Thin-sliced filet mignon, served with chilled green goddess, champagne lemon vinaigrette, and capers.
Cauliflower marinated in guajillo chile, fire-grilled for a smoky flavor, and finished with salsa macha and chipotle aioli. Garnished with fresh herbs.
Fresh avocado with serrano pepper, cilantro, lime, pico de gallo, jicama, and radish. Served with your choice of pork belly chicharrón.
Crispy chicken taquitos served over fresh guacamole, topped with sour cream, queso fresco, and pickled red onions.
Melted cheese medley with pico de gallo and Mexican chorizo. Served with warm tortillas.
American cheese and house recipe. Served warm with tortilla chips.
A signature hot and cold seafood tower. Chilled shrimp, scallops and oysters, served with cocktail sauce and Salsa negra. Topped with a flaming skillet of mussels, shrimps, and clams, with fresh herbs and pasta.
Our own take on the classic Rockefeller – baked oysters with spinach, herbs, garlic butter, and Pecorino, finished with golden breadcrumbs.
Oysters on the half shell, served with lemon, salsa de mar, and cocktail sauce
Golden breaded calamari served with microgreens, lemon, garlic aioli, and house chipotle aioli.
Fresh yellow fin tuna marinated in our famous leche de tigre, paired with a fresh garden medley of cucumber, avocado, red onion, and pico de gallo.
Grilled skirt steak served with poblano rice, refried beans, and a cheese enchilada topped with ranchera sauce. Accompanied by a jalapeño stuffed with cheese and wrapped in bacon, pico de gallo, and guacamole
USDA Prime ribeye, dry-aged and grilled to perfection for rich flavor and tenderness. Served with poblano mashed potatoes, and seasonal roasted vegetables. Mushrooms and/or Roasted onions available.
8 oz grilled beef tenderloin, marinated and fire-seared, topped with rich mole madre sauce. Served with poblano mashed potatoes and roasted seasonal vegetables
Fire-grilled and topped with chimichurri and compound butter. Served with refried beans, and A cheese-stuffed jalapeño wrapped in bacon, guacamole, veggies, and mushrooms.
A sizzling stone bowl filled with grilled skirt steak, bone-in chicken, shrimp, and chorizo, layered with roasted onions and jalapeños stuffed with cheese and wrapped in bacon. Served with roasted tomato sauce, poblano rice, refried beans, and warm tortillas
Dark beer norteño marinated lamb chops, grilled to perfection and served with poblano mashed potatoes and seasonal grilled vegetables. Finished with mole madre sauce
Tender pork shank, braised in mole madre and finished with habanero gremolata. Served with poblano mashed potatoes and roasted seasonal vegetables.
Wagyu beef patty on a black brioche bun, layered with caramelized onions, grilled tomato, horseradish aioli, and a melted cheese medley. Served with cotija fries and cheese sauce.
Half bone-in roasted chicken, served with poblano rice, seasonal fresh salad, and finished with a mirror of mole madre sauce
Colorful layered sponge cake filled with rich buttercream frosting and topped with festive sprinkles and berries. Perfect any special celebration.
Crispy and golden, dusted with cinnamon sugar. Served with cajeta, berries, and seasonal ice cream.
Moist carrot cake layered with spiced cream cheese frosting, topped with toasted pecans and a hint of cinnamon.
A decadent fusion of rich chocolate cake and creamy flan, layered together for the perfect balance of textures. Finished with a drizzle of caramel sauce and seasonal berries.
Crispy golden shell encasing creamy vanilla ice cream, topped with warm caramel drizzle, cinnamon sugar, whipped cream, and fresh berries.
Fresh greens with tomato, onion, cucumber, avocado, crispy tortilla strips, and seasoned pepitas. Tossed with chipotle cream and roasted corn.
Grilled romaine hearts topped with batonnets of fresh hand-picked vegetables, avocado, zucchini, and broccoli. Finished with garlic croutons and a champagne lemon vinaigrette.
A classic done right. Slow-simmered pork and hominy in a vibrant green tomatillo stock, finished with cabbage, onion, cilantro, and salsa macha
A nostalgic version of the traditional Mexican noodle soup, simmered with carrots, potatoes, and chickpeas in a light tomato broth. Served with a crispy chicken flauta on the side.
Charred octopus served with saffron rice, grilled vegetables, chimichurri, and salsa macha.
Golden fried king snapper, served whole with saffron rice, ucumber salad, and grilled vegetables. Finished with your choice of Salsa a la Diabla (spicy chile-tomato) or Mojo de Ajo (garlic butter)
8 oz grilled salmon skin-on fillet, marinated with house zarandeado seasoning. Served with saffron rice and seasonal vegetables.
Head-on shrimp, fire-grilled and marinated in smoky house spices, finished with garlic butter. Served with saffron rice, fresh salad, and ranchera garlic sauce.
Four enchiladas — one barbacoa, ground beef, chicken, and cheese — topped with our three-generation ranchera sauce, sour cream, queso fresco, crisp lettuce, and cherry tomatoes. Inspired by the original recipe of Doña Carmen.
Grilled chicken served over poblano rice, topped with melted cheese.
Flour tortilla filled with Monterey cheese, pico de gallo, lettuce, crema, and guacamole. Served with poblano rice and refried beans.
Flour tortilla filled with poblano rice, beans, cheese, pico de gallo, lettuce, and guacamole. Served with marinated fries and cheese sauce.
Crispy golden flour tortilla filled with meat, beans, and cheese. Topped with sour cream, cheese sauce, and served with poblano rice, avocado, and pico de gallo.
Poblano pepper stuffed with a mix of Mexican zucchinis and cheese, battered and fried. Served with ranchera sauce, beans, and poblano rice
Sautéed peppers, onions, and cherry tomatoes with your choice of chicken, steak, or shrimp. Served with poblano rice, beans, guacamole, sour cream, pico de gallo, and warm tortillas. Finished with Piedra’s signature chimichurri.
(Each order includes 3 tacos, served on corn tortillas with roasted tomato salsa and lime on the side. Flour tortillas available upon request. Includes rice and beans.)
Slow-braised lamb birria with melted Monterey cheese in grilled tortillas. Served with onions, cilantro, and rich consommé for dipping.
Grilled marinated ribeye topped with a crispy cheese crust, roasted bone marrow, fried leeks, and cilantro
Shredded chicken simmered in smoky chipotle-tomato sauce, topped with avocado, sour cream, and crunchy potato sticks.
Slow-cooked pork belly with a crispy finish, topped with roasted pineapple, pickled red onions, and poblano-lime crema.
Beer-battered white fish with shredded cabbage, pico de gallo, avocado, and smoky chipotle aioli.
Sautéed shrimp with poblano peppers and onions, melted Monterey cheese, served in a lightly grilled tortilla. A coastal classic.
Roasted cauliflower marinated in guajillo chile and spices, topped with pineapple, cilantro, and red onion. A vegetarian favorite.
Slow-braised barbacoa (suadero/brisket), tender and flavorful, served with grilled onions and fresh cilantro.
