Tamayo Denver - Especialidades Descriptions

• Grilled Skirt Steak
• Sauteed Swiss Chards
• Black Bean Puree
• Mole Poblano Demi Glace
• Achiote Chimichurri
• Crema Fresca
• Allergies: Dairy, Onion, Tomato, Nuts.

Achiote blend-marinated skirt steak, grilled and thickly sliced, and served over beans puree and chards sauteed in lemon juice. Topped with mole demi glace, achiote chimichurri, and crema.

• 5 jumbo gulf Shrimps
• Black bean huarache
• Frisee
• Gouda cheese
• Cotija cheese
• Chipotle tomato sauce
• Serrano balsamic reduction
• Allergies: Dairy, Gluten, Seafood, Tomato.

Black bean huarache topped with 5 gulf shrimps with tequila glaze, frisee salad, cheese blend, Chipotle tomato sauce and Serrano balsamic reduction.

• Eggplant
• Onion
• Roasted Tomato
• Squash
• Zucchini
• Avocado
• Plaintains
• Spinach
• Chile Morita salsa
• Allergies: Onion, Avocado, Tomato.

An assortment of fire-grilled veggies, dressed with Chile Morita sauce.

• Chicken Breast?
• Mole Poblano Sauce
• Mexican Rice
• Sauteed Plaintains
• Crema Fresca
• Allergies: Dairy, Onion?, Gluten?, Nuts.

• Grilled Pork Tenderloin
• Pork Shoulder Adobado
• Blue Corn Tortillas
• Requeson Cheese
• Avocado puree
• black bean puree
• Pickled Onions
• Orange Habanero Salsa
• Allergies: Dairy, Onion, Avocado

2 blue corn tortillas stuffed with requeson cheese, spread with black bean and avocado puree, topped with pork tenderloin and slow roasted shoulder, pickled onions and corn shoot, dressed with orange-habanero sauce.

• Filet mignon
• Poblano potato gratin
• Mole sauce
• Cheese enchilada
• Cactus pico de gallo
• Guacamole
• Allergies: Dairy, Nuts, Onion, Garlic, Avocado.

Grilled Filet Mignon, served with poblano potato gratin, guacamole, cactus pico de gallo , and cheese enchilada topped with mole and cotija cheese.

• Salmon filet
• 3oz adobo marinade
• 2oz corn kernels
• 2oz habanero aioli
• 1oz cheese blend
• 1/2oz crispy salmon skin
• Micro green garnish
• 1/2ea char-grilled lemon
• Allergies: Dairy, Seafood.

Adobo-marinated salmon filet plancha seared, and served over corn esquites, habanero aioli, and cheese blend. garnished with half charred lemon and crispy skin.

• 7 oz Striped Seabass Filet
• 1 Corn Husk
• 2 oz Salsa Ranchera
• 2 oz Sauteed Tomato
• 5 oz Steamed Rice
• 2 oz Avocado Espuma
• Micro Green Garnish
• Allergies: Avocado, Tomato, Onion, Seafood.

7 oz roasted Striped Seabass filet, wrapped in a corn husk for flavor. Served with sauteed heirloom tomatoes, salsa ranchera, avocado foam, and steamed rice.

• 10 oz Grilled NY Strip Steak
• Chipotle Dry Rub
• Masa Turnover stuffed with Huitlacoche, Mushrooms, Oaxaca cheese
• 1 oz Pasilla salsa
• 1 oz Guajillo salsa
• 2 oz Crema
• 1/4 oz Truffle Oil
• Allergies: Dairy, Mushrooms.

10 oz Grilled NY Strip steak shaped as a sword, dry-rubbed with chipotle, served with a fresh masa turnover stuffed with epazote, mushrooms, huitlacoche, and Oaxaca cheese. Topped with pasilla and guajillo chile salsa, truffle oil and crema.

• 3 oz Pork Belly
• 3 oz Steak
• 3 Jumbo Prawns
• 2 oz sauteed Mixed Peppers
• 2 oz Bean and Cheese Fondue
• 1 oz Chorizo
• 1 oz Salsa Verde Cruda
• 1 oz Orange-Habanero Glaze
• Allergies: Dairy, Onion, Seafood.

Alambre-style grilled shrimp, steak, pork belly and chorizo skewer. Served with pinto bean-cheese fondue, sauteed mixed peppers, salsa verde, habanero-orange glaze, and bacon powder.