Suerte menu — United States

Creamy mashed lentils seasoned with smoky morita chile and aromatic epazote, served with a dollop of Mexican-style cream.

Fresh white fish cured in a smoky tomato and chili broth, topped with serrano peppers and avocado.

Refried pinto beans cooked with bacon and chorizo, topped with seared panela cheese and spicy árbol chili salsa, served with tortillas.

A dish of finely chopped Wagyu beef served with burnt habanero salsa, avocado, red onion, serrano peppers, and crispy potato chips.

Creamy avocado dip topped with Manchego-basil pesto, toasted pumpkin seeds, and fresh herbs.

Fresh shrimp cured in a vibrant lime and green chili sauce, served with tomato, pickled tomatillo, and crunchy jicama.

These thick, handmade corn tortillas are topped with wagyu beef belly, savory chorizo, crispy pork chicharrón, spicy morita salsa, onion, and cilantro.

Slow-cooked Wagyu brisket served on a tortilla with black magic oil, smashed avocado, onion, and cilantro.

A flour tortilla filled with green chorizo, diced potatoes, and a blend of Grand Cru and Asiago cheeses, served with salsa verde.

A triangular corn masa pocket filled with potato, leek, and melted cheese, topped with a rich black mole sauce, sesame seeds, and crema.

Crispy rolled corn tortillas filled with seasoned ground beef and melted cheese, topped with fresh cabbage slaw and a charred onion salsa.

A refreshing summer salad featuring heirloom tomatoes, cucumber, green beans, onion, and radish, finished with a vibrant herb dressing and crumbled queso fresco.

Seared summer squash topped with a cascabel chili chimichurri, fresh herbs, red onion, and crunchy fried sunflower seeds.

Oak-grilled seasonal fish served in a creamy cilantro sauce with shishito peppers, spicy chiltepin, and jalapeño oil, accompanied by tortillas.

A pan-seared half chicken served with buttered corn and roasted Jimmy Nardello peppers, accompanied by tortillas.

Slow-cooked shredded pork served with tortillas, black beans, melted cheese, fresh onion, cilantro, and seasonal salsa.

Slow-smoked goat served with fresh salsa, roasted salsa, and pickled vegetables, accompanied by tortillas.

Grilled skirt steak marinated in cascabel chili, served with sautéed cactus strips, refried beans, and a side of creamy melted cheese.

A large, smoked beef rib served with tortillas, brown butter, salsa verde, grilled habanada peppers, and a side of jicama slaw.