PLAYA’s farm-to-table menu reflects an elevated blend of technique and ingredients, resulting in a presentation that showcases the diversity of Mexican culinary creativity.

Embracing an innovative, experimental approach, our chefs construct a modern twist on traditional cuisine tapping into the vibrant mixture of the Country’s various regions and cultures.

Using only the freshest, seasonal ingredients, we strive to create dishes that are delicious, soulful and local, coaxing complex, diverse flavors and spice by incorporating native chilies into moles and salsas.

Working from an open kitchen that features a wood-fired rotisserie, fueled by mesquite and almond wood, a made-to-order masa station with tortilla press, and custom molcajete (mortar and pestle) for the house made guacamoles and salsas, our team prepares every dish onsite, by hand, to ensure authenticity.

Offering a balanced selection from land and sea; PLAYA’s menu changes seasonally to coincide with the harvests of Marin’s farmers and local food purveyors.

Playa’s full bar offers a seasonal beverage program as vivid, flavorful and intricate as the food it accompanies. We have sourced with careful consideration more than 100 rare tequilas and mezcals from Mexico. The artisanal spirits, each selected for their delicate flavor nuances, are paired with only the freshest ingredients such as hibiscus, prickly pear, pineapple, cucumber, carrot, and beet – to create PLAYA’s hand-crafted, progressive cocktails. In-house juicing, paletas (flavored ices) and tinctures made from a variety of native chilies, ensure that drinks are as fresh as they are flavorful.

PLAYA’s menu of signature cocktails with a modern twist include: Watermelon Fog – spiced watermelon tequila with lime-salt foam; and Pedro Conejo – house-made carrot juice with mezcal, fresh tarragon and cilantro salt.

The full bar also features a selection of Mexican beers and local craft brews on tap and in bottle; wines on tap include selections from local Northern California winemakers as well as South America. A selectively-sourced wine list to complement the menu features Proseccos, Muscats, Semillons, Riojas and Malbecs.