Aug 17-23: Pollo con Mole:
A mesquite grilled chicken breast topped with our house mole salsa. Topped with sesame seeds.
Aug 24-30: Tostada de Pescado:
A crispy flour tortilla topped with grilled fish cooked with chile chipotle, salt and pepper. Topped with a pineapple-lime salsa and crushed red pepper.
Oct 12-18: Tacos de Camaron
Prawns sautéed with chile chipotle and onions. Served in handmade corn tortillas and topped with lettuce, chipotle mayo, sliced avocado and Mexican cheese.
Oct 19-25: Burrito con Tequila-Chile Morita salsa
A burrito filled with mesquite grilled chicken breast and prawns and topped with a tequila-chile morita salsa. A mesquite grilled chicken breast topped with a salsa made with pears, chile de arbol, onions and tomatoes. Topped with Mexican cheese and served with handmade corn tortillas.
Aug 31-Sept 6: Pollo Alambre
Mesquite grilled chicken breast sautéed with onions, red and yellow peppers, bacon and mozzarella cheese.
Sept 7-13: Taco de Pollo
Chicken breast breaded with corn flakes, sesame seeds and red pepper flakes. Topped with a chile ancho-cream salsa and Mexican cheese.
Oct. 26-Nov. 1: Enchilada Margarita
An enchilada filled with mesquite grilled chicken breast and topped with a margarita salsa (roasted tomatoes and onions, triple sec, tequila, fresh lemon juice and chipotle peppers).
Nov 2-8: Pescado Verde
White fish lightly coated with flour and fried. Topped with a fresh salsa made with green onions, cilantro, lime juice, Serrano chiles and olive oil.
Sept 14-20: Chile en Nogada
A dish typically served in September around Mexican Independence Day, Sept. 16th. A poblano pepper stuffed with mesquite grilled steak and fresh fruit. Topped with a creamy walnut salsa and pomegranate seeds
Sept 21-27: Camarones Poblanos
Prawns sautéed in a salsa made with Poblano peppers, mushrooms, onions and tomatoes. Topped with melted monterrey jack cheese.
Nov 9-15: Pollo Adobado
A chicken breast marinated in adobo and topped with a salsa made with mushrooms and chayote (Mexican squash) and Mexican cheese.
Nov 16-22: Seafood Molcajete
A large “molcajete” bowl filled with rice, prawns, fish and scallops that have been sautéed with onions, red and yellow peppers and guajillo sauce.
Sept 28-Oct 4: Pollo con Poblano Vodka salsa
A mesquite grilled chicken breast topped with a salsa made with roasted Poblano peppers, vodka, olive oil, bacon, red onion, jalapeños and heavy cream.
Oct 5-11: Enchiladas con salsa de Espinaca
An enchilada filled with mesquite grilled chicken breast and topped with a spinach salsa and Mexican cheese.
Nov 23-29: Short Rib Tacos
Short ribs marinated with onion, kiwi, green onion, soy sauce, apple and pineapple juices, sugar and sprite. Served in soft handmade corn tortillas (made with fresh corn and lime juice). Topped with avocado, chile chipotle salsa and Mexcan cheese.
Nov 30-Dec 6: Pollo con Tocino
A mesquite grilled chicken breast topped with sauce made with cream cheese, mushroom, chipotle peppers and bacon.
Cooking Classes Fall/Winter 2018
All classes are at 6:30 p.m.
All classes include rice and beans and salsa.
Margaritas are served. All classes are $50.
Tuesday, November 20
Shrimp and fish
Tuesday, December 4
Pork Tamales Rojos Oaxaqueños, wrapped in banana leaves
Tuesday, December 11
Tuesday, December 18
Our last tamal class before Christmas
Chicken Tamales Verdes and Pork Tamales Rojos Oaxaqueños
To register for a class, email Pedro at email@example.com or call La Margarita at 503-362-8861 Payment must be made in advance to reserve a place.