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Cantina Laredo Bloomington
Serves 2 to 4. Gluten free and vegetarian.
Mini-crispy tacos with sushi cut ahi tuna, chipotle aioli, jicama slaw and guacamole. Gluten free.
Queso with taco meat and pico de gallo. Gluten free.
Gluten free and spicy.
white queso with poblano peppers, spinach and artichoke
Chilean seabass marinated in lime juice with poblano pepper, jalapeno, cilantro and tomatoes. Gluten free.
Fajita chicken with black beans, red pepper, Monterey Jack cheese and avocado with cilantro-lime dressing. Gluten free.
Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint and queso fresco with honey vinaigrette. Gluten free.
Grilled shrimp, strawberries, jicama, pineapple, avocado, roasted walnuts and queso fresco with tropical ginger vinaigrette. Gluten free.
Gluten free.
Poached eggs on crab cakes topped with chipotle-wine Hollandaise sauce, crumbled bacon and queso fresco.
French toast topped with blueberries and strawberries, served with maple syrup and Mexican brandy butter.
Scrambled eggs with Mexican sausage.
Scrambled eggs with jalapenos, bacon and sauteed tortillas.
Corn pancake topped with 2 eggs, 1 with guajillo sauce and the other with tomatillo sauce.
Traditional egg dish topped with ranchera sauce.
Fajita chicken, peppers, onions and cheese with chile de arbol sauce.
Artichoke hearts, spinach, peppers, mushrooms and cheese with poblano sauce.
Chicken with sauteed tortillas in tomatillo salsa, topped with 2 fried eggs.
Grilled steak with marinated onions and chimichurri sauce. Served with 2 eggs and guajillo sauce.
Beef with queso fresco, avocado and sour cream drizzle.
Slow-roasted brisket with marinated onions, Monterey Jack cheese and cilantro. Gluten free.
Fajita chicken with avocado, pico de gallo, queso fresco and poblano drizzle.
Mahi mahi, marinated vegetables, queso fresco and chipotle aioli. Gluten free.
2 enchiladas.
Stuffed with chicken, spinach and Monterey Jack cheese topped with tomatillo sauce, vinaigrette marinated vegetables and queso fresco.
Avocado and artichoke enchilada topped with tomatillo sauce on bed of spinach. Gluten free and vegetarian.
Sauteed spinach, Monterey Jack cheese and mushroom enchilada topped with sour cream poblano sauce. Vegetarian.
Grilled steak with marinated onions and chimichurri sauce. served with a cheese enchilada.
Chicken and tomatillo stew with roasted red peppers, mushrooms, asparagus and queso fresco.
Grilled chicken breast topped with chipotle-wine sauce and melted Monterey Jack cheese. Gluten free.
Chicken tinga rolled in crispy tortillas, topped with poblano sauce, lettuce, avocado, queso fresco and sour cream drizzle.
Call restaurant for daily fish selection.
Serves 2 to 4. Gluten free and vegetarian.
Mini-crispy tacos with sushi cut ahi tuna, chipotle aioli, jicama slaw and guacamole. Gluten free.
Gluten free and spicy.
Queso with taco meat and pico de gallo. Gluten free.
White queso with poblano peppers, spinach and artichokes. Gluten free.
Chilean seabass marinated in lime juice with poblano pepper, jalapeno, cilantro and tomatoes. Gluten free.
Fajita chicken with black beans, red pepper, Monterey Jack cheese and avocado with cilantro-lime dressing. Gluten free.
Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint and queso fresco with honey vinaigrette. Gluten free.
Grilled shrimp, strawberries, jicama, pineapple, avocado, roasted walnuts and queso fresco with tropical ginger vinaigrette. Gluten free.
Gluten free.
Grilled steak with marinated onions and chimichurri sauce.
Chicken fajitas topped with chipotle-wine sauce, bacon, mushrooms and melted Monterey Jack cheese.
Chicken and beef fajitas with bacon-wrapped shrimp filled with Monterey Jack cheese and jalapeno.
Grilled steak around poblano pepper with shrimp, mushrooms, onions and Monterey Jack cheese, on chimichurri sauce.
16 oz. certified Angus beef bone-in ribeye aged 21 days then basted with cascabel marinade.
3 chicken or beef tacos and queso.
Braised pork shanks topped with chipotle-wine sauce.
10 oz. bone-in pork chop with guajillo-tamarind sauce.
Shrimp, Monterey Jack, mushrooms, corn, spinach and zucchini in a pepper topped with avocado. Gluten free.
Chicken and tomatillo stew with roasted red peppers, mushrooms, asparagus and queso fresco.
Grilled chicken breast stuffed with shrimp, topped with sauteed spinach and chipotle-wine sauce. Gluten free.
Call restaurant for daily fish selection.
Sauteed spinach, Monterey Jack cheese and mushroom enchiladas topped with sour cream poblano sauce. Vegetarian.
Chicken, spinach and Monterey Jack enchiladas topped with tomatillo sauce, marinated vegetables and queso fresco.
Sweet, spicy blend of dried Mexican peppers creates a sauce over chicken enchiladas.
Avocado and artichoke enchiladas topped with tomatillo sauce on bed of spinach. Gluten free and vegetarian.
Beef with queso fresco, avocado and sour cream drizzle.
Slow-roasted brisket with marinated onions, Monterey Jack cheese and cilantro. Gluten free.
Slow-roasted pork with chipotle wine sauce.
Fajita chicken with avocado, pico de gallo, queso fresco and poblano drizzle. Gluten free.
Mahi mahi, marinated vegetables, queso fresco and chipotle aioli. Gluten free.
Serves 2 to 4. Gluten free and vegetarian.
Mini-crispy tacos with sushi cut ahi tuna, chipotle aioli, jicama slaw and guacamole. Gluten free.
Queso with taco meat and pico de gallo. Gluten free.
Gluten free and spicy.
White queso with poblano peppers, spinach and artichokes. Gluten free.
Fajita chicken with black beans, red pepper, Monterey Jack cheese and avocado with cilantro-lime dressing. Gluten free.
Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint and queso fresco with honey vinaigrette. Gluten free.
Grilled shrimp, strawberries, jicama, pineapple, avocado, roasted walnuts and queso fresco with tropical ginger vinaigrette. Gluten free.
Gluten free.
Spiced pulled chicken with onions and cilantro.
Seasoned taco beef with onions and cilantro.
Cup of sopa de tortilla with small ensalada de mango.
Cup of sopa de tortilla and a chicken taco al carbon.
Chilean seabass marinated in lime juice with poblano pepper, jalapeno, cilantro and tomatoes. Gluten free.
Beef tamale with guajillo sauce.
Beef with queso fresco, avocado and sour cream drizzle.
Slow-roasted brisket with marinated onions, Monterey Jack cheese and cilantro. Gluten free.
Fajita chicken with avocado, pico de gallo, queso fresco and poblano drizzle. Gluten free.
Mahi mahi, marinated vegetables, queso fresco and chipotle aioli. Gluten free.
Stuffed with chicken, spinach and Monterey Jack cheese topped with tomatillo sauce, vinaigrette marinated vegetables and queso fresco.
Sauteed spinach, Monterey Jack cheese and mushroom enchilada topped with sour cream poblano sauce. Vegetarian.
Avocado and artichoke enchilada topped with tomatillo sauce on bed of spinach. Gluten free and vegetarian.
Grilled steak with marinated onions and chimichurri sauce. Served with a cheese enchilada.
Call restaurant for daily fish selection.
Cremini mushrooms, Oaxaca cheese, corn, spinach and zucchini in a poblano pepper. Vegetarian.
Traditional egg dish topped with ranchera sauce.
Chicken and tomatillo stew with roasted red peppers, mushrooms, asparagus and queso fresco.
Stuffed with chicken, poblano pepper, cheese and topped with ranchera sauce.
Chicken tinga rolled in crispy tortillas, topped with with poblano sauce, lettuce, avocado, queso fresco and sour cream drizzle.
Grilled chicken breast topped with chipotle-wine sauce and melted Monterey Jack cheese. Gluten free.
3 little crispy beef tacos with rice and beans.
With queso and french fries.
With queso and french fries.
Cheese enchilada topped with queso with rice and beans.
With french fries.
With french fries.
With french fries.
Sizzled in Mexican brandy butter and topped with choice of cinnamon or vanilla ice cream.
Mexican custard with caramel sauce and a hint of cointreau. Gluten free.
Creamy vanilla cake with mango cream sauce.
With pecans and walnuts on a sizzling skillet with Mexican brandy butter and vanilla or cinnamon ice cream.
Menu for Cantina Laredo Bloomington provided by Allmenus.com
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