Mesa - Sabor Latino Menu

Two fried eggs topped with tomatada, casamiento, plantain, crema, queso and avocado. Served with a slice of white toast.

Handmade tortilla split and filled with quesillo, grilled until golden and crispy. Served with casamiento and avocado slices.

Purple corn masa bowls topped with whole black beans, carnitas, and chimol.

Seasoned wings fried until crispy, served with pickled escabeche and curtido.

Four achiote corn pastelitos served with curtido and salsa. Choose chicken or veggie filling.

Plantain chips served with chimol and chunky guacamole.

Cassava, deep fried and seasoned, served with crispy pork belly chunks and curtido.

Buttery and creamy mushroom soup made with chipotle miso, shallots, shiitake and crimini mushrooms. Served with garlic crostini.

Five-bean soup with bacon bits and bone-in pork spare ribs. Served with handmade tortillas.

Top sirloin cap topped with chimol, casamiento, grilled cheese, guacamole, grilled potato and tortillas.

Skirt steak, casamiento, plantain, Salvadoran chorizo, chimol, avocado and handmade tortillas.

Slow-cooked chicken in a tomato base, served on pan francés with romaine lettuce, tomatoes, cucumbers and radish. Served with a side of broth.

Beef patty with cheese. Served with fry sauce, pickles, lettuce, & tomato.

Beef patties stuffed with quesillo on a tortilla stick.

Bread pudding made with white bread and banana, coated with caramelized sugar.

Buttery, flaky apple empanadas drizzled with caramel sauce.

Purple corn masa bowls topped with whole black beans, carnitas, and chimol.

Quesillo-stuffed mashed potato rolls, fried and served with chipotle aioli.

Four achiote corn pastelitos served with curtido and salsa. Choose chicken or veggie filling.

Plantain chips served with chimol and chunky guacamole.

Cassava, deep fried and seasoned, served with crispy pork belly chunks and curtido.

Buttery and creamy mushroom soup made with chipotle miso, shallots, shiitake and crimini mushrooms. Served with garlic crostini.

Five-bean soup with bacon bits and bone-in pork spare ribs. Served with handmade tortillas.

Top sirloin cap topped with chimol, casamiento, grilled cheese, guacamole, grilled potato and tortillas.

Red snapper fillet over quinoa salad tossed with grilled corn, diced bell peppers and watermelon radish, served over cauliflower purée.

Skirt steak, casamiento, plantain, Salvadoran chorizo, chimol, avocado and handmade tortillas.

Slow-cooked chicken in a tomato base, served on pan francés with romaine lettuce, tomatoes, cucumbers and radish. Served with a side of broth.