Cantina la 20 polanco menu

Tijuana Caesar salad with a twist.

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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Pork belly confit served with Mole Poblano: traditional nuts, chile and chocolate sauce and shishito peppers with truffle salt. Alaskan king crab, lime juice, cilantro serrano pepper, cucumber, avocado sauce and 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.

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.

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Served with garlic chips, avocado and onions. Declaration of Accessibility. House made ice cream: vanilla bean, chocolate and strawberry. Cheesecake with a creamy center and burnt top, crumbles, sorbet de Jamaica. Follow Us. Churros served with chocolate or cajeta sauce. Mon — Thu: pm — am Fri: pm — am Sat — am Sun — am. Facebook Instagram. Shrimp, onion, cilantro, tomato, avocado, mexican cocktail sauce, served with crackers. Reservation Numbers. Shrimp broth with Shrimp carrots and potato. Tuna, avocado, tomato, mint, red onions, and cilantro in a smoked sweet chipotle sauce. Traditional cake, soaked in three different milks. Served with mushrooms, chicharron and chile ancho aioli.

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Watercress and goat cheese salad with roasted beets, sunflower seeds and soy vinaigrette. Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice. 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. Cream cheese with poblano pepper , Lobster, chives topped our 3 mix cheese au gratin. Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables. Thinly sliced smoked rib eye marinated in chile de arbol-lime juice. Lava chocolate cake with vanilla ice cream. Slow-cooked sea bass in a traditional tomato, jalapenos, olives and caper sauce. Served with crispy kale. 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 gaonera de rib eye, avocado, green onions and cilantro, served in a corn tortilla. Rosarito — style lobster taco served in flour tortillas with yellow rice, black beans and chipotle sauce.