Buena Mesa Menu

Mexican stew with grilled tortilla and cheese.

Saute with chili and garlic, bathed in white wine sprinkled with parsley.

Crunch shrimp with cabbage salad.

Saute with dry chili and garlic, bathed in white wine sprinkled with parsley.

Grilled, bathed with a dressing and fresh salad.

Tempura fish seasoned at the moment, with fresh salad.

Grilled cheese with avocado bathed in a chipotle sauce.

Roasted chilis, stuffed with stewed shrimp, bathed in two homemade dressings.

Sinaloa style with a touch of seafood.

With tanned onion and cilantro with Blu cheese cream sauce.

A combination of seafood and meat, typically served on a soft tortilla, garnished with fresh cilantro and onions.

New York-style steak, customizable meat temperature from medium to well done.

Filet mignon - Tender cut, choice of temperature: medium to rare options.

Grilled ribeye: Choice of medium, medium rare, medium well, rare, or well done.

A robust steak, typically served with a unique blend of spices and herbs to enhance its rich flavors.

Crispy fries topped with succulent ribeye steak strips, typically includes cheese, sour cream, and a blend of savory sauces.

Ribeye steak marinated in a citrus-chili blend, typically includes thinly sliced vegetables.

Ribeye steak, marinated and grilled with a zarandeado sauce, typically includes a blend of spices and herbs.

Strips of steak sautéed with onions and tomatoes, typically includes soy sauce and cilantro, served alongside fries and white rice.

With cucumber and onion.

On a bed of cucumber and onion, bathed in hot sauce.

Sliced tuna, typically marinated in lime juice, accompanied by a spicy sauce that often incorporates Peruvian peppers, reflecting a blend of American and Peruvian influences.

Crunch shrimp seasoned and on a bed of lettuce.

Scallops pan-seared and served with a rich sauce of butter and garlic, typically includes a hint of herbs.

Octopus and shrimp in a spicy sauce, typically includes a blend of chili peppers and seasonings.

Octopus paired with a unique blend of spices and greens, inspired by American culinary techniques.

With chile serrano and chives.

A selection of thinly sliced raw fish, typically includes a variety of species to offer a diverse flavor experience.

Vegetable base, shrimp ceviche, fish ceviche, cooked shrimp, agauchile, scallop, avocado and bathed in black sauce.

Avocado base crowned with crisp onion.

Ribeye steak, traditionally seasoned and grilled, often accompanied by a selection of seafood to create a unique tower presentation.

A mini tower featuring a selection of seafood, typically including shrimp, scallops, and possibly a base of avocado, assembled in layers.

Ribeye steak, typically seasoned and grilled, served in a miniature seafood tower arrangement.

With cucumber, onion, cilantro, tomato, prepared culichi style.

Recommended by the chef, unique style and 100% house recipe.

Ceviche mitotero typically includes a vibrant mix of seafood, marinated in citrus juices, accented with onions, cilantro, and peppers for a refreshing taste.

Fresh fish marinated in lime juice, typically includes onions, cilantro, and a mix of fresh vegetables.

Mixture of shrimp with cucumber, onion, tomato and cilantro.

The mixture of fish with cucumber, onion, tomato and cilantro.

With avocado base, bathe in house sauce and crowned with crisp onion.

Chunks of octopus with cucumber, onion and cilantro.

With a base of cucumber & onion, bathe in salsa with a spicy flavor.

A medley of shrimp, octopus, and fish, typically marinated with lime juice, cilantro, onion, tomato, cucumber, and avocado, served atop a crispy tostada shell.

Bathed in a red homemade sauce.

Bathed in a homemade sauce.

Fresh with homemade salsa.

Baked oysters typically include a topping of spinach, garlic, butter, parmesan cheese, and bread crumbs.

Made fresh with prepared juice and house sauce.

Made fresh with prepared juice and house sauce.

Sautéed with butter, bathed in cream and gratins.

Rolled with bacon and stuffed with cheese, with rice and salad.

Bathed in poblano cream, with rice and salad.

Fried fish with rice and chef´s salad.

Filete ala plancha bathed in cream poblano, gratinated, supplemented with rice and fresh salad.

Filete ala plancha bathed in diabla cream, with rice and salad.

Filete ala plancha stuffed with shrimp, octopus, gratin and served with rice and the chef´s salad.

Sautéed with butter and garlic, seasoned Sinaloa style.

Fried shrimp bathed in hot sauce, ideally to accompany with a beer.

Filete zarandeado typically includes a boneless red snapper filet, marinated and cooked with adobo mayo and butter.

Three enchiladas filled with shrimp and bell peppers, generously topped with salsa chipotle, queso fresco, and sour cream.

Large shrimp, breaded and fried, typically includes a blend of spices for seasoning.

Breaded fish filet, typically includes a golden crust from being lightly fried.

Grilled fish, traditionally prepared with a blend of spices and herbs, served in a style that highlights its tender and juicy texture.

Breaded fried fish and thousand island dressing, accompanied with your choice of french wing potato, rice or salad.

Accompanied with your choice of french wing potatoes, rice or salad.

With thousand islands, ranch or ketchup.

noodle broth and ribeye

Ramen noodles with shrimp

Refreshing Hibiscus Tea, a Classic Caribbean Beverage

Refreshing water infused with the essence of melon, typically sweetened to enhance the natural flavors of the fruit.

Natural artesian water, sourced directly from the Fiji Islands.

Refreshing rice-based cinnamon beverage, a traditional Mexican delight.