Candela

16.9 oz.

4 crispy rolled tortillas filled with chicken and topped with shredded lettuce and sour cream.

Corn chips topped with cheddar cheese sauce, tomatoes, jalapenos and sour cream.

3 baked tortilla boats topped with ground beef, cheese, tomato, lettuce and sour cream.

Shrimp cocktail is made with traditional flavors including red onion, lime, cilantro, avocado, orange juice, tomatoes and Candela's special seasoning.

2 deep fried corn tortillas topped with shredded chipotle chicken, shredded lettuce, tomato, avocado and feta cheese.

Mushrooms smothered into a thick creamy soup.

Romaine lettuce, tomatoes, shredded cheese, red onion, avocado and cucumber.

Shredded chicken, spinach, mushrooms and rice, flavored with fresh tomatoes, onions, cilantro and mint.

Seasonal mixed lettuce, salmon, radish, red onion, tomatoes, black olives and feta cheese.

Seasonal mixed lettuce, shrimp, smoked corn, avocado, red onions, tomatoes and black olives.

Fried tortilla bowl topped with ground beef, beans, rice, tomatoes, jalapenos, avocado, sour cream and shredded cheese.

3 corn cake tortillas topped with shredded lettuce, tomato, black beans, black olives, avocado, cilantro, cucumber and served with rice and beans.

Spinach. 2 seasoned spinach and portobello mushroom enchiladas covered with spinach, cheese, cilantro, pesto and served with rice and beans.

Prepared with fresh mushrooms, green peppers, onions and sour cream sauce, served on a bed of rice topped with Monterey Jack cheese garnished with cilantro and avocado.

10 oz. of grilled certified Angus beef ribeye, served with guacamole, rice, beans and tortillas.

A large egg battered poblano pepper stuffed with cheese or ground beef, diced potatoes, onions, mozzarella cheese and served with rice and beans.

Filled with chicken or ribeye beef topped with salsa and cheddar cheese served with rice, beans and salad.

A 5 oz. chicken breast stuffed with ham and American cheese then covered with creamy smoked chipotle sauce and served with bacon wrapped asparagus stalks.

2 shredded chicken enchiladas covered with creamy tomatillo sauce, served with rice, avocado and salad.

Julienne styled green and red peppers with onions. Served with rice, beans, salad, guacamole and your choice of corn or flour tortillas.

Breaded cod fish fillet with cabbage, pico de gallo, black beans, orange sauce and served with fries.

7 oz. of grilled chicken breast, onions, bell peppers, mushrooms, mozzarella cheese, topped with pico de gallo and sour cream.

A 7 oz. salmon steak marinated with fresh ingredients, served with radish, rice, asparagus and sauce.

A marinated and grilled 7 oz. chicken breast served with rice, beans and guacamole.

Stuffed with grilled ribeye, lettuce and tomatoes, served with rice and beans.

6 jumbo shrimp topped with a homemade orange ginger dressing, served with rice, arugula salad and garnished with orange zest.

3 breaded chicken breast strips served with fries.

Made with Candela style blended cheese.

Small sized flour tortillas with side salad.

Topped with fresh shredded lettuce, tomato and cheese.

Ice cream in a fried tortilla served with Candela fries.