FRIDA Mexican Restaurant & Bar Menu

Adooo pulled pork tostadas, avocado mousse, hominy, cabbage, ime, and radish.

A roasted head of cauliflower drizzled with our chilo morita mayonnaise, sprinkled with parmesan cheese, cilantro, and a drizzle of paprika oil.

Grilled corr, spicy house mayonnaise, tostitos, grasshoppers, cilantro, queso fresco, and a drizze of paprika oil

Ta-on guf shrimp, avocado, cucumber, lime, onions, cilantro, tomato, and cocktail sauce.

Octopus and chicharrón sope, red adobo, avocado mousse, radish, and pickled red onions

Our version of guacamole, roasted com, jalapeño, cilantro, onions, and charred pineapp e, served with chips

(2) scallop ceviche, red onions, jalapeños, cilantro, and fresh avocado, topped with fresh tomatoes, served with totopos

Gulf coast oysters, black mignonette, and tortilla ash sauce.

Half a dozen oysters grilled with chorizo butter, cilantro, parmesan crust, chili all, and lime (20 min)

Roasted red and golden beets salad, chile de arbol, honey, orange segments, pepitas, and amaranth-sesame crumble.

Fideo en adobo, asado de puerco, avocado, queso fresco, cilantro, and chipotle, garnished with crema and paprika oil

Brussels and arugula salad, avocado, pistachios, parmesan cheese, and citrus honey vinaigrette.

De ribeye a roasted then grilled idaho potato topped with bacon cream cheese sauce, cilantro, queso fresco, and ribeye chicharrón.

Mesquite grilled chicken breast, roasted poblano cream sauce, roasted potatoes, seasonal vegetable med ey, and queso fresco.

8 oz at antic salmon fillet pan fried, roasted asparagus and paprika potatoes, drizzled with chill oll

8 oz roasted pork belly with black mole sauce, parmesan pantain purée and plantain chips.

22 oz marinated prime ribeye, grilled to order topped with huit acoche butter and served with sautéed vegetables and roasted potatoes

(4) smoked marlin com quesadillas, sliced avocado, red onions, and escabeche slaw.

(5) marinated roasted pork with pineapple pico relish.

(5) crispy fried tripe, escabeche coleslaw, pickled red onions, and cilantro

(2) duck confit flautas, avocado mousse, cabbage slaw, radish, queso fresco, and crema.

(4) short rib carn quesadillas served with roasted potatoes and vegetables

(3) asada ribeye on corn tortilla cheese crusted tacos, grilled onions, avocado, queso fresco, and cilantro

Our chef's selection five course mini taco tasting.

(Warm sweet corn cake) warm corn cake, popcorn ice cream, cajeta.

(Rice pudding brulee) the classic, with a french touch.

(Chocolate cake) chocolate mousse, pepita brittle, cajeta

(Key lime box pie) key lime and zest pie, house made galleta maria style crust, served cold

Refried beans with asado de puerco

Baby roasted potatoes

Grilled beets

Grilled asparagus

Serranos, habaneros

Altos tequila, mezcal float, gran gala liquor, fresh lime juice, agave nectar, fresh grapefruit, chili.

Bacardi, simple syrup, fresh blueberries, limes, mint, topo chico.

Jimador silvertequila blanco, gran gala liquor, fresh lime juice, agave nectar, fresh cucumber, chili.

Tequila maestro dobel, lime, cucumber, mint, simple syrup.

Infused tamarindo vodka, citrus mix, jarrito soda.

Devil's river rye, lemon, cherry juice, honey, amaro nonino and bitterts.

Jamaica, tamarindo, lime, tequila herradura.

Xicaru reposado, chocolate bitters, orange bitters, sugar cube.