Menu Descriptions

crusty-bolillo-bread

Here’s a taste of some of what Chef Marco & Doña Sonia have to offer:

~ Munchies & Sides ~

Guacamole, Pico de Gallo, Tortilla Chips, Medium Salsa Verde,
Salsa Habanera Upon Request

QUESO FUNDIDO with CHORIZO

A unique Mexican cuisine of melted mozzarella cheese & chorizo appetizer, served with fresh corn tortillas.
Also available vegetarian with sautéed mushrooms.

MARINATED PORK QUESADILLAS “AL MARCO”

Similar to Al Pastor, but Chef Marco’s secret recipe! Flavorful marinated and grilled pork cutlet,
toasted with mozzarella cheese in a flour tortilla

SINCRONIZADAS

Sliced ham al adobo and mozzarella cheese sandwiched in
perfect harmony between two flour tortillasand grilled to a crispy perfection!
Also available with gluten free corn tortillas.

EMPANADAS

Fried corn masa hand pies filled with your choice of cheese, chicken, or ground beef with spices and vegetables
(Warning: these contain a small amount of wheat flour to make masa pliable enough to form)

PAMBACITOS de ENSALADA de POLLO

Freshly made chicken breast or tuna salad with chipotle aioli, red onion and fresh lime.
Served with shredded cheddar cheese, lettuce & tomato on pan hojaldra (similar to croissant texture).

PORK CUTLET STRIPS

Tenderized and flattened pork, cut into strips then lightly breaded & served crispy.

BAGUETTES de EMPANIZADO de PUERCO

Sliced breaded pork steak, cheese, refried beans sliced tomatoes & romaine lettuce served
on fresh crusty Mexican bread rolls
.

~ On the Fresh Side ~

DOÑA SONIA’S KILLER QUINOA SALAD

A blend of organic red and white quinoa with house cooked black beans, diced raw sweet bell pepper, chopped raw chard
and spinach (and kale, if available), spicy dried cranberries, toasted pumpkin seeds, dressed with a sherry vinegar and cilantro vinaigrette
(usually contains honey, can be made without for vegan version)

DOÑA SONIA’S BIG GREEN SALAD

Fresh tossed salad of whatever greens and veggies are the freshest! Combinations might include
romaine or red leaf lettuce, purple cabbage, raw spinach, baby kale, shredded carrot, sliced peeled cucumber, raw chayote, red onion, tomatoes, 
pumpkin
seeds or chopped almonds, seasonal fruit as available. Served with appropriate house made dressing, such as a lime cumin vinaigrette.
Available as an entrée with addition of meats and cheeses (a real taco salad, anyone?)

TROPICAL  COLESLAW

Shredded red and green cabbage and carrots, dressed in a zingy, slightly fruity seasonal house made dressing.
Made with coconut and olive oil, mayonnaise available upon request.

RAW JÍCAMA & CARROT SLAW

Fresh jicama & carrots grated and lightly dressed with extra virgin olive oil,
salt and fresh lime juice. 
Sprinkled with Tajín chile powder or plain

CUCUMBER & JÍCAMA SALAD

Like the slaw, only cut into cubes or fingers. Served with Tajín chile powder or plain

FRESH SEASONAL FRUIT

Served as a salad, skewers or sliced, depending on the fruit. Honey and chili powder available upon request.

~ Specialties ~

CEVICHE (ACAPULCO STYLE)

Fillets of Sierra or Dorado cooked in a lime cooked in a lime marinade that includes green olives, tomatoes,
onions, and cilantro…and Serrano chiles for heat. Served with saltine crackers & tortilla chips.

GRILLED FISH TACOS

We pick the highest quality light fish fillets and pan grill them on the spot with Cajun seasoning, garlic oil and lime.
Served with corn or flour tortillas and tropical coleslaw (made with coconut and canola oil instead of mayo, can use mayo upon request)

MOLE POBLANO

Traditional artisanal mole prepared with chicken breast and 27 other ingredients including peanuts, chocolate and animal crackers. Not spicy but very flavorful!

CHEF MARCO’S GREEN BEANS & HAM

A brothy bowl of love: frijoles bayos and tender chunks of pork shank in a soupy
sauce of tomatillos, garlic, onion, ground pumpkin seeds, and chicken and pork broth.
Add a spoonful of pico de gallo for maximum effect!

TAMALES CHIAPANECOS

Moist and flavorful tamales steamed in banana leaves, made with canola oil instead of lard!
Flavors currently available are poached chicken in tomato sauce or rajas and corn in a light cheese sauce.
Served with Marco’s simple but fresh and delicious tomato salsa (with or without habanero chile)

ALBÓNDIGAS

Mexican style beef meatballs cooked and served in a savory tomato broth

RAJAS POBLANAS

Flame grilled chiles poblanos, cut into strips & incorporated with sautéed onions and sweet corn
kernels into a deluge of dairy products (butter, milk, cheese)

FLAME GRILLED FAJITAS

Tender and juicy beef steak or chicken breast, served with grilled onions and sautéed sweet bell peppers.
Flour and corn tortillas on the side. (Add $2.50 for beef or mixed)

TACOS de POLLO en ADOBO

Chunks of chicken breast bathed in a flavorful but not too spicy red chile sauce,
served with your choice of fresh flour or corn tortillas.

TACOS DORADOS de res o de POLLO

Seasoned ground beef or chicken breast, rolled and lightly fried in corn tortillas,
served with finely chopped iceberg lettuce, sour cream diced, tomatoes, and queso fresco
(fried onsite for freshness, Add $2.50 for beef or mixed).

POZOLE

Chef Marco’s drool-worthy version of the traditional rich chicken or
pork hominy stew -like soup.
Choose from the colors of the Mexican flag: red, white or green!
Top it with your choice of fresh lettuce, radishes, avocado, crema Mexicana, oregano leaves,
queso fresco, chopped white onion, chile piquín, and fresh lime juice

AND OF COURSE:

Red Rice / Arroz Rojo (with fresh tomato, like “Spanish” Rice)
Green Rice/Arroz Verde (made with cilantro)

Home-Cooked Brown or Black Beans, your choice of whole, blended or refried