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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, ground beef and Chihuahua cheese.
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$7.50
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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.
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$7.50
|
Queso
Fundido
vegetarian option
|
Melted
Chihuahua cheese with or without chorizo and poblano peppers.
Served with four flour tortillas.
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$7.50
|
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.
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$9.50
|
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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.
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$9.50
|
Flautas
de Pollo
|
Flauta/flute.
This light and delicious appetizer consists of two very light corn
tortillas filled with chicken and covered with tomatillo sauce.
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$7.50
|
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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.
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$7.50
|
|
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.
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$5.95
|
Crema
Conde
|
A
classic cream of black beans served with bacon, queso fresco, onion
and croutons.
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$5.95
|
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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.
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$7.50
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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.
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$7.95
|
|
Mexican
Lunch Traditionals |
Chilaquiles
vegetarian option
|
Tortilla
cassarole served with green tomatillo sauce, with or without
chicken, garnished with beans and rice.
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$10.75
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Omelete
De Chorizo
vegetarian option
|
Three egg omelette filled
with potatoes and chorizo (mexican sausage)
|
$9.50
|
Huevos
Rancheros
vegetarian option
|
Two
sunny side up eggs over a corn tortilla with a ranchera sause made
of tomatoes, onions and serrano peppers, served with beans and rice
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$9.50
|
Enfrijoladas
|
Fried
tortillas stuffed with chicken, romaine, and cheese, covered with a
bean sauce.
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$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.
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$9.95
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Enchiladas
Con Mole Poblano
vegetarian option
|
Two
chicken or cheese enchiladas with our famous mole sauce
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$9.95
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| 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.
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$21.75
|
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.
|
$19.50
|
| 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 .....$22.95
a
fresh grouper fillet ..... $19.50
or the robust jumbo shrimp .....$21.75
|
choice
|
| 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.
|
$14.95
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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.
|
$14.95
|
Pollo
Maya
|
Chicken
in our Yucateca sauce which includes achiote, orange and
onion. Served with refried beans and Mexican rice.
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$11.95
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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 corn tortillas to make your own
tacos. Served with guacamole, beans and rice.
|
$14.95
|
| 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 taquito.
|
$17.95
|
Sabana
Invierno
|
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.
|
$16.95
|
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.
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$15.95
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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.
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$18.75
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Items marked with >>> can be made vegetarian. |
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DINNER MENU |
