Cantina la 20 polanco menu

Tijuana Caesar salad with a twist. Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy chile de arbol sauce.

Every cantina is a cultural expression of the place where it is found. Gastronomy-wise, we have an extensive menu of Mexican Cuisine dishes, offering representative dishes of each state of the country, with traditional techniques and recipes handmade tortilla, sauces made in a molcajete , along with avant-garde techniques such as vacuum cooking, spherification, foam, etc. Our decoration has been carefully selected from the most important craftsmen of Mexico. We enjoy its colors, within the geometry of Mexican Art Deco architecture; framing through its brilliant black and golden colors the splendor of its magic. With the leading role, we have our monumental bars along with one of the larges tequila and mezcal selection in town and our bar manager created delicious and sophisticate cocktails. The reservation form is an outsourced service and we do not ensure its compatibility with assistive technologies. Please do not hesitate to make your reservations in our reservation numbers.

Cantina la 20 polanco menu

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Wagyu served on handmade corn masa topped with refried beans, chorizo, Mexican cream, red onions, queso fresco, and salsa verde cruda. Served with garlic chips, avocado and onions. Chocolate cake.

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

Cantina la 20 polanco menu

Every cantina is a cultural expression of the place where it is found. Gastronomy-wise, we have an extensive menu of Mexican Cuisine dishes, offering representative dishes of each state of the country, with traditional techniques and recipes handmade tortilla, sauces made in a molcajete , along with avant-garde techniques such as vacuum cooking, spherification, foam, etc. Our decoration has been carefully selected from the most important craftsmen of Mexico. We enjoy its colors, within the geometry of Mexican Art Deco architecture; framing through its brilliant black and golden colors the splendor of its magic. With the leading role, we have our monumental bars along with one of the larges tequila and mezcal selection in town and our bar manager created delicious and sophisticate cocktails. The reservation form is an outsourced service and we do not ensure its compatibility with assistive technologies. Please do not hesitate to make your reservations in our reservation numbers. Mon — Thu: pm — am Fri: pm — am Sat — am Sun — am. Skip to content. LA

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Pork in a Guajillo adobo sauce, cilantro and red onions, served with pineapple and pico de gallo. Cheesecake with a creamy center and burnt top, crumbles, sorbet de Jamaica. Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with mashed potatoes and mushrooms. Served with spicy chile de arbol sauce. Risotto with maitake mushroom, seared scallops, grilled octopus, prawns with truffle oil. Gastronomy-wise, we have an extensive menu of Mexican Cuisine dishes, offering representative dishes of each state of the country, with traditional techniques and recipes handmade tortilla, sauces made in a molcajete , along with avant-garde techniques such as vacuum cooking, spherification, foam, etc. Warm crepes with cajeta sauce and nuts. Skip to content. Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served plain or with your choice of mushrooms, poblano pepper, zucchini flowers, chistorra or shredded chicken. LA Fried calamari with pickled carrots and escabeche mayo.

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Served with spicy chile de arbol sauce. Grilled vegetables served with eggplant and goat cheese dip. Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Follow Us. Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables. Grilled Snapper, lobster tail, octopus, fried calamari, giant prawns and shrimp served with grilled vegetables. Cheesecake with a creamy center and burnt top, crumbles, sorbet de Jamaica. Braised short rib in agave demi-glace. Mon — Thu: pm — am Fri: pm — am Sat — am Sun — am. Slow-cooked in a hot pot with shrimp broth, shrimp, cilantro, and red onions. Pork belly confit served with Mole Poblano: traditional nuts, chile and chocolate sauce and shishito peppers with truffle salt. Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with mashed potatoes and mushrooms. Rosarito — style lobster taco served in flour tortillas with yellow rice, black beans and chipotle sauce. Grilled octopus with olive oil, confit potatoes, paprika and sea salt.