Fridas Contemporary Mexican

Spinach, cranberries and walnuts compressed with a house dressing and cheese.

Hearts of romaine lettuce mixed with cheese and house dressing. Topped with dried cranberries and grilled yucatan chicken breast.

Taditional guacamole and unique apple and cranberry guacamole. One serving of each. Served with warm fresh chips.

Roasted tomato cream with vanilla.

A very rich chicken broth with shredded chicken, oaxaca cheese, fried tortilla strips, sliced avocados and our special spicy tomato sauce.

Soup of the day chef's selection. Ask your server for varieties and prices.

White melted oaxaca cheese topped with sauteed onions and mushrooms in a tomatillo sauce. Served with soft corn tortillas.

Your choice of two unique flavors. Huitlacoche - corn - mushrooms with goat cheese sauteed in white wine and garlic or flor de calabaza - oaxaca white cheese with the delicious flavor of the squash blossoms sauteed with olive oil and oregano in a soft corn tortilla.

Watermelon zucchini timbale cured with lemon juice served with goat cheese and sauce of huitlacoche and white wine.

Tortillas dipped in mole sauce, stuffed with cactus and shredded chicken, topped with sesame seeds.

Fresh fish marinated in lime juice with pico de gallo and sliced watermelon, served chilled. Comes with sweet potato chips.

A typical caramel custard from mexico.

Vanilla and caramel corn milk ice cream.

Mexican dark chocolate mousse with chipotle powder and wild berries sauce.

Rosemary and vanilla crème brulee.

Traditional churros served with cajeta and coffee ice cream.

Flour tortilla rolls stuffed with cochinita, and fried. Served on top of refried beans and sprinkled with pico and queso cotija.

Tuna in a sweet and spicy sauce, stuffed into a flour tortilla roll and flash fried. Served with our savory honey-raisin slaw.

Batterfried fresh asparagus served with a tangy cilantro soy sauce.

Jicama, carrot stickes, oranges and apples, lime juice and sprinkled with chile powder.

Crispy tortilla chips with your choice of traditional guacamole or our apple cranberry guacamole.

Melted queso oaxaca and tangy tomatillo sauce topped with your choice of chorizo or sauteed mushrooms and onions in a tomatillo sauce.

Fresh masa tortillas stuffed with queso Oaxaca, lettuce, pico, sour cream and chapala sauce.

Charbroiled french cut porkchop marinated in apple cider, achiote paste and covered with mango-habanero sauce. Served with rice and vegetables.

Grilled pork loin smothered with oaxaca cheese, covered with spicy tomatillo sauce with sauteed onions and galic. Served with rice and refried beans.

Pork loin medallions wrapped in bacon, stuffed with goat cheese, mushrooms and spinach, served with smashed sweet potatoes and jamaica sauce with a touch of cocoa.

Shrimp sauteed in a sauce of basil, parsley, garlic, lime juice, butter, mushrooms, onions, and cilantro. Served with green rice.

Shrimp broiled in a spicy diabla tomato and mushroom sauce, served over two half avocados with green rice on the side.

Fresh fish filet broiled in pesto de cilantro, and served topped with roasted almonds, rice and vegetables.

Frish fish filet simmered in white wine and topped with spicy vegetables. Pico de gallo, mushrooms and spinach.Then wrapped in a corn husk and served with green rice and vegetables.

Fresh fish filet sauteed in olive oil. Served on a banana leaf and smothered in a tomato, capers and olive veracuzana sauce. Served with green rice and black beans on the side.

Fresh fish filet simmered in white wine and topped with raspberry and chipotle sauce served with green rice and deep fried spinach.

Fresh mahi mahi with a sauce of red onions, huitlacocole and a touch of chipotle reduced in red wine and served

Tender beef skirt steak, charbroiled and served on a bed of roasted tomatoes, onions and jalapeno and smotherd in a morita pepper sauce. Served with refried beans and rice.

Top sirloin on the grill and then cut in pieces and broiled in a mexican soy sauce with mushrooms in jalapenos. Served with black beans, new potatoes and asparagus.

Chunks of chicken breast broiled in mole sauce. Served with rice and vegetables.

Thinly cut chicken breast on the grill, stuffed with goat cheese and squash blossom and wrapped in hoja santa leaf. Served over a bed of roasted tomatillo sauce with reice and vegetables on the side.

Thinly cut chicken breast on the grill, marinated in achiote paste. Served with rice and refried beans.

Chicken breast chunk broiled in a tomato based sauce with sliced onions, tomatoes and jalapenos. Served with rice and refried beans.

Roasted poblano pepper stuffed with scallops sauteed in a light lime and cilantro sauce, smothered in a rich tomatillo sauce. Served with green rice.

Roasted poblano peppers stuffed with steak, sweetened in a mixture of apple and castillian nuts, covered with a creamy cheese and white walnut sauce and topped with fresh pomegranate seeds. (In season)

Tender pork marinated in sour orange juice and roasted in achiote. Served with soupy beans and red onions marinated in lime juice with a touch of habanero pepper.

Traditional tacos from the plazas of mexico. Soft corn tortilla on the grill, with a little cheese, choice of sirloin or chicken strips and topped with guacamole, sauteed onions and cilantro. Served with soupy beans and spicy salsa on the side.

Beer battered fish baja california style, served on a soft corn tortilla with cabbage garnish and soupy geand and spicy salsa on the side.

A typical caramel custard from mexico.

Vanilla and caramel corn milk ice cream.

Mexican dark chocolate mousse with chipotle powder and wild berries sauce.

Rosemary and vanilla creme brulee.

Traditional churros served with cajeta and coffee ice cream.