NUESTRO MENU

PARA EMPEZAR NUESTROS TACOS LOS CLÁSICOS

starters, sharing plates, soups & salads orders served 2 each in corn tortillas regional entrees served with corn tortillas LOS ESPECIALES
prepared by our executive chef served
GUACAMOLE (v) avocado, lime, cilantro, TACOS DE SUADERO (l) pulled brisket, skirt PESCADO RODRIGO pan seared b.c. snapper filet, after 5pm
chile serrano, tomato with corn totopos 16 & flank confit , chile mulato & puya salsa chile serrano, soy & lime glaze, cilantro, scallion,
enjoy our daily special with our
taquera, cilantro, red onion 19
serrano & tomatillo salsa verde, de la olla beans 32 house red or white wine
TRIO guacamole, pico de gallo & refritos 22
COCHINITA PIBIL pork shoulder in achiote & orange glass 5oz 10 half liter 29
TACOS CAPITAL shaved ribeye cap, marinade, 12hr braised, habanero onions, refritos 26
TRES SALSAS CON TOTOPOS 10
charred tomato & chile de árbol salsa, monday
(vg)
SOPA DE TORTILLA
(vg)
pasilla & tomato cilantro, avocado 22 QUESO PANELA CON NOPAL griddled panela cheese, ALBÓNDIGAS EN CHILE PASILLA (f)
soup, crisp tortilla, crema, panela cheese 10 sautéed cactus, charred tomatillo & serrano salsa 25 brisket meatballs slow simmered
TACOS DE RAJAS (vg) sautéed poblanos, in pasilla, charred tomato, red wine
BARBACOA PACHUCA lamb shoulder wrapped in
ENSALADA CÉSAR hearts of romaine, cactus & corn, cotija cheese, chile morita salsa 18 salsa, mexican rice, warm tortillas 25
banana leaves & roasted overnight, de la olla beans,
reggiano parmesan, lime, anchovy & garlic
TACOS ‘PERLA’(f)battered cod,tropical charred tomato, jalapeño & beer salsa borracha 29 tuesday
vinaigrette, house sourdough croutons 14
CARNITAS ‘LOS PANCHOS’
add sautéed shrimp 9.5 slaw, habanero crema, pico de gallo, ALAMBRE sautéed ribeye, smoked bacon, poblanos
on flour tortillas 22 & gouda, mexican rice, puya-mulato salsa taquera 30
pork shoulder & belly confit, house
PULPOS AL AJILLOoctopus sautéed in add pork chorizo 3.5
jalapeños, charred tomato & chile
garlic, guajillo, extra virgin olive oil, lime 25 TACOS AL PASTOR roasted pork belly, de árbol salsa, warm tortillas 28
guajillo adobo, grilled pineapple, cilantro, PLATILLOS TÍPICOS wednesday
QUESO FUNDIDO(vg) (f) melted gouda serrano & tomatillo salsa verde 18 PIERNA DE CORDERO EN ADOBO
LAS ENCHILADAS two tortillas filled with choice of
cheese in hot plate, flour tortillas 21 braised lamb shank, guajillo & mezcal
pulled chicken, panela cheese (vg) or griddled vegetable (v)
add house pork chorizo 3.5 TACOS ROSARITO sautéed shrimp, refrito adobo, roasted fennel, creamy mashed
topped with crema & cotija cheese 22
add sautéed nopales 3 beans, crema, avocado, chile chipotle & morita potatoes, warm tortillas 36
‘CAFÉ TACUBA’ tomatillo & chile serrano
salsa rosarito 22
CUATRO CHILES charred tomato & four chiles thursday
LOS COCTELES y CEVICHES
ADD A THIRD TACO TO YOUR ORDER
TOSTADAS DOÑA FLORA roast chicken simmered in CHAMORRO ‘EL SELLA’ (serves 2)
lime marinated chilled seafood with avocado,
corn tostada & house salsa picante ‘victoria’ tomato & chipotle, refritos, avocado, crema & tomato bone-in pork hock, braised in white
piled high on two crisp tortillas 21
wine until tender, with new potatoes,
COCTEL ‘NAUTILUS’ poached shrimp, tangy
MENU PARA CHAMACOS 17.5
add a third tostada 5.5 served with tomatillo & serrano salsa
salsa marinera, minced onion & serrano ( for kids 10 & under )
20 verde & warm tortillas 56
served with rice & crema, includes jarrito LAS QUESADILLAS
(f)
three griddled flour tortillas with
CEVICHE CAMPECHANO octopus & b.c. mozzarella, charred tomatillo & serrano salsa 21
friday
TACOS DE BISTEC seared sliced ribeye on
snapper, chile serrano, red onion, tomato 24 MOLE OAXAQUEÑO (p) (l) (f)
corn tortillas add pork chorizo or adobo chicken 3.5
32-ingredient black mole simmered
AGUACHILE shrimp crudo, pasilla oil, BURRITO NORTEÑO adobo chicken or panela cheese, overnight, served over roasted bone-in
QUESADILLAS griddled flour tortillas,
scallion, serrano, red onion, cucumber 20 rice, olla beans, mozzarella, avocado, lettuce, crema. 23 chicken leg & thigh with mexican
mozzarella & roasted chicken
add guacamole or panela cheese 3.5 rice & warm tortillas 29
CEVICHE DE HUACHINANGO b.c. snapper,
TACOS DE TINGA (mildly spicy) pulled
mango, serrano, red onion, tomato 23 saturday & sunday
chicken simmered in tomato & chipotle PARA ACOMPAÑAR 5
BIRRIA ESTILO DF
CEVICHE 7 MARES (serves 2) octopus, shrimp, & salsa, cotija cheese on corn tortillas CHORIZO TOLUQUEÑO spicy pork sausage beef ribs slowly simmered in a chile
b.c. snapper, pickled celery, red serrano, (v)
PICO DE GALLO fresh tomato, cilantro & serrano salsa morita & pasilla broth with beer
cucumber, tomatillo, salsa verde 45 CHILES DE CHOLE (v) house pickled jalapeños & spices, with gouda quesadillas 32
ARROZ A LA MEXICANA(v) mexican rice
(v)
FRIJOLES REFRITOS OR DE LA OLLA

・ (v) vegan (vg) vegetarian (p) contains peanuts (l) cooked with pork lard (f) contains flour・milagro’s food is spicy, we use a variety of chiles for flavour & cilantro; enjoy our food as prepared・
we use pork, nuts & seafood, advise your server of allergies ・ your food may come in contact with any allergen through cross contamination ・ 18% gratuity is added to bills of 8 or more guests; we do no split bills ・