Lunch 

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.