Two folded crispy tortillas filled with
Mexican style fish of the day, served with
shredded romaine, sour cream, queso fresco,
sliced tomatoes and tres chiles salsa
ALITAS DE POLLO
Six crispy wings tossed in mango-habanero
glaze, served with cotija-chipotle aioli
Margaritas
ACAPULCO SPRING BREAK
Corazon Reposado, Grand Marnier,
Mango, Pink Guava & Strawberry Purée,
Lime Juice, Agave Nectar,
Sugar-Tajin Rim
BLOOD ORANGE BASIL MARGARITA
G4 Blanco, Grand Marnier,
Blood Orange Purée, Agave Nectar,
Lime Juice, Basil Syrup, Salt Rim
Three soft tortillas filled with cumin-marinated eye round steak, black beans,
cilantro, onions and tres chiles salsa
ENCHILADAS DE MARISCO
Three corn tortillas filled with sauteed shrimp, tilapia, pico de gallo and corn.
Topped with chipotle cream, sauce, red onions and sour cream
SALMON ENCACAHUATADO
Pan-seared salmon topped with chipotle glaze. Served with Mexican rice,
charred vegetables, and peanut-arbol salsa
Desserts
NINO ENVUELO DE GUAYABA
Vanilla sponge cake, rolled and filled with
guava mousse, basted with chocolate ganache,
Served with rompope cream anglaise,
and hibiscus infused strawberries