Made to order. Chunky style, pumpkin seeds and queso fresco served with corn chips.

The original Mexican grilled corn with cotija cheese, chili and lime.

Sauteed Pat LaFrieda ground beef, chipolte, crema, pico de gallo and queso fresco.

Spicy. Smoked in house and topped with homemade spicy habanero salsa. Served with avocado crema and jicama slices.

Our delicious cheesy kale dip is a Bar Bruno favorite and is perfect to start off your meal! Queso chihuahua, poblano.

Flour tortilla, queso, pico de gallo, served with salsa and sour cream.

Blistered with olive oil. Topped with chili powder, Maldon salt and lemon.

Sweet plantains served Veracruz style with salsa Verde and queso fresco. Sweet, tangy and spicy.

3 Slow braised pork on a bun with chipotle hot sauce and cabbage.

Homemade chicken broth and roasted tomato topped with avocado, crema, tortilla strips and chile ancho. Served with garlic and maldon salt bread.

Organic Amish chicken, tomatoes, jalapenos, onions, cilantro, tortilla strips.

Roasted squash, apple, manchego cheese, candied pecans and sherry dressing.

Kale, romaine lettuce and avocado; tossed in a creamy caesar dressing with pepitas, queso fresco and crispy tortilla strips.

Dairy free. Crunchy summer salad with red cabbage, jicama, pickled onion, cilantro and cumin-jalapeno vinaigrette.

Red quinoa, french lentil, arugula, celery, carrot and lemon dressing.

Greens, carrots, corn, cucumber, radish, cherry tomatoes, lemon vinaigrette.

Pat La Frieda skirt steak served with roasted vegetable, pico de gallo and french fries.

Roasted vegetable stew, pumpkin seed pipian and red quinoa. Served with tortilla.

Boneless half chicken served with grilled baby onion, chili, avocado, corn tortilla and our famous guasacaca salsa.

Pico de gallo, rice, beans, lettuce, crema, served with house salad.

Cauliflower, zucchini, mushrooms and shishito peppers. Served with a warm flour tortilla. Substitute gluten free/grain free tortilla, add protein and rice for an additional charge.

Pat La Frieda slow cooked pulled pork, served on Mazzola Italian bread, topped with pickled onion, smoked chili dipping sauce and lime.

Beer battered mahi mahi, avocado salsa, pickles, cabbage, chipotle mayo on a potato bun.

Red quinoa and a mixed of roasted vegetables and beans on a Mazzola brioche bun. Served with roasted garlic aioli, arugula, pickled onions.

Half pound Bruno's special Pat La Frieda blend, caramelized onions, cheese, lettuce and tomato served on a Mazzola brioche bun.

Breaded chicken, black bean spread, chipotle pepper, Oaxaca cheese, tomato, onions, avocado, chipotle mayo on Bolillo bread.

Tomato-chipolte braised chicken, queso and cilantro.

12 hour slow cooked pork confit served taqueria style with raw tomatillo salsa, cilantro and white onion.

Chipotle rub, agave, pickled onion and mango-serrano salsa.

Beer battered mahi mahi fish. Served over chipotle aioli, tomatillo-avocado salsa and pico de gallo.

Pat La Frieda skirt steak marinated in Pacifico topped with charred pineapple, pico de gallo and jalapeno avocado crema.

Seasonal grilled vegetables with avocado tomatillo.

Roasted turkey, vegetable stuffing, avocado, picante cranberry sauce and queso fresco.

Cheese quesadilla served with hand cut french fries.

Hot dog served with hand cut french fries.

Served with cheddar cheese and hand cut fries.

Homemade chimichurri.

Mexican cream.

Mexican farmer's cheese.

Vegetarian black beans. For vegan, ask for it without queso.

Vegetarian. Yellow rice made with annato, mushroom vegetable stock and butter.

Hand cut and blanched for 2 days.

Jamaican style brewed with real ginger in a glass bottle.

Made with 100% cane sugar, (no corn syrup) in a glass bottle.

Topo chico. Mexican agua mineral.