ELEMI Restaurant Menu

4.3

(850+ Reviews)

$$Mexican

Botanas Platos Fuertes Postres Tacos x2

Botanas
- Huarache
  $14.00
- Aguachile Callo de Hacha
  $18.00
- Quesabirria
  $13.00
- Esquites
  Young tender Mexican white corn, imported weekly. Cooked with traditional herbs, chilies, mounted with real sweet cream butter. Garnished with Lime Aioli, Lime Juice, Cotija Cheese, House Chiltepin Powder.
  $12.00
- Sopa Tarasca
  Our version of the famous bean-tortilla soup from Michoacán, made with Oaxacan Black Beans, chile morita, roasted tomatoes, avocado leaves, epazote, garnished with crema, queso fresco, avocado, & fried strips made from our tortillas.
  $12.00
- Brusselas
  Our guest favorite, flash fried Brussels Sprouts tossed with our popular house Salsa Macha. Drizzled with a Balsamic Vinegar, Mexican Red Wine & Organic Agave Syrup Glaze and garnished with Red Chile Threads. Included with a side of Goat Cheese Crema. *Vegan option, substitute Goat Cheese Crema for Cashew Crema.
  $9.00
- Torta La Guera
  Local artisanal francesito from Calavera Bread, chilaquiles divorciados of salsa roja & green salsa fresca, organic chicken milanesa coated in organic corn flakes, black beans, lime crema, queso fresco, & red onion. ¡Provecho!
  $13.00
- Chicharrones
  Fried pork rinds made & puffed to order with a side of our fermented chile morita hot sauce!
  $9.00
Platos Fuertes
- Carne Asada Ribeye
  $52.00
- Entomatadas
  $20.00
- Seasonal Flautas
  $25.00
- Enmolada
  $24.00
Postres
- "Arroz con Leche" Mexica
  Our version of the traditional dessert typically made with rice, we make ours with chia seeds which were part of the Mexica's diet in Tenochtitlan. Chia seed pudding made with organic coconut milk, cinnamon and vanilla. Roasted coconut flakes, seasonal fruit & accompaniments. Did we mention that it's vegan!
  $9.00
Tacos x2
CAMPESINO Organic cremini mushrooms, grilled eggplant, Oaxacan black beans, grilled avocado, & caramelized quesillo. *vegetarian CARNITAS Bone-in pork shoulder & loin fried & cooked traditionally in a cazo "copper pot" with citrus, spices, fresh herbs, local beer, & garnished with pico de gallo. CHICHARRON DE PESCADO Wild-caught Icelandic cod, citrus vinaigrette, cabbage, grapefruit, & lime-aioli. SUADERO Confit prime beef brisket, salsa de aguacate, & onion-cilantro. COLIFLOR ALMENDRADO Roasted cauliflower, almond mole, almond “cotija”, cashew crema, & salsa macha. *vegan PATO AL PASTOR Mesquite grilled duck, fire roasted pineapple, & onion-cilantro. CONEJITO PIBIL Achiote-citrus marinated rabbit wrapped in banana leaves, salsa xni-pec, & pickled red onions. CAMPECHANO Confit prime beef brisket, corizo verde, pico de gallo, chicharron. GOANERA Prime NY strip steak seared on the plancha, caramelized onions, & papitas fritas.
- TACO CHOICE