Tequilia Museo Mayahuel - Sample Dinner Menu


Small Plates

Molletitos de Chorizo Y Queso Oaxaca
Six toasted bruchetas topped with chorizo, pico de gallo, refried black beans and Oaxaca cheese. 8.5

Dobladitas de Chile Poblano y Queso Oaxaca
Corn tortillas filled with Oaxaca cheese, roasted poblano peppers and sautéed onions. 9

Bocaditos de México
Six savory individual bites showcasing the creative and diverse flavors of México. 9 Rajas de Poblano Chile / Requesón / Cochinita / Nopales / Dobladita de Queso Oaxaca y Poblano / Tinga

Brochetas con Rajas de Chile Poblano
Six toasted brochetas topped with rajas de chile poblano and sour cream. 8

Taquitos de Requesón
Four fresh corn tortillas, fried and stuffed with ‘requesón’. 8.5

Eclipse de Sol
A beautifully layered starter expressing the colors of México. Sliced beets and orange rings, pickled onions, sprinkled with peanuts and finished off with an oregano vinaigrette. 11


Dinners That Define Mexico

Mole Poblano con Pollo
Our signature dish from Puebla made with 32 ingredients. Served with braised chicken. 18

Chile Relleno en Salsa de Epazote con Camarón
A unique take on a classic dish. A fire roasted poblano chile filled with a mixture of crab and shrimp, smothered in an epazote cream sauce. Served with white rice. 16

Arrachera a la Tampiqueña
Marinated flank steak paired with a chicken enchilada and rajas de chile poblano. Served with rice and Charro beans. 19.5

Trocitos de Puerco en Salsa Verde
Juicy pork chunks dipped in a delightful green sauce made with tomatillos, cumin, and serrano peppers. Served with red rice and refried pinto beans. 15

Rib Eye con Chorizo
Juicy cut of steak topped with chorizo, served on a bed of seasoned mushrooms and our adobo salsa. Served with a medley of chayote, green beans, and bell peppers. 25


Tacos & Enchiladas

Tacos de Arrachera
Three large tacos filled with marinated flank steak, topped with poblano chile strips and cream, garnished with fresh cilantro. 15

Tacos de Pescado al Cilantro
Three grilled fish tacos, tomato, onions and cilantro with chile guajillo salsa. 15

Tacos de Camarón en Chile Ancho
Three tacos filled with ancho chile marinated shrimp, cabbage, cilantro and topped off with a cream sauce. 15

Enchiladas Verdes de Camarón
Three stuffed enchiladas with sautéed shrimp in a green tomatillo sauce, garnished with oregano and parsley. 16

Enjococadas Michoacanas
An exploding experience from the state of Michoacan. Soft tortillas filled with cotija cheese, bathed in sour cream sauce and combined with tomatillo sauce. Accompanied with rice and pumpkin seeds. 15

Enchiladas Yashu de Zapoteca Vegan Option
Freshness and guacamole are the stars in this dish. Corn tortillas dipped in a chile sauce, stuffed with guacamole and topped with chayote, green beans, and bell peppers. 13


Costal Dishes

Pescado Mayahuel
From the Imperial Aztec Kitchen to the tables of Mayahuel, this is a delectable culinary creation. A grilled tilapia fillet with a Oaxaca cheese, bathed in a bean sauce with fried corn and cheese. 19

Ceviche Acapulco de Camarón
Tender shrimp in a tomato and clam broth, lime juice, crisp cucumber, avocado and cilantro. 13

Camarones Real Moctezuma
Fresh shrimp sautéed ‘al mojo de ajo’, with mushrooms, serrano chile strips, parsley and a splash of tequila. Served with cilantro infused rice. 18.50

Camarones Maya a la Diabla
Shrimp sautéed in peppers & onions, simmered in a spicy slightly sweet red sauce. 18.5


***All menu items and prices are subject to change without notice.

To view menu on Tequilia Museo Mayahuel's website "CLICK HERE"