April 20-26: Pollo con salsa de Aguacate:
A mesquite grilled chicken breast topped with a salsa made with avocados, cilantro, cream, mushrooms and serrano peppers. Served with handmade corn tortillas.
April 27-May 3: Enchiladas Jamaica
An enchilada filled with mesquite grilled chicken breast and topped with a salsa made with Jamaica (hibiscus flower), tomato and onion. Topped with Mexican cheese.
June 15-21: Arepa:
A handmade tortilla made from plantains and lightly fried, topped with ropa vieja ( shredded beef cooked with onions, garlic, and bell peppers), lettuce, Mexican cheese and cream.
June 22-28: Pollo con Peras
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.
May 4-10: Tacos de Carnitas
A soft, handmade corn tortilla filled with slow roasted pork and topped with a pear pico de gallo.
May 11-17: Camarones Poblanos
Prawns sautéed in a salsa made with Poblano peppers, mushrooms, onions and tomatoes. Topped with melted monterrey jack cheese, Served with handmade corn tortillas.
June 29-July 5: Tacos al Albañil
A handmade corn tortilla filled with top sirloin steak sautéed with bacon, onion, garlic, jalapeños and roasted tomatoes. Topped with lettuce and Mexican cheese.
July 6-12: Trucha Veracruzana
Trout marinated with guajillo chiles, then mesquite grilled and topped with Veracruzana salsa. (Olives, onions, tomatoes, red and yellow bell peppers). Served with handmade corn tortillas.
May 18-24: Chile Colorado
Slices of steak simmered with chile guajillo, tomatoes and onions. Served with handmade corn tortillas.
May 25-31: Enchiladas con salsa de Chayote
An enchilada filled with mesquite grilled chicken breast and topped with a salsa made with chayote (Mexican squash), Serrano peppers and onions. Topped with Mexican cheese.
July 13-19: Enchiladas Mineras
An enchilada filled with housemade chorizo and potatoes. Topped with a guajillo pepper salsa, tomatoes, lettuce, carrots and Mexican cheese.
July 20-26: Lomo Salteado
Tenderloin sautéed with tomatoes, red onions, cilantro and soy sauce. Served with handmade corn tortillas.
June 1-7: Tacos Norteños
A handmade corn tortilla filled with mesquite grilled steak, then sautéed with pico de gallo and topped with a salsa made with chile chipotle, red onion, tomatoes, heavy cream and red and white wine.
June 8-14: Pescado con salsa de Papaya y Tequila
Mesquite grilled white fish topped with a salsa made with papaya, tomatoes, onions, and tequila. Served with handmade corn tortillas.
July 27-Aug 2: Taco de Cochinita Pibil
A pork roast seasoned with achiote (a Mexican spice) and orange juice. Topped with banana leaves and slow roasted in the oven. Served in soft, handmade corn tortillas and topped with pickled red onions.
Aug 3-9: Enchiladas Rojas de Carnitas
An enchilada filled with shredded pork carnitas and topped with a salsa made with Chile California and Chile de Arbol, roasted tomatoes and onions and pumpkin seeds. Topped with Mexican cheese and cream.
Aug 10-16: Gordita de Tinga
A thick, handmade tortilla topped with Tinga (shredded chicken), lettuce, Mexican cheese, and cream.
Cooking Classes Summer 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, June 19
Prawns sautéed with mango, pineapple and coco creme.
Tuesday, July 17
Strips of pan-fried steak sautéed with chile chipotle, onions, tomatoes and beer.
Tuesday, Agust 18
Tuesday, September 18
Our famous Enchiladas Suizas
Filled with grilled chicken and topped with our Mexican style cream sauce.