Ayahuasca Cantina
Our cantina menu, originally created by closely collaborating with Chef Hugo Galvan, was inspiration from dishes and meals we grew up eating with family back in Mexico. We have since expanded our menu with Chef Monica Andrade Lopez where we took it back to the basics. Chef Andrade Lopez has adapted to unique ingredients and game found ranging freely in a much simpler time. Come join us for dinner and pair it with craft cocktails from diverse Mexican distillates which are sure to impress.
For hours and reservations please call:
469-687-0005
OR
Central Mexico
Influenced Flavors
Chef Hugo Galvan and our team spends a couple of hours each day collaborating on ingredients and recipes to ensure our interpretation on Contempo-Mexican food honors our roots but also indulges the most complex palate. With our from scratch house “mole & lamb albondigas”, a red fish sashimi style ceviche or octopus carpaccio, to rabbit stuffed squash blossoms flash fried in a creole maíz flour, you won’t be disappointed visiting Ayahuasca Cantina for dinner.
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