Menu

Regular Menu ›Brunch Menu ›
close-up of a delicious long white tray of ceviche, with salmon, green sauce, cilantro, red onions, diced avocados, and seeds, in a warm atmosphere

CEVICHES

for its quality, authenticity and flavor, our ceviches are made with corvina

*CEVICHE SAMPLER     22

try 4 small portions of our most popular ceviches

NUEVO SHRIMP     15 / 26

aji amarillo sauce

MEXICANO    15 / 26

corvina, tomato, red onion, jalapeño – cilantro sauce

PERUANO     15 / 26

corvina, lime, rocoto, sweet potato, red onion, giant corn & cilantro

BLACK MARKET     15 / 26

shrimp, calamari, corvina, aji amarillo sauce, sweet potato, corn, cilantro & red onion

VUELVE A LA VIDA     15 / 26

shrimp, calamari, octopus, corvina in spicy tomato sauce with red onion and cilantro

TIRADITO LIMA     26

tuna, aji amarillo sauce and red pepper criolla salad 24

TIRADITO ORIENTAL     26

tuna, ginger-jalapeño sauce, avocado & cucumber criolla salad

TUNA NIKKEI     26

tuna, avocado, tomato, red bell pepper, pumpkin seeds and jalapeño leche de jaguar

add crunchy calamari +6

EXTRAS

CHIPS & SALSA     4
CANCHITAS     6

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

A cast-iron skillet filled with melted, gooey cheese being lifted on a fork—long strands stretch upward. Beneath, tender shredded meat soaks in a rich sauce, garnished with chopped fresh parsley and pico de gallo. To the side, a stack of soft flour tortillas peeks out, along with a small metal cup of salsa verde in the background.

APPETIZERS

GUACAMOLE     18

made to order, merken, pork rinds & corn chips

add crispy steak bites +10

THREE CHEESE QUESADILLA     15 / 22

gouda, manchego and mozzarella, caramelized onions & corn

SMOKED FISH CROQUETAS     7 / 14 / 21

aji panca & aji amarillo aioli

FRIED CALAMARI     19

frontera sauce (aji amarillo & guajillo)

QUESO FUNDIDO     16

melted cheese, sautéed onions, corn, poblano peppers, flour tortillas

add: chorizo +4 | pulled pork +4

A shallow, rustic bowl holds a colorful quinoa salad layered in a small mound. The quinoa is mixed with diced bright yellow mango, green avocado chunks, and flecks of fresh herbs. It’s topped with thinly sliced red onions and red bell pepper strips. The dish sits in a creamy orange-hued sauce that's generously poured around the quinoa, and toasted pepitas are scattered over the sauce and quinoa, adding texture and visual contrast.

SOUPS & SALADS

CILANTRO SOUP    10

BLACK BEAN SOUP    10

CELIA’S SALAD     17

iceberg, romaine, black bean vinaigrette, tomato, cilantro, jalapeño dressing, avocado, peppers & crispy tortilla

TIJUANA CAESAR     17

romaine, parmesan, anchovy and croutons

LETTUCE WRAPS     17

iceberg, carrots, cabbage, peppers, sesame seeds & chipotle aioli

QUINOA SALAD     17

quinoa, coleslaw, red bell peppers, avocado, pickled red onions, pumpkin seeds and mango

ADD:
chicken +9
salmon +10
mahi +10
skirt 4oz +11
tuna +11
octopus +11
shrimp +11

A close-up of a rich, savory dish in a shallow bowl. It appears to be braised meat—tender chunks coated in a glossy, deep reddish-brown sauce. The meat is garnished with finely chopped bright green herbs (likely cilantro or parsley), and streaks of creamy pale sauce swirl around the edge of the bowl, adding visual contrast. The background is softly blurred, keeping focus on the hearty main dish.

GRILLED / PLANCHA

CHOOSE ONE SIDE: french fries +9 | rice & beans +9 | celia’s salad caesar salad +9 | grilled veggies +9 | quinoa salad +9

CHURRASCO     36

merken sauce

add giant shrimp +4

PICANHA ADOBADA     34

chimichurri

add giant shrimp +4

BIFE DE LOMO     34

Venezuelan guasacaca

make it fundido +8

SALMON     31

3 chile sauce

MAHI MAHI     29

chipotle aioli

SHRIMP AJILLO     31

sour orange mojo

OCTOPUS SEARED    31

merken & aji amarillo

A close-up of a seared salmon fillet on a rectangular plate, topped with fresh chopped herbs. A creamy pale sauce is being poured over the fish from a small white pitcher. Beneath the salmon, there’s a bed of sauteed vegetables (including corn kernels and diced squash), and a swipe of reddish-orange sauce decorates the plate’s surface.

JAGUAR CLASSICS

PORK PERNIL     33

roasted pork, guava sauce, sour orange mojo and yuca fries

CHICKEN COSTEÑO     31

roasted half chicken, tropical salad, jerk spice aioli & french fries

LOMO SALTADO     31

tomato, potato, red onion, asian sauce, fried egg

SALMON NORMA     31

heart of palm, corn, sweet potato & lime butter sauce

FRIED RICE CHAUFA     24

veggies, aji panca & fried egg

ADD:
chicken +8
salmon +9
mahi +9
skirt 4oz +9
tuna +10
octopus +10
shrimp +10

ARROZ CON MARISCOS     38

aji amarillo cream & saffron sauce

OPTIONS: mixed seafood | mahi mahi | salmon | octopus

Hand lifting a bite of seafood stew with a fork from a rustic bowl; strands of melted cheese stretch from the dish, revealing a rich tomato-based broth studded with pieces of shrimp and calamari.

TACOS & BURGERS

STEAK TACOS     25

chopped steak, salsa roja, pico de gallo & guacamole; corn tortilla

make it fundido +8

FISH TACOS     26

grilled mahi, slaw, chipotle aioli; corn tortilla

PORK TACOS     22

pulled pork roasted with achiote, pickled red onions & guacamole; corn tortilla

VEGAN TACOS     22

quinoa, red pepper, onions, zucchini; corn tortilla

CHEESEBURGER     22

gouda cheese, lettuce, tomato, red onion, chipotle ketchup & french fries

add: bacon +4 | chorizo +4 | guac +3 | egg +2

GRILLED CHICKEN SANDWICH     21

chicken breast, mixed greens, tomato and aji amarillo aioli & french fries

add: bacon +4 | chorizo +4 | guac +3 | cheese +2

Two craft cocktails on a wooden table: one in a short tumbler with a light-brown frothy top and a dried citrus wheel floating on it; the other in a rounded stemmed glass containing a peach-colored drink crowned with a mint sprig and a dark cherry.

COCKTAILS

SIGNATURE COCKTAILS

PALOMA SOUR     20
tequila blanco, grapefruit, lime, agave, egg white, pomp & whimsy

TAMARINDOWSKI     18
vodka, tamarind, lime, maraschino liqueur

MULA FRESCA     19
mezcal, lime, ginger, agave, sal de gusano rim

GUAYABERA     19
ron blanco, guava, lime, pineapple, orgeat

MEXICO OVER MELON     21
mezcal or tequila, lime, fresh watermelon-lychee purée, spicy rim

COSTA VERDE     20
gin, cucumber, elderflower liqueur, lime & pineapple juice

MEZCALTINI     19
mezcal, triple sec, lime juice

CHAMPETA     19
mezcal or tequila, agave, lime, nixta liqueur, orange juice

LOS CLÁSICOS

MARGARITA     18
tequila blanco, triple sec, lime, azucar

MOJITO     18
light rum, lime, hierbabuena, azucar, soda water

PISCO SOUR     18
pisco, lime, egg whites, azucar, bitters

CAIPIRINHA     18
cachaça, lime, azucar

MAKE IT SPICY OR FRUIT FLAVORED (add $1)

CERVEZAS/BEERS

CORONA     9
CORONA LIGHT     9
DOS EQUIS LAGER     9
NEGRA MODELO     9
VICTORIA     9
PACIFICO     9
MODELO ESPECIAL    9
JAI ALAI IPA     9
CUSQUEÑA     9
CHARRO     9

MAKE IT A MICHELADA! (add $1)
MICHELADA CUBANA! (add $2)

DRAFT

MONOPOLIO LAGER CLARA     10
MONOPOLIO LAGER NEGRA     10
MONOPOLIO IPA ESPECIAL    10

WINES BY THE GLASS

SPARKLING     16
brut / rosé

WHITE     17
chardonnay / sauvignon blanc / pinot grigio / torrontés

ROSÉ     17

RED     17
carménère / cabernet / pinot noir / malbec

SANGRIA

$15 BY GLASS
$28 HALF PITCHER
$42 FULL PITCHER

Close-up of a flan dessert drenched in glossy caramel sauce, topped with crunchy almond granola clusters. A scoop of vanilla ice cream sits alongside on the same plate, with a second similar dessert slightly blurred in the background.

DESSERTS

PALOMAS DE CAJETA     14

hazelnuts, sliced fresh bananas & peach flavored mascarpone cream cheese, wrapped in a crèpe served with vanilla ice cream and dulce de leche

FLAN DE QUESO     14

a traditional cheese flan with an incredible texture served with almond & raisin praline

CHOCOLATE CAKE    14

spongy chocolate outside with a warm, rich flowing chocolate inside and spicy caramelized almonds, with a scoop of vanilla ice cream

CHEESECAKE CON DULCE DE LECHE    14

fluffy, creamy cheesecake with “galleta Maria” crust, topped with dulce de leche and spicy caramelized hazelnuts

BREAD PUDDING     15

Gloria’s style with caramel and vanilla ice cream

HAVE ANY DESSERT AS A SPOON BITE     4

undecided? try more than one!

fried calamari, ceviche, and cilantro garnished, served on a plate with yellow aji sauce, and a margarita drink on the side with a dried sliced orange floating as a garnish

HAPPY HOUR – “HORA JAGUAR”

4pm to 7pm

BOOZE

CAIPIRINHA

cachaça, lime, azucar

MOJITO

light rum, lime, hierbabuena, azucar, soda water

MARGARITA

tequila blanco, triple sec, lime, azucar

PISCO SOUR

pisco, lime, egg whites, azucar, bitters

MEZCALTINI

mezcal, triple sec, lime juice

MAKE IT SPICY OR FRUIT FLAVORED (add $1)
BEERS / WINE BY THE GLASS / 50% off regular prices

BITES

all happy hour bites: $12

TACOS DE PACHOLA
THREE CHEESE QUESADILLAS
FRIED CALAMARI
JALEA DE POLLO
1⁄2 PORTION GUACAMOLE
CEVICHE TOSTADAS

Richly textured bite of seafood stew being lifted from a bowl with a fork—cheesy strands stretch upward as forkful of shrimp, calamari, and sauce emerges from the savory, tomato-based broth.

LUNCH SPECIALS

11am to 3pm Mon-Fri except holidays $24 includes: fresh natural fruit water and a sweet spoon bite

CHOPPED CELIA’S SALAD

iceberg & romaine, black bean vinaigrette, tomato, cilantro, jalapeño dressing, avocado, peppers & crispy tortilla with grilled chicken breast

CHILAQUILES

tortilla casserole, cheese, cream, onion, fried eggs

TIJUANA CAESAR SALAD

romaine, grilled chicken breast, parmesan & croutons

THREE CHEESE QUESADILLA

grilled chicken breast, gouda, manchego & mozzarella

FRESH FISH SANDWICH

seared fish of the day on a bun with watercress, tomato & guacamole

QUINOA SALAD

quinoa, cole slaw, red bell peppers, avocado, pickled red onions, pumpkin seeds & mango w/ grilled chicken breast

JAGUAR’S FAMOUS ANGUS CHEESEBURGER

with chorizo, lettuce, tomato, red onion & french fries

FRIED RICE CHAUFA

veggies, aji panca, grilled chicken & fried egg

GRILLED CHICKEN SANDWICH

chicken breast, mixed greens, tomato, and aji amarillo aioli

Close-up of a gourmet burger served on a wooden board: a cheeseburger piled with melted cheese, crispy bacon, lettuce, tomato slices, and roasted red pepper strips, topped with a sunny-side-up egg and a toasted bun. Curly fries and a small metal cup of dipping sauce sit beside it.
Close-up of a gourmet burger served on a wooden board: a cheeseburger piled with melted cheese, crispy bacon, lettuce, tomato slices, and roasted red pepper strips, topped with a sunny-side-up egg and a toasted bun. Curly fries and a small metal cup of dipping sauce sit beside it.
Top-down view of a tropical-style smoothie bowl served in a halved coconut shell. The creamy base is topped with diced mango and honeydew, scattered clusters of granola or nut brittle, shredded coconut, and a few small cubes of dragon fruit with black seeds.
Golden-brown pancakes layered on a white plate, topped with banana slices and drizzled with caramel sauce. A light dusting of powdered sugar adds a delicate contrast across the top.
close-up of a white plate with fried chicken, shaved cheese, two fried eggs, and sprinkled with chopped cilantro

BRUNCH

weekends 11am to 3pm

CHIVITO URUGUAYO     22

brisket sandwich, cheese, grilled onions & peppers, fried egg, lettuce, tomato, wedge potatoes, chimichurri

HUEVOS RANCHEROS     18

tortillas, fried eggs, salsa ranchera, black beans

CACHAPANCAKES     29

sweet corn cachapas, maple syru, banana & bacon

CHILAQUILES     17

crispy tortilla bits, choice of salsa ranchera or verde, fried eggs, onions, cheese & crema

YUCATAN BREAKFAST     20

achiote braised pulled pork, poached eggs, pickled onions & guacamole

PAN CON MADUROS     17

crispy, custardy toast, leche quemada, cream, maduros

BITES

all brunch bites: $10

FRUIT PLATE

tropical fruits

CREMITA DE MAIZ

cold coconut -corn porridge, tropical fruits, caramelized nuts

MIGAS CON HUEVO

crispy tortilla bits, soft scrambled eggs

MOTE PILLO

sautéed giant corn, soft scrambled eggs

JAGUAR HASH

maduros, yuca, chorizo (add fried egg +2)

set of three spicy sauce bottles, with colorful labels -green, red, orange, and black- over a green background

JAGUAR HANDCRAFTED SIGNATURE SAUCES

NUEVO

One of our classic sauces since 2005, this amazing aji amarillo sauce made with a yellow chile pepper from Peru gives our ceviches a special boost and a burst of flavor. It is the star of one of our most popular ceviches “Black Market” combined with corvina, shrimp and calamari. Use this sauce on fried calamari, grilled fish or as a dip for sushi & sashimi

ORIENTAL

This incredible sauce with delicious depths of flavor from roasted jalapeños and our secret mix of fresh herbs and spices pairs great with our tuna “Tiradito Lima”. Use it in everything including as a salad dressing and on top of grilled prawns, shrimp or fish. I myself pour it over carnitas tacos for a fresh and vibrant contrast and balance.

MERKEN

Made with smoked red chiles from Mapuche, Chile, this versatile sauce pairs well with many items. We confit the chiles in our special blend of garlic, onion, and homemade secret vinegar to give the smoked chiles a special tang that brings out the best-rounded flavor. At Jaguar we top the Guacamole with it and it brightens up the avocado and opens up the creaminess of the dish. We also use the oil from this sauce to grill our Quesadillas. I use it on top of fried eggs and also grilled zucchinis and grilled onions as well and every once in a while I use it to top of my burger combined with fried onions.

JAGUAR

a.k.a. “House Sauce” has been paired with our Chips since 2005. An addictive combination of tomato, caramel onions and chile de arbol from Mexico gives a new meaning to “can’t eat just one”. This amazing sauce is our go-to on chips and I myself use it on Chilaquiles even though it’s a bit spicy, the balance of the cream and cheese makes it a perfect breakfast.

MUERTE

Our spiciest sauce ever still manages to have unsurpassed flavor. It’s hot without overpowering the flavor of the sauce or the food it’s meant to enhance. Born while having fun with guests when they wanted something hot but we did not want to give them regular ol’ hot sauce, we created a sauce that’s spicy and full of bright & natural flavors. A couple of drops go a long way.

Recommendations by Chef Oscar del Rivero

All of our sauces are made from only fresh, natural, and organic ingredients and contain zero preservatives. They require to be refrigerated and consumed and enjoyed within 2 weeks