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Prepared with Hass avocados, Serrano chilies, tomatoes, red onions, cilantro, and lime. Served with fresh handmade tortillas.
Romaine heart, tortilla crunch, roasted pepitas, cotija cheese, and house-made creamy cilantro-pepita dressing. Add Natural Chicken Breast $4.00.
Mesquite-grilled chicken taco and cheese enchilada. Served with black beans, pasilla-cilantro rice, and sweet corn cake.
Citrus-chipotle natural chicken breast. Served over onions, pasilla chilies, and red bell peppers. Served with Peruvian beans, fresh avocado relish, pico de gallo, and house-made Flour or Corn tortillas.
A platter of ten crispy chicken taquitos. Serves 4-5 people.
Pulled chicken, Jack cheese, pico de gallo, and pasilla chilies rolled in crisp corn tortillas. Served with tomatillo-avocado and red pepper dipping sauces, Peruvian beans, pasilla-cilantro rice, and sweet corn cake.
Grilled chicken roasted corn enchilada, mesquite-grilled skirt steak taco, and two chicken taquitos. Served with black beans, pasilla-cilantro rice, and sweet corn cake.
Mesquite-grilled chicken breast with sautéed pasilla chilies, onions, romaine, cojita and Jack cheeses, fresh avocado, roasted fresh corn, pineapple-mango salsa, and raspberry tamarind vinaigrette.
Mesquite-grilled chicken breast, tomatoes, onion, zucchini, and yellow squash in a chicken-lime broth with fresh avocado, tortilla crunch, and Jack cheese. Cup $4.00. Bowl $5.50.
Pulled chicken, Jack cheese, pico de gallo, and pasilla chilies rolled in crunchy corn tortillas. Served with tomatillo-avocado sauce and red pepper dip.
Mesquite-grilled salsa, chipotle-basil aioli, cotija cheese, corn sopes.
Blue corn tortillas, mesquite-grilled skirt steak, black beans, Jack cheese, pico de gallo, avocado relish, sour cream.
Roasted carnitas, chicken chorizo, red onions, chipotle chile, crispy blue corn tortillas, cilantro crema fresca, tomatillo-avocado sauce, cotija cheese, arugula, habanero-lime dressing.
Sautéed jumbo shrimp, roasted red peppers, roasted pasilla chiles, chipotle-tamarind barbeque sauce.
Orange tequila-cured king salmon, chipotle aioli, arugula, habanero-lime dressing, green onions, cotija cheese, red chile, cilantro-jalapeño tortilla points.
Chicken taquitos, blue corn skirt steak nachos, cheese quesadilla, taquitos de tunga, chipotle-tamarind barbeque ribs, tomatillo-avocado sauce, and red pepper dip.
Mesquite-grilled tomatoes, pasilla chilies, roasted corn, onions, chicken chorizo, garlic, and spices. Cup $4.00. Bowl $5.50.
Field greens, jicama, tortilla crunch, and cotija cheese with Raspberry Tamarind Vinaigrette or Cilantro-Pepita Dressing.
Baby spinach, arugula, blood oranges, grilled pineapple, green beans, mango, cotija cheese, and habanero-lime vinaigrette.
Mesquite-grilled skirt steak with sautéed pasilla chilies, onions, romaine, cojita and Jack cheeses, fresh avocado, roasted fresh corn, pineapple-mango salsa, and raspberry tamarind vinaigrette.
Sautéed garlic-chile shrimp with sautéed pasilla chilies, onions, romaine, cojita and Jack cheeses, fresh avocado, roasted fresh corn, pineapple-mango salsa, and raspberry tamarind vinaigrette.
Grilled chipotle-tamarind barbeque chicken breast, romaine, black beans, jicama, tomatoes, Jack cheese, tortilla crunch, and quemada-barbeque ranch dressing. Served in a crispy red chile tostada.
Mesquite-grilled natural chicken breast, Maggie Farms' field greens, tomatoes, roasted corn, fresh avocado, pineapple-mango salsa, Jack and cotija cheeses, tortilla crunch, and raspberry tamarind vinaigrette.
Jalapeño butter sautéed jumbo shrimp, roasted red peppers, roasted pasilla chilies, chipotle-tamarind barbeque sauce, Peruvian beans, and pasilla-cilantro rice.
Sautéed shrimp, pico de gallo, roasted fresh corn, creamy roasted tomatillo sauce, Jack cheese, pineapple mango salsa, tropical rice.
Slow-roasted garlic, achiote, lime, and orange marinated pork with citrus-habanero marinated red onions; served with Peruvian beans, pasilla-cilantro rice, fresh avocado relish, and sweet corn cake.
Fresh citrus-chipotle marinated chicken, Jack cheese, pasilla chilies, pico de gallo, cilantro-jalapeño tortilla, mesquite-grilled fresh vegetables, Peruvian beans.
Tender lobster, Jack and cotija cheeses, pasilla chilies, pineapple-mango salsa, chipotle-basil aioli, red chile tortilla, pasilla-cilantro rice, Peruvian beans, fresh avocado relish.
Two tacos served with Peruvian beans, fresh avocado relish, and sweet corn cake.
Two tacos served with pasilla-cilantro rice, fresh avocado relish, and sweet corn cake.
Mesquite-grilled marinated skirt steak with roasted pasilla chilies and Jack cheese wrapped in red chile corn crêpes. Served with Peruvian beans, pasilla-cilantro rice, fresh avocado relish, and sweet corn cake.
Mesquite-grilled chicken breast with roasted pasilla chilies and Jack cheese wrapped in red chile corn crêpes. Served with Peruvian beans, pasilla-cilantro rice, fresh avocado relish, and sweet corn cake.
Two cheese enchiladas with red chile sauce. Served with black beans, pasilla-cilantro rice, and sweet corn cake.
Two chicken enchiladas with creamy chipotle sauce. Served with black beans, pasilla-cilantro rice, and sweet corn cake.
Roasted pasilla chili filled with Jack, Cotija, and goat cheeses. Served with red chile sauce, pineapple-mango salsa, Peruvian beans, pasilla-cilantro rice, and sweet corn cake.
Chile relleno and grilled chicken roasted corn enchiladas. Served with black beans, pasilla-cilantro rice, and sweet corn cake.
Chicken tamale and mesquite-grilled skirt steak taco. Served with black beans, pasilla-cilantro rice, and sweet corn cake.
Prepared over a mesquite-burning fire.
Chipotle-tamarind barbeque pork ribs, mesquite-grilled fresh corn on the cob, and seasoned fries.
Mesquite-grilled chicken, mesquite-grilled fresh vegetables, orange-achiote sauce, chef's potatoes, pineapple-mango salsa.
Mesquite-grilled marinated skirt steak served over citrus-habanero marinated red onions. Served with a cheese enchilada, Peruvian beans, pico de gallo, and sweet corn cake.
Mesquite-grilled marinated skirt steak and a grilled shrimp and vegetable skewer. Served with citrus-habanero marinated red onions, Peruvian beans, pasilla-cilantro rice, mesquite-grilled corn on the cob, and salsa fresca.
Mesquite-grilled marinated skirt steak, mesquite-grilled fresh vegetables, corn on the cob, chimichurri salsa, citrus-habanero marinated red onions.
Mesquite-grilled shrimp with seasonal fresh vegetables, Peruvian beans, pasilla-cilantro rice, orange-achiote and jalapeño butter sauces, and sweet corn cake.
Filet mignon, mushrooms, chipotle-mushroom sherry sauce, mesquite-grilled shrimp and fresh vegetable skewer, black beans, and pasilla-cilantro rice.
Sautéed chile de arbol shrimp. Served over onions, pasilla chilies, and red bell peppers. Served with Peruvian beans, fresh avocado relish, pico de gallo, and house-made Flour or Corn tortillas.
Grilled chipotle-garlic skirt steak. Served over onions, pasilla chilies, and red bell peppers. Served with Peruvian beans, fresh avocado relish, pico de gallo, and house-made Flour or Corn tortillas.
Grilled citrus-chipotle chicken breast and sautéed chile de arbol shrimp. Served over onions, pasilla chilies, and red bell peppers. Served with Peruvian beans, fresh avocado relish, pico de gallo, and house-made Flour or Corn tortillas.
Mesquite-grilled citrus-chipotle chicken breast, mesquite-grilled chipotle-garlic skirt steak, and sautéed chile de arbol shrimp. Served over onions, pasilla chilies, and red bell peppers. Served with Peruvian beans, fresh avocado relish, pico de gallo, and house-made Flour or Corn tortillas.
Vanilla custard, caramel sauce, seasonal fresh berries, and fresh whipped cream.
Warm chocolate cake with a creamy center, fresh whipped cream, chipotle-chocolate sauce, and dulce de leche ice cream.
Tri-color crispy chips, chunky guacamole, and spicy salsa. Serves 8-10 people.
Ten soft tacos. Serves 4-5 people.
Ten Chicken or Cheese enchiladas. Serves 5-7 people.
Ten Chicken or Cheese quesadilla slices with pasilla chilies. Serves 4-5 people.
Needs 24 hour notice
A platter of ten homemade chicken tamales. Serves 4-5 people.
Includes rice, beans, pico de gallo, tortillas, and sweet corn cake. Serves 8-10 people.
Served with hacienda ranch dip. Serves 8-10 people.
Served with cilantro-pepita dressing. Serves 8-10 people.
Serves 8-10 people.
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