M E N U

Huitlacoche mushroom corn empanada. Huitlacoche is a purple, almost black mushroom that grows only on fresh corn during rainy season. It was called the "food of the gods" by the Aztecs. Nowadays it's sometimes referred as the “Mexican truffle”.

Chicharron Prensado gordita. Chicharron prensado is a very particular type of chicharron made through Mexico. Unlike the crunchy crackling ,chicharron prensado is made of tidbits of pork fried tender and then pressed to form a charcutier cake or block. Back in the day, the block would sit on top of the butchers display and the public would buy it by the kilo. The home cook would then dice it and quickly prepare it traditionally in green or red sauce. This finished “guiso” is heavily and used to fill all kinds of food preparations, such as gorditas, tacos, tortas and tamales.

Surf and Turf: Beef ribeye steak (grilled on site over mesquite ambers), shrimp, roasted poblano peppers, and cheese, in a warm flour tortilla. Salsa Brava on the side.

Beef Short Rib. A juicy beef short rib, slowly smoked to render it tender and full of flavors. Mexican Chimichurri and pickled veggies.

Frijoles Charros. This beans soup, served here as a side dish, could be a full meal on its own. It’s “the ranchers” hardy meal. Rustic and delicious, it’s made with home-made guanciale bacon, sausage, tomatoes, onion and jalapenos.

Peach Carlota: This is a dessert that hardly ever makes it across the border. It’s named after the wife of Maximiliano, the briefly imposed French monarch as the French Empire tried to conquer Mexico (after the 5 de Mayo battle). Even though the French colonization was repelled, Maximiliano and Carlota were good to the Mexican people and won its hearths.

Carlota is a creamy dessert, similar to a gelatto in texture but the finish dish roughly resembles a cake or pie, crusted with “Maria” cookies, and topped with peaches.

Held at Southern Brewery 4500 N Nebraska Ave Tampa, ticket includes one beer or drink of your choice.