What You'll Get
Choose from Three Options
- $15 for $30 worth of Mexican seafood
- $29 for one raw-bar combo appetizer (a $42 value) and two micheladas (up to an $8 value each; up to a $58 total value)
- $35 for one raw-bar combo appetizer (a $42 value) and four micheladas (up to an $8 value each; up to a $74 total value)
The raw-bar combo appetizer contains shrimp and fish ceviche, aguachile, octopus, and oysters and serves up to four people. Micheladas are Mexican cocktails mixed from beer, tomato juice, hot sauce, lime, salt, and other optional ingredients such as guava.
The menu offers dishes such as shrimp in a “venom” of chili and garlic sauce ($13), tilapia fillets slathered with pineapple salsa ($12), and a Tampiquena steak platter with grilled flank steak, cheese mole enchiladas, grilled onoions, jalapeño and a poblano pepper salad. ($14)
The Fine Print
Promotional value expires Sep 18, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table, 2 for tables of 5 or more. Valid only for option purchased. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Las Sirenas
Luckily for the patrons of Las Sirenas, the restaurant is so authentic that staffers are happy to blend the creative ingredients to make a michelada. And the michelada is just one example of authentic Mexican coastal culture and cuisine at Las Sirenas, which translates to “the mermaids.” The concept and theme behind the restaurant stems from the Mesoamerican myth of sea-bound nymphs, and diners can see that influence in the restaurant’s watery lighting effects and mural of a mermaid lounging on the ocean floor. A glowing bar dispenses drinks and offers 12 Micheladas, or Mexican beer cocktails—some served in coconuts and pineapples, just like Caribbean divorce papers—that are playfully assigned names such as Mermaids in Heat and Tails Up.
To soak up the spicy drinks, a menu of Mexican seafood offers an ocean of options, such as ceviches and aguachiles, as well as an variety of shrimp dishes such as Sirenas en Brama and shrimp in a chipotle-cream sauce. From shrimp wrapped in bacon to oysters on the half-shell topped with ceviche and a raw-bar smorgasbord with shrimp and fish ceviche, aguachile, and octopus ceviche, each dish bears the indelible stamp of south-of-the-border inspiration. So, too, does the eatery’s entertainment, which includes karaoke, weekend live mariachi and Mexican music, and dancing when the space transforms into a Latin nightclub after-hours.