Cantina la 20 polanco menu

Tijuana Caesar salad with a twist. Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy chile de arbol sauce.

Every cantina is a cultural expression of the place where it is found. Gastronomy-wise, we have an extensive menu of Mexican Cuisine dishes, offering representative dishes of each state of the country, with traditional techniques and recipes handmade tortilla, sauces made in a molcajete , along with avant-garde techniques such as vacuum cooking, spherification, foam, etc. Our decoration has been carefully selected from the most important craftsmen of Mexico. We enjoy its colors, within the geometry of Mexican Art Deco architecture; framing through its brilliant black and golden colors the splendor of its magic. With the leading role, we have our monumental bars along with one of the larges tequila and mezcal selection in town and our bar manager created delicious and sophisticate cocktails.

Cantina la 20 polanco menu

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Crispy handmade corn masa filled with chicharron prensado, white onions and cilantro, topped with Mexican cream and queso fresco. LA

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Tijuana Caesar salad with a twist. Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy chile de arbol sauce. Rosarito — style lobster taco served in flour tortillas with yellow rice, black beans and chipotle sauce. Thinly sliced smoked rib eye marinated in chile de arbol-lime juice.

Cantina la 20 polanco menu

Every cantina is a cultural expression of the place where it is found. Gastronomy-wise, we have an extensive menu of Mexican Cuisine dishes, offering representative dishes of each state of the country, with traditional techniques and recipes handmade tortilla, sauces made in a molcajete , along with avant-garde techniques such as vacuum cooking, spherification, foam, etc. Our decoration has been carefully selected from the most important craftsmen of Mexico. We enjoy its colors, within the geometry of Mexican Art Deco architecture; framing through its brilliant black and golden colors the splendor of its magic.

7kgs in pounds

Grilled giant prawns with garlic-lime butter and white rice. Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, and pickled red onions. Grilled skirt steak, served with red rice, rajas poblanas, black beans and enmolada. Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with mashed potatoes and mushrooms. Facebook Instagram. Served with choice of mashed potatoes or french fries, side of salad and agave demi-glace. Open toolbar. LA Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice. Thinly sliced smoked rib eye marinated in chile de arbol-lime juice.

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Open toolbar. Tuna, avocado, tomato, mint, red onions, and cilantro in a smoked sweet chipotle sauce. Skip to content. Red snapper, pickled Jicama, red onions, fresnos, Leche de Tigre, avocado and crispy quinoa. Crispy tortilla filled with short rib, spicy sauce, lettuce cream, queso fresco. Cream cheese with poblano pepper , Lobster, chives topped our 3 mix cheese au gratin. Reservation Numbers. Blend of melted Mexican cheese in a cast iron skillet. Fried calamari with pickled carrots and escabeche mayo. Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice. Follow Us. Alaskan king crab, lime juice, cilantro serrano pepper, cucumber, avocado sauce and truffle oil. Rib eye breaded, tatemada sauce, au gratin with Mexican cheese blend and french fries. LA