Durango Chicharron de Ribeye With GuacamoleCubed, fried ribeye steak — rendered until crispy — served in the molcajete over fresh, chunky guacamole. A rich contrast between the hot, crunchy steak fat and the cool, creamy avocado. Like being in heaven — a taste of happy times
CevicheCatch of the day cured in our zesty, spicy citrus-based "tiger’s milk" marinade, topped with crispy fried calamari
Tostada de AtunAhi tuna, heirloom tomatoes, avocado, yuzu aioli, chili oil, on a crispy tostada
Durango Tomahawk32oz dry-aged ribeye, chorizo, blistered tomatoes, roasted vegetables, guajillo mashed potatoes, roasted onion and jalapeño, chile de
Add Lobster Tail 12oz
Slow-Roasted Bone-In Short RibsMorita glaze, coleslaw, ajonjoli dressing. Served with beans, serrano salsa and morita aioli on the side
Fire-Roasted MolcajeteServed bubbling hot in a traditional lava stone, this vibrant dish combines a medium-spiced roasted salsa with chorizo, shrimp, flap steak, chicken, and octopus, layered with melted cheese, grilled cactus, and blistered jalapeños for a rich, smoky finish
Seafood MolcajeteServed bubbling hot in a traditional lava stone, this vibrant dish features a medium-spiced roasted salsa with a mix of grilled seafood including shrimp, octopus, scallops, fish fillets, and mussels, layered with melted cheese, grilled cactus, and blistered jalapeños for a rich, smoky finish