MDA Guacamole
Fresh avocado, onion, cilantro and jalapeño with house-made chips.
29 dishes · Every item structured for search
Steakhouse confidence meets the bright heat, citrus and comfort of modern Mexican cooking. Prices shown are from the latest published menu and may change.

Bright, crisp and built to share
Fresh avocado, onion, cilantro and jalapeño with house-made chips.
Grill-seared ribeye marinated in signature aguachile salsa with chiltepin, pickled red onion, avocado, cilantro and house-made chips.
Lime-marinated shrimp with green serrano chile salsa, chipotle aioli, cucumber, avocado and house-made chips.
Fresh ahi tuna, avocado, cucumber, shallots, cilantro, orange, chipotle aioli and sriracha vinaigrette on three corn tostadas.
Dry-rubbed, citrus-marinated pork belly with avocado mousse, lime juice and corn tortillas.
Charbroiled corn with queso fresco, Tajín and chipotle aioli.
Four crispy potato and cream cheese tacos with red and green salsa and cotija.
Cooked shrimp, cucumber, tomato, onion, cilantro and avocado in tomato-clam sauce with house-made chips.
Black Angus cuts and slow-cooked centerpieces
30 oz Black Angus tomahawk with elote, cambray onion, jalapeño, beans, queso fresco, guacamole and salsa macha.
20 oz Black Angus ribeye with chiltepin garlic butter, salsa macha, grilled cambray onion, jalapeño, guacamole, queso-topped beans and two corn quesadillas.
12 oz Black Angus New York strip, 8 oz lobster tail and two flour quesadillas.
8 oz Black Angus sirloin with grilled cambray onion, jalapeño, guacamole, queso-topped beans and choice of corn or flour tortillas.
12 oz Black Angus New York strip with house chimichurri and parmesan truffle fries.
Slow-cooked Black Angus short rib with rich birria consommé, bone marrow, roasted potatoes, two corn quesadillas, beans and salsa verde.
12 oz Black Angus ribeye with grilled shrimp, asparagus, grilled cambray onion, jalapeño and roasted house potatoes.
Pan-seared Atlantic halibut with roasted poblano béchamel, white-wine butter mushrooms, cherry tomatoes, asparagus and buttered sourdough.
Pan-seared Atlantic salmon over roasted red bell peppers and romesco almond sauce with cambray potatoes, parmesan, asparagus and crispy onion strings.
Mexican comfort with a modern edge
Three corn-tortilla tacos with slowly braised Jalisco birria, cheese crust, pickled red onion, cilantro, beans and salsa macha.
Two flour-tortilla tacos with cheese crust, choice of carne asada or chicken, roasted chile verde, beans, green salsa and red salsa.
Two corn-tortilla tacos with bacon-wrapped shrimp stuffed with cream cheese, cabbage, chipotle aioli, sautéed onion, chile caribe, avocado and cilantro.
Jalisco birria on brioche with a crisp cheese crust, guacamole, cilantro, pickled red onion and fries.
Three enchiladas with traditional 35-ingredient mole, chicken tinga, sour cream, queso fresco, rice and beans.
Three enchiladas with house-made roasted poblano cream, chicken tinga, cream, queso fresco, rice and beans.
Creamy corn risotto in rich crema de quesos with sautéed shrimp and sourdough bread.
Penne in creamy cheese and smoky chipotle sauce with grilled chicken, crispy bacon and sourdough bread.
Save room for the last course
Vanilla cake soaked in three milks with strawberries, caramel and vanilla ice cream.
Six mini churros filled with cajeta, cinnamon sugar, chocolate, caramel and vanilla ice cream.
Cheesecake with fresh berries and vanilla ice cream.
Classic rich chocolate cake topped with strawberries and served with vanilla ice cream.
A note from the menu
Please tell your server about allergies or dietary needs. Consuming raw or undercooked meat, poultry, seafood or eggs may increase the risk of foodborne illness. A 20% gratuity applies to parties of six or more; other restaurant policies may apply.