La Doña Menu

Made to order | Fresh lime-cured whitefish with tomato, onions, cilantro, fresh jalapeños, cucumber, avocado, and clamato.

Our take on a traditional Sinaloan dish. Lime-cured shrimp, cucumber, and red onion tossed in a árbol-tepin chile salsa and topped with avocado. Served with chips.

1lb of mussels steamed in a Mexican-style salsa with shallot-garlic butter, pork chorizo, white wine, and guajillo cream. Topped with green onions and lemon. Served with toasted bread.

Handmade empanaditas stuffed with pork chile colorado and an Oaxaca-Asadero cheese mix. Served with chipotle aioli.

Bacon-wrapped jalapeños stuffed with chorizo and an Oaxaca-Asadero cheese mix. Served with a dulce morita sauce.

Sweet potato, onion, and chipotle taquitos and potato, poblano, and cotija cheese taquitos on a bed of lettuce topped with guacamole, pico de gallo, crema mexicana, and queso fresco.

Mini bacon-wrapped hotdogs TJ style with peppers, onions, mayonnaise, ketchup, and mustard.

Crispy tortilla chips layered with a serrano-chipotle cheese sauce and Asadero-Oaxaca cheeses topped with pico de gallo, dulce jalapeños, radishes, guacamole crema, and cotija.

Our house guacamole topped with roasted pepitas and queso fresco. Served with crispy chicharrones.

Housemade serrano-chipotle and roasted poblano pepper cheese sauce topped with chorizo and cotija cheese. Served with chips.

A whole roasted corn smothered in mayo, cotija cheese, and tajin.

A combination of pickled jalapeños, carrots, cauliflower, and onions.

Slowly braised beef in a sauce made with a variety of dry chiles and spiced served with an onion and cilantro mix and a side of consomé for dipping.

Garlic and citrus marinated steak topped with guacamole, pickled onions, and cotija cheese.

An ode to Nati’s with a classic and OG ground beef and potato picadillo, iceberg lettuce, tomato, and shredded sharp cheddar in a crispy tortilla shell.

Braised carnitas topped with guacamole, dulce jalapeños, and cotija cheese.

Achiote and citrus adobo marinated grilled chicken topped with guacamole, pico de gallo, and queso fresco.

Blackened and grilled Mahi topped with mango and jicama habanero salsa and microgreens.

Beer battered Mahi topped with cabbage, pico de gallo, and chipotle-lime crema.

Crispy beer-battered shrimp on a layer of guacamole topped with pickled onions and a sweet and tangy tamarindo drizzle.

Jalapeño tempura-battered cauliflower topped with roasted corn relish and guajillo aioli.

Sautéed cremini mushrooms, epazote, black beans, roasted corn, and poblano peppers topped with vegan ancho aioli.

One taco served with rice and beans. Your choice of Beef Quesabirria, Carne Asada, Pollo, Carnitas, Pescado, Camaron, or A La Plancha.

One taco served with rice and beans. Your choice of Coliflor or A La Plancha Portobello.

Carne asada, pollo asado, shrimp, chorizo, and salchicha picosa in a chipotle sauce topped with queso panella, nopales, chile guerro, and green onion. Served sizzling in a traditional Mexican molcajete with tortillas, rice, and beans.

Ranchero steak and sautéed shrimp stuffed in a flour tortilla smothered with our guajillo red and verde sauces. Topped with cotija cheese.

Citrus onion and garlic marinated 7oz steak topped with a mix of sautéed peppers and onions. Served with a guajillo queso enchilada, panela cheese, grilled chile guerito, spring onion, guacamole, and rice and beans.

Pollo asado burrito with onions, cilantro, pico de gallo, avocado, Oaxaca cheese, Spanish rice, and pinto beans. Served with house salsa.

A traditional egg battered poblano pepper stuffed with a combination of Oaxaca and cotija cheeses and smothered in a tomato and chipotle sauce. Topped with crema Mexicana and queso fresco. Served with rice and beans.

Braised pork in salsa verde topped with avocado and radishes. Served with rice and beans.

Chipotle-onion braised chicken rolled in corn tortillas and fried. Topped with crema Mexicana, queso fresco, pico de gallo, and guacamole. Served with rice, beans, and salsa tatemada.

Roasted sweet potato and chipotle flautas rolled in chipotle corn tortillas. Served on a bed of mole from Puebla and topped with iceberg lettuce, guacamole, sesame seeds, and vegan ancho aioli.

Three enchiladas covered in our verde enchilada sauce and topped with melted cheese, pickled red onions, crema Mexicana, queso fresco, and microgreens. Served with rice and beans.

Three enchiladas stuffed with Asadero and Oaxaca cheeses then covered in our red guajillo enchilada sauce and topped with more melted cheese, crema Mexicana, cotija cheese, and microgreens. Served with rice and beans.

Crisp romaine, roasted corn, grated cotija cheese, chile de arbol croutons, and classic caesar dressing.

Green and red sweet gem lettuce topped with roasted corn, black beans, red onion, cucumbers, grape tomatoes, and queso fresco. Served with our housemade jalapeño lime vinaigrette.

Crispy fried pastry dusted in cinnamon sugar. Served with vanilla cream for dipping.

A delicious sponge cake soaked in vanilla tres leches. Topped with vanilla cream, canela, and berries.

Caramel and roasted coconut custard topped with berries and whipped cream.

Two over medium eggs topped with salsa ranchera, crema Mexicana, queso fresco, pickled red onion, and micro cilantro served over two traditional crispy tortillas. Served with refried black beans and breakfast potatoes.

House-made tortilla chips smothered with your choice of Gabby’s rojo or verde sauce. Topped with avocado, pickled red onion, queso cotija, crema Mexicana, micro cilantro, and two over medium eggs.

Skirt steak marinated in our house spices and grilled medium. Topped with sautéed bell peppers, onions and jalapeños, avocado, and two over medium eggs. Served with refried black beans, breakfast potatoes, and corn or flour tortillas.

House-made buttermilk corn-poblano waffles served with crispy chicken and fried shallots. Served with a side of ancho-honey syrup.

Two toasted English muffins topped with our house braised birria, poached eggs, jalapeño hollandaise, ancho chile powder, and micro greens. Served with refried black beans and breakfast potatoes.

Three egg omelette stuffed with sautéed steak, mushrooms, onions and jalapeños, asadero and Oaxaca cheeses. Topped with salsa ranchera, avocado, crema Mexicana, and cotija cheese. Served with refried black beans and breakfast potatoes.

Sweet potatoes roasted in our house spices and tossed with sautéed onions, jalapeños, and spinach. Topped with two over medium eggs, salsa ranchera, crema Mexicana, queso fresco, and crispy garbanzo beans. Served with tortillas. | VEGAN VERSION AVAILABLE WITH NO ADDITIONAL CHARGE

Soy chorizo, potatoes, plant based scrambled eggs, sautéed spinach and jalapeños wrapped in a flour tortilla. Served with our refried black beans. *FULLY VEGAN*

Three egg omelette stuffed with zucchini, mushrooms, sautéed onions and jalapeños, spinach, Asadero and Oaxaca cheeses. Topped with salsa ranchera, crema Mexicana, cotija cheese, and avocado. Served with refried black beans and breakfast potatoes.

Spears of jicama, watermelon, and mango topped with chamoy, tajín, and fresh lime. Served with a side of hot sauce.

Organic pitaya sorbet topped with banana, strawberry, mango, granola, agave, and creamy peanut butter.

Three fluffy buttermilk pancakes topped with fresh mascarpone, berries and powdered sugar. Served with a side of syrup.

House-made waffle coated with cinnamon sugar and topped with vanilla cream and berries.