Don Artemio Restaurant

Before the cut I $5,400 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 10 x 12 x 08 in

Before the cut II $5,400 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 10 x 11 x 06 in

Artist: Aduir Vigil Year: 2017 Technique: Grabado sobre papel Dimensions: 18 x 15 *3 Available*

Edge of the Moment $36,000 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 28 x 49 x 27 in

Artist: Nassa Estudio de Arqutectura Year: 2022 Technique: Piso de barro cocido Dimensions: 18 1/2 x 18 1/2 *3 Available*

Joy $4,725 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 10 x 13 x 05 in

Lusitano $4,725 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 10 x 12 x 05 in

Artist: Carolina Fuentes Year: 2010 Technique: Giclee/ Hahnemule bamboo Dimensions: 29 x 21

Artist: Alejandro Fuentes Year: 2022 Technique: Escultura Ceramica

Artist: Alfredo Esparza Cardenas Year: 2017 Technique: Impresion/ Papel fotografico satinado Dimensions: 25 x 37

Artist: Carolina Fuentes Year: 2010 Technique: Giclee/ Hahnemule bamboo Dimensions: 29 x 21

Artist: Avelina Fuentes Quezada Year: 2021 Technique: Bronce a la cera Perdida Dimensions: 14 x 14 *2 Available*

Artist: Alejandro Fuentes Year: 2022 Technique: Escultura Ceramica

Stillness $5,400 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2025 Dimensions: 12 x 11 x 06 in

Artist: Vinicio Fabila Year: 2021 Technique: Serigrafia/ Papel de 300g/ Algodon Dimensions: 24 x 39 *2 Available*

Wild Spirit $6750 Artist: Alejandro Fuentes Gil Technique: Lost Wax Bronze Year: 2004 Dimensions: 18 x 14 x 06 in

Technique: Polyurethane, recycle bottle cap. Made by Artist: Mayanin Ochoa

Technique: Polyurethane, celastic, paste, & acrylic. Made by Artist: Nicte Ruiz

Fillet mignon on ancho-pasilla herb black bean purée, chipotle sauce, grilled calabacita and baby carrot.

50 days in house dry aged 14oz Stripling Texas Wagyu.

Ribeye, creamy porcini sauce, camembert potato purée, thousand layer beets.

29 days in-house dry aged tomahawk with 2 family style sides.

29 days in-house dry aged tomahawk with 2 family style sides.

Pots are made-to-order. Will be ready in 60-80 days. We will contact you when your item is ready for pickup.

Pots are made-to-order. Will be ready in 60-80 days. We will contact you when your item is ready for pickup.

Pots are made-to-order. Will be ready in 60-80 days. We will contact you when your item is ready for pickup.

Butter confit artichoke heart, zucchini and oaxacan house made mole negro. Can be vegetarian served with pipian.

Baby spinach, bacon bits, avocado, shredded parmesan, dressed with an ancho balsamic reduction. Can be vegetarian with out bacon.

Grilled heart of palms, panela cheese, tomato, avocado, peanut chili vinaigrette.

A table side pour of slow cooked Michoacán tomato pasilla soup, over fried tortilla strips, queso fresco, zucchini, carrots, avocado dices. Add chicken.

Grapefruit, Lime, Tamarind Chipotle, Guajillo, Sparkling Mineral Water

Cucumber, Orange, Lime, Agave, Jalapeño, Sparkling Mineral Water

Lemon, Honey, Sparkling Mineral Water

Lime. Strawberry, Jamaica, Sparkling Mineral Water

House-made chorizo, bruleé panela cheese, oregano pickled onion, served with heirloom house made blue corn tortillas.

Texas stripped bass and octopus in serrano vinaigrette, piquín salt and charred avocado.

Chiles güeros stuffed with slow cooked cabrito confit, pasilla vinaigrette, caramelized onion.

Deep fried enchiladas, stuffed with queso fresco and goat cheese, topped with homemade artisan tamarind mole, ajonjolí, crema, potatoes in a slow cooked spicy tomato sauce.

Accompanied with heirloom house made blue corn tortillas to make tacos. Add on: Chapulines or Chicharrón de rib eye.

Mussels cooked in a creamy chipotle sauce, leeks, with homemade potato slices.

Unique, tender-fried cactus tossed with bacon, served with heirloom house made blue corn tortillas to make tacos.

House made dry-age chorizo, charred panela cheese, serrano aioli, ranchera sauce in a heirloom house made blue corn tortillas.

Overnight braised beed tongue, sautéed in salsa verde, tequila cured tomato, onion and cilantro.

Tuna #1, avocado mousse, mexican tapenade, bell pepper vinaigrette, house made tostadas, serrano, radish.

House made fried tortilla chips, cured nopales, mexican requesón with epazote, serrano salsa, red salsa.

Slow cooked oven braised cabrito, tomato cabrito sauce, purple cabbage salad, oregano pickled red onion, served with heirloom house made blue corn tortillas.

Seared sea bass, topped with oaxacan mole negro, sliced seared plantain, tomato herb rice.

Texas quail stuffed with a creamy pecan almond rice, house made mole poblano, oven roasted potatoes, queso fresco, toasted pumpkin seeds.

Cream cheese pecan stuffed poblano chile wrapped in puff pastry, over house made tomato sauce.

Fresh sautéed Norwegian salmon, house made green pipián mole, refried beans, fresh salad.

Peca biscuit, quince with pulque sauce, candied pecans, pecan dust, Melt Ice Cream collaboration dulce de leche ice cream.

Deconstructed Tres Leches dessert, ammonite shell ice cream.