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東京都港区南麻布4-5-65
東京メトロ広尾駅より徒歩1分

LUNCH
11:45-14:15（13:45L.O.）
DINNER
17:30-23:30（22:00L.O.）
CLOSED ON MONDAYS
(in case of National holiday, Tuesday)

What's NEW

 HERBY RICOTTA CHEESE TACOS　\850

Zesty and flavorful tacos with fresh ricotta cheese studded with herbs, garlic, and jalapeño pepper are served with crispy radish topping and fresh salsa.

BEEF TIPS WITH SPICY TEQUILA SAUCE　\1250　         

 Tender Mexican beef loin tips are cooked with smoky hot “morita”pepper and agave 100% tequila.

RASPBERRY MOJITO   \1100

SHRIMP EMPANADAS　\700

Crispy fried turnovers with filling of shrimp which is cooked with tomato, olive, caper and jalapeño.

TINGA POBLANA　\950

Tinga (literary means disorder) is popular Mexican dish of tomato and chili braised shredded meat and vegetable.

There are many tingas in Mexico, but this one with pork and chorizo flavored with smoky chipotle from gourmet city of Puebla is probably the most famous one.

MOLOTES　　　　　　\800　

These little masa and potato topedoes stuffed with black beans and cheese are very popular snack around the central southern Mexico(States like Puebla and Oaxaca).

Served with tangy green tomato and cilantro salsa.

　PAPADZULES　         \950　　　　　　

This traditional dish from tropical Yucatan Peninsula has been eaten from the ancient Maya time. Tortillas are dipped in pumpkin seed paste, rolled with hard boiled eggs, then smeared with chili-tomato sauce. In Mayan language, “Papa dzules” means “Food for the lords”

BEEF &”NANOHANA”GORDITAS\900

Crispy and tender little masa pockets are stuffed with tasty beef ,Japanese spring vegetable　

“Nanohana”, and cottage cheese in these “fat little girls”.

OCTOPUS AND NEW POTATO IN GARLIC CHILI SAUCE　 \900　

Fresh octopus and new crop potato are lightly stir fried in tasty Mexican guajillo chili and garlic oil.

CEBOLLITA ASADA　\200(1PIECE)

These little white onions with their green leaves are all time favorite at Mexican taquerias (taco shops). When grilled, they are crispy and aromatic outside, yet tender and sweet inside. Served with our own guajillo chili sauce.

NEW ARRIVAL TEQUILAS, MEZCAL, SOTOL

   ALACRÁN BLANCO　　              ￥９００

This extraordinary pure and smooth tequila is created by new generation of aficionados.

 　CONQUISTADORES REPOSADO    \900

This tequila’s refined taste and noble aroma have conquered many connoisseur’s hearts.

  BENEVA REPOSADO (MEZCAL)    \800

This premium mezcal from Southern state Oaxaca has smoky aroma, fine wood smell, and a worm in the bottle

  HACIENDA DE CHIHUAHUA PLATA  (SOTOL)     \850

Sotol is rare spirit from Northern Chihuahua state which is made from wild agave plant that survived harsh dessert terrain.For 800 years, this had been Mexico’s best kept secret. Now it unveiled and show us its smooth taste and fresh flavor.

 CHILORIO BURRITAS　\950　　　　　　　　

Pork is slowly simmered in chili sauce until it falls apart in this traditional dish from Sinaloa state of North West Mexico. The meat is finely shredded, then wrapped in

Homemade flour tortillas as Northern Mexican style.

\1300MOLE DE OLLA(MEXICAN STYLE POT-AU-FEU)　　　　　

This is a traditional Mexican hearty beef and vegetable stew. Beef shank and many vegetables are simmered with Mexican chili peppers until tender.

MEXICAN HOT FRUIT PUNCH 　\600
with tequila or rum  \800

This Mexican exotic hot fruit punch is made with hibiscus, tamarind, cinnamon, clove, and brown sugar. High altitude Mexican major cities are pretty cold at night in winter time. So, this kind of drink is indispensable for keeping warm.

 QUESO FUNDIDO WITH CHORIZO　　\900

Mild monterey jack cheese is melted in cazuela (Mexican casserole), then

topped with tasty chipotle pepper and fried crumbled homemade chorizo.

Served with 2tortillas.

 MENUDO (BEEF TRIPE SOUP)　\1200

This is a traditional Mexican hearty soup with beef tripe. Mineral rich beef tripe (honeycomb) is little bit chewy, but you can find it rather tasty. This soup is very popular in Mexico, and said to be good for hangover. Served with shredded lettuce, minced onion, coriander, and lime.

This time, UNESCO included “Traditional Mexican food” on the list of “Intangible World Heritage” along with French cuisine. To celebrate this feat, We are introducing some of traditional“Antojitos”.

What is antojitos? ・・・Mexican little snacks made of “Masa”or corn flour dough

RED CHILI PORK TAMALES　￥500　

　Coarse homemade corn masa dough is stuffed with tender pork loin simmerd with Mexican guajillo red chili is wrapped with a banana leaf and steamed .　

CEVICHE TOSTADAS \900
TOSTADAS DE CEVICHE

Very fresh sashimi quality red snapper ceviche is served on crispy fried tortillas.

Topped with radish and jalapeño pepper.

SOPES　                      \800　

Crunchy little masa boats stuffed with beans, shredded lettuce, ,chicken　 cottage cheese. Can be arranged for vegetarians.

BEEF &”NANOHANA”GORDITAS\900

Crispy and tender little masa pockets stuffed with tender beef ,Japanese vegetable　

“Nanohana”, and cottage cheese.

FISH TACOS               \850　
TACOS DE PESCADO

Crispy fried fish is wrapped in homemade tortillas with shredded lettuce, tangy salsa and spicy habanero alioli .

ENCHILADAS STREET STYLE　\700

Homemade tortillas are dipped in red ancho chili paste, then seared in hot oil for a several seconds. These are original “Enchiladas “which literally means “chilled tortillas”.

CHILAQUILES (Red or Green)  \850
CHILAQUILES (ROJAS O VERDES)

Tortilla chips are lightly simmered with either red or green sauce, then topped with cottage cheese, onion, and cilantro in this “Tortilla Casserole”. This dish is immensely popular as breakfast, but it can be good for a light supper. We can make it hot with chipotle or jalapeño.

ZUCCHINI FLOWER QUESADILLAS\800

Homemade tortillas are loaded with Monterrey-Jack cheese and stewed zucchini flower. Fresh guacamole and salsa to daub.

NEW ARRIVAL TEQUILAS

JOSE CUERVO　SELECT SILVER　100PROOF　￥１０００
This tequila is made with the recipe of more than 200years ago by the tequila’s oldest distiller Jose Cuervo. The strong body of 100proof is softened by fruity sweet aroma of selected agave. The aftertaste is slightly spicy with hint of wood.

901シルバー　901SILVER　　　　　　　　　　　￥１２００

 Singer and tequila aficionado Justin Timberlake produced his self –claimed ”World’s smoothest tequila”, using 60 years old recipe of Newton distillery of Highland, Jalisco.

901 silver tequila is triple distilled for the highest purity, and has slight citrus aroma, dominant honey sweetness, and finish of nice bouquet.

OUR RECCOMENDATION FOR NOVEMBER

　　PEAR & PERSIMMON APPETIZER 　　\450　　 　

Traditional Japanese autumn fruits are served in Mexican style!

Fresh fruits are often served with salt, lime, and powdered chile in Mexico.

This appetizer goes very good with beer, chilled white wine, and especially with tequila.

CECINA(HOMEMADE BEEF JERKY)　\600　

Northern Mexico style semi-dried beef jerky flavored with salt, lime, and chili pepper

 




FIESTA DE MOLE!

Mole is the national dish of Mexico, and there are many varieties besides famous one from Puebla: one with chocolate.

Oaxaca is called “land of seven mole”, and there is many more in Mexico. Here are some of those.

MOLE COLORADITO  \1500

This light, reddish mole is based on one of the Mexican favorite chili:ancho .This is less complex than famous Mole Poblano (which is on our regular menu),but nearly appealing with similar ingredients of nuts ,fruits and chocolate.

　OAXACAN MOLE VERDE　\1500

This beautiful green mole from southern state of Oaxaca is the freshest of all the moles.

Numerous fresh herbs and spices are infused in Mexican green tomato to accompany grilled pork loin and white beans

　MOLE AMARILLO　\1600

This is probably the most common of the seven mole from gourmet state of Oaxaca. Mole Amarillo(yellow mole) is rather a little spicy stew of simmered tender chicken and masa dumplings called “chochoyotes”

　


PIPIAN VERDE  \1600

This is considered to be one of the oldest dishes originating in the pre-Hispanic era, using almost indigenous ingredients of America. Name“pipian”refers to the dishes based on pumpkin seeds, and in most parts of Mexico this is also called “Mole Verde”

CUITLACOCHE QUESADILLAS　　　\800　

Cuitlacoche is a black fungus that infects corn fields, making the kernels bulbous and swollen as they fill with spores.　While in other countries, farmers consider it as disease and throw away, in Mexico, it considered as delicacy and eaten. Sometimes, it called “Mexican truffle”.　　　　　　　　






　MOLE AMARILLO　\1600

　This is one of the seven mole from gourmet state of Oaxaca. Traditionally it is often eaten around “the day of the dead”.

　DEAD GUYS ALE    \800     　　Originally made for an portland restaurant bar "CASA U BETCHA" by "Rogue Ales Brewery" for celebrating "Day of the Dead"
Dead Guy is a German-style Maibock made with Rogue's proprietary "PacMan" ale yeast.  It is deep honey in color with a malty aroma, rich hearty flavor and a well balanced finish. 

NEW ARRIVAL TEQUILAS

７LEGUAS BLANCO　　　　　　　　　　　　　　￥９００

Founded in 1952 in renowned Atotonilco el alto, Jalisco, the tequila with the name of Pancho Villa’s horse has arrived. This tequila’s rich taste without aging is obtained from traditional slow cooking of genuine agave.

　CHAMUCOS BLANCO　　　　　　　　　　　　　　￥９００

Very unique new tequila from Arandas, high land Jalisco, this is a creation by three tequila aficionados, a film director, a cartoonist, and a young entrepreneur. Rich fruity taste and soft aroma are very appealing.

CHAMUCOS REPOSADO　　　　　　　　　　　　　￥９５０

Very rich chamucos tequila is Aged 8 months in white oak barrels to acquire smooth and mellow taste, smoky and woody tone.

　FOGONERO BLANCO　　　　　　　　　　　　　　  ￥850

From Amatitan, tequila valley of Jalisco taste, here comes very authentic blanco tequila with earty, dry, spicy, yet fruity and honey flavors.

　FOGONERO AÑEJO　　　　　　　　　　　　　      \1000

Authentic “FOGONERO” tequila is aged one year for the woody, vanilla like tone and lingering after taste.

Our Recommendation for September

CHILE EN NOGADA\1000       

Big green pepper is stuffed with spicy minced meat, peach, raisin, and almond, then covered with rich cream and walnut sauce. Traditionally, this famous dish is served in the patriot month of September.

CACTUS FRUIT COOLER      \500 
CACTUS FRUIT FROZEN MARGARITA  \950

Cactus fruit or prickly pear is very popular in Mexico.　It is enjoyed as a refreshing non-alcoholic drink(Agua de Tuna) throughout Mexico. We also offer alcoholic version as a cactus fruit frozen margarita.

SIBONEY       \900 
  
Three kinds of rum(white, gold dark) are mixed and flavored with fresh pineapple, Mexican vanilla beans, clove, and molasses.
Drink it neat or with soda and ice.

 




　
Our recommendation for August　　　　　　　　　　　　　　　　　　　　　　　　　　　AUG5,201O

　SALBUTES    \750       

Annatto seeds and orange flavored Tender chicken breast, tangy red onion pickles, and fiery hot habanero salsa are layered on top of little masa cushions in this famous snack from tropical Yucatan peninsula.

(We can adjust the amount of habanero salsa)

TUNA STUFFED ANCHO CHILI IN ESCABECHE\1200       

Dry plum richness of chili ancho is paired with savory tuna salad with jalapeño chili. Served with sweet and sour escabeche sauce.

　


Our recommendation for July 　　　　　　　　　　　　　　　　　　　　　　　　　　　JUNE5,201O　
　
　　CEVICHE TOSTADAS \950

These crispy tostadas are favorite snack at Mexico's seaside towns. Fresh, sashimi quality seafoods are gently tossed with tomato,avocado,onion, and coriander then sat on the bed of shredded lettuce on crispy tortilla chips. topped with raddish and jalapeno slices.



RED CHILI PORK TAMALES \500　　
These tamales were so popular in June, so we are putting on the menu in July again!
Coarse corn masa dough,
stuffed with tender pork loin simmerd with Mexican guajillo red chili is wrapped with a banana leaf and steamed .


GRILLED RED SNAPPER WITH VERACRUZ STYLE SAUCE \1400

Very fresh wild caught red snapper is grilled juicy and crispy, then served with famous veracruz style sauce of tomato, olive, caper,parsley, and jalapeno.
This sauce's ingredients may sound rather Medditerranean but jalapeno pepper adds it very fresh, spicy Mexican touch and make it ideal for enjoying on the hot summer night.

SANDIADA \900 　　
Our signiture summer cocktail is back!
Freshly squeezed watermelon juice is mixed with lime juice and agave 100% tequila "El Jimador"Blanco.
Watermelon is a very popular summer fruit in Mexico and goes very good with tequila!

RASPBERRY MOJITO \1100 　　
Our very popular mojito with refreshing mint flavor even gets better with addition of fresh raspberry!








Our recommendation for June　　JUNE7,201O
MANGO SPICY APPETIZER \500
Salt, lime, chili, these are the Mexican favorite combination when they enjoy fresh fruits and vegetables(or,just about everything!).
Diced mango and jicama(Mexican root vegetable) salad is popular apetizer esspecially when it accompany with tequila. We substiute yamatoimo(Japanese yam) for jicama.



RED CHILI PORK TAMALES \500　　
Coarse corn masa dough,
stuffed with tender pork loin simmerd with Mexican guajillo red chili is wrapped with a banana leaf and steamed .



RASPBERRY MOJITO \1100 　　
Our very popular mojito with refreshing mint flavor even gets better with addition of fresh raspberry!

Tnis is frozen margarita with mexican native fruit"guanabana".
Gunabana's coconut like creamy taste and strawberry or citrus tone make this drink perfect for enjoying in early summer.





Our recommendation for May　　MAY 10,2010　　
CHALUPAS \900　　　　　　
This is very popular antojitos in Puebla where the historic Cinco de Mayo battle was fought in 1862.
Crunchy little masa boats are stuffed with refried beans, shredded chicken breast, onion, cheese, green and red tomato sauce.



POZOLE \1100

NEW SPRING SPECIAL DESSERT!
"VIVA MEXICO!" April 22, 2010

As we are heading for "Cinco de Mayo"celebration, Salsita launched a very special new dessert!
Here, we have Mexican beloved hibiscus jelly and horchata blanc-manger. refresing taste of mint jelly at the bottom is a cool finish. Together, they represent Mexican National color!



RICCOTA&LIME MOUSSE AGAVE SYRUP SAUCE
April 12, 2010

As a new spring special dessert, following Mexican traditional lenten dessert "Capirotada"which we ceased to serve last week, we will introduce "Riccota&Lime Mousse with Agave Syrup".
Agave syrap has wonderful natural sweetness, and we are using it for "All Agave Margarita" cocktail substituting cointreau. "But I have been thinking another way of using this gift from the Tequila world. When I tasted special riccota cheese which made from buffalo's milk, instead of cow's, in the neighboring National Azabu Super market, I came up with an idea of matching this very smooth, rich cheese with agave syrup." chef Moriyama said.
In this new dessert, fresh and milky riccota is savored up with Mexican lime, and natural sweet flavor of agave made nice balance.

Heavenly Margarita with "EL TESORO"！
March 21, 2010

"Tequila Ambassador" Mr.Julio bermejo from San Francisco's famous Mexican restaurant&bar "Tommy's"ordered special margarita made with premium "EL TESORO"tequila when he visited our restaurant the other night.
"EL TESORO"is one of the leading distiller in "Los Altos"region of Jalisco state. their tequilas are always ranked among top in many competition and tasting site.
Naturally, this margarita is heavenly delicious! As a Spring Campaign, we offer this special margarita for \1000, which is only \100 higher than our regular margarita(which is also good,of course!)
Nomally, our margarita is made with fresh squeezed lime juice and cointreau, but we can also provide "Pure Agave version"which is made with 100% oraganic agave syrup instead of cointreau and lime peel.
Please try our special "EL TESORO"margarita and discover the exellent world of this beverage.

NEW MENU FOR THE SPRING！
　　　　　　　　　　　　　　　　　March 17, 2010
Now the spring is around the corner and we are happy to announce that we are offering new exquisite plate for this season!
"Gordita(Little masa pocket) with Nanohana(Japanese spring vegetable)and Beef"

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