Lunch Menu
Served with your choice of:
Sautéed Vegetables •Green Tomatillo Rice • Black or Pinto Beans
Enjoy with: Corn or Flour Tortillas
Consuming raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase your risk of foodborne illness
(Please Inform Us of Any Food Allergies)
*Achiote: Achiote is a traditional Yucatecan seasoning made from annatto seeds, garlic, vinegar, and spices. It gives dishes a rich red color and earthy, slightly smoky flavor — commonly used to marinate meats like pork or chicken in classics such as Cochinita Pibil.
*Chimichurri is a vibrant Argentine sauce made with fresh parsley, garlic, olive oil, vinegar, and spices—perfect for adding a zesty, herby kick to grilled meats.
CHEF-CRAFTED LUNCH PLATES
*LOBSTER TAIL · 35
Kissed by open fire, finished with our roasted garlic,sun-dried tomato and jalapeño compound butter,served with a vegetable skewer and roasted cascabel chile sauce.
VEGETABLE SKEWERS · 21
Grilled zucchini, squash, mushrooms, bell peppers and red onions, served with our roasted tomato–Cascabel chile sauce.
BEEF SKEWERS · 29
Hand-selected sirloin tip, delicately sliced and folded for exceptional tenderness, flame-grilled and finished withour signature chimichurri.
PASILLA PEPPER & CHEESE · 22
Roasted pasilla pepper filled with creamy mashedpotatoes and mozzarella cheese, melted to perfectionduring cooking, rustic fresh tomato sauce infused withherbs and garlic.
GUISADO · 27
Slow-braised sirloin tip in a rustic Colombian-style stew fresh tomato sauce with garlic, skinless sweet peppers, herbs, cilantro leaves and Yukon potatoes.
LAMB LOIN CHOPS · 36
Open-fire grilled lamb loin chops, marinated for 12 hours with fresh oregano, garlic and rosemary. Served with roasted Yukon potatoes finished with Asiago cheese, chimichurri and Greece tzatziki.
COCHINITA PIBIL · 24
A Yucatecan classic—achiote and citrus-marinated pork shoulder, slow-braised in banana leaves and finishedwith pickled onions and fresh cilantro.
CHICKEN MOLE · 23
Roasted chicken in a rich mole sauce of chocolate,chiles, fruit and warm spices. Choice of breast or thighand leg.
CARNITAS · 24
Pork shoulder slow-roasted in banana leaves, then hand-selected and cut into generous cubes, served withpico de gallo, tomatillo salsa, pickled onions and fresh cilantro.
BBQ PORK RIBS · 29
Tender St Louis pork ribs glazed with our homemade tamarind BBQ sauce, served with creamy coleslaw.
MR.PEANUT · 22
Achiote-marinated roasted chicken, served with a peanut, jalapeño, cilantro and lime sauce. Choice of breast or thigh and leg.
* PRAWNS · 25
Ten peeled and roasted prawns, accompanied by twohouse-made sauces: garlic, jalapeño, cilantro & lime, and roasted tomato–Cascabel chile.
*TILAPIA · 23
Two slow-roasted tilapia fillets, finished with garlic,jalapeño and cilantro sauce, served with roasted tomato–Cascabel chile sauce.
Visit us at Memo’s Cuisine for an unforgettable dining experience.