Corazon Mexican Kitchen

Sparkling water.

Black beans, Jack and Oaxaca cheeses, pico de gallo and meat.

Red snapper, shrimp, pico de gallo, red onions, pickled jalapenos, salt, pepper, cilantro and oil with a fresh lime marinade.

Jack and Oaxaca cheeses, peppers, corn, and potatoes topped with cotija cheese.

Avocado, guacamolito, red onions and serrano peppers topped with fresh cheese.

Chicken served with onions and tomatoes and topped with lettuce, pico de gallo, guacamolito and sour cream.

Made in tempura flour with cilantro aioli sauce and buttermilk Sriracha marinade.

Romaine lettuce tossed in pepita dressing and topped with tortilla strips, pepita seeds and fresh cheese.

Romaine lettuce tossed in Cabo dressing, avocado, Jack and Oaxaca cheeses, tortilla chips, pico de gallo and chicken.

Romaine lettuce tossed in chipotle vinaigrette dressing, red onions, Jack and Oaxaca cheeses, corn, roasted bell peppers, avocado and chicken.

Romaine lettuce tossed in pepita dressing, mango relish, tortilla strips and choice of protein.

Creamy chicken broth, chicken, tomatoes, sour cream and tortilla chips.

Skirt steak and topped with a cilantro onion mix, pickled onions and guajillo sauce on 2 corn tortillas. Served with rice and black beans.

Citrus marinated chicken breast topped with a cilantro-grilled pineapple onion mix and fresh tomatillo sauce on 2 corn tortillas. Served with rice and black beans.

Chorizo, potatoes, roasted bell peppers, corn, fresh cheese and guacamolito on 2 corn tortillas. Served with rice and black beans.

Shredded pork topped with a cilantro onion mix, pickled onions and fresh tomatillo sauce on 2 corn tortillas. Served with rice and black beans.

Grilled shrimp, diced cabbage mix, chipotle aioli and mango relish on 2 corn tortillas. Served with rice and black beans.

Mix and match tacos. Served with rice and beans on corn tortillas.

Marinated shredded chicken topped with red sauce, sour cream, a radish cilantro mix and cotija cheese. Served with a Jack and Oaxaca cheese blend and wrapped in corn tortillas.

Jack and Oaxaca cheese topped with tomatillo sauce, sour cream, a radish cilantro mix and cotija cheese. Wrapped in corn tortillas.

Shrimp topped with cilantro Alfredo sauce, corn mix, a pineapple onion mix, fresh cheese and cotija cheese. Served with a Jack and Oaxaca cheese blend and wrapped in corn tortillas.

Shredded chicken topped with mole sauce and cotija cheese over a bed of corn habanero cream sauce. Served with a Jack and Oaxaca cheese blend and wrapped in corn tortillas.

Suiza, shrimp and chicken enchiladas served with cotija cheese, rice, beans and a Jack and Oaxaca cheese blend. Wrapped in corn tortillas.

Skirt steak marinated and cooked in adobo sauce and topped with papaya adobo marinade. Served with rice and beans.

Grilled salmon in a chipotle glaze served over a bed of sauteed zucchini, squash, onions and corn. Served with a side of rice.

Choice of protein served with bell peppers and onions on handmade tortillas. Served with rice and beans.

Sweet corn masa topped with shredded chicken, Jack and Oaxaca cheeses and drizzled Romero sauce.

Slow braised carnitas topped with ancho sauce, picked red onions, street corn and guacamole. Served with rice and beans.

Steak, carnitas, chicken, guacamole, pico de gallo, rice and beans.

Grilled sea bass served in agave wine habanero mango sauce over a bed of sauteed vegetables. Served with rice and beans.

Tortilla chips with black beans and cheese.

Jack and Oaxaca cheeses wrapped in a flour tortilla.

Black beans in a cheese burrito.

1 chicken taco served with black beans and rice.

Served with chocolate, caramel, syrup, toasted coconut flakes and a scoop of vanilla ice cream.

House made coffee flavored custard topped with whipped cream.

Churros and a scoop of vanilla ice cream served with chocolate and caramel sauce.

Large grilled plantain drizzled with sweet syrup and topped with shredded coconut and a scoop of vanilla ice cream.

Churros and flan.