Cuishe Cocina Mexicana

Slow-cooked, tender, and flavorful beef stew, seasoned with a rich blend of spices and served with consommé for dipping.

Verde, Suiza or Mole

Fresh shrimp in a zesty tomato-based sauce with lime, avocado, onions, and cilantro.

Verde, Suiza or Mole - Enchiladas filled with chicken topped with salsa, cheese and Mexican cream.

3 Sunny side up eggs over a corn tortilla with beans and melted cheese, finished with Mexican cream and cilantro.

Jose Cuervo Tequila, grapefruit soda, freshly squeezed orange, grapefruit, lime juice and a salted chili rim.

Cava with orange juice.

Tequila, fresh lime juice, and grapefruit soda.

Tequila, lime, salt and soda water.

2 Corn Sopes with beans and al pastor pork topped with sunny side up eggs and a chipotle hollandaise sauce.

50% agave spirits served neat only.

Sautéed mexican maiz with beef bone marrow, cream, queso fresco, chile serrano, chile de arbol, lime and chili powder.

Sautéed mexican maiz with Huitlacoche, mayo, queso fresco, lime and chili powder.

2 corn sopes topped with black beans, lettuce, tomato, onions, cotija.

Grilled Heartbrand Wagyu skirt steak, chorizo, sautéed onions, and fresh salsa verde.

Grilled Heartbrand Wagyu skirt steak, fideo seco, queso fresco, onions, chicharron de chile ancho and cilantro.

“Chapulin” breaded shrimp tacos topped with tomato, onion, avocado, pineapple, queso fresco, cabbage and chipotle mayo.

An order of six corn tortilla tacos of chicharron, bean and potato with chorizo (2 of each).

Al pastor marinated mushrooms topped with pineapple, cilantro and onion.

Bistek sirloin ends slow roasted in beef lard.

Shrimp sautéed with onions, tomatoes, poblano peppers, with black beans, melted cheese, cilantro, and finished on the charcoal grill.

Straight from the grill to your table, served with our 14 oz Heartbrand Wagyu ribeye, grilled queso panela, three tuetanos (bone marrow), sausage, refried beans, guacamole, Mexican cream and tortilla chips.

4 mini quesadillas, 4 mini chicken flautas, half jalapeno cheese.

Featuring chicharrón de pulpo (octopus), chicharrón de arracherra (Wagyu Beef), and chicharrón de pork belly served with salsa and tortillas.

Chef’s curated shareable boards, perfect for sampling the best of Cuishe's offerings with friends and family.

Slow-cooked pork butt simmered in lard with garlic, onion, citrus, bay leaves, served with tortillas and pickled onions.

Thinly sliced beef tongue marinated in citrus sauce served with toasted garlic chips.

Mushrooms sauteed with tomato, onion and chile verde.

Lightly fried Heartbrand Wagyu beef on a bed of guacamole served with tostadas.

Lightly fried pork belly served with habanero mayo.

Lightly fried mayan octopus served with habanero mayo.

Fried pork grinds marinated in our green tomatillo sauce.

Fresh shrimp in a zesty tomato-based sauce with lime, avocado, onions, and cilantro.

Corn tortillas dipped in traditional potosina chile sauce, filled with panela cheese and onions, finished with lettuce, fried potatoes and carrots with mexican cream.

Dry fideo, queso fresco, mexican cream, avocado and chicharron de chile on a chipotle mayo bed.

Beef tongue marinated in our pasilla pepper sauce.

Signature mole poblano with chicken.

Cambray potatoes with chile de arbol, chili oil and lime.

Cambray potatoes with butter and garlic.

Roasted poblano peppers sauteed with corn, onion, cream and cheese.

2 oz of each of our salsas, refried beans and guacamole served with tostadas.