Cocina | Matilda

STARTERS

CONCHAS MARISQUERAS

19

Scallops, octopus, and white fish served in-shell with traditional salsa negra, lime, and smoked sea salt.
BAJA STYLE

TUNA TARTARE

24

Akami-grade yellowfin, salsa de chiles tostados, avocado, crispy shallot, furikake, purple corn tostadas.

GUACAMOLE TATEMADO GF

19

Fire-roasted avocado, Ají amarillo, acevichada sauce, pico de gallo, herb ash, warm house chips.

ENDIVE & CITRUS GF/VG

18

Belgian endive, seasonal citrus, roasted cashew mascarpone, lime vinaigrette.

GUISOS

TINGA DE POLLO ADOBADA GF

27

Shredded chicken, chipotle-tomato braise, hints of clove and piloncillo.

CHEEK BIRRIA (10 HOURS) GF

28

Beef cheek slow-braised in chile guajillo, cinnamon, clove, and roasted spices.

COCHINITA PIBIL (6 HOURS) GF

26

Pork shoulder marinated in achiote and sour orange, wrapped in banana leaf.

EL GUISO DEL CAMPO (VEGETARIAN) GF

18

Seasonal market vegetables, roasted chile, tomato-epazote broth; inspired by the milpa tradition.

CEVICHES & CRUDITÉS

CEVICHE DE PESCADO

26

Daily catch in ají amarillo leche de tigre, glazed sweet potato, choclo corn, calamari chicharrón.

SCALLOP & LYCHEE AGUACHILE GF

22

Diver scallops in spicy lychee-ponzu broth, Asian pear.

CEVICHE CARRETILLERO GF

28

Mixed seafood with octopus, heart of palm, and rocoto leche de tigre; purple corn & sweet potato.

EARTH AGUACHILE GF/VG

19

Heirloom tomatoes, chilled tomato-ponzu broth, toasted pepita pesto, pickled shiitakes, herbsdel campo.

TACOS

CARNE ASADA

18

Grilled beef tenderloin, cheese crust, tomatillo salsa verde.

PORK BELLY GF

16

Pork belly confit, sweet potatoes escabeche, chile morita glaze, pickled vegetables.

SWEET PLANTAIN & CHORIZO GF

19

Fried plantains, cotija cheese fondue, crispy Chorizo, honey-truffle.

MAINS

LOMO SALTADO GF

42

Wok-seared beef tenderloin, tomatoes, red onion, papas fritas, soy-vinegar reduction, arroz con Choclo.

BRANZINO A LA PLANCHA GF

39

Pan-seared to crisp perfection and finished with a garlic-ginger butter emulsion, silky locro-style purée made from slow-roasted kabocha squash.

MATILDA’S PAELLA GF

52

Mahi-mahi, scallops, octopus, and shrimp over risotto style rice, finished with a bold Peruvian-Mexican chile salsa madre and Manchego cheese.

A curated five-course menu that captures the full spectrum of Matilda’s voice — technique, seasonality, comfort, surprise.

Available for the full table only.

Includes dessert.

DESSERTS

ELOTE QUEMADO GF

15

Sweet corn cake with a brûléed crust, crowned with an airy cajeta foam, corn ashes.

TEJUINO ICE CREAM AND CHOCOLATE GF

14

House fermented masa ice cream, piloncillo syrup and Chocolate Abuelita.

Consuming raw fish may increase illness risk, especially for pregnant women, young children, elderly, or those with weakened immune systems. A 3.5% surcharge is added to all checks to help support our team and offset rising operational costs. This surcharge may be removed upon request. An automatic 20% gratuity is applied to parties of six or more.

DINNER

Monday to Thursday 4:00-10:00pm
Friday and Saturday 4:00-11:00pm
Sunday 4:00-9:00pm

BRUNCH

Saturdays and Sundays 11:00am-3:00pm