8 oz Skirt Steak with Chimichurri, Eggs, and Shoestring Potatoes.
Topped with fresh peaches.
Topped with salsa verde, red onions, sour cream, and queso fresco.
Fresh aguacate, roasted corn and radish.
With granola and fresh berries.
Delicious diced potato and egg topped with tomato, jalapeno, onion, and avocado cream.
(Raw fish) with corn and quelites in a flor de calabaza sauce.
Topped with queso fresco.
With Harissa aioli and Manchego cheese.
Stuffed with Oaxaca cheese and topped with a chipotle tomato sauce.
(3 pieces) Your choice of homemade empanadas: chicken, beef, or veggie.
Seared octopus with salsa matcha dressing, chorizo croquettes, and potato cheese foam.
Leche de Tigre with Avocado Cream and Pepino Pico de Gallo
Beef carpaccio with horseradish, red pepper cream, and green olive tapenade and crispy leeks.
10oz filet mignon cooked on the grill and served with a house salad.
76-ounce 'double-bone tomahawk' grilled and served with a house salad.
14 oz top sirloin cooked on the grill served with a house salad
12-ounce flank steak cooked on the grill served with a house salad.
14oz skirt steak cooked on the grill served with a house salad.
Chicken (pollo) in a pipián sauce, garnished with calabaza slaw and roasted pumpkin seeds.
With beets, almond, and pecan sauce and epazote oil, poblano, and daikon salad.
Grilled short ribs, flank steak, chorizo, and roasted onions.
16 oz rib-eye cooked on the grill served with a house salad.
20oz ribeye, cooked on the grill, served with a house salad.
16 oz top butt sirloin cooked on the grill served with a house salad.
Tequila reposado gran Centenario, St elder, ancho Reyes, lime juice and silver dust
Creyente Mezcal, beet juice, lime juice, and agave syrup.
Sotol La Higuera, tamarindo syrup, lime juice, and cayenne pepper.
Mexican vodka, lime juice, watermelon, topped with soda, and mint garnish.
Catan Pisco, grapefruit, lemon juice, egg whites, and simple syrup.
Introducing a novel concept where we present each libation on distinctive boards tailored to its unique presentation. These
boards draw inspiration from the elegant rituals of Japanese tea ceremonies, mirroring the tradition of presenting tea and
Don Fulano Añejo, café de olla, ginger syrup, cinnamon bark smoke, and an orange twist.
Vegan Pechuga mezcal, sake, Aperol, lemon, hibiscus syrup, and hibiscus tea.
WeSo Restaurant is looking for energetic and friendly FOH staff to join our team. We offer a dynamic work environment, opportunities for growth, and a focus on exceptional customer service. If you’re passionate about hospitality and eager to contribute to a vibrant dining experience, apply now to become part of our family!