Menu

Chickens we use are of Greek origins.

Our pork is Greek, Duroc breed
Fed with acorns and corns

Everything is cooked in a Josper Charcoal oven

Caesar Cardini –
the Creator of Caesar salad

“Embark on a culinary journey to 1924 Tijuana, a vibrant canvas where Caesar Cardini, an Italian maestro of flavors, crafted the legendary Caesar Salad. Picture a bustling Fourth of July, where necessity met creativity, and the iconic dish was born. In homage to Cardini’s ingenuity, our menu
invites you to relish our contemporary interpretation of the timeless Caesar Salad—a symphony of fresh, bold flavors that pays tribute to the rich heritage of this culinary masterpiece, ensuring every bite is a nod to the past with a twist of modern flair.”

Calamansi
Calamansi is a hybrid between kumquat (formerly considered as belonging to a separategenus Fortunella) and another species of Citrus.

Mole
Traditional Mexican sauce that Aztecs & Maya usedto make, pronounced [ˈmole], from Nahuatl mōlli meaning “sauce”, is atraditional sauce and marinade originally used in Mexican cuisine.
In contemporary Mexico the term is used or a number of sauces.

Cotija cheese
Cotija is an aged Mexican cheese made from cow’s milk and named after the town of Cotija, Michoacán. When fresh it resembles to Feta cheese, when aged is closer to Parmesan

Μasa de maíz
Masa or masa de maíz is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, and many other Latin American dishes.
It is dried and powdered into a flour form called masa harina.