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Pork cracklings served with pico de gallo and dried chile hot sauce dipping.
Sikil Pak Dip
A specialty of the Yucatan, this dip is made of roasted pumpkin seeds, garlic tomato and habanero. Served with freshly fried tortilla chips.
Crispy okra, serrano pepper, and spring onion, served over an epazote and lime potato puree. Just like in the game of roulette, you must place your bet on either the spicy serrano pepper or crispy okra.
Crispy Brussels sprouts sauteed in lime, olive oil, Worcestershire, and dried chiles. Topped with corn, queso cotija, and drizzled with caper aioli and chile oil.
Tradicional (Old School)
Large flour tortilla filled with rice, black beans, pico de gallo, and your choice of one of the following: tinga de res (shredded beef), tinga de pollo (shredded chicken), carnitas (pork), hongo y epazote (vegetarian mix), or carne asada (marinated and grilled steak).
Burrito Del Mar
Large flour tortilla wrapped and filled with shrimp, rice, black beans, and pico de gallo and topped with a white wine cream sauce.
Traditional Oaxacan preparation. Creamy, twice cooked white corn masa grilled with freshly prepared meats and vegetables. Steamed in a banana leaf. Choose Tamale: Cochinita: Slow roasted pork in citrus juices, Mole Negro: Chicken cooked with traditional black mole, Vegetables: Sauteed carrot, onion, spinach, and zucchini
Traditional Northern Mexican preparation. Made with fluffy yellow corn masa and filled with freshly prepared meats and vegetables. Steamed in a corn husk. Choose Tamale: Chile Verde: Pork cooked in green tomatillo sauce, Tinga De Pollo: Chicken cooked with onion, garlic, and chipotle in adobo, Rajas: Roasted pasila peppers, onion, corn, and queso fresco
Mexican rice cooked with onion, garlic, and tomato.
Native to Sinaloa, these refried beans are cooked with bacon, chorizo, onion, and chipotle.