Cantina la 20 polanco menu

Tijuana Caesar salad with a twist. Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa.

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.

Cantina la 20 polanco menu

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Served with mushrooms, chicharron and chile ancho aioli.

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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. Tuna marinated in yellow peppers, lime and soy sauce. Served in a crispy wonton with guacamole and chipotle mayo. Pork belly confit served with Mole Poblano: traditional nuts, chile and chocolate sauce and shishito peppers with truffle salt.

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.

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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. Skip to content. Grilled prime tomahawk with a side of mashed potatoes and mushrooms. Blend of melted Mexican cheese in a cast iron skillet. Grilled Snapper, lobster tail, octopus, fried calamari, giant prawns and shrimp served with grilled vegetables. Facebook Instagram. Thinly sliced smoked rib eye marinated in chile de arbol-lime juice. 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. Served with choice of mashed potatoes or french fries, side of salad and agave demi-glace. Declaration of Accessibility. 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.

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Served with guajillo-mashed potatoes. Sorbets made in house: lime, raspberry and mango. Pork belly confit served with Mole Poblano: traditional nuts, chile and chocolate sauce and shishito peppers with truffle salt. Served with garlic chips, avocado and onions. House made ice cream: vanilla bean, chocolate and strawberry. Grilled gaonera de rib eye, avocado, green onions and cilantro, served in a corn tortilla. Traditional cake, soaked in three different milks. Mexican peanuts sauce, lime zest, candied peanuts. Grilled octopus with olive oil, confit potatoes, paprika and sea salt. Pork in a Guajillo adobo sauce, cilantro and red onions, served with pineapple and pico de gallo. Shrimp broth with Shrimp carrots and potato. Rosarito — style lobster taco served in flour tortillas with yellow rice, black beans and chipotle sauce. Tamarind—mezcal sauce, crispy kale.