Cantina la 20 polanco menu

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.

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. Please do not hesitate to make your reservations in our reservation numbers.

Cantina la 20 polanco menu

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Every cantina is a cultural expression of the place where it is found.

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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.

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. Please do not hesitate to make your reservations in our reservation numbers. Mon — Thu: pm — am Fri: pm — am Sat — am Sun — am. Skip to content.

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Grilled vegetables served with eggplant and goat cheese dip. Declaration of Accessibility. 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. Braised short rib in agave demi-glace. Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice. Pork belly confit served with Mole Poblano: traditional nuts, chile and chocolate sauce and shishito peppers with truffle salt. Reservation Numbers. Risotto con Short Rib. Served with guajillo-mashed potatoes. 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. Tuna marinated in yellow peppers, lime and soy sauce. White rice served with sweet plantains or sunny-side up egg. Follow Us. Grilled giant prawns with garlic-lime butter and white rice. Traditional cake, soaked in three different milks.

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White rice served with sweet plantains or sunny-side up egg. Skip to content. Branzino served with white rice, mixed greens, and talla sauce. Crispy handmade corn masa filled with chicharron prensado, white onions and cilantro, topped with Mexican cream and queso fresco,. Grilled Snapper, lobster tail, octopus, fried calamari, giant prawns and shrimp served with grilled vegetables. Alaskan king crab, lime juice, cilantro serrano pepper, cucumber, avocado sauce and truffle oil. Estimatated preparation 17 min. Grilled octopus with olive oil, confit potatoes, paprika and sea salt. Risotto con Short Rib. Braised pork marinated in a traditional achiote—orange sauce and served with pickled red onions and black habanero sauce. Served with crispy kale. Follow Us.