A broad expression of Mexican cookery rooted in regional recipes and techniques, the menu moves from handheld tacos and hearty burritos to coastal ceviches and grill-driven plates such as carne asada, molcajete and paella de mariscos. Starters range from queso fundido and tostadas to tamales and tiradito de atún while larger preparations include char-grilled octopus, salmon in cilantro paste and substantial steaks. The bar pours margaritas alongside inventive cocktails.