MENU AND PRICES SUBJECT TO CHANGE
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TACOS
Carnitas
Taco: 2.5 Platter: 10
Twice-cooked pork with chipotle and tomatillos
Tinga de Pollo
Taco: 2.5 Platter: 10
Shredded chicken with cilantro and lime
Nopales Asados
Taco: 2 Platter: 8
Grilled cactus paddles
Barbacoa
Taco: 2.5 Platter: 10
Braised and shredded beef
Pescado Frito
Taco: 3.5 Platter: 14
Lightly battered and fried fish of the day
Camarones al Ajillo
Taco: 3.5 Platter: 14
Sauteed shrimp with garlic and guajillo chiles
Platters are larger portions and come with pinto beans, rice, and tortillas.
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SIDES & SNACKS
Sopa de Camotes 5
Sweet potato soup with spiced cream
Tamal Oaxaqueño 4
Banana leaf-wrapped chicken tamal with mole negro
Empanadas de Pollo 7
Braised chicken-filled masa turnovers with guajillo salsa
Quesadilla 3
Melted cheese, shredded cabbage, and pinto beans in a grilled tortilla
Frijoles de olla 3
Pinto beans topped with crumbled cheese
Ensalada Caesar 6
Tijuana style: Hearts of romaine with creamy dressing of garlic, anchovy, and grated cheese
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PLATOS PRINCIPALES
Enchiladas Rojas 10
Made-to-order chicken enchiladas with onions, cheese, rice, and beans
Mole Coloradito con Vegetales 10
Mixed vegetables in red mole with black beans and rice
Chile Relleno 10
Vegetable- and cheese-stuffed pepper with black bean puree
PLATOS DEL DIA
WHILE SUPPLIES LAST
Monday: Mole Poblano 12
Chicken simmered in a rich, complex sauce
Tuesday: Pozole de Jalisco 10
Rich pork and hominy stew
Wednesday: Cochinita Pibil 12
Yucatan-style pork slowly roasted in banana leaves
Thursday: Chorizo y Nopales 10
House-made spicy sausage and grilled cactus with beans and rice
Friday: Please ask your server
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DESSERTS
Ask your server about daily dessert choices
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