Sobremesa brings Latin American fine dining to San Carlos, built around shareable plates and a menu that leans heavily on fresh seafood. Chef Oscar Torres, who previously cooked at Animalón, runs the kitchen here.
The menu moves through aperitivos, ensaladas, and a tostadas/tacos/quesadillas section built for sharing. Ceviche de Pescado, Shrimp Aguachile, and Tuna Tiradito anchor the raw and citrus-cured plates, alongside Tamales de Elote and Flautas Carnitas. From the tostada and taco section, the Ensenada Fish Taco, Tostada de Atun, and Quesadilla Surf & Turf round out the format, with a Caesar made from a house dressing rounding out the ensaladas.
The menu moves through aperitivos, ensaladas, and a tostadas/tacos/quesadillas section built for sharing. Ceviche de Pescado, Shrimp Aguachile, and Tuna Tiradito anchor the raw and citrus-cured plates, alongside Tamales de Elote and Flautas Carnitas. From the tostada and taco section, the Ensenada Fish Taco, Tostada de Atun, and Quesadilla Surf & Turf round out the format, with a Caesar made from a house dressing rounding out the ensaladas.