Entrees

PORK

  • Puerco en Salsa de Cacahuates: Chopped pork tenderloin sautéed with a sauce made with peanuts, tomatoes, costeños and jalapeño. $15.95
  • Nopales con Cerdo: Chopped pork tenderloin sautéed with fresh cactus in a smoky sauce of green tomatoes, vinegar, ancho, mulato and papilla peppers. $15.95
  • Carnitas: Slow cooked pork, simmered in spices, lard and orange juice. Accompanied with salsa and tortillas. $15.95
  • Cochinita Pibil: Shredded boneless pork loin , marinated in a sauce made with achiote (seed of a shrub), orange, garlic, onions and spices.

Beef

  • Chile Relleno en Nogada: Poblano pepper stuffed with ground beef, almonds, raisins, apples, pineapples and peaches; covered in a walnut and cinnamon sauce topped with pomegranate seeds and cilantro. $18.95
  • Tinga: Tender Angus sirloin shredded and slow-cooked in assorted Mexican peppers. $15.95
  • Bisteces “Mama Evelia”: Diced Angus beef cooked gently in an onion and tomatillo-chipotle sauce. $15.95
  • Bisteces en Salsa Borracha (Drunken Sauce Beef): Diced Angus beef simmered in a “drunken” sauce made with beer, Pasilla peppers and cactus strips. $15.95

CHICKEN

  • Pechugas en Salsa de Chile Poblano: Boneless chicken breast covered in a Poblano pepper sauce, made with Poblano peppers, squash blossom, corn, cheese, and cream. $17.95
  • Mole Colorado Tlaxcateca: Chicken breast in a red mole sauce made with Mexican chocolate, almonds, peanuts, sesame seeds, pumpkin seeds and Mexican peppers. $17.95
  • Pollo en Mole Blanco: Chicken breast covered in a creamy white Mole sauce made with pine-nuts, onions and beer.$17.95
  • Pollo Dos Chiles con Nopales: Chicken breast covered in a sauce made of Mexican peppers, tomatoes, onions, and garlic. Topped with chopped cactus. $15.95
  • Tinga Poblana: Shredded chicken breast cooked in a sweet sauce made with chipotle peppers, orange juice, and tomatoes. $15.95

SEAFOOD

  • Camarones Macario: Sauteed shrimp with peppers and garlic, featuring a sauce made with Mexican peppers, walnuts, cilantro and parsley. Topped with Parmesan cheese. $18.95
  • Salmon Criolla: Fresh pan-fried Atlantic salmon set on a creamy Mexican pepper sauce. Accompanied with a chipotle-potato and shrimp cakes.$18.95
  • Calamares Enjitomatados: Sauteed Calamari with onions, garlic, tomatoes, scallions, Mexican peppers and spices.$17.95
  • Pescado en Mole Verde (Green Mole Fish): Tilapia fillet in a rich green Mole sauce made with pumpkin seeds, Poblano pepper, amaranth and spices. $17.95
  • Chile Relleno de Camaron: Poblano pepper stuffed with baby shrimp, goat cheese and black olives. Bathed in a savory red bell pepper sauce. $18.95
  • Pescado Fortin de las Flores: Tilapia filet covered in a creamy sauce made of mushrooms, white wine, green and red bell peppers and cream. $17.95

VEGETARIAN

  • Pipian Paskal: Chopped Mexican squash (chayote) in a Pipian sauce made with pumpkin seeds, peanuts, cilantro, herbs and Mexican peppers. $14.95
  • Indio Vestido: Cactus paddles stuffed with Mozzarella cheese and covered with a Pasilla pepper and tomatillo sauces.$14.95
  • Nopales en Mole Verde: Chopped cactus smothered in a green mole sauce made with Poblano pepper, pumpkin seeds and tomatillo. $13.95
  • Spinach a la Carlos: Sauteed spinach and potatoes in a garlic and butter sauce.$13.95