Monday Menu 8-30-10

APPETIZERS

Guacamole 5

Sweet potato empanadas with chipotle, fig sauce    7

Marinated cactus salad with tomato, avocado, and house-made chicharones   8

Cheese and jalapeno-stuffed plantain fritters                                   with Oaxacan cream and salsa    7

Classic Caesar Salad 7

Queso fundito with pico de gallo, chorizo, and poblanos   6

TACOS come with assorted salsas and common garnish

Carnitas taco: 3 burrito: 8 platter: 12

Twice cooked pork with chipotle and tomatillos

Tinga de Pollo taco: 3 burrito: 8 platter: 12

Shredded chicken with cilantro and lime

Vegetales Mixtas taco: 2.5 burrito: 7 platter: 12

Roasted mushrooms, poblanos, and squash

Barbacoa taco: 3.5 burrito: 9 platter: 14

Braised beef with chiles and tomatoes

Cochinita Pibil taco: 3.5

Yucatan-style pork roasted in banana leaves.  Served with pickled red onions.

Chorizo de mariscos taco: 3.5 burrito: 9 platter: 14
House-made shrimp and mahi mahi sausage

Hongos con ejote y yerba santa taco: 3 burrito: 8 platter: 12

Roasted mushrooms, corn, and black beans, yerba santa, and salsa verde.

Cecina taco: 3.5 burrito: 9
Braised dried beef with tomatoes and chiles

Camarones Frito taco: 3.5 burrito: 9 platter: 14

Lightly battered and fried shrimp with cucumbers and spicy mayonnaise

Platters are larger portions and come with pinto beans, rice and tortillas.

ENTREES

Slow-roasted lamb mole negro with rice and heirloom shell beans   18

Pan-roasted mahi mahi with heirloom tomato-green bean salad and a mango, arbol coulis   19

Mole poblano of vegetables and soy “chicken”.  Served with black beans and rice  14

Vegetarian Chile Relleno with black bean puree 12

NC white prawns sautéed with guajillo chlie puree and garlic.  With black beans and rice  17