STARTERS

CONCHAS MARISQUERAS

28

Scallops, octopus, white fish, salsa negra, lime, smoked sea salt.
BAJA STYLE

TUNA TARTARE

24

Akami-grade yellowfin tuna, roasted chile salsa, avocado, crispy shallots, furikake, purple corn tostadas.

GUACAMOLE TATEMADO/VGGF

19

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

CALAMARI A LO MACHO

26

Crispy calamari, spicy tomato-seafood sauce, green tomato chalaca, pumpkin seed macha.

ROASTED SWEET POTATOGF

18

Roasted sweet potato, morita-honey vinaigrette, cashew mascarpone, feta, fresh greens.

GUISOS

TINGA DE POLLO ADOBADAGF

27

Shredded chicken, chipotle-tomato braise, clove, piloncillo.

CHEEK BIRRIAGF

30

Slow-braised beef cheek, guajillo chile, clove, roasted spices.

COCHINITA PIBILGF

28

Banana leaf-braised pork shoulder, achiote, lime, sour orange.

EL GUISO DEL CAMPO (VEGETARIAN)GF

20

Seasonal market vegetables, roasted chile, tomato-epazote broth, milpa-inspired.

CEVICHES & CRUDITÉS

CEVICHE DE PESCADO

26

Catch of the day, ají amarillo leche de tigre, glazed sweet potato, choclo, calamari chicharrón.

SCALLOP NIKKEI AGUACHILEGF

26

Diver scallops, hibiscus leche de tigre, jicama, cucumber, lime, habanero oil.

CEVICHE CARRETILLEROGF

28

Octopus, mixed seafood, hearts of palm, rocoto leche de tigre, choclo, glazed sweet potato.

TOMATO CEVICHEGF

18

Heirloom tomatoes, feta, smashed cucumber, crispy quinoa, furikake, ají amarillo dressing.

TACOS

CARNE ASADA

21

Grilled marinated beef tenderloin, crispy cheese crust, tomatillo salsa verde, crispy fingerling potatoes.

BAJA-STYLE FISH TACOSGF

21

Crispy corn-battered fish, Thai chile aioli, Asian slaw

SWEET PLANTAIN & CHORIZO

16

Fried sweet plantain, Cotija fondue, crispy chorizo, truffle honey

MAINS

LOMO SALTADO GF

45

Wok-seared beef tenderloin, tomatillo, red onion, crispy potatoes, soy-vinegar reduction, arroz con choclo.

PESCADO ZARANDEADOGF

32

Zarandeado grilled catch of the day, sweet potato and plantain purée, creamy rocoto corn esquites, salsa bruja chalaquita, arroz con choclo.

MATILDA’S PAELLAGF

54

Mahi mahi, scallops, octopus, prawns, chorizo, shrimp, risotto-style rice, Peruvian-Mexican salsa madre, Manchego.

PULPO A LA BRASAGF

34

Grilled octopus, anticuchera, black garlic emulsion, chorizo-tomato sauce, chickpea salad, cilantro, parsley.

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 QUEMADOGF

15

Sweet corn cake, brûléed crust, cajeta foam, corn ash.

TEJUINO ICE CREAM AND CHOCOLATE GF

15

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

Consuming raw fish may increase illness risk, especially for pregnant women, young children, elderly, or those with weakened immune systems. A 3.95% 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- Thursday 4:00-10:00 pm
Friday 4:00-11:00 pm
Saturday 3:00-11:00 pm
Sunday 3:00 - 9:00 pm

BRUNCH

Saturday - Sunday
11:00 am- 3:00 pm

LUNCH

Monday - Friday
11:00 am - 2:30 pm

HAPPY HOUR

Monday - Friday
4:00-6:00 pm