The dinner menu features whole grilled branzino caught in local waters, such as Pescado a la Talla: snapper that is butterflied, grilled, and painted with two marinades - green on one side and red on the other. Tikin-Xic is a Mayan preparation of whole fish flavored with bitter orange, habanero chiles, and achiote, cooked in banana leaves, and unwrapped, fragrant and steaming, at the table. Tableside presentations add a theatrical flair, whether a traditional Caesar Salad (a dish born in Tijuana, Mexico), or hand-chopped Tartar de Pescado (fish of the day), tingling with spices.
Vegetable dishes are roasted in the fuego's Josper charcoal oven and served in cast-iron pans, including Esquites, roasted corn with homemade garlic aioli, morita chile, and cotija cheese; and Charcoal Oven roasted artichokes with roasted jalapeño aioli, buttery herbed bread crumbs and charred lemon. Many dishes are accompanied by tortillas, ground and pressed in-house and cooked on a comal, the traditional Mexican griddle.