Sueño Coctelería Mexicana, the Snider Plaza destination known for its elevated Mexican cuisine and craft cocktails, is expanding its offerings with weekday lunch and weekend brunch. The new midday menus showcase Sueño’s approach to modern Mexican cuisine, rooted in its in-house masa program and deeply traditional flavors while incorporating refined global techniques. Lunch is now served Monday through Friday from 11 a.m. to 3 p.m., while brunch is served Saturday and Sunday from 11 a.m. to 3 p.m.
A standout lunch option is the Ejecutivo Lunch for $20, featuring white rice and black beans, a choice of one taco or enchilada, and a choice of soup or the Ensalada de la Tierra al Plato. Guests can select from any taco, enchilada or soup currently featured on the menu.
Soups and salads include Sopa de Lima, a chicken lime broth with carrot, corn, celery, chayote squash, avocado, tortilla strips and a blend of cheeses; Pozole Verde, featuring a pre-Hispanic poblano and tomatillo chicken broth, white pulled chicken, hominy, green cabbage, red radish, avocado and oregano; Mexican Caesar, with romaine, chorizo, shaved Parmesan, crumbled croutons, cherry tomatoes, red onion and Caesar dressing; Cilantro Pesto Salad, with mixed greens, jicama, green apple, chayote, grapes and avocado; and Bol de Huerta, with ginger-cilantro rice, mixed cabbage, yellow corn, bell peppers, cherry tomatoes, and avocado chipotle aioli with the option to add chicken, sirloin or shrimp for an additional cost.
From the Barra de Mariscos Fríos, guests can enjoy Ceviche Fresco, featuring lime-cured flounder, cherry tomatoes, red onion, jicama, cucumber, avocado and cilantro, as well as Tiradito de Camarón, made with shrimp, avocado, red onion, serrano peppers, red radish and cucumber, served with a choice of serrano cucumber or mango-lime chiltepin sauce.
Other lunch highlights include Jalisco Birria Tacos, with oven-braised lamb, Jalisco consommé, melted cheese, red onion, cilantro and lime, and Tacos de Camarón, featuring sautéed Gulf shrimp with jalapeño cucumber slaw, tomato relish and chipotle aioli. Enchiladas include Mole Poblano Enchiladas, with chicken, crema Oaxaqueña and queso añejo, and Birria Stack Enchiladas, layered with oven-braised lamb, melted cheese and a sunny-side-up egg. From the Platos Fuertes, guests can choose from dishes such as Seafood Chile Relleno, filled with Pacific shrimp and bay scallops, and Wood-Fired Fajitas a la Parrilla, served with sautéed red onion and peppers and a choice of pollo, sirloin, pork belly or a combination.
On weekends, Sueño’s brunch menu leans into regional Mexican breakfast staples with an elevated twist, paired with a bright, agave-forward cocktail selection. Brunch favorites include Chilaquiles, available with salsa verde, chile morita or mole and served with grilled chicken, tomato relish, avocado, mixed cheese, crema Oaxaqueña, queso añejo and sunny-side-up eggs; Huevos Machacados, featuring thinly dried shredded beef, black beans, scrambled eggs and tatemado sauce; Molletes, made with telera bread, huevos con chorizo, pinto beans, tomato relish, melted cheese, avocado and crema Oaxaqueña; and Potato & Chorizo Hash, served with sunny-side-up eggs, black beans, bacon, chile morita sauce and queso añejo.
The centerpiece of the brunch bar is the Mimosa Flight, featuring three flavors: tamarind, passion fruit and guava. The cocktail menu also includes the Bloody Mary, made with Weber Ranch vodka and housemade Bloody Mary mix; Bloody Maria, with Espolón Blanco tequila and housemade Bloody Mary mix; Cantarito Mexicano, made with a choice of Racho mezcal or Espolón Blanco, salted grapefruit cordial, agave, citrus, Sangria Señorial and grapefruit soda; and the Zócalo Spritz, featuring Weber Ranch vodka, lemon, agave, honeydew cordial, St-Germain, Midori, soda and prosecco.
