Mexico 1848

February 4 - May 3

The Mexican Empire once stretched from Costa Rica all the way to Northern California. After the Treaty of Guadalupe Hidalgo, signed on February 2nd, 1848, by the United States of America and the Mexican Republic, Mexico lost the territories of Texas, New Mexico, Arizona, parts of Nevada, Utah, Wyoming, and all of California to the U.S. Years prior, the states of Coahuila, Nuevo León, and Tamaulipas had declared their independence from Mexico as the Republic of the Rio Grande, which also included the eastern part of the state of Chihuahua.

However, the border with Texas was not clearly defined: the Republic of the Rio Grande claimed the Nueces River as its northern border, while Texas continued to claim the Rio Grande as its southern border.

During this time, a vast majority of northern Mexico was inhabited by local tribes, who tended to the land. Political turmoil and unrest added to the harshness of life in those regions.

The Southwestern part of the newly American territories was inhabited by the Apache, Coahuiltec, Hopi, Navajo, Pueblo, and Yaqui, among others. In California, the Shasta, Tolowa, Tubatulabal, Wailaki, Wintu, Wiyot, and Yaha called the plains home, while in the High Plains, and in large parts of Texas, the Comanche, Cheyenne, and Cree established themselves as dominant forces. Bison roamed in the hundreds of thousands, while the rivers' pristine waters offered mussels and a wide array of fish and crawfish.

The native tribes, Mexicans, and Americans all lived different lifestyles. The rough landscape dictated the native diets while the European settlers reimagined foods from their old homes with local ingredients. Join us as we explore the complexities of those times on our newest menu, Mexico 1848.

* This menu can be adjusted to accommodate vegan, pescatarian and lacto-ovo vegetarian diets. Please inform us your preference during the reservation process.

Chefs Diego Galicia /  Rico Torres I Executive Chefs   

Chef Alexana Cabrera I Chef de Cuisine   

Chef Nico Garza I Sous Chef 

Lauren Beckman I Bar Director

Hailey Pruitt I Sommelier*

*Hailey received her certification from the world renowned Court of Master Sommeliers.

*Food allergies are taken very seriously and will always be a top priority.

*Consuming raw or undercooked meat, seafood, or eggs can increase your risk of food foodborne illness.