Cactus Restaurant

The best of both worlds. Our traditional guacamole smothered in green-chile queso, topped with pico de gallo, served with warm chips and Cactus salsa.

Crispy prawns, spicy diablo sauce, coriander-pasilla slaw, mango–pineapple mojo.

Cactus guacamole, with smoked bacon, poblano chiles, charred tomato salsa, topped with cotija cheese, served with warm chips and Cactus salsa.

Warm housemade corn chips and Cactus salsa casera.

Monterey Jack cheese, roasted corn, black olives, jalapeños, pico de gallo, charred tomato salsa, buttermilk crema, guacamole. Additions: Ancho Chicken $6, Housemade Chorizo $6, Skirt Steak $9.50

Green chile cheese dip, housemade chorizo, red onion, cilantro, tortilla chips.

Crushed Hass avocados, cilantro, lime, onion and serrano chiles, topped with pico de gallo, served with warm chips and Cactus salsa.

Tender sea clams, smoked bacon, charred corn, red potatoes, green chiles, roasted poblanos, onion, garlic, breadcrumb gremolata. Bowl is served with fresh housemade sopes.

Oaxaca cheese, red onion escabeche, buttermilk crema, spicy chile de arbol salsa.

Tecate Lager, jalapeño chile, mango, spicy salt.

Tecate Lager, spicy tomato juice, lime squeeze, spicy salt.

Mazatlán, Mexico

Olmeca Altos Reposado, Cointreau, orange marmalade, orange bitters, fresh lime, spicy salt.

Dobel Diamante Reposado, Smith & Cross Navy Strength Jamaican Rum, Licor 43, fresh lime, cinnamon, cacao bitters. A bright, spiced twist on a classic daiquiri.

Licor 43, Gran Centenario Reposado, Caffè Vita Luna Blend coffee, orange bitters, topped with hand-whipped cream and fresh orange.

Cruzan Aged Light Rum, fresh lime juice, mint, sparkling water. Add Fruit (Mango, Prickly Pear, Coco Piña) $1

Ice cold frozen margarita shots with your choice of float (Jack Daniel's, Chambord, 400 Conejos Mezcal)

One shot of reposado tequila served with a lime wedge.

Spanish Tempranillo wine, Bombay Dry Gin, brandy, macerated fruit, lemon peel, mint.

Blue agave, salted pepita toffee, dulce de leche ice cream.

Green chile sauce, jalapeño white cheddar grits, crispy red onion escabeche, cilantro.

Applewood smoked chile spiced prawns, chipotle cream, roasted sweet corn, poblano chiles, blistered corn salsa, red onion escabeche.

Braised Snake River Farms beef cheeks, Oaxaca cheese, crispy housemade corn tortillas, white onions, cilantro, guajillo chile consommé, Spanish rice, refried black beans.

The classic margarita. Pueblo Viejo Blanco Tequila, organic agave nectar, fresh-squeezed lime juice. Add Fruit (Mango, Pineapple, Prickly Pear, Strawberry) $1

A strong blend of Olmeca Altos blanco & reposado tequilas, fresh lime, lemon and orange juices, triple sec and organic agave nectar. Add Fruit (Mango, Prickly Pear, Strawberry) $1

Tamarind, housemade ginger syrup, fresh lime. Bright, zesty, and lightly spiced. Non alcoholic.

Lemon, sparkling water, cilantro and jalapeño chile.

Prickly pear, lemon and grapefruit juices, served up.

Cilantro, red onion, jalapeño, Monterey Jack cheese, buttermilk crema, cotija cheese, tomatillo salsa.

Bacon, poblano chile rajas, Monterey Jack cheese, buttermilk crema, cotija cheese, green onions, charred tomato salsa.

Romaine hearts, spicy cotija croutons, black beans, roasted corn, smoky Caesar dressing.

Spicy Baja "poke," red onion, smoked fresno aïoli, avocado, crisp corn tortilla. This dish may contain raw or undercooked meat, poultry, eggs, or seafood.

Sonoma, California. Citrus, pear, vanilla, balanced by flavors of baked apple, apricot, cinnamon. Toasted oak finish.

Large Format Wine

Xarello, Spain. Aromas of fruit with hints of yeast. Round and pleasant palate, sweet spots, apple finish.

Rioja, Spain. Rich and lively Tempranillo Crianza, ripe red berries, vanilla, subtle spice, balanced by smooth tannins.