Mexican café
in Old Naples

Bolillos and pan dulce — bake-fresh when we can.

Ham, avocado, tomato, jalapeño on a soft bolillo.

Grilled flour tortillas with melted cheese and ham.

Always on the kids’ card — simple, melted, friendly.

Pork, chile, and sweet — all in hoja de maíz.

Stuffed masa pockets — finished here as the kitchen grows.

Thick masa bases with beans, protein, crema, and salsa.

Crispy rolled tortillas — golden and shareable.

Bright green guac in a black volcanic-stone metate, with totopos.

We cook with them — and sell packaged snacks and candies to take home.

Goat-milk caramel from Guanajuato.

Thin wafers filled with cajeta.

The classic peanut marzipan.

Nuevo León milk-and-pecan candy.

Toasted coconut sweets.

Peanut brittle with piloncillo.

The everyday tea biscuit.

Crumbly shortbread rounds.

Childhood snack cakes.

Conchas and more from a local bakery.

Mexico’s potato chips.

Rolled, fiery, lime-dusted.

Crunchy-shell peanuts.

Wheel crisps with lime and Valentina.

Cajeta or chile-limón popcorn.

Fruit sodas in every color.

Monterrey mineral water.

Mexican Coke, cane sugar, glass bottle.

Classic apple soda.

Table chocolate for hot cocoa.

The Mexican hydration drink.