Translating Mexican cooking into a confident, contemporary menu, the kitchen serves classic sizzling plates and seafood specialities that rework traditional recipes. Standout preparations include the molcajete—grilled steak, chicken, shrimp and chorizo presented on hot volcanic rock—grilled octopus with chimichurri and saffron rice, and a citrus-marinated ceviche with pico de gallo and avocado. Handmade tacos arrive with esquite, black beans or rice, while a program of margaritas and craft beverages complements the food.