Veracruz Coastal Mexican is celebrating Restaurant Week next week with a three-course menu that showcases traditional Mexican flavors and warm hospitality. As shared on their website, “Welcome to our Mexican culinary haven, where every dish is a celebration of vibrant flavors, traditional recipes, and the warmth of Mexican hospitality.”

For Restaurant Week, guests can begin with a first course that includes the Veracruz-style Chilpachole seafood broth with Gulf fish, shrimp, crab, and octopus, a grilled Beet Salad with citrus and goat cheese, Octopus al Ajillo with salsa pipián and yuca, or Ceviche Chicharrón with fried pork belly and ginger citrus salad.

The second course continues with comforting Mexican favorites such as Lomo a la Pimienta, a 6oz filet mignon with poblano peppercorn sauce and fries, Pescado Milanesa with pan-fried Gulf fish, chayote remoulade, guacamole, and poblano butter, or Enchiladas al Carbón filled with chicken, sautéed onions and peppers, topped with salsa enchilada and Chihuahua cheese, served with rice and beans.

To finish, Restaurant Week guests can choose between a Molten Chocolate Cake with vanilla ice cream and candied peanuts or a smooth Coconut Flan.

Restaurant Week is the perfect time to experience Veracruz Coastal Mexican’s menu, which the restaurant describes as “a journey through the diverse and rich tapestry of Mexican cuisine,” bringing the taste of Mexico straight to your table.