|
Entremeses -
Appetizers |
Queso
Fundido
 vegetarian option
|
Melted
Chihuahua cheese with or without chorizo and poblano peppers.
Served with four flour tortillas.
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$6.00
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Taquitos
de Pollo
|
Flauta/flute.
This light and delicious appetizer consists of very light corn
tortillas filled with chicken and topped with our traditional red sauce, fresh cream and sprinkled with cheese.
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$6.00
|
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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.
|
$6.00
|
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.
|
$8.50
|
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Nachos
Obligatorios
vegetarian option
|
"La
Frontera" (Mexican border) has become an illusion. The
real frontera is a third country which extends 100 miles into the US
and 100 miles into Mexico. Its citizens are the
Mexican-Americans. Odd as it may seem, the "Nacho"
is the perfect representative of this area. It denounces its
traditional origin yet retains it. Simultaneously, it is drawn
towards its destiny yet does not embrace it. Corn tortilla
chips, refried beans, tenderloin beef strips and Chihuahua cheese.
|
$6.00
|
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Sopas -
Soups |
|
Sopa de
Tortilla
|
Probably the most popular Mexican soup. A perfect combination of
chiles, tomato, epazote and tortilla. Served with or without
chicken.
|
$4.75
|
Crema
Conde
|
A
classic cream of black beans served with bacon, queso fresco, onion
and croutons.
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$4.75
|
|
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. Romaine tossed with anchovies, eggs
and grated cheese.
|
$5.75
|
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.
|
$6.75
|
|
Mexican
Lunch Traditionals |
Chilaquiles
vegetarian option
|
Tortilla
cassarole served with green tomatillo sauce, with or without
chicken, garnished with beans and rice.
|
$10.75
|
Enfrijoladas
|
Fried
tortillas stuffed with chicken, romaine, and cheese, covered with a
bean sauce.
|
$10.50
|
Enchiladas
Rojas
vegetarian option
|
Two
enchiladas stuffed with chicken or cheese (your choice), covered
with our traditional red sauce. This national pride is
garnished with beans and rice and covered with chihuahua cheese.
|
$9.95
|
Enchiladas
Con Mole Poblano
vegetarian option
|
Two
chicken or cheese enchiladas with our famous mole sauce
|
$9.95
|
|
Platos Fuertes
- Entrees |
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.
|
$16.50
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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.
|
$17.00
|
Sabana
Invierno de Carne
|
Another
dish that reminds me of all my friends and co-workers at Carlos'n
Charlie's in Mexico. Beef filet pounded and covered with
refried beans and melted Chihuahua cheese. Surrounded with an
exquisite tomatillo sauce and vegetables.
|
$19.50
|
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.
|
$18.00
|
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Items marked with >>> can be made vegetarian. |
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