Sopes
del Rancho
 vegetarian option
|
During
the Mexican Revolution, women were a vital factor in the survival of
the campesino. Through battlefields and wide-open country,
they set up makeshift kitchens. These courageous ladies
provided a basic nutritional element. Hand made corn masa
rounded into flat shallow cups and filled with refried beans,
chorizo, ground meat or chicken topped with tomato, lettuce, fresh
cream and grated cheese.
|
$8.95
|
Queso
Fundido
vegetarian option
|
Melted
Chihuahua cheese with or without chorizo and poblano peppers.
Served with four flour tortillas.
|
$8.95
|
Ceviche
de Pescado y Camaron
|
Fish
and shrimp cooked with the juice of a freshly squeezed lime and
heated with tomato, onion, cilantro and chile serrano.
|
$10.75
|
|
Ostiones
|
A
dish that pays tribute to my old school of Carlos'n Charlie's
Mexico. Ostion Diabla - oysters with bacon, ham, onion,
garlic, tomato salsa and red wine. Ostion Madrazo - oysters
with spinach, onion, cream, cheese and chile chipotle. Ostion
Cardenas - oysters served with garlic butter, parsley and brandy.
|
$12.95
|
Ostiones Cancun
|
6 raw oysters served up in chipotle, tequila and olive oil, topped with diced avocado and sprinkled with cilantro.
|
$12.95
|
|
Taquitos de Pollo
|
Crisp corn tortillas stuffed with
marinated chicken, topped with a traditional red sauce.
|
$8.50
|
Ceviche de Atun
|
Sushi grade tuna bathed in coconut creme, serrano peppers, cilantro, lime and fresh tomato.
|
$14.75
|
|
Empanadas
|
It
literally means battered. Empanadas del dia. Today's
empanadas. Without a doubt the region of the Gulf of Mexico
offers us literally thousands of dishes with a variety that will
seduce even the most demanding palate. If is a region that was
influenced by the magical journeys of the Spaniards, Dutch, Britain
and French in addition to the contributions of the gigantic and
docile Africa. A dignified and simple representative of this
region is the empanada. Tortillas de maiz. Handmade corn
tortillas, filled with the freshest ingredients selected each day by
our chef.
|
$8.95
|
|
Ensaladas
- Salads |
Ensalada
Cesar
|
Hard
to believe but in the late 1920's Cesar salad was created by two
Italian brothers (Alex and Cesar Cardini) in their Tijuana
restaurant. A dish like many other dishes that originated in a
country with which it is not associated.
|
$8.95
|
Ensalada
de Nopalitos
vegetarian option
|
The
most Mexican of the Mexican salads. Boiled tender prickly pear
leaves cut into small seasoned pieces mixed with tomato, cilantro,
onion and chile serrano. Served with tortillas.
|
$8.95
|
Ensalada
Chipotle
vegetarian option
|
Spring mix, tomatoes, onions and avocados showered with an exquisite chipotle pepper vinaigrette.
|
$11.95
|
|
Sopas -
Soups |
|
Sopa de
Tortilla
|
Probably
the most popular Mexican soup. It is a perfect combination of
chiles, tomato, epazote and tortilla. Served with or without
chicken.
|
$7.50
|
Crema
Conde
|
A
classic cream of black beans served with bacon, queso fresco, onion
and croutons.
|
$7.50
|
|
Sopa del
Mar
|
Shrimp and fish swimming alogside in sea of guajillo peppers.
|
$9.75
|
| Pescados
y Mariscos - Seafood |
Camarones
Rellenos
|
From
the Pacific coast. Restaurants in the states of Nayarit,
Colima, Sinaloa and Sonoro offer this dish. Shrimp stuffed
with Chihuahua cheese and wrapped with bacon. Served on a bed
of greens, Mexican rice and vegetables.
|
$23.95
|
Pescado
al Mango
|
A
rare mixture of the fresh fish of the day, lightly breaded, grilled,
stuffed with guacamole, seductively paired with a mango and ginger
sauce.
|
$22.95
|
Salsa
Tequila's
|
We
could not do without the dish where our best known spirit becomes
playful. In this place, where the favorite son of the Mexican
soil, tequila, is venerated, fused with chile de arbol, a little
butter, his majesty the garlic and the peaceful lime juice.
You may select either a succulent whole red snapper ($25.50), a
fresh grouper fillet ($22.95), or the robust jumbo shrimp ($22.95)
|
choice
|
Enchiladas
Playa
vegetarian option
|
Flour
tortillas stuffed with crabmeat and shrimp, served with sauces made of creamy poblano and chipotle peppers
|
$23.95
|
Huachinango
a la Veracruz
|
Whole red snapper
deep fried and served with a mild roasted mexican salsa that features capers, olives and bell peppers
|
$25.50
|
| Pollo
- Chicken |
Mole
Poblano
|
Spanish
colonialism had been the imposing force for decades, yet through
inter-marriage a new culture gradually emerged--the Mestizo.
In the city of Puebla, several convents were active in creating much
of the traditional Mexican cooking, as we know it today. One
such convent was expecting a visit by a distinguished
archbishop. A nun decided to serve a sauce known by the
Nahuatl Indians as "mulli". However "mulli"
is a potpourri of hot chiles. Knowing the holy man was not
accustomed to spicy dishes, she set to the task of adding
ingredients that would counteract the chiles: chile ancho,
dorado bread, tomato, cloves, bitter chocolate, chile poblano,
peanuts, sugar, almonds, chile guajillo, fried tortillas, chile
chalaca, carrots and garlic. This very combination makes a
mole poblano a truly rich and complex sauce. A succulent
boiled chicken breast exalted from the past. Served with rice
and refried beans.
|
$19.50
|
Sabana
Invierno de Pollo
|
A
chicken breast pounded and covered with refried beans and melted
chihuahua cheese. Surrounded with an exquisite tomatillo sauce
and vegetables.
|
$19.95
|
Molcajete
De Pollo
|
Chicken
breast served in a lava rock bowl, which is first heated in the
oven. Covered with a spicy salsa made from tomato, garlic and
chile de arbol and accompanied by a corn tortilla to make your own
taco. Served with guacamole, beans and rice.
|
$19.75
|
Pollo
Molina
|
Grilled chicken breast stuffed with huitlacoche, served in a chipotle pepper sauce and topped with cactus leaves.
|
$19.75
|
| Carnes
- Meats |
Carne
Asada a la Tampiquena
|
Our
chef selects a thin slice from lean steak. This in turn is
seasoned and grilled. Includes a tamal, guacamole, rice,
refried beans and chicken tquito.
|
$21.50
|
Carne
Aguacate
|
This
dish originated in Michoacan, a picturesque region known for its
colorful handcrafts, lakes, mountains, religious festivals and the
best avocados grown in Mexico. (Avocado is one the best known
contributions of Mexico to the world.) The chef selects the
finest cuts of the meats. Tequila's has established a
reputation for the superb. Stuffed with mushrooms, tomato and
epazote (an herb). Finally, it is covered with a light creamy
sauce made with avocado and cilantro.
|
$21.50
|
Medallon
Chipotle
|
Filet mignon served over a corn tortilla
topped with a layer of Oaxaca cheese and served in a savory chipotle pepper sauce.
|
$22.95
|
Chiles
Rellenos
vegetarian option
|
Cheese
or picadillo prepared with onions, garlic, laurel and original
spices stuffed inside poblano peppers which are egg
batter fried. Presented in our traditional red sauce topped with fresh cream.
|
$18.95
|
Molcajetes
|
Your
Beef tenderloin served in a lava rock
bowl, which is first heated in the oven. Covered with a spicy
salsa made from tomato, garlic and chile de arbol and accompanied by
corn tortillas to make your own tacos. Served with guacamole,
beans and rice.
|
$21.95
|
Filete
Grito
|
"Grito"
means shout. This dish brings out a cry of joy when tasted,
confirming the high degree of culinary creativity that exists in
Mexico. The cactus leaf is a bed with the tropical tamarindo
sauce inviting the chile chipotle to participate as a witness in the
lynching of the fabulous filet mignon, along with the chiles
serranos. Rice, guacamole and refried beans as garnish.
|
$21.95
|
Cochinita
Pibil
|
Fresh tender pork marinated in achiote,
citrus and Mexican herbs, baked and served on a banana leaf, accompanied by fried plantains rice and refried beans.
|
$20.95
|
Carne
a la Trenza
|
Trenza (braids) are par
excellence the most fashionable style for the country woman. Nothing is more beautiful than an imposing and timid country woman, adorned with
the complex knots that crown her head. Our chef gives this rich dish, based a beef filet, the look of the trenza worn by our Mexican heriones.
This choice cut of beef lies on top of our famous choriza sauce.
|
$22.95
|
|
Items marked with >>> can be made vegetarian.
Entrees are served with fresh handmade corn tortillas
|
|
LUNCH MENU |
