PHOTOGRAPH
Appetizers (Entremesas)
Tamales de Pescado
Yucatecan tamales flavored with achiote, filled with fresh catfish, steamed in bananas leaves and served with fresh tomato sauce.
$4.50
Garnachas
small homemade tortillas topped with savory pork pibil, pickled onions and habanero salsa. (Inspired by an Oaxacan specialty)
$5.50
Enchiladas Suizas
oven-baked enchiladas of grilled free-range chicken in creamy tomatillo sauce. Chihuaha cheese. (Central)
$6.50
Cazuela de Borrego al Cascabel
charcoal-seared lamb simmered with nutty chile cascabel,woodland mushrooms, potatoes and Mexican vegetables. (West-Central)
$6.95
C�ctel de Camarones
Gulf shrimp in tangy roasted tomato salsa with avocado and cruncy fresh garnishes. (Veracruz)
$6.50
Sopes Surtidos
corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain in sour cream, black beans with homemade chorizo, and guacamole.
$5.95
Quesadillas Capitalinas
Mexico City-style quesadillas (corn masa turnovers) stuffed with Chihuaha cheese and fresh epazote; guacamole to daub.
$5.50
Tostaditas de Seviche
crisp little tortillas piled with lime-marinated marlin, manzanillo olives, tomato, serrano and cilantro.
$6.75
Taquitos de Pollo
crispy taquitos filled with chicken and poblanos, topped with homemade sour cream and guacamole.
$5.50
Queso Fundido
Chihuahua cheese with garlicky roasted peppers, chorizo sausage and oregano.
$5.50
Entrem�s Surtido
appetizer platter of cheesey quesadillas, crispy chicken taquitos with sour cream, tangy seviche tostadas, and guacamole.
2 Persons
$8.50
3 Persons
$12.50
4 Persons
$15.95
Guacamole
fresh and chunky, served with tortilla chips.
$6.50
Tostaditas
made-to-order tortilla chips with two salsas:garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro.
$2.25
Ensalada Frontera
hearts or romaine with wood-grilled onions, radishes, fresh cheese and roasted-garlic dressing (balsamic vinegar, extra virgin olive oil).
$4.50
Ensalada de J�cama
j�cama salad with cucumber, pineapple and tangy orange dressing.
$5.50
Especialidades (Specialties)
Puerco en Salsa Roja
grilled pork tenderloin in spicy New Mexico red chile sauce with grilled red onions and black beans. (Northern)
$14.50
Pollo Almendrado
charcoal-grilled free range chicken breast in a sauce of ground almonds, sweet spices, tomato, garlic, olives and raisings. Mexican rice (Oaxaca)
$13.95
Pato en Escabeche Rojo
charcoal-grilled duck breast in classic Yucatecan escabeche (mild chiles, roasted garlic, sweet spices and pickled red onion). Roasted Potatoes
$14.95
Puntas en Salsa Borracha
charcoal-grilled tenderloin tips in salsa borracha ( a rustic blend of chile pasilla, dark beer, tequila, garlic and orange).Black beans (Central)
Verduras Rancheras
vegetarian ""stew"" of roasted tomatillos,woodland mushrooms, chayote, zucchini, carrots and potatoes; with herby white rice. (Central)
$11.50
Callos de Hacha en Mole Verde
grilled fresh Maine sea scallops in classic green pumpkinseed mole, served with roasted red-skin potatoes and Mexican vegetables. (Central)
$15.95
Pesado en Crema Poblana
Gulf of Maine day-boat catch, garlic marinated and cooked over the coals, served with a smooth sauce of poblano peppers and cream. Roasted Potatoes. (Inspired by a Central specialty).
$14.50
At�n a la Yucateca
fresh Atlantic yellowfin tuna, Yucatan-style (marinated in achiote and garlic), cooked over the fire and served with pickled red onions, xnipec and yelllow rice.
$15.50
Carne Asada
charcoal-grilled, butterflied, Coleman natural ribeye, marinated in red-chile, with black beans, fried plantains with sour cream, and guacamole. (Oaxaca)
$17.50
Pollito a las Brasas
free-range baby chicken, border-style. Half-boned, marinated in garlic and sweet spices, grilled. Frijoles charros, charcoaled green onions, j�cama.
$14.95
Chiles Rellenos
stuffe poblanos (one cheese, one minced-pork picadillo) with roasted tomato-chile sauce; black beans and Mexican rice. (Central) (limited supply)
$13.95
