The Seminole location will serve the same menu as other Pepe’s restaurants, with lunch, dinner, and Sunday brunch offerings.
The concept combines contemporary Mexican and Tex-Mex dishes, with a mix of traditional and more creative items.
The menu contains a wide range of tacos, including options like birria, al pastor, carnitas, grilled chicken, Angus steak, shrimp, and even octopus, all served with sides and customizable toppings.
Pepe’s also offers small plates through its “Mexican tapas” section, featuring items like jalapeño poppers, queso fundido with chorizo, Mexican-style street corn, empanadas, ceviches with shrimp, mahi-mahi, or octopus, and dishes like Tulum sweet fried shrimp and Hawaiian-style Korean fried chicken.
Larger entrées include everything from enchiladas and chimichangas to fajitas and house specialties like birria risotto and poblano fettuccine.
The menu also includes vegan options, such as plant-based fajitas served in a pineapple, vegan birria tacos, bowls, and burritos made with Impossible beef.