Breakfast Menu

Served from opening time to noon.

*The Traditional. Two eggs cooked any style and choice of Bacon, Sausage, Chorizo, Turkey or Ham, served with your choice of Toast or Flour Tortilla with our homemade Rosemary and Garlic Potatoes.

*Oro Negro Benedict.  Two Poached Eggs a top an English Muffin, sliced Canadian Bacon and our homemade Corn Truffle Hollandaise Sauce with grilled asparagus.

*Mesilla Benedict. Two Poached Eggs  atop English Muffin, sliced  Canadian Bacon and Green Chile hollandaise sauce with grilled asparagus.

*Steak & Eggs. Two Eggs cooked any style, 6oz Tenderloin steak with your choice of toast or Flour Tortilla with our Homemade Rosemary and Garlic Potatoes and fresh salsa.

*Breakfast Burrito.  Two Scrambled Eggs, Pico de Gallo and Cheese rolled in a warm flour Tortilla with choice of Bacon, Sausage, Turkey, Chorizo or Ham, smothered in Red or Green Chile sauce, served with our Homemade rosemary and Garlic Potatoes.

House’s Favorites – All served with Black Beans.

*Rancheros. Two Eggs cooked any style, two corn Tortillas smothered in Red or Green sauce, served with Black Beans and Flour Tortilla. 

*Campesinos. Two Eggs cooked any style atop of a grilled Chicken Breast, smothered in our Jalapeno, Mushrooms and Cilantro Creamy sauce, served with Black Beans and flour Tortilla.  

*Divorciados.  Two Eggs cooked any style, two Corn Tortillas smothered in our homemade Poblano Mole and Green Mole, served with Black BEANs and Flour tortilla. 

*Tres Marias. Two eggs cooked any style atop of two Corn quesadillas smothered with Green Mushroom and Epazote Salsa, Cotija Cheese and Cilantro. 

*Placeras.  Two Eggs cooked any atop three Red Cheese Enchiladas, shredded Lettuce, Red Onion, Diced Tomato, Cotija Cheese and drizzled Mexican Cream. 

 *Motuleños.  Yucatan Style Breakfast.  Two fried Eggs over Black Beans on a fried Corn Tortilla, topped with Peas, Ham, Cotija Cheese, Spicy Habanero and Tomato Sauce, served with fried Plantains. 

*Patron Breakfast Plate. Two  Eggs cooked any style, Green or Red  Chilaquiles topped with your choice of Grilled Sliced Beef or Chicken Breast, served with Red Onion, Cotija Cheese and  drizzled Mexican Cream.  

Padrino Breakfast.  Stuffed Poblano Pepper with scramble eggs and chorizo, smothered with our Black Beans and Ancho Pepper sauce, with Cotija Cheese and drizzled Mexican Cream.

Enfrijoladas.  Three corn tortillas, stuffed with Panela Cheese, smothered with a Black Beans and Ancho Pepper sauce, Cotija Cheese and drizzled Mexican Cream.

Oaxaqueños.  Two scramble chopped eggs, smothered with a Tomato and Epazote sauce, with Nopalitos served with Black Beans and Corn Tortillas.

The Omelets.  All served with your choice of Toast or Flour Tortilla and Rosemary Potatoes or Black Beans.

Build Your Own Omelet.  Three Eggs stuffed with Cheese and your choice of any three ingredients :  Bacon, Sauteed Mushrooms, Bell Peppers, Red Onion, Green Chile, Spinach, Tomato, Sausage, Ham, Turkey, Chorizo, Jalapenos.

*Southwest. Three Eggs stuffed with  roasted Green Chile, caramelized Onions and asadero cheese.

*Mediterranean. Three Eggs stuffed with  Sun Dried Tomatoes, sliced Mushrooms, dry herbs and Feta Cheese.

*Veggie Omelet.  Egg White stuffed with sautéed mix Bell Peppers, Mushrooms, Red Onion, Spinach and sliced Tomato topped with Cheese.   add a cup of fruit 

*Poblano.  Three Eggs stuffed with Panela Cheese, Rostead Corn and smothered with Poblano Creamy Sauce.

The Others

Café French Toast.  Two Croissants dipped into our  special mixture and cooked until golden brown and then we  top them with glazed pecans, powdered sugar, berries and our syrup. 

*French Croissant. Toasted Croissants stuffed with Eggs, Cheese and your choice of Bacon, Sausage, Ham, turkey or Chorizo, served with our Rosemary and Garlic Potatoes.  6.50   add a cup of fruit

Banana & Pecans  Pancakes. Three Buttermilk Pancakes filled with Toasted Oats, Pecans and Banana with a side of two layers of Applewood Smoke Bacon, served with Berries, pecans, slices of Banana and warm syrup.  

Old Fashion Oatmeal.  Served with Pecans, Raisins, sliced Banana and Strawberry and Cinnamon powder.

Side Orders

2 Slices of  Applewood Bacon
2 Slices Sausages Patties
One Egg *
Green chile
Cup of Fruit
Toast/Croissant/English Muffin
2 Jalapenos

Drinks

Fountain (Coke, Zero, Diet Coke, Sprite, Dr. Pepper, Root Bear)
Regular Ice Tea, Raspberry Tea and Hot Tea
Milk/Chocolate Milk
Coffe (Colombian, Decaf or Java)
Latte or Capuccino
Mocha Latte
Expresso
Orange or Apple juice
Bottle Coke, Sprite or Fanta

*Items that are cooked to order may be served raw or undercooked.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase the risk of foodborne illness.  Please let us know if you have any  allergies.  Not all ingredients are listed on the menu.

Lunch 

Paisano Cafe’s Lunch Menu

Salads and Greens

Tijuana Twisted Cesar. Crisp Romaine lettuce, tossed in our homemade Caesar dressing served over a parmesan cheese crust.   add grilled chicken 

Pecan Crusted Chicken.  Served over mixed greens, sweet mandarin oranges, tajin garapiñado pecans, dried cranberries, blue cheese crumb’s and homemade raspberry vinaigrette. 

The Paisano Cobb.  Grilled chicken, crispy bacon, avocado, boiled egg, green chile strips and blue cheese crumbles, served over mixed greens.  

Acapulco Shrimp Salad.  Mixed greens, fresh tomato, palmetto, cilantro, avocado, red onions, fried tortilla strips,  shrimp and lime avocado cilantro vinaigrette. 

Beef Arrachera Salpicon. Grilled flank steak tossed with fresh lettuce, red onion, black olives, sliced tomato, sliced mushrooms, sliced avocado, sheered mix cheeses and oregano lime dressing. 

 Wraps – The San Francisco way of doing burritos. All served with your choice of homemade thin fries or mixed greens.

Paisano Wrap.  Chicken or beef  with all the veggies, avocado, tomatoes, sour cream, asadero cheese and the one and only lemon chipotle aiole.  

Wrappers Delight.  Sliced turkey, mixed greens, pecans, sliced apples and sweet sour cream cranberry dressing.  

B L T CH. Smoked crisp bacon, fresh lettuce, sliced tomatoes, sheered chicken and your favorite cheese, all mixed together with our signature balsamic vinaigrette.  

Entre Panes (Sandwiches)

Pepito de Arrachera.  Grilled inside skirt, refried beans, sheered asadero cheese, sautéed red onions, green chile guacamole and chipotle ranch dressing.  

Café Club. Layers of chicken breast, turkey breast, ham, bacon, avocado, veggies and house chipotle ranch dressing. 

Torta Cubana.  Pulled pork, ham, asadero cheese, avocado and veggies. All inside a Mexican telera bread. 

Ajillo Portobello Burger Grilled homemade beef patty topped with sliced Portobello on ajillo sauce, provolone cheese, and fried onion strings.  

Guacamole Burger Grilled homemade beef patty topped with asadero cheese, house guacamole, bacon and cilantro aiole.  

Lunch plates

Moles – From the Nahuatl “molli” which means a stone ground sauce.

Grilled Chicken Breast. 8oz chicken breast smothered in homemade mole sauce (choose from 4 below) served with Mexican rice and refried beans.  

Enmoladas. Rolled enchiladas stuffed with cheese or shredded chicken smothered with your favorite mole sauce, Mexican rice and refried beans. 

1. Mole Negro.  Chichilo pepper and tomatillo mole sauce with a smoky taste and a hint of ash.
2. Mole Poblano. A not so sweet ajillo pepper mole sauce with traditional ingredients and a touch of Oaxaca chocolate.
3. Mole Verde o Pipian. Toasted pumpkin seeds and tomatillo mole sauce with a hint of hoja santa (root beer plant)
4. Mancha Manteles. Sweet pineapple, red apples, fried plantain and a wonderful choice of spices make this mole a great and unique experience

3 Cheese Chicken. A butterflied chicken breast filled with sautéed spinach, onion and tomatoes topped with a three cheese sauce served on a bed of chipotle sauce with thin fries. 

Penne Poblano.  Sautéed chicken, poblano pepper strips, roasted corn, red onions and white wine cream sauce.  

Zucchini Flower Pasta. Sautéed pasta with a creamy white wine and zucchini flower sauce, topped with grilled chicken breast .   Add jumbo Shrimp 

Chiles en Nogada. Ground beef, dried fruit, pecans, pine nuts and raisin stuffed Poblano peppers covered in a  cold walnut and goat cheese sweet sauce topped with pomegranate seeds or syrup (seasonal), a Mexican revolution classic.  

Paisano fish. Pan seared white fish filet smothered in green chile and sun dried tomato mojo, and a side of white rice and black beans.   

Pescado Poblano.  Fresh pan fried tilapia smothered with poblano pepper sauce, roasted corn and sun dried tomatoes served with Mexican rice. 

Caper Tequila Lime Shrimp Fettuccine.  Sautéed shrimp, capers, red onion, fettuccine and our house lime tequila sauce.  

Dinner Menu

Moles – From the Nahuatl “molli” which means a stone ground sauce.

Grilled Chicken Breast. 8oz chicken breast smothered in homemade mole sauce (choose from 4 below) served with Mexican rice and refried beans.  

Enmoladas. Rolled enchiladas stuffed with cheese or shredded chicken smothered with your favorite mole sauce, Mexican rice and refried beans. 

1. Mole Negro.  Chichilo pepper and tomatillo mole sauce with a smoky taste and a hint of ash.
2. Mole Poblano. A not so sweet ajillo pepper mole sauce with traditional ingredients and a touch of Oaxaca chocolate.
3. Mole Verde o Pipian. Toasted pumpkin seeds and tomatillo mole sauce with a hint of hoja santa (root beer plant)
4. Mancha Manteles. Sweet pineapple, red apples, fried plantain and a wonderful choice of spices make this mole a great and unique experience

3 Cheese Chicken. A butterflied chicken breast filled with sautéed spinach, onion and tomatoes topped with a three cheese sauce served on a bed of chipotle sauce with thin fries. 

Penne Poblano.  Sautéed chicken, poblano pepper strips, roasted corn, red onions and white wine cream sauce.  

Zucchini Flower Pasta. Sautéed pasta with a creamy white wine and zucchini flower sauce, topped with grilled chicken breast.   Add  jumbo Shrimp 

Chiles en Nogada. Ground beef, dried fruit, pecans, pine nuts and raisin stuffed Poblano peppers covered in a  cold walnut and goat cheese sweet sauce topped with pomegranate seeds or syrup (seasonal), a Mexican revolution classic.

Paisano fish. Pan seared white fish filet smothered in green chile and sun dried tomato mojo, and a side of white rice and black beans.   

Pescado Poblano.  Fresh pan fried tilapia smothered with poblano pepper sauce, roasted corn and sun dried tomatoes served with Mexican rice. 

Caper Tequila Lime Shrimp Fettuccine.  Sautéed shrimp, capers, red onion, fettuccine and our house lime tequila sauce.  

All  following plates served with a dinner salad and your favorite house dressing

Tampiqueña. Grilled arrachera (inside skirt) steak topped with green chile strips, Spanish rice, guacamole and epazote refried beans. 

New York  Blue. Sliced grilled New York steak topped with sliced sautéed Portobello mushrooms, chunks of blue cheese and balsamic syrup, served with au gratin potatoes and blanched asparagus.  

El Migñon a la Truffa. Grilled 6oz. Beef tenderloin topped with red wine and corn truffle sauce, au gratin potatoes and blanched asparagus.    (or try black mole sauce)

Panela Chicken.  Chicken breast stuffed with corn and Panela cheese, covered with a Poblano pepper sauce.  Served with Mexican rice and boiled broccoli.   

West Salmon. Grilled dried chile rubbed salmon served over Spanish saffron rice, topped with a black beans and roasted corn relish 

Salmon al Pipian.  Grilled salmon served over white rice, topped with toasted sunflower seeds green mole sauce and blanched asparagus.  

Vodka Dill Salmon.  Pan seared salmon topped with a creamy vodka, lime and dill volute sauce, au gratin potatoes and blanched asparagus.  

Gambas al Coco.  Panko coconut breaded jumbo shrimp smothered with sweet and spicy Jamaica flower sauce served with mango-jicama guacamole and white rice. 

Paisano Shrimp.  Sautéed jumbo shrimp in green chile and sun dried tomato mojo, Served with a side of white rice and black beans.  

Aztec Shrimp. Mushroom stuffed shrimp wrapped in bacon and smothered with black mole sauce, served with rice and grilled cactus pico. 

Achiote Swordfish. Grilled achiote honey glazed swordfish with escabeche red onion, cucumber and sun dried tomatoes summer relish, served with au gratin potatoes.