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.
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.
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.
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.
Beef tenderloin sautéed with tomatoes, red onions, cilantro, and soy sauce. Served with handmade corn tortillas.
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:
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.
A fried plantain filled with mesquite grilled chicken breast sautéed with onions and tomatoes. Topped with melted mozzarella cheese, lettuce, and Mexican cream.
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
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.