A Taste of Mexico
by Hilario Leon
Wednesday, March 25 and Friday, March 27
11 a.m. to 12:30 p.m.
Chips and Salsa
House made tortilla chips with roasted red salsa.
Sopa de Fideo
Sautéed vermicelli simmered in chicken broth with small-diced tomato and onion, minced garlic and served with cilantro-lime garnish.
Cup $1.95/ Bowl $2.25
Ejotes Y Papas (Green Bean and Potato Salad)
Steamed fresh green beans and diced red potatoes tossed in a house vinaigrette, laid on red leaf romaine, cilantro and caper garnish.
Tropical Shrimp Salad
Chipotle-glazed grilled shrimp with mango and cucumber cubes, fine-diced red jalapenos and yellow bell peppers, over spring mix tossed in a spicy dressing. Accompanied by batonnet nopales, and Spanish quinoa with carrots.
Torta De Bistec (Beef Tenderloin Street Sub)
Thin sliced beef tenderloin with avocado mayonnaise on a fresh bolillo topped with refried black beans, shredded lettuce and sliced tomatoes. Served with a side of plantain chips and a corn and olive slaw.
Roasted Yucatan Pork Tenderloin
(Served with soup or salad)
Medallions of Yucatan-spiced, slow roasted pork tenderloin topped with a citrus Beurre Blanc with a red onion, jicama and avocado salad, sided with sautéed green peas, onion and tomato, as well as savory cilantro rice.
Chocolate Tres Leches Cake
Chocolate tres leches cake topped with whipped cream, toasted coconut, a drizzle of caramel sauce and sliced raspberries.
Soft drinks • Iced tea • Flavored tea of the week • Assorted hot tea • Coffee
Cappuccino • Latté