Frida

What to order

Frida brings fiery Mexican flavors to a festive, colorful setting — buffet format at breakfast, full à la carte service at dinner with tableside margaritas. It's the right pick for guests who want regional Mexican cooking: slow-braised meats, fresh ceviche, and mole alongside tequila pours. The stuffed poblano pepper with corn and mushrooms is the dish guests mention most by name.

• Pepper Stuffed with Corn, Mushrooms and Spinach
  The most-cited standout — a poblano filled with corn, mushrooms, and spinach in red bell pepper sauce; order it as a starter or light main.
• Shrimp Aguachile with Epazote Oil
  Bright and acidic; marinated shrimp with cucumber, red onion, and fried leek — a sharp contrast before heavier mains.
• Ceviche Mixto a la Mexicana
  Fish, shrimp, octopus, and calamari in lime juice with pico de gallo and jalapeño — best ordered as a table sharer.
• Chicken with Mole
  Traditional mole with steamed rice and sesame seeds; the benchmark dish for judging the kitchen's Mexican credentials.
• Flank Steak Tampiquena Style
  Beef with melted manchego, charro beans, and guacamole — hearty enough to be the centerpiece of the meal.
• Churros
  Fried churros with chocolate sauce and caramel cream; guests flag this as a dessert highlight.

À la carte dinner menu is fixed, but breakfast and lunch run as buffet — specific dishes above apply to dinner service only.