Sinaloa seafood, proper arrachera and slow braises, under a green roof in Old Naples.
We open with antojitos and cold seafood. Tacos and the big plates join once the full kitchen is running.
Warm chips, salsa verde, salsa roja.
Avocado, lime, serrano, cilantro.
Charred corn, mayo, cotija, chile, lime.
Raw shrimp cured in lime and serrano, cucumber, red onion, tostadas.
Classic caramel custard to finish.
Charred skirt steak, grilled cebollitas.
Chile-achiote pork, pineapple.
Crispy golden shrimp, garlic-guajillo, chipotle crema.
Braised beef, Oaxaca cheese, consomé for dipping.
Skirt steak, rice, beans, two salsas.
Slow-braised beef shank. The showpiece.
Cinnamon sugar, warm chocolate.
Sample card. Prices in US dollars, final at opening.
Beer and wine only, no spirits. Mexican classics, aguas frescas made here, and a short wine list.
Aluminum café chairs, checkered manteles and a planted façade on 10th Street North. Renderings shown until the doors open.
Opening winter 2026–27. Reservations open with the doors.
Planned hours.
