Flor Mexicana @ Lula!
Flor Mexicana Prix Fixe
Choose one item from each course.
(Please inform your server of any allergies before ordering.)
roasted peppers with caramelized onions
mixded greens, tomatoes, red onions, avocado
and roasted corn in a lime vinaigrette,
topped with crispy tortilla slivers
shrimp ceviche (add $4)
with fresh mango, cilantro and lime
with tomatoes and red onion, served
with freshly made corn tortilla chips
traditional mexican soup
with lime chilies and fresh onion slivers
your choice of Flor Mexicana's signature tacos:
carnitas (roast pork)
pollo (grilled chicken & caramelized onions)
portobello mushroom (vegan)
mole poblano de pollo
breast of chicken in a rich sauce of mild ancho and guajillo chiles, sesame seeds, peanuts, coriander and chocolate
costillas a la mexicana (add $9)
slow-cooked beef short ribs topped with caramelized onions and tomatoes, served with seasonal vegetables
tender pork shoulder, slowly cooked, with a chipotle peach compote, served with seasonal vegetables
pescado de la casa
grilled basa fish with fresh mixed greens, tomatoes, avocado and red onions
fresh corn tortillas with grilled portobello mushrooms,
red pepper and onions
traditional light sponge cake with strawberries,
soaked in sweet milk
baked custard topped with caramel and red berry reduction
with whipped cream
market fresh fruits with berry reduction
Meet the Chef
We fell in love with Flor Mexicana's authentic tacos, sauces and horchata (a traditional rice beverage) over the past year, while they were using the Lula front lounge and patio to provide take out to the Lula neighbourhood.
Now that we're ready to move the party inside, we've asked Flor Mexican to create a 3-course prix fixe menu featuring some of their most popular items alongside daily specials for Lula audiences to enjoy before the show.
Lula Lounge is proud to be hosting the guest restaurant Flor Mexicana for the remainder of 2021.
Under the leadership of Mexican-born Chef Javier Romero, Flor Mexicana features authentic Mexican fare inspired by ancenstral ingredients and recipes from the regions of Guerrero, Guadalajara and Mexico City.