Across the Street

grilled hearts of romaine, tossed with hand cut croutons in a lime, roasted garlic cotija dressing. (with chicken with steak, with tilapia, with shrimp).

summer medley of red and green tomatoes, fresh corn, jalapenos, cucumber, avocado and toasted pumpkin seeds. (with chicken with steak, with tilapia, with shrimp).

flour shell with refried black beans, shredded lettuce, pico de gallo, cheese, sour cream, queso fresco, avocado, and a side of salsa. (with chicken with steak, with tilapia, with shrimp).

slow simmered chicken and cheese with rojo.

sauteed in green sauce with rojo.

spinach corn and onions with cheese.

slow roasted brisket with rojo salsa.

sauteed portobellas with cheese.

with rice and poblano rajas chimichanga.

black Beans and spinach with jalapenos burrito.

cheese & rice chimichanga.

chunky ripe avocados, chopped sweet onion, cilantro, jalapenos and lime with a touch of salt.

fire roasted poblano and green chiles, corn with a hint of jalapenos in creamy queso blanco & american cheeses.

thinly sliced plantains and sweet potato with spicy avocado and tomatillo salsa.

thick cut, corn meal dusted and fried tomatoes with pico de gallo, fresh chevre and a drizzle of habanero.

cucumber, tomatillo, red onion, tomato, grilled corn and black beans, toasted pumpkin seeds with jalapeno lime dressing over market greens, add chicken, shrimp, steak or grilled tilapia for $5.

the caesar salad was invented in tijuana mexico in 1926, our version is grilled romaine hearts, cilantro, hand cut croutons and white wine, lemon garlic cotija dressing, add grilled tilapia, chicken, shrimp or steak for $5.

corn tortillas stuffed with mango and goat cheese over a puddle of black beans with mango salsa.

fried flour tortilla on a puddle of black beans with fried shrimp, shredded lettuce, avocado, pico de gallo, queso fresco and roasted red pepper chipotle dressing (you may substitute chicken, steak or tilapia at no charge).

ahi tuna steak, blackened served over black bean and corn relish with cucumber noodles and pineapple cumin aeoli.

wild caught salmon dusted in fajita seasoning, pan seared mid rare and served over mashed potatoes with sweet and spicy cucumber salsa.

three flour tortillas stuffed with cornmeal dusted seasonal oysters over shredded spinach with fried onions and house tartar sauce.

three flour tortillas with sauteed chipotle shrimp and mango salsa over shredded lettuce with queso fresco. vegetarian version made with tempeh.

two tacos, your choice of marinated and grilled chicken or steak with pico de gallo, shredded lettuce, and queso fresco served with beans & rice (add a third taco for $2) vegetarian version made with tvp.

two cornmeal dusted and fried tilapia tacos on flour tortillas with jalapeno tartar sauce, shredded lettuce, pico de gallo, and queso fresco with black beans and rice (add a third taco for $2) vegetarian version made with fried tofu.

chimichanga, stuffed with your choice of chicken, brisket, or vegetarian with spicy red and green salsa.

roasted sweet potatoes, sauteed in tomatillo salsa, stuffed into flour tortillas and smothered in gaujillo salsa with queso & served with black beans and rice.

slowed braised brisket with baked jalapeno macaron.

pork ribs braised in sweetwater 420 and grilled over pecan chips, fall off the bone tender, served with our summer salad and fried potatoes.

sauteed red and green tomatoes, mushrooms, onions, red bell peppers, fresh corn, poblanos, sweet potatoes, maduros and spinach with the usual beans, rice, tortillas, sour cream and pico de gallo. add steak, chicken, shrimp or fish for $4.

beans and rice with your choice of a quesadilla, any taco, burrito, or chicken strips.