Specials

Nov. 8-14

Tacos Santa Marea

2 crisp tacos filled with mesquite grilled fish and topped with creamy green salsa, chipotle mayo, lettuce and Mexican cheese. 

Nov. 15-21

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.  

 

Jan. 17-23

Pescado Verde

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.

Jan. 24-30

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.

Nov. 22-28

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.

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Nov. 29-Dec. 5

Camarones Monterrey

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

Tacos Campechanos

Handmade corn tortillas filled with a mixture of grilled steak, Mexican sausage and pork chicharron. Topped with chopped onions and cilantro.

Feb. 7-13

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.

Dec. 6-12

Enfrijoladas

An enchilada filled with mesquite grilled chicken breast and topped with a pinto bean salsa and Mexican cheese and cream.

Dec. 13-19

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.

Feb. 14-20

Enchiladas San Valentin

One enchilada filled with mesquite grilled prawns and one filled with crabmeat. Topped with a passion fruit salsa.

Feb. 21-27

Pollo Nayarit

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.

Dec. 20-26

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.

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Jan. 3-9

Bistec Cubano

A mesquite grilled steak topped with a guajillo pepper salsa and a fried egg. Served with handmade corn tortillas.

Jan. 10-16

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

Enchiladas Mineras

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. 

March 6-12

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. 

March 13-19

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

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.