Potato & cheese empanadas
Two empanadas with Comté, crème fraîche and caviar give the table a small opening plate to share.
SPRING · MEXICAN
What to order at
Belly of the Beast.
Mexican American cooking in Spring, with seafood starters, handmade pasta and mole-led mains. Plan around one larger dish.
À la carte
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
$19
Texas wagyu beef cheeks
Mole negro and figs make this the main for the darker, richer end of the menu.
AStrong picks
Hokkaido scallop toast
Huitlacoche, crème fraîche and caviar give this seafood starter a different direction from empanadas.
Lobster campanelle
Bacon, asparagus and Parmesan make a substantial seafood pasta rather than a small starter.
BConsider if
Bluefin tuna tostadas
Two tostadas with uni emulsion and peanut salsa macha offer a raw-fish alternative to scallop toast.
Ibérico secreto al pastor
Pineapple chutney and guacasalsa give this pork starter an al-pastor direction before a seafood main.
Texas wagyu carne asada
A six-ounce bavette with beans and tortillas if you prefer grilled beef to mole-rich cheeks.
Tres leches
Passionfruit meringue adds a fruit finish to milk-soaked cake; leave room to split a dessert.
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