Tacos Santa Marea
2 crisp tacos filled with mesquite grilled fish and topped with creamy green salsa, chipotle mayo, lettuce and Mexican cheese.
Enchiladas con salsa de Naranja:
An enchilada filled with mesquite grilled chicken breast and topped with a sauce made with oranges, chile de arbol, tomatoes, triple sec and cream.
White fish lightly coated with flour and fried. Topped with a fresh salsa made with green onions, cilantro, lime juice, Serrano chiles and olive oil. Served with handmade corn tortillas.
Pollo con Tocino
A mesquite grilled chicken breast topped with a sauce made with cream cheese, mushroom, chipotle peppers and bacon. Served with handmade corn tortillas.
Tacos al Pastor
Slow roasted pork that has been marinated with achiote and pineapple juice. Served in handmade corn tortillas and topped with pineapple slices, onion and cilantro.
Nov. 29-Dec. 5
Camarones Monterrey: prawns wrapped in bacon and fried. Topped with a tomato salsa, sautéed onions and melted mozzarella cheese. Served with handmade corn tortillas.
Jan. 31-Feb. 6
Handmade corn tortillas filled with a mixture of grilled steak, Mexican sausage and pork chicharron. Topped with chopped onions and cilantro.
Camarones con Tequila y Crema
Prawns sautéed in a tequila-cream salsa (jalapeños, onions, lime juice, cream, tequila and fish broth). Served with handmade corn tortillas.
An enchilada filled with mesquite grilled chicken breast and topped with a pinto bean salsa and Mexican cheese and cream.
Taco de Cochinita Pibil
Pork roast marinated with achiote (a Mexican spice) and orange juice then topped with banana leaves and slow roasted. Served in handmade corn tortillas and topped with pickled red onions.
Enchiladas San Valentin
One enchilada filled with mesquite grilled prawns and one filled with crabmeat. Topped with a passion fruit salsa.
A mesquite grilled chicken breast topped a salsa made with cactus, onions, mushrooms and salsa verde. Topped with Mexican cheese and served with handmade corn tortillas.
Chile en Nogada
A poblano pepper stuffed with mesquite grilled steak and fresh fruit. Topped with a creamy walnut salsa and pomegranate seeds.
Dec. 27-Jan 2
Enchiladas con salsa de mango y tequila
An enchilada filled with mesquite grilled chicken breast and topped with a salsa made with mango, tequila, tomatoes and onions.
A mesquite grilled steak topped with a guajillo pepper salsa and a fried egg. Served with handmade corn tortillas.
Taco de Camaron y Tocino
Handmade corn tortillas filled with prawns and bacon sautéed with chickpeas, guajillo chiles and slivered almonds. Topped with a guacamole salsa.
Feb. 28-March 5
An enchilada filled with housemade chorizo and potatoes. Topped with a guajillo pepper salsa, tomatoes, lettuce, carrots and Mexican cheese. Served with rice and beans.
Tacos de Camaron
Prawns sautéed with chile chipotle and onions. Served in handmade corn tortillas and topped with lettuce, chipotle mayo, sliced avocado and Mexican cheese.
Tostada de Pescado
A crispy flour tortilla topped with grilled fish cooked with chile chipotle, salt and pepper. Topped with a pineapple-lime salsa and crushed red pepper.
Cooking Classes Fall 2019
All classes are at 6:30 p.m.
All classes include rice and beans and salsa.
Margaritas are served. All classes are $60.
Tuesday, October 25
A molcajete bowl filled with mesquite grilled steak, chicken, sausage and sauteed vegetables.
Tuesday, November 12
Our signature dish, chicken-filled tortillas topped with our Mexican style cream sauce.
Tuesday, November 19
Tuesday, December 10
Chiles en Nogada.
A traditional Mexican dish made usually around Christmas or Independence Day. Poblano peppers are filled with meat, tomato, pineapple, candied fruit and raisins and topped with a cream cheese-walnut sauce sprinkled with pomegranate seeds.
To register for a class, email Pedro at firstname.lastname@example.org or call La Margarita at 503-362-8861 Payment must be made in advance to reserve a place.