Los Azulejos Restaurant

Mashed avocados, topped with diced tomato, diced onions, cilantro, lime juice, served with homemade corn tostadas.

Oaxaca cheese, rajas poblanas, Mexican chorizo, topped with red pickled onion and chicharron crumbles. Served with corn tortillas.

Individual round chip spread with black refried beans, topped with Oaxaca cheese, pickled onions and jalapeno, pico de gallo, guacamole cream with a touch of sriracha, sour cream and poblano ash.

Individual round chip spread with black refried beans, topped with Oaxaca cheese, pickled onions and jalapeno, pico de gallo, guacamole cream with a touch of sriracha, sour cream and poblano ash.

Individual round chip spread with black refried beans, topped with Oaxaca cheese, pickled onions and jalapeno, pico de gallo, guacamole cream with a touch of sriracha, sour cream and poblano ash.

Grilled jumbo shrimp, Rivera Nayarit zarandeado sauce, on a bed of black refried beans, topped with chicharron crumbles, poblano chile ash, petroleo sauce and fried leeks.

Fresh Texas fish, natural citrus juices, onions, cilantro, tomato, cucumber, pickled onions, avocado aioli with a touch of sriracha and petroleo sauce.

Thin sliced and deep-fried crispy fish, served with guacamole, pickled onions and petroleo sauce.

Two corn empanadas filled with homemade chicken tinga, on a bed of tomatillo sauce and refried black beans, topped with sour cream and pickled onions.

Four chicken drumette deep fried with the option of two house made sauces: zesty pineapple with chile pikin and creamy poblano with esquites. Tap to modify.

Deep fried rib-eye chunks, petroleo sauce, in a bed of guacamole. Served with tortillas.

Hand tossed corn base, flat crispy bread, black beans, chorizo and chipotle, oaxaca cheese, arrachera beef, slices of avocado, slices of tomato, queso fresco, grill jalapenos and pickled onions.

A Japa-Mex fusion: Ceviche roll, crab meat, poblano peppers, cucumber, deep fried in tempura. Topped with deep fried Red Snapper chicharron, fried leeks, avocado, chipotle aioli, aji Amarillo, pickled red onions and fresh micro greens.

Shredded chicken on tangy chicken broth, topped with avocado, pork cracklings, tortilla strips, queso fresco and julienne guajillo pepper.

Roasted poblano pepper made with creamy ingredients, topped with queso fresco, roasted corn and a side of chile poblano.

Pork belly confit, prosciutto ham, homemade cucumber, pickles, oaxaca cheese, chorizo, served in telera bread.

All-natural 1/2 pound angus beef patty topped with chorizo, ham, homemade guacamole, oaxaca cheese, baby spring mix, served in a brioche bun.

Shredded chicken enchiladas, covered with roasted chile poblano creamy sauce, topped with oaxaca cheese and red pickled onions.

Shredded chicken enchiladas, covered with homemade oaxaca mole, topped with oaxaca cheese, red pickled onions and roasted sesame seeds.

Shredded chicken enchiladas covered with green tomatillo sauce, topped with oaxaca cheese, white corn (esquite), sour cream, toasted pumpkin seeds and red pickled onions.

Shredded chicken enchiladas, covered with homemade ancho guajillo sauce, topped with oaxaca cheese, sauteed potatoes and carrots and red pickled onions.

Rib-eye chunks, piled on a corn tortilla and topped with caramelized onions, guacamole and micro cilantro, on the side a grilled bone marrow. Order of three.

10 oz. NY strip grilled to order, served with ranchero trinity sauce, purple mashed potatoes on the side, topped with queso fresco and balsamic reduction glaze. Tap to modify.

8 oz. beef tenderloin, French cooked with butter and herbs, creamy chile morita bacon, brussel sprouts, oaxaca cheese, deep fried egg, red wine and chipotle reduction, smoked with mesquite wood chips.

12 oz. black angus rib-eye, on a bed of grilled cauliflower, poblano cream, grilled sweet corn, sauteed sweet pepper and tabasco fried onions.

Grilled rack of lamb, sunchoke lemongrass puree, tequila and blueberry chipotle reduction, fennel and poblano risotto, blood orange segments and deep fried sage.

Beer battered on a corn tortilla, topped with house coleslaw, fried leeks, black sesame seeds, sour cream, chipotle mayo and guacamole homemade sauce. Order of two.

Beer battered on a corn tortilla, topped with house coleslaw, fried leeks, black sesame seeds, sour cream, chipotle mayo and guacamole homemade sauce. Order of two.

Beef fajita, beef ribs, zarandeado chicken breast, polish sausage, guacamole, grilled onions, rice and beans.

3 count. Sautee shrimp with carrots and peas, Oaxaca cheese, charred grill. Topped with chipotle aioli, red pickled onions and avocado.

Roasted red snapper on a bed of cauliflower puree, roasted paprika lime potatoes, oaxaca cheese, cucumber strings, roasted garlic guajillo chiles, zarandeado sauce and poblano ash.

Seared salmon on a bed of black bean puree, sauteed chickpeas, topped with arugula, pearl onions, cucumber, orange segments and spicy tomato glaze.

French cut airline chicken, served with homemade mole, Mexican Moroccan couscous, grill hearts of palm, roasted garlic and chile ancho bok choy.

A two-temperature dish cold and hot served with five zarandeado jumbo shrimp, on a bed of fish ceviche, chipotle cream, poblano cream, topped with fried leeks, poblano ash and petroleo.

8 oz. filet mignon, poached butter lobster tail, chipotle aioli, purple mashed potatoes, fried leeks, poblano ash, black truffle oil and balsamic reduction.

12 hour braised hanger steak (arrachera), braised in chile ancho and beef broth, served with tortillas.