The ingredients, from the mole sauce, tortillas and tomales to the guacamole prepared tableside, everything on the menu is made from scratch with authentic Mexican ingredients. 

The flavors, MoQuila has meticulously incorporated fine el Tesoro tequilas into the menu bringing a fresh approach to sautéed calamari, gazpacho and yes, even strawberry mousse. Referred to as “Nuevo Cocina” (new cuisine), MoQuila’s menu can best be described as traditional and authentic dishes prepared with new culinary techniques. 

Savor the Pescado Bandera, achiote glazed yellowtail snapper with sweet corn cakes, salsa verde and crema Latina or the Enchilada de Camarones, spice rubbed shrimp enchiladas with roasted peppers, crema, Oaxaca cheese and green pumpkin seed sauce.

The boldest of flavors unfold through marinating and slow cooking – the standard the kitchen. The MoQuila signature dish, Pollo Rostizado, marinated for 48 hours before it is spit roasted and seasoned with our secret MoQuila spice. The Empanada con Pato y Hongos (Duck) is cured overnight, slow cooked and served confit style. 

Lighter preparation, less frying and only the freshest ingredients straight from the heart of the Yucatan, Jalisco and Oaxaca regions.

The cultural influences seen throughout the menu with inventive international favorites -- Mexican Aserto Fondue, Chile Relleno Soufflé and Jicima Slaw. Experience MoQuila for yourself as Chef Max promises to stay true to the authentic flavors while using modern culinary sensibilities.

“The flavors will speak for themselves. Bold spices and layer upon layer of flavors, I invite everyone to be adventurous and experience cocina Mexicana as it is intended.”
- Chef Max Espinosa.