Cantina La Veinte

Michoacán style pork confit, served with chicharrón and salsa verde cruda.

Sautéed octopus in a lime-cilantro-serrano chile sauce, served with panela cheese and spring onions.

Fried rib eye served with house-made guacamole.

Braised pork marinated in a traditional achiote–orange sauce and served with pickled red onions.

Enchiladas suizas in green sauce filled with duck confit, au gratin with Mexican cheese blend and crema de rancho.

Pork in a Guajillo adobo sauce, cilantro and red onions, served with pineapple and pico de gallo.

Sautéed octopus in a lime-cilantro-serrano chile sauce, served with panela cheese and spring onions.

Sautéed rib eye served with melted manchego cheese, tostadas, panela cheese, fresh radish and petrolera sauce.

Blend of melted Mexican cheese in a cast iron skillet. Served plain or with your choice of mushrooms, poblano pepper, zucchini flowers, chistorra or shredded chicken.

Mexican peanuts sauce, lime zest, candied peanuts.

Crispy tortilla filled with short rib, spicy sauce, lettuce cream, queso fresco.

Handmade corn masa topped with refried beans, shredded chicken, green and red sauce, Mexican cream and queso fresco.

Wagyu served on handmade corn masa topped with refried beans, chorizo, Mexican cream, red onions, queso fresco, and salsa verde cruda.

Alaskan king crab, lime juice, cilantro serrano pepper, cucumber, avocado sauce and truffle oil.

Thinly sliced smoked rib eye marinated in chile de arbol-lime juice. Served with garlic chips, avocado and onions.

Your choice of protein, onion, cilantro, tomato, avocado, mexican cocktail sauce, served with crackers. Options: Fish, Shrimp, Mixto (Fish, shrimp and octopus)

Crunchy soft shell crab served in flour tortillas with jalapeño sauce.

Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice.

Cream cheese with poblano pepper, Lobster, chives topped our 3 mix cheese au gratin.

Pork belly confit served with Mole Poblano: traditional nuts, chile and chocolate sauce and shishito peppers with truffle salt.

Red snapper, pickled Jicama, red onions, fresnos, Leche de Tigre, avocado and crispy quinoa.

Tuna marinated in yellow peppers, lime and soy sauce. Served in a crispy wonton with guacamole and chipotle mayo.

Fresh avocado with lime, cilantro, and tomatoes

Shredded chicken, chipotle sauce in soft corn tortillas

Smashed avocado on toasted bread topped with cherry tomatoes and radish.

A flour tortilla filled with eggs, cheese, and your choice of sausage or bacon.

Crispy tortilla chips topped with green sauce, cheese, sour cream, and avocado.

A mix of seasonal fruits served with yogurt.

Fried eggs served on corn tortillas with spicy salsa and refried beans.

Fluffy pancakes served with syrup and fresh berries.

Cheesecake with a creamy center and burnt top, crumbles, sorbet de Jamaica.

Crunchy Feuilletine, White chocolate mousse, Maracaibo chocolate mousse, chocolate glaze, raspberrie sauce and raspberry sorbet.

Chocolate cake, crunchy amaranth, vanilla ice cream and hot cajeta sauce.

Churros served with chocolate or cajeta sauce.

Honey & pine nut crémeux, served with yogurt ice cream and a drizzle of extra virgin olive oil.

Guava creme brûlée, vanilla ice cream.

Warm crepes with cajeta sauce and nuts.

Coconut flan with caramel "caviar" and toasted coconut.

Lava chocolate cake with vanilla ice cream. Estimated preparation 17 min.

House made ice cream: vanilla bean, chocolate and strawberry.

Greek yogurt panna cotta topped with hibiscus and blueberries.

Traditional cake, soaked in three different milks.

Sorbets made in house: lime, raspberry and mango.

Branzino served with white rice, mixed greens, and talla sauce.

Grilled shrimp served with rice and the sauce of your choice: Spicy, Cilantro, Garlic, or Buttered.

Butterflied whole snapper served with white rice, marinated in your choice of: Mojo (Garlic lime sauce), Talla (Dried chili – mayo mix), Cilantro (Cilantro sauce with serrano chile, jalapeño and lime juice), Adobo (Chile guajillo sauce).

Crispy whole red snapper with lime, chile de arbol and garlic chips. Served with crispy kale.

Grilled giant prawns served with white rice, in your choice of: Mojo (Garlic-lime butter) or Talla (Dried chili – mayo mix).

Tamarind–mezcal sauce, crispy kale.

Slow-cooked sea bass in a traditional tomato, jalapenos, olives and caper sauce.

Grilled octopus with olive oil, confit potatoes, paprika and sea salt.

Grilled Snapper, lobster tail, octopus, fried calamari, giant prawns and shrimp served with grilled vegetables.

Served with choice of mashed potatoes or french fries, side of salad and agave demi-glace.

Leg and thigh or breast served with white rice, in your choice of Mole (traditional nuts, chile and chocolate sauce) or Chipotle Sauce (smoked chipotle, garlic, onions and Mexican cream sauce).

Grilled prime tomahawk with a side of mashed potatoes and mushrooms.

Grilled Rib Eye served with three-chiles, garlic sautéed mushrooms.

Braised short rib in agave demi-glace. Served with guajillo-mashed potatoes.

Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with mashed potatoes and mushrooms.

Grilled skirt steak, served with red rice, rajas poblanas, black beans and enmolada.

Breaded veal chop, tatemada sauce, au gratin with Mexican cheese blend and french fries.

Grilled Wagyu New York served with three-chiles, garlic sautéed mushrooms.

Grilled steak served with rice and beans

Corn tortillas filled with vegetables and smothered in sauce

Slow-cooked in a hot pot with shrimp broth, shrimp, cilantro, and red onions.

Slow cooked rice in cilantro broth, served with grilled seasonal vegetables and chile güero.

Served with mushrooms, chicharron and chile ancho aioli.

Tijuana Caesar salad with a twist. Hearts of romaine served with a roasted garlic-jalapeño dressing, parmesan cheese and house-made croutons.

Heirloom tomatoes, creamy panela cheese, Michoacán Hass avocado and cucumber, champagne vinegar, extra virgin olive oil, black olives, pine nuts, guajillo crust and sea salt.

White rice served with sweet plantains or sunny-side up egg.

Grilled vegetables served with eggplant and goat cheese dip.

Shrimp broth with Shrimp carrots and potato.

Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables.

Traditional thin pasta in tomato and chipotle broth.

Traditional roasted tomato soup with crispy tortillas strips, queso fresco, avocado, mexican cream, chicharrón and ancho chile powder.

Thin cut rib eye with sesame sauce on flour tortilla and a side of chiles toreados in soy sauce.

Vermicelli pasta cooked in tomatochipotle sauce with bone marrow, queso fresco, sour cream and avocado.

Filet mignon with mole poblano, rajas poblanas and sesame seeds on top.

Thinly sliced ribeye, avocado, green onions, cilantro, and Mexican cheese, served in a corn tortilla.

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.