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.

Cantina la 20 polanco menu

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Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, and pickled red onions. Grilled giant prawns with garlic-lime butter and white rice. Risotto with maitake mushroom, seared scallops, grilled octopus, prawns with truffle oil.

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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. Tuna marinated in yellow peppers, lime and soy sauce. Served in a crispy wonton with guacamole and chipotle mayo.

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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Declaration of Accessibility. Please do not hesitate to make your reservations in our reservation numbers. Served plain or with your choice of mushrooms, poblano pepper, zucchini flowers, chistorra or shredded chicken. Risotto con Short Rib. Red snapper, pickled Jicama, red onions, fresnos, Leche de Tigre, avocado and crispy quinoa. Leg and thigh or breast served with white rice, in your choice of Mole: traditional nuts, chile and chocolate sauce, or Chipotle Sauce: smoked chipotle, garlic, onions and Mexican cream sauce. Blend of melted Mexican cheese in a cast iron skillet. Braised pork marinated in a traditional achiote—orange sauce and served with pickled red onions and black habanero sauce. Watercress and goat cheese salad with roasted beets, sunflower seeds and soy vinaigrette. Grilled skirt steak, served with red rice, rajas poblanas, black beans and enmolada. Grilled octopus with olive oil, confit potatoes, paprika and sea salt. Fried rib eye served with house-made guacamole.. Open toolbar.

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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. Cream cheese with poblano pepper , Lobster, chives topped our 3 mix cheese au gratin. Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice. White rice served with sweet plantains or sunny-side up egg. Warm crepes with cajeta sauce and nuts. Braised short rib in agave demi-glace. Estimatated preparation 17 min. Grilled octopus with olive oil, confit potatoes, paprika and sea salt. Facebook Instagram. Grilled giant prawns with garlic-lime butter and white rice.