Entrees

PORK

  • Puerco en Salsa de Cacahuates: Chopped pork tenderloin sautéed with a sauce made with peanuts, tomatoes, costeños and jalapeño. 16.95
  • Nopales con Cerdo: Chopped pork tenderloin sautéed with fresh cactus in a smoky sauce of green tomatoes, ancho, mulato and papilla peppers. 16.95
  • Carnitas: Slow cooked pork, simmered in spices. Choice of: regular or spicy. Accompanied with salsa and tortillas. 16.95

BEEF

  • Chile Relleno en Nogada: Poblano pepper stuffed with ground beef, almonds, raisins, apples, and peaches; covered in a walnut and cinnamon sauce topped with pomegranate seeds and cilantro. 18.95
  • Arrachera Con Chilaquiles: Thin marinated steak topped with fried onions and poblano pepper strips, served with black beans and red chilaquiles. 18.95
  • Tinga: Tender Angus sirloin shredded and slow-cooked in assorted Mexican peppers. 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 homemade red mole sauce. 18.95
  • Mole Suave: Chicken breast and longaniza (Mexican sausage) served in a homemade red mole sauce. 18.95
  • Tinga Poblana: Shredded chicken breast cooked in a sweet sauce made with chipotle peppers, orange juice, and tomatoes. 15.95

SEAFOOD

  • Camarones al Ajillo: Sauteed shrimp in a garli sauce. 19.95
  • Salmon Criolla: Fresh pan-fried Atlantic salmon set on a creamy Mexican pepper sauce. Accompanied with a chipotle-potato and shrimp cakes.19.95
  • Calamares Enjitomatados: Sauteed Calamari with onions, garlic, tomatoes, scallions, Mexican peppers and spices.17.95
  • Tacos de Pescado: Three Tilapia crispy fish tacos served on a warm corn tortilla and topped with a mild chipotle butter, fresh cabbage, pico de gallo and garnished with a slice of lime. 14.95
  • Tacos de Camarones: Four soft corn tortillas served with sautéed shrimp cooked with Chardonnay wine, onions and tomatoes tossed in a chipotle sauce. 18.95
  • Chile relleno de Camarones: Poblano pepper stuffed with baby shrimp, goat cheese and black olives. Bathed in a savory red bell pepper sauce. 20.00

VEGETARIAN

  • Crepa de Cuitlacoche (‘Mexican Truffle’): thin crepe filled with cuitlacoche (‘Mexican Truffle’), onions, corn and cheese, covered with a delicious poblano pepper sauce. 17.95
  • Tacos de Aguacate: Three tacos with crispy panko fried avocado, pico de gallo on an aioli sauce. 13.95
  • Pipian Paskal: Chopped squash (chayote) in a traditional pipian sauce made with pumpkin seeds, peanuts, anch and guajillo chiles, cilantro, herbs. 15.95
  • Chile Relleno de Vegetales: Poblano pepper stuffed with vegetables and cheese covered in creamy guajillo and red bell pepper sauce. Accompanied with a side of spinach. 15.95
  • Nopales en Mole Verde: Chopped cactus smothered in a green mole sauce made with Poblano pepper, pumpkin seeds and tomatillo. 15.95