Salsa 17

Crispy corn tortillas stuffed with pulled lamb and topped with pickled red onions.

Fried anillos de calamari served with a citrus-roasted chipotle salsa.

Fresh rock shrimp cooked in an orange-lime marinade mixed with plum tomatoes, green olives, jalapeno peppers, cilantro, and avocado.

Crispy masa boats with your choice of filling and topped with lettuce, crema pica de gallo, and queso fresco.

Crispy chicken taquitos with shredded lettuce, crema, guacamole, and pico de gallo.

Melted queso Chihuahua in toasted flour tortillas served with guacamole, crema, pico de gallo, and your choice of filling.

Crispy rollitos filled with picante chicken, black beans, corn, onions, peppers, cilantro, and melted cheese "egg roll style," served with avocado lemon cream dip.

Mixed lettuce, black beans, corn, pico de gallo, and queso enchilado tossed in cilantro lime dressing. Topped with sliced radish and crispy tortilla strings.

Avocado, queso panela, orange wedges, and tomatoes served on a bed of mixed greens tossed in a tequila orange vinaigrette. Sprinkled with toasted sesame seeds.

Baby spinach, sun-dried tomatoes, avocado, and sesame seeds tossed with a sweet chili ancho vinaigrette. Topped with crumbled queso de cabra (goat cheese) and caramelized onions.

A large crispy tortilla shell filled wit lettuce, pico de gallo, and guacamole topped with cream and queso Chihuahua.

Crispy mixed greens, queso fresco, grilled esparragos, roasted red peppers, and onions tossed in a chile guajillo vinaigrette. Topped with pistachios.

South of the border Caesar with Romaine lettuce and queso Cotija tossed with spicy chipotle dressing. Topped with rajas de crispy tortilla.

Two beef tenderloin medallions, grilled and covered in a chile morita cream sauce. Served with chipotle mashed potatoes and sauteed vegetables.

Grilled marinated skirt steak served over salsa colorada topped with rajas de chile poblano, nopales, onions, and queso anejo. Roasted poblano potatoes and black beans on the side.

Tender lamb shrank braised in our barria sauce of ancho, guajillo, and Mulato chiles. Served with chipotle mashed potatoes and sauteed vegetables, garnished with radish relish.

Organic Brazilian tilapia fillet pan-seared and doused with a creamy poblano sauce. Served with chipotle mashed potatoes and sauteed vegetables.

Jumbo shrimp in a garlic chile guajillo sauce with nopales and queso panela. Served with chipotle mashed potatoes and sauteed vegetables.

Jumbo tiger shrimp sauteed in our fruity mole blanco, served with cilantro white rice and garnished with crispy spinach.

Pan-seared baja Californian sea bass over our mole de pistache served with cilantro white rice and chayotes toreados.

Three soft corn tortillas stuffed with beer-battered tilapia fillet, pickled cabbage, and pico de gallo drizzled with chipotle aioli and served with jicama coleslaw.

Two white marble farm pork chops, grilled and covered in our own mole amarillo. Served with Mexican rice and black beans.

Roasted half Amish chicken in mole poblano. Served with Mexican rice and black beans. This item is baked - please allow 25 minutes.

Chicken breast stuffed with sweet poblano peppers and queso Chihuahua, doused in a salsa de huitlacoche (inky corn mushroom). Served with chipotle mashed potatoes and sauteed vegetables.

Two classic souffle-battered poblano peppers stuffed with queso panela, covered in caldillo de jitomate. Served with Mexican rice and black beans.

Fire-roasted Anaheim pepper stuffed with birria (shredded braised leg of lamb marinated in our homemade sauce of ancho, guajillo, and mulato chiles). Served over salsa borracha and chipotle mashed potatoes.

Chicken tamales steamed in corn husks. Served with salsa ranchera, melted queso Chihuahua and a side of Mexican rice and black beans.

Charbroiled marinated skirt steak served with roasted poblano potatoes and black beans, garnished with guacamole, crema, and pico de gallo. Accompanied by a chicken enchilada topped with mole poblano.

Charbroiled marinated skirt steak served with roasted poblano potatoes and black beans, garnished with guacamole, crema, and pico de gallo. Served with caramelized plantains.

Charbroiled marinated skirt steak served with roasted poblano potatoes and black beans, garnished with guacamole, crema, and pico de gallo. Topped with green peppers, mushrooms, onions, and melted queso Chihuahua.

Charbroiled marinated skirt steak served with roasted poblano potatoes and black beans, garnished with guacamole, crema, and pico de gallo. Covered in a chile chipotle salsa.

Farm-raised Amish chicken breast sauteed and served with a roasted chile poblano sauce, drizzled with crema and julienne poblano peppers. Served with Mexican rice and black beans.

Grilled farm-raised Amish chicken breast tossed with onions, bell peppers, salsa, and ranchera served over a bed of rice, topped with crema and queso Chihuahua. Served with Mexican rice and black beans.

Farm-raised Amish chicken breast sauteed and served over a spicy sweet chipotle sauce topped with crema and queso Chihuahua. Served with Mexican rice and black beans.

Fresh red snapper fillet, pan-seared with garlic in a white wine butter sauce. Served with chipotle mashed potatoes and sauteed vegetables.

Red snapper sauteed with green manzanilla olives, alcaparras (capers), tomatoes, and cilantro sauce. Served with chipotle mashed potatoes and sauteed vegetables.

Jumbo gulf shrimp sauteed in garlic and olive oil with julienne chile ancho. Served with chipotle mashed potatoes and sauteed vegetables.

Jumbo gulf shrimp sauteed in a garlic chipotle sauce. Served with chipotle mashed potatoes and sauteed vegetables.

Scallops and shrimp on grilled flour tortillas stuffed with queso enchilado. Served with Mexican rice, beans, chipotle mashed potatoes, and sauteed vegetables.

Bay scallops and gulf shrimp doused in abodo chipotle sauce topped with crumbled queso Fresco and crema. Served with Mexican rice, beans, chipotle mashed potatoes, and sauteed vegetables.

A sizzling hot choice accompanied by caramelized Spanish onions, diced tomatoes, sauteed green and red peppers, and sliced marinated grilled chicken breast. Served with Mexican rice, black beans, guacamole, crema, and pico de gallo on the side.

A sizzling hot choice accompanied by caramelized Spanish onions, diced tomatoes, sauteed green and red peppers, and sliced marinated charbroiled sirloin steak. Served with Mexican rice, black beans, guacamole, crema, and pico de gallo on the side.

A sizzling hot choice accompanied by caramelized Spanish onions, diced tomatoes, sauteed green and red peppers, and sauteed tiger shrimp. Served with Mexican rice, black beans, guacamole, crema, and pico de gallo on the side.

A sizzling hot choice accompanied by roasted poblano peppers, portobello mushrooms, and zucchini in addition to caramelized onions, diced tomatoes, and sauteed green and red peppers. Served with Mexican rice, black beans, guacamole, crema, and pico de gal

Combine two half orders of fajitas to make your own fajita platter. Served with Mexican rice, black beans, guacamole, crema, and pico de gallo on the side.

Three corn tortillas stuffed with sauteed white mushrooms, spinach, and caramelized onions topped with salsa verde. Served with Mexican rice and black beans.

Portobello mushrooms, zucchini, spinach, tomatoes, black beans, and Chihuahua cheese. Served with salsa de chile poblano, Mexican rice, and black beans.

A flour tortilla filled with queso Chihuahua, sauteed spinach, portabello mushrooms and pico de gallo. Garnished with crema and guacamole. Served with Mexican rice and black beans.

Two classic souffle-battered poblano peppers stuffed with queso panela covered in caldillo de jitomate. Served with Mexican rice and black beans.

Black bean tamales stuffed with butternut squash and rajas of roasted poblano peppers, steamed in a corn husk served with a mushroom tomato sauce over sauteed spinach topped with queso de cabra (goat cheese).

Sauteed green and red peppers, Spanish onions, zucchini, portobello mushrooms, spinach and roasted poblano peppers.

Green peppers, roasted onions, fresh tomatoes, black beans, your choice of filling. Served on a giant flour tortilla with a side of Mexican rice, guacamole, and crema.

Scallops and rock shrimp doused in Adobo sauce with lettuce, spinach, crema, tomatoes, and queso enchilada. Served on a giant flour tortilla with a side of Mexican rice, guacamole, and crema.

Mild salsa ranchera with black beans, lettuce, and your choice of filling. Served on a giant flour tortilla with a side of Mexican rice, guacamole, and crema.

"Al pastor" marinated pork with lettuce, black beans, crema, and queso Chihuahua, topped with salsa verde. Served on a giant flour tortilla with a side of Mexican rice, guacamole, and crema.

Three corn tortillas rolled with bay scallops and gulf shrimp doused in adobo chiipotle sauce, topped with crumbled queso fresco and crema. Served with Mexican rice and black beans.

One cheese enchilada con mole poblano, one chicken enchilada con salsa ranchera, and one enchilada verde con picadillo (ground beef with potatoes). Served with Mexican rice and black beans.

Three corn tortillas rolled with your choice of filling, topped with green tomatillo salsa and melted queso Chihuhua. Served with Mexican rice and black beans.

Three corn tortillas rolled with your choice of filling, topped with a mild red salsa ranchera and melted queso Chihuahua. Served with Mexican rice and black beans.

Three corn tortillas rolled with your choice of filling, topped with our delicious mole Oaxaqueno and queso fresco. Served with Mexican rice and black beans.

Three soft flour tortillas rolled with your choice of filling, topped with lettuce, cheese, pico and gallo, and a side of crema. Served with Mexican rice and black beans.

Warm corn tortillas with your choice of filling. Garnished with escabeche (cactus salad), onions, and cilantro. Served with Mexican rice and black beans.