9/29-10/5 Enchilada con Salsa de Mango

An enchilada filled with mesquite grilled chicken breast and topped with a salsa made with mangoes, tomatoes, onions and chipotle chiles.

10/6-10/12 Pollo con Salsa de Higo

A mesquite grilled chicken breast  topped with a salsa made with fresh organic figs, tomatoes, onions and white wine.

11/10-11/16 Pescado Verde

White fish lightly coated with flour and fried. Then topped with a fresh salsa made with green onions, cilantro, lime juice, serrano chiles and olive oil.

11/17-11/23 Tacos de Carne Asada con Granada

Top sirloin steak marinated with pomegrante juice and red wine, then mesquite grilled and served in handmade corn tortillas topped with lettuce, pomegrante seeds, sliced avocado and Mexican cheese.

10/13-10/19 Enmoladas

Crispy chicken flautas topped with our housemade mole salsa and Mexican cheese and cream.

10/20-10/26 Tacos de Chuleta:

A mesquite grilled boneless pork chop marinated with guajillo chiles and orange juice. Served in handmade corn tortillas and topped with orange pico de gallo.

11/24-11/30 Pollo con Salsa de Almendra

A mesquite grilled chicken breast topped with a salsa made with poblano peppers, cream and almonds. Topped with Mexican cheese.

12/1-12/7 Seafood Molcajete

A large “molcajete” bowl filled with rice, mesquite grilled prawns, scallops and fish. Sauteed with onions,red and yellow bell peppers and a guajillo chile salsa.

10/27-11/2 Pollo con Yuca

Mesquite grilled chicken breast marinated with guajillo chiles and sauteed with a tomato salsa and yuca root.

11/3-11/9 Enchilada de Platano:

An enchilada made with a tortilla made with plantains and filled with mesquite grilled chicken breast. Topped with a guajillo chile pepper salsa

12/8-12/14 Enchiladas Mineras

An enchilada filled with housemade chorizo and potatoes topped with a guajillo chile salsa, tomatoes, lettuce, carrots and Mexican cheese.

12/15-12/21 Tacos de Cochinita Pibil

Pork roast marinated in achiote (a Mexican spice) and orange juice. Topped with banana leaves and slow roated in the oven. Served in handmade corn tortillas and topped with pickled red onions.

Second Special:  Chiles en Nogada: a poblano pepper stuffed with mesquite grilled steak and fresh fruit. Topped with a creamy walnut salsa and  pomegranate seeds.

Cooking Classes

Tuesday, Dec 5th

Enchiladas Suizas: Suizas, rice and beans

Margaritas served. $50

Note: Enchiladas Suizas are La Margarita’s signature dish. We created this creamy salsa verde that has topped the enchilada suiza since we opened in 1984.

Tuesday, Dec. 19

Chiles en Nogada: a dish typically eaten for Mexican Independence Day, Sep. 16. A Poblano pepper filled with a mixture of meat and dried fruit and topped with a walnut-cream cheese sauce and pomegranate seeds.

Ensalada de Navidad

Margaritas served. $50

Tuesday, Dec. 12

Tamales, classic for Christmas:

Learn to make Masa: Chicken tamales verdes, tortillas, salsa verde and salsa roja.

Margaritas served. $50

Tuesday, Jan. 23

Molcajete with grilled steak, chorizo, and chicken, rice, beans and two salsas.

Margaritas served. $50