Specials

April 19-25:

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.

April 26-May 2

Enchilada con salsa de Chayote:

An enchilada filled with mesquite grilled chicken breast and topped with a salsa made with chayote (Mexican squash), serrano peppers and onions. Topped with Mexican cheese.

June 28-July 4:

Enchilada con salsa de Alcachofa:

An enchilada filled with mesquite grilled chicken breast and topped with a salsa made with artichoke hearts, serrano peppers, tomatoes and onions. Topped with Mexican cheese.

July 5-11: Pescado Veracruzano:

A mesquite grilled fish topped with a salsa made with tomatoes, potatoes, capers, olives and red and yellow peppers. Served with handmade corn tortillas.

May 3-9:

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.

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May 10-16: Seafood Enchiladas:

One enchilada filled with crab meat and one enchilada filled with mesquite grilled prawns. Topped with a chile chipotle salsa, Mexican cheese, and cream.

July 12-18: Gordita de Tinga:

Two thick, handmade tortillas topped with tinga (shredded chicken), lettuce, Mexican cheese and cream.

July 19-25:

Pescado con salsa de Chile Ancho:  

Mesquite grilled white fish that has been marinated in lime juice and basted with a salsa made with chile ancho, mayonnaise, garlic and onions. Served with handmade corn tortillas.

May 17-23:

Lomo Salteado:

Beef tenderloin sautéed with tomatoes, red onions, cilantro, and soy sauce. Served with handmade corn tortillas.

May 24-30:

Burrito al Pastor:

Pork that has been slow roasted in the oven with achiote (a Mexican spice) and pineapple juice. Served in a flour tortilla with pineapple chunks, onion, and cilantro and topped with a chile morita salsa and Mexican cheese.

May 31-June 6:

Seafood Molcajete:

A large “molcajete” bowl filled with rice, prawns, fish, and scallops that have been sautéed with onions, red and yellow peppers, and guajillo salsa. Served with handmade corn tortillas.

June 7-13: Tacos Norteños:

Steak sautéed with pico de gallo and a salsa made with chile chipotle, onions, heavy cream, and red and white wine.

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June 14-20:

Platano Relleno:

A fried plantain filled with mesquite grilled chicken breast sautéed with onions and tomatoes. Topped with melted mozzarella cheese, lettuce, and Mexican cream.

June 21-27:

Pollo con salsa de Tamarindo:

A mesquite grilled chicken breast topped with a salsa made with guajillo peppers, red onions, tomatoes, cilantro and tamarind. Served with handmade corn tortillas.

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

Molcajete,

A molcajete bowl filled with mesquite grilled steak, chicken, sausage and sauteed vegetables.

Tuesday, November 12

Enchilada Suiza.

Our signature dish, chicken-filled tortillas topped with our Mexican style cream sauce.

Tuesday, November 19

El Jibarito.
Based on Chicago’s famous dish from el Borinquen–slow-roasted pork carnitas served between thin slices of crisp fried plantain, topped with an orange pico de gallo salsa and chipotle mayo

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 pedro@lamargaritasalem.com or call La Margarita at 503-362-8861 Payment must be made in advance to reserve a place.