Brunch

House‑fried tortilla chips tossed in bright tomatillo‑serrano salsa, topped with two sunny‑side eggs, queso fresco, crema, pickled red onion, and a drizzle of avocado‑cilantro oil.

Two corn tortillas layered with black beans, crispy chorizo (optional), sunny eggs, fire‑roasted ranchero sauce, cotija, and micro‑cilantro. Served with skillet potatoes.

Cinnamon‑sugar buttermilk stacks finished with dulce de leche, whipped Mexican vanilla cream, and a dusting of powdered sugar. Maple syrup on the side.

Cage‑free eggs softly scrambled with chorizo, poblano, sautéed onion, Jack cheese, and roasted tomato. Served with salsa roja, guacamole, and warm flour tortillas.

Two eggs any style, smoked bacon or breakfast sausage, handmade tortilla, and crispy rosemary potatoes.

Flour tortilla filled with scrambled eggs, bacon or chorizo, crispy potatoes, Jack cheese, refried beans, and roasted jalapeño crema. Served with avocado salsa and a side of fresh fruit.

Pozole is a traditional soup that dates back to pre-columbian times our version: hominy subi pork belly, oregano, egg radish, onion, red cabbage, homemade tostada

quick fact casare salad is originate in tijuana mexico :romaine lettuce, garlic, croutons, Parmesan cheese, olive oil, egg, and Worcestershire sauce.

which translates to Market Salad with black beans, corn, pico de gallo, avocado, cucumbers, watermelon radish, cilantro lime vinaigrette

Avocado, caramelized onions, roasted tomatillos

grilled pineapple salsa, iceberg lettuce, roasted jalapeño aioli

Achiote marinated chicken, roasted jalapeno, cilantro crema

grilled seasonal vegetables, avocado, frijoles refritos, morita salsa

made with Oaxaca cheese, choice of meat or seasonal vegetables

cojita cheese

grilled seasonal vegetables

Spanish rice

Mexican lager + house mango chamoy mix + chili rim