guacamole and chipotle mayo. Every cantina is a cultural expression of the place where it is found. Mon — Thu: pm — am Fri: pm — am Sat — am Sun — am.

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Tamarind—mezcal sauce, crispy kale. Lava chocolate cake with vanilla ice cream. Traditional cake, soaked in three different milks. Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with mashed potatoes and mushrooms. Grilled octopus with olive oil, confit potatoes, paprika and sea salt. Shrimp, onion, cilantro, tomato, avocado, mexican cocktail sauce, served with crackers. Open toolbar. Rib eye breaded, tatemada sauce, au gratin with Mexican cheese blend and french fries. Reservation Numbers. Cheesecake with a creamy center and burnt top, crumbles, sorbet de Jamaica. White rice served with sweet plantains or sunny-side up egg. Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, and pickled red onions. Grilled gaonera de rib eye, avocado, green onions and cilantro, served in a corn tortilla. Warm crepes with cajeta sauce and nuts.