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.

Cantina la 20 polanco menu

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Served with mushrooms, chicharron and chile ancho aioli. Follow Us. Grilled prime tomahawk with a side of mashed potatoes and mushrooms.

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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.

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.

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Declaration of Accessibility. Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, and pickled red onions. Mexican peanuts sauce, lime zest, candied peanuts. Slow-cooked in a hot pot with shrimp broth, shrimp, cilantro, and red onions. 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. Red snapper, pickled Jicama, red onions, fresnos, Leche de Tigre, avocado and crispy quinoa. Alaskan king crab, lime juice, cilantro serrano pepper, cucumber, avocado sauce and truffle oil. Chocolate cake. Reservation Numbers. Warm crepes with cajeta sauce and nuts. Served with mushrooms, chicharron and chile ancho aioli.

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Cream cheese with poblano pepper , Lobster, chives topped our 3 mix cheese au gratin. Served plain or with your choice of mushrooms, poblano pepper, zucchini flowers, chistorra or shredded chicken. Risotto con Short Rib. Declaration of Accessibility. Traditional cake, soaked in three different milks. Estimatated preparation 17 min. Alaskan king crab, lime juice, cilantro serrano pepper, cucumber, avocado sauce and truffle oil. Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice. Chocolate cake. 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. Grilled skirt steak, served with red rice, rajas poblanas, black beans and enmolada. Pork in a Guajillo adobo sauce, cilantro and red onions, served with pineapple and pico de gallo. Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables.