Every Monday and Sunday, we take a brief break from our normal dinner menu and serve some exotic tacos in addition to selection of appetizers, entrees, and, of course, the selection of tacos that we always offer at lunch.
Here’s the thing though, we don’t actually write the Menu until the afternoon when we get in there and figure out what we’re going to do.
So, check here after 4pm each Monday and Sunday to see what’s going to be on that night’s menu…
Sunday, March 2nd and Monday, March 3rd
**A little note about how Taco Night works**
Tacos come on soft corn tortillas with sides of pico de gallo, cabbage and pickled onions. *Tacos are always a la carte, so mix and match or get a few of one filling, it’s up to you.
Burritos come wrapped in flour tortillas with rice, beans, Oaxacan cream and pico de gallo.
Platters are larger portions of your selected filling and come with pinto beans, rice, garnishes and corn tortillas so you can make your own tacos.
Garbanzo bean and vegan cheese empanadas with avocado-salsa verde 7
Mixed greens salad with cherry tomatoes, diced apples and goat cheese in a spicy citrus and pomegranate vinaigrette 8
Traditional Mexican chicken soup with carrots, onions and corn garnished with tortilla chips and avocado 6
Gorditas: three corn and potato cakes, braised beef and queso fresco 10
Lentil soup – tomatoes, carrots, spinach 6
TACOS, BURRITOS AND PLATTERS
Carnitas taco: 3 burrito: 8 platter: 13
Twice cooked pork with chipotle and tomatillos
Tinga de Pollo taco: 3 burrito: 8 platter: 13
Shredded chicken with chipotle and tomatoes
Vegetales Mixtos taco: 2.5 burrito: 7 platter: 10
Roasted corn, squash, carrots and red onions
Barbacoa taco: 3.5 burrito: 9 platter: 14
Braised beef with chile and tomato
Camarones Fritos taco: 4 burrito: 10 platter: 14
Lightly battered and fried shrimp with marinated cucumber and spicy mayonnaise
Pescado Frito taco: 4 burrito: 10 platter: 14
Lightly battered and fried grouper served with a guajillo, chipotle and tomato salsa
Verduras del Dia taco: 3 burrito: 8 platter: 11
Roasted corn, onions, cauliflower and mushooms in salsa roja
Vieiras Chilpachole taco: 4 burrito: 10 platter: 14
Roasted scallops in a tomato-chipotle salsa
Lamb enchiladas with salsa roja, crema, Mexican rice and pinto beans 17
Vegetable and cheese Chile Relleno with black bean puree and Oaxacan crema 14
Grilled guajillo-poblano chicken with roasted peppers, potatoes and queso in agridulce salsa 17