Poblano chile stuffed with monterey jack cheese and red chile pork. Sitting atop black bean puree and serrano salsa topped with coleslaw.
Pozole
A Jalisco classic soup, simmered pork shoulder in a red pasilla chile broth with hominy. Served with onion, cilantro, cabbage, radish, roasted chile, oregano, and fresh limes.
Enchiladas
Mix Enchiladas
Choose 2 or 3 enchiladas to create your perfect meal. Enchiladas filled with monterey jack cheese & chicken brased in pasilla chile. Your choice of 2 or 3 enchiladas. Served with Cilantro Lime Rice and Black Beans.
Enchiladas Rojas
Red salsa made with roasted tomato, cumin, california and japones chiles. Topped with sour cream, queso cotija and a baby red chard garnish.
Enchiladas Guanajuato
Green salsa made with tomatillo, garlic, poblano and jalapeno chiles. Topped with sour cream, queso cotija and a baby red chard garnish.
Ensaladas and Bowls
Salmon Bowl
Blackened salmon, baby kale, local brown rice, black beans, roasted sweet potato and carrots, pickled red cabbage and red wine vinaigrette. Topped with mango glaze and cilantro pesto.
Burrito Bowl
Chicken, carnitas, steak, or seasonal vegetables, pinto beans, cilantro lime rice, monterey jack cheese, romaine lettuce, pico de gallo, serrano salsa, sour cream, and guacamole.
Tostada Salad
House ground beef and pinto beans, cherry tomatoes, seasonal vegetable, sour cream, avocado, radish, queso cotija, grilled flour tostada and red wine vinaigrette.
Fresa Salad
Strawberries, blue cheese, candied almonds, dried cranberries, pickled red onion and lemon dressing.
Medium-well steak, portobello mushroom, chile poblano, onion, monterey jack cheese and jalapeno toreado. Served with warm tortillas.
Salmon con Mango
Grilled salmon, tropical pico, mango glaze on a bed of spinach and roasted carrots.
Cochinita Pibil
Most popular in Southern Mexico. Smoked pork shoulder in achiote glaze, mild habanero salsa, pickled red onion and arugula salad. Served with warm tortillas.
Mole Enchiladas
Hints of chile, dried fruits, toasted nuts and chocolate. Our mole recipe was taught to us by the Convento de Santa Clara in Puebla, Mexico. The birthplace of mole poblano. Served with plantains. Your choice of 2 or 3 enchiladas.
Tacos
Tacos Americanos
A Northern Mexico favorite. Crispy tortillas, braised chicken, monterey jack cheese, romaine, salsa serrano, sour cream, pico de gallo, queso cotija and Zocalo hot sauce.
Tacos de Camaron
Shrimp sauteed in a garlic adobo, pineapple habanero salsa, tropical pico and fresh cabbage.
Tacos de Cazuela
Steak or chicken sauteed with onion and chipotle salsa. Topped with monterey jack cheese and baked in a warm bowl. Add shrimp.
Mix Tacos
Your choice of any 2 or 3 tacos.
Cochinita Pibil Tacos
Southern Mexico?s favorite dish. Smoked pork shoulder in an achiote glaze, mild habanero salsa and pickled red onion.
Steak Tacos
Steak, grilled onion, fingerling potato, morita and avocado salsas.
Carnitas Tacos
Slow roasted pork confit, morita salsa and tomatillo pico de gallo.
Baja Fish Tacos
Sacramento?s favorite. Mexican beer battered fish, topped with chipotle aioli, pico de gallo and fresh cabbage.
Carnitas
Slow roasted pork confit with hints of cinnamon and orange served with tomatillo salsa and lime-pickled red onion.
Poblano chile stuffed with monterey jack cheese and red chile pork. Sitting atop black bean puree and serrano salsa topped with coleslaw.
Pozole
A Jalisco classic soup, simmered pork shoulder in a red pasilla chile broth with hominy. Served with onion, cilantro, cabbage, radish, roasted chile, oregano, and fresh limes.
Enchiladas
Mix Enchiladas
Choose 2 or 3 enchiladas to create your perfect meal. Enchiladas filled with monterey jack cheese & chicken brased in pasilla chile. Your choice of 2 or 3 enchiladas. Served with Cilantro Lime Rice and Black Beans.
Enchiladas Rojas
Red salsa made with roasted tomato, cumin, california and japones chiles. Topped with sour cream, queso cotija and a baby red chard garnish.
Enchiladas Guanajuato
Green salsa made with tomatillo, garlic, poblano and jalapeno chiles. Topped with sour cream, queso cotija and a baby red chard garnish.
Ensaladas and Bowls
Salmon Bowl
Blackened salmon, baby kale, local brown rice, black beans, roasted sweet potato and carrots, pickled red cabbage and red wine vinaigrette. Topped with mango glaze and cilantro pesto.
Burrito Bowl
Chicken, carnitas, steak, or seasonal vegetables, pinto beans, cilantro lime rice, monterey jack cheese, romaine lettuce, pico de gallo, serrano salsa, sour cream, and guacamole.
Tostada Salad
House ground beef and pinto beans, cherry tomatoes, seasonal vegetable, sour cream, avocado, radish, queso cotija, grilled flour tostada and red wine vinaigrette.
Fresa Salad
Strawberries, blue cheese, candied almonds, dried cranberries, pickled red onion and lemon dressing.
Medium-well steak, portobello mushroom, chile poblano, onion, monterey jack cheese and jalapeno toreado. Served with warm tortillas.
Salmon con Mango
Grilled salmon, tropical pico, mango glaze on a bed of spinach and roasted carrots.
Cochinita Pibil
Most popular in Southern Mexico. Smoked pork shoulder in achiote glaze, mild habanero salsa, pickled red onion and arugula salad. Served with warm tortillas.
Mole Enchiladas
Hints of chile, dried fruits, toasted nuts and chocolate. Our mole recipe was taught to us by the Convento de Santa Clara in Puebla, Mexico. The birthplace of mole poblano. Served with plantains. Your choice of 2 or 3 enchiladas.
Tacos
Tacos Americanos
A Northern Mexico favorite. Crispy tortillas, braised chicken, monterey jack cheese, romaine, salsa serrano, sour cream, pico de gallo, queso cotija and Zocalo hot sauce.
Tacos de Camaron
Shrimp sauteed in a garlic adobo, pineapple habanero salsa, tropical pico and fresh cabbage.
Tacos de Cazuela
Steak or chicken sauteed with onion and chipotle salsa. Topped with monterey jack cheese and baked in a warm bowl. Add shrimp.
Mix Tacos
Your choice of any 2 or 3 tacos.
Cochinita Pibil Tacos
Southern Mexico?s favorite dish. Smoked pork shoulder in an achiote glaze, mild habanero salsa and pickled red onion.
Steak Tacos
Steak, grilled onion, fingerling potato, morita and avocado salsas.
Carnitas Tacos
Slow roasted pork confit, morita salsa and tomatillo pico de gallo.
Baja Fish Tacos
Sacramento?s favorite. Mexican beer battered fish, topped with chipotle aioli, pico de gallo and fresh cabbage.
Carnitas
Slow roasted pork confit with hints of cinnamon and orange served with tomatillo salsa and lime-pickled red onion.
Two house blend tortillas with carnitas mixed in a chipotle sauce with sauteed onions, poblano chiles, scrambled eggs, lime pickled red onion, queso cotija, cilantro lime rice and black beans. Each item served with two eggs, cilantro lime rice, and black beans
Brunch Bowl
Scrambled eggs in chipotle sauce, fried potatoes, black bean puree, pico de gallo, lettuce, sour cream, queso cotija and your choice of chorizo, bacon or braised chicken.
Breakfast Burrito
Choice of chorizo or bacon, with scrambled eggs, potatoes, cilantro lime rice, pinto beans, monterey jack cheese, queso cotija, pico de gallo and sour cream, Served ?wet? with chile puya sauce.
Pancakes
Three pancakes topped with cinnamon whipped cream, berries, maple syrup and powdered sugar.
French Toast
Amaretto-infused french toast with cinnamon whipped cream, berries, candied almonds, dulce de leche and powdered sugar. Half & Full
Huevos Rancheros
Slow-cooked beef in tomato sauce with poblano chiles and onion. Served with house-blend tortillas, cilantro lime rice and black beans.
Arrachera con Huevos
Marinated hanger steak grilled to medium well, served with over-easy eggs, house-blend tortillas, cilantro lime rice and black beans.
Chilaquiles
Fried tortilla chips tossed in chipotle salsa and topped with sour cream, queso cotija, cured white onions and served with over easy eggs, cilantro lime rice and black beans. Verde salsa or divorciados available upon request. Add braised chicken, steak or carnitas
