Tacos del Cartel Baton Rouge

Marinated beef with onion, cilantro, salsa verde, serrano chile, and lime. (3)

Choice of Chicken, asada or shrimp, Flour tortilla with refried beans, scrambled eggs, Mexican crema, avocado silk, and pineapple. Choice of Salsa Verde or Roja. (1)

Breaded chicken breast topped with thin crispy French fries, served with habanero yogurt, salsa macha, and guacamole. (2)

Choice of Chicken, carnitas, asada, shrimp or mushroom. Fried tortilla chips simmered in salsa verde or roja, eggs, topped with avocado and cotija cheese.

Slow-cooked hanging birria with melted cheese. Accompanied by consommé, house salsa's, refried beans, and rice. (3)

Sautéed Mushrooms & Portobello in a guajillo chile sauce. (3) (Vegetarian)

Traditional taco basket with short rib, chorizo, chicharron, and potatoes. (3)

Chipotle-tomato broth with chicken, tortilla chips, avocado, and queso fresco. Crema served tableside.

Romaine lettuce with house caesar dressing parmesan cheese, and croutons.

Choice of beef, chicken, shrimp or mushroom, with rice, beans, pico de gallo, guacamole, corn kernels.

Crispy coconut shrimp served with overmixed greens, onions, carrot, and strawberry-chipotle sauce.

Organic chicken thigh with buttermilk, homemade bacon jam, and agave butter.

Choice of Chicken, Asada, or Shrimp, sautéed peppers & onions, guacamole, crema, refried beans, and rice.

Brioche bread soaked in Tres leches, crunchy bacon, mixed berries, and vanilla ice cream.

Patrón Tequila Blanco with vibrant Jamaica syrup, zesty lime juice, and pineapple juice. Garnished with a medley of raspberry, mint, and blackberry.

A blend of Mexican tequila, watermelon honey, Japanese yuzu juice, and maraschino liquor. Served in a bee-shaped glass, it symbolizes harmony between Mexico and Japan.

Mezcal Los Javis Espadín and Cazadores Tequila Blanco, infused with rich Mole Cordial and a shot of espresso. Garnished with aromatic coffee beans and a sprinkle of corn ashes.

An elegant blend of tequila silver, lychee, and elderflower liquor, accented with a delicate touch of roses. Geisha is the perfect balance between Mexico's bold strength at Japan's refined subtlety.

Infusion of Grey Goose Vodka and Bombay, accentuated by tangy lemon juice, pineapple juice, and sweet watermelon syrup.

Los Javis Espadin Mezcal meets zesty lime, passion fruit, and triple sec. Topped with a mango foam, fragrant rosemary sprig, and a sprinkle of corn ashes.

Cazadores Tequila Blanco, lime juice, rosemary syrup, a slice of jalapeño, and ginger beer. Garnished with a twist of candied ginger and a fragrant rosemary sprig.

Santa Teresa 1796 & Bacardi Rums with the exotic allure of hibiscus and five-spice syrup and tangy lime juice. Topped with a guava cardamom foam and a sprig of fresh mint.

Rustic bread with fresh avocado, poached eggs, cherry tomatoes, macha salsa, and Xnipec.

Brioche bread, refried beans, Short rib, poached eggs, potatoes, Mexican chimichurri, and chipotle hollandaise sauce.

Eggs, refried beans, warm tortilla, and your choice of salsa verde or roja.

Grilled skirt steak with two eggs any style, served with a side of fresh guacamole.

al pastor, with pineapple and onion

chicken tinga taco, cotija cheese, and pico de gallo

Crispy mozarella crust with chicken, onion, cilantro, and avocado

10 oz grilled arrachera steak served with sweet plantain, house salsa verde, xnipec, refried beans and rice.

Bone-in short rib braised in banana leaf and salsa borracha, served over corn purée with fresh tortillas.

Grilled 12 oz Angus ribeye served over charros beans, rice, nopales & tortillas.

Michoacán-style carnitas served with beans, rice, crema, and guacamole.

The majesty of our Tomahawk steak, chiles toreados, and grilled onions. Includes two sides. (Only Available in Girod & WPB)

Traditional Red Chile or green tomatillo enchiladas filled with chicken tinga, or cheese and topped with queso fresco, crema, refried beans, and rice.

Oaxacan black mole filled with shredded chicken tinga, made with chiles, spices, refried beans, and rice.

Catch of the day and cured shrimp in lime-serrano leche de tigre, served with tostadas.

Thin-sliced rib eye in a bright, spicy aguachile with cucumber, red onions, and a savory black chile sauce.

Thin-sliced rib eye in a bright, spicy aguachile with cucumber, red onions, and a savory black chile sauce.

Gulf shrimp in our signature cocktail sauce with avocado and totopos.

Thin-sliced yellowfin tuna with olive oil, lemon, truffle honey, and black truffle pearls.

Yellowfin tuna on a crispy nixtamalized tostada with chipotle mayo, salsa macha & crispy leek.

Rice cooked with vegetable broth and sofrito.

Roasted corn with chipotle mayo, and cotija.

Marble potatoes with chipotle mayo and chorizo.

Corn with jalapeño, chipotle mayo, and cotija.

Accompanied with sour cream and cheese.

Finished with truffle oil and cheese.

Homemade chorizo with crispy chicharrón crumble, onion, fresh cilantro, and roasted bone marrow. (3)

Flank Steak & Mexican chorizo with onion, cilantro, avocado, and a side of bone marrow. (3)

Michoacán-style pork with onion, cilantro, and chicharrón salsa. (3)

Crispy mozzarella crust with chicken, onion, cilantro, and avocado. (3)

Crispy fish taco with cilantro, mayo, pickled cabbage, avocado, and pico de gallo. (3)

Black Angus ribeye, sliced and served with french fries, and house-made salsas. (2)

Baja-Style Fried Shrimp Tacos with a crispy cheese crust and chipotle mayo, served on a flour tortilla. (3)

House-made guacamole with smashed avocado, tomato, onion, serrano, and cilantro. Served with tortilla chips & lime.

Grilled oysters topped with creamy béchamel, smoky chipotle, spinach and crispy bacon. (6)

Grilled oysters topped with creamy béchamel, smoky chipotle, spinach and crispy bacon. (6)

Our famous melted cheese blend, rich and creamy, Served with tortilla chips and chile Tajín.

Melted mozzarella with house-made chorizo, fresh pico de gallo, and microgreens. Choice of flour or corn tortillas.