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Nutrition Facts & Calorie Information
Ribeye, creamy porcini sauce, camembert potato pureé, thousand layer beets.
29-day in-house dry-aged tomahawk.
Rib-eye tips in tomato sauce with diced potatoes and jalapeño. Served with heirloom blue corn tortillas, rice & frijoles puercos.
Confit duck, green sauce and a chicharrón tetela, Chihuahua cheese, refried beans.
French toast, gloria pecan caramel sauce, berries Mexican vanilla bean ice-cream.
Cabrito confit torta, chorizo, Chihuahua cheese, chipotle, arugula.
Deep fried enchiladas, stuffed with queso fresco and goat cheese, topped with homemade artisan tamarind mole, ajonjoli, cream, potatoes in a slow cooked spicy tomato sauce.
Texas quail stuffed with a creamy pecan almond rice, house made mole poblano, oven roasted potatoes, queso fresco, toasted pumpkin seeds.
17 days in house dry aged 14 oz Striploin Texas Wagyu.
Typical northern Mexican dish, slow-cooked pork in adobo, white garlic rice, frijoles puercos, accompanied with blue heirloom hand made tortillas.
Pork confit tamal, frijoles puercos, dry chipotle sauce, poblano pepper creamy sauce.
House-made chorizo, brûlée panela cheese, and oregano pickled onion, served with heirloom house made blue corn tortillas.
Fillet mignon on ancho -pasilla herb black bean pureé, chipotle sauce, ancho-pasilla, grilled calabacita and baby carrot.
Pecan biscuit, quince with pulque sauce, candied pecans, pecan dust, Melt Ice Cream collaboration dulce de leche ice cream.
Two eggs benedict, chipotle hollandaise, prosciutto, green salad, over a brioche toast.
Stuffed crepe of a 12 hours slow braised beef barbacoa, frijoles puercos, salsa verde, cream, panela cheese.
Octopus in ajillo sauce, served with green pork crackling and frijoles puercos.
Fresh sautéed Norwegian salmon, house made green pipián mole, refried beans, fresh salad.
Slow-cooked oven braised cabrito, tomato cabrito sauce, purple cabbage salad, oregano-pickled red onion, served with heirloom house made blue corn tortillas.
Traditional dry Mexican meat, scrambled eggs and pico de gallo, served with refried beans and avocado.
Chopped Fillet mignon, diced potato, ranchera sauce, avocado mousse, oregano-pickled onion.
Flour tortilla filled with slow-cooked cabrito, served with cabbage and tomato salad on the side.
Unique, tender-fried cactus tossed with bacon, served with heirloom house made blue corn tortillas to make tacos.
Deconstructed tres leches dessert, ammonite shell ice cream.
Potato-crusted Texas Striped Bass served with cauliflower rice and Guajillo adobo sauce.
Slow-cooked tomato sauce, cured cactus, avocado, burrata cheese, refried beans.
Cream cheese pecan-stuffed poblano chile wrapped in puff pastry over house made tomato sauce.
Bok choy, Red Russian Kale, salad Burnett with Texas pecans, ancho balsamic vinaigrette, grilled pears, queso fresco, and house- made dry-aged chorizo crumbles.
Poached egg, roasted tomato, grilled carrot, spinach, in house made chili hummus, quinoa, fried pecan breaded avocado.
Butter pan-seared texas striped bass, black bean herb sauce, pico de gallo, micro cilantro, calabacitas.
Seared sea bass, topped with Oaxacan mole negro, sliced seared plantain, tomato herb rice.
Slow cooked confit cabrito ribs, oregano-pickled red onion, fresh tomato and cabbage salad served with heirloom house made blue corn tortillas to make tacos.
6 oz tenderloin, black bean purée with cotija cheese, avocado & two eggs.
Three corn tortillas filled with scrambled eggs and pico de gallo, dressed in a ancho pasilla herbed black bean sauce.
Sunny side-up eggs on a hand made blue heirloom corn tortilla, covered with in house made chorizo sauce.
Deconstructed Tres Leches dessert, ammonite shell ice cream.
12-hour slow-braised beef barbacoa, tequila cured tomato, onion, flour tortilla and cilantro.
Texas stripped bass and octopus in Serrano vinaigrette, piquin salt and charred avocado.
Chiles güeros stuffed with slow cooked cabrito confit, pasilla vinaigrette, caramelized onion.
House made Fried tortilla chips, cured nopales, Mexican requesón with epazote, Serrano salsa, Red salsa.
Hidden chocolate cake, sesame ganache, berry-ancho couli, vainilla bean whipped cream, cocoa.
Frozen acai bowl, coconut shavings, Oaxaca cocoa nibs, goji berries, blueberries, strawberries and banana.
In house fried tortilla chips, cured nopales, Mexican requesón with epazote, serrano sauce & red sauce.
Fried corn-based quesadilla, black bean purèe, lettuce, and cream.
Mussels cooked in a creamy chipotle sauce, leeks, with homemade potato slices.
House made dry-age chorizo, charred panela cheese, Serrano aioli, ranchera sauce in a heirloom house made blue corn tortillas.
Tuna# 1,avocado mousse, Mexican tapenade, and bell pepper vinaigrette, house made tostadas, Serrano, radish.
Slow cooked Michoacán tomato pasilla soup, table side pour over fried tortillas strips, queso fresco, zucchini, carrots, avocado dices.
In house made chorizo, bruleé panela cheese, oregano pickled onion, served in hand made blue heirloom corn tortillas.
Fried hand made blue heirloom corn quesadilla, ancho pasilla herbed black bean purée, lettuce and cream.
Topped with shredded lettuce, radishes, onion, and served with lime wedges.
Butter Confit artichoke heart, zucchini , topped with house made Oaxacan mole negro.
Baby spinach, bacon bits, avocado, and shredded parmesan, dressed with an ancho balsamic reduction. Possibly vegetarian.
Texas striped bass and octopus, in serrano vinaigrette, piquin salt, and charred avocado.
Overnight braised beef tongue, sautéed in green sauce, tequila cured tomato, onion and cilantro.
Overnight braised beef tongue, sautéed in salsa verde, tequila-cured tomato, onion and cilantro.
Grilled heart of palms, panela cheese, tomato, avocado, peanut chili vinaigrette.
Fresh made conchas or buñuelos de viento.
Roasted baby beets, lettuce, friseé, pasilla peanut vinaigrette, queso fresco.
Accompanied with heirloom house made blue corn tortillas to make tacos.
Served with hand made blue heirloom corn tortillas.
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