Tacos Dorados (Flautas and Taquitos)
10
Tightly rolled flour tortilla cigars stuffed with mild green chilies, co jack cheese, and fire roasted sweet corn accompanied by corn tortillas stuffed with shredded chicken, grated onion, and jalapenos, are lightly fried until crispy. Served with cilantro-lime sour cream and smoked tomato-chile sauce.
Crispy tortilla chips with spicy jalapeno cheddar dip, guacamole, and our homemade fire roasted tomatillo salsa.
A latin shrimp cocktail made with Gulf shrimp, Spanish onion, cucumber, jicama, avocado, heirloom tomato, and fresh cilantro tossed in a spicy dressing made with crushed tomato, fresh lime juice, garlic, olive oil, chipotle peppers, grated radish, Tabasco, and orange blossom honey.
All entrees served with Borracho Beans, Mexi Rice, and Jicama Slaw -
El Burrito del los Diablo16
Roasted Vidalia onion, sweet bell pepper, sweet corn, green chilies, tomato, black beans, Mexi rice, and shredded chicken rolled in a flour tortilla and smothered in our roasted tomatillo queso sauce.
Angus Sirloin Tacos with Yucca15
Tender diced Angus sirloin braised with sweet Vidalia onion, yucca, garlic, guajillo, and chipotle peppers, garlic, minced jalapeno, sweet bell pepper, sea salt, freshly ground black pepper, cumin, and fresh cilantro. With 3 crisp corn tortillas, shredded co-jack cheese, and pineapple-cilantro salsa. Served with shredded lettuce, fire roasted tomatillo salsa, sour cream, and guacamole.
Tostada w/Smoked Pork Carnitas & Queso Fresco 14
The most tender and savory carnitas north of the Rio Grande. Heavily marbled pork roast is hot smoked for 6 hours, braised with sangria, Mexican merlot, and garden vegetables for 6 hours, then slow roasted for 6 hours. Served atop layers of crisp corn tortilla, cilantro-tequila rice, black beans, roasted sweet corn, smoked tomato-chile sauce, and pineapple–cilantro salsa.
Baked Shrimp Enchilada w/Manchego & Queso Blanco 18
Baby Shrimp, sweet Vidalia onion, sweet red bell pepper, green chilies, and corn tortillas, covered with a savory sherry-Manchego sauce and queso Blanco, then baked until lightly browned.
Ancho rubbed oven roasted chicken, chorizo sausage, garlic, onion, sweet bell pepper, fire roasted sweet corn, black olives, tossed with penne, in a spicy 5 pepper tomato-tomatillo sauce. Topped with radish matchsticks, and cilantro sour cream.
Danielle’s Fried Ice Cream (Fri-Sat Only) 9
Mexican Chocolate Pots de Crème 6
Cassava Heavy Cake with Coconut Caramel Cream 7
