Matilda Restaurant Menu

Menu

• Conchas Marisqueras

  19.00
  Scallops, octopus, and white fish served in-shell with traditional salsa negra, lime, and smoked sea salt. Baja style
• Tuna Tartare 40 reviews

  24.00
  Akami-grade yellowfin, salsa de chiles tostados, avocado, crispy shallot, furikake, purple corn tostadas.
• Guacamole Tatemado

  19.00
  Fire-roasted avocado, Ají amarillo, acevichada sauce, pico de gallo, herb ash, warm house chips.
• Endive & Citrus

  18.00
  Belgian endive, seasonal citrus, roasted cashew, mascarpone, lime vinaigrette.
• Endive & Citrus

  18.00
  Belgian endive, seasonal citrus, roasted cashew mascarpone, lime vinaigrette.

• Ceviche de Pescado

  26.00
  Daily catch in aji amarillo leche de tigre, glazed sweet potato, choclo corn, calamari chicharrón.
• Scallop 14 reviews & Lychee Aguachile

  22.00
  Diver scallops in spicy lychee-ponzu broth, caramelized Asian pear.
• Ceviche Carretillero

  28.00
  Mixed seafood with octopus, heart of palm, and rocoto leche de tigre; purple corn & sweet potato.
• Earth Aguachile

  19.00
  Heirloom tomatoes, chilled tomato-ponzu broth, toasted pepita pesto, pickled shiitakes, herbs del campo.

• Tinga de Pollo Adobada

  27.00
• Cheek Birria (10 Hours)

  28.00
  Beef cheek slow-braised in chile guajillo, cinnamon, clove, and roasted spices.
• Cochinita Pibil (6 Hours)

  26.00
• El Guizo del Campo (Vegetarian)

  18.00
  Seasonal market vegetables, roasted chile, tomato-epazote broth; inspired by the milpa tradition.

• Carne Asada

  18.00
  Grilled beef tenderloin, cheese crust, tomatillo salsa verde.
• Pork Belly

  16.00
  Pork belly confit, sweet potatoes escabeche, chile morita glaze, pickled vegetables.
• Sweet Plantain & Chorizo 40 reviews

  19.00
  Fried plantains, cotija cheese fondue, crispy Chorizo, honey-truffle.

• Lomo Saltado 18 reviews

  42.00
  Wok-seared beef tenderloin, tomatoes, red onion, papas fritas, soy-vinegar reduction, arroz con Choclo.
• Branzino a la Plancha

  39.00
  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

  52.00
  Mahi-mahi, scallops, octopus, and shrimp over risotto style rice, finished with a bold Peruvian-Mexican chile salsa madre and Manchego cheese.
• Puplo A La Brasa

  32.00
  Grilled Spanish octopus, chorizo anticuchera marinade, escabeche lentils, epazote salsa.

• Elote Quemado

  15.00
  Sweet corn cake with a brûléed crust, crowned with an airy cajeta foam, corn ashes.
• Tejuino Ice Cream and Chocolate

  14.00
  House fermented masa ice cream, piloncillo syrup and Chocolate Abuelita.