Paisano Cafe’s Breakfast Menu

Served from opening time to noon. (Menú de huevos). All served with your choice of toast or flour tortilla.

  • The Traditional. 2 eggs cooked your way, rosemary and garlic home potatoes and your choice of bacon, sausage, ham or homemade green or red chorizo.  7.25
  • Oro Negro Benedict.  English muffin topped with Canadian bacon and 2 poached eggs smothered with corn truffle hollandaise sauce and side of grilled asparagus.  8.50
  • Mesilla Benedict. Served with roasted green chile hollandaise sauce.  8.25
  • Frittata al Gusto. 3 eggs, one meat, all the veggies that you want and your favorite cheese.  7.75
  • Steak & Eggs. 2 eggs cooked your way, juicy steak, rosemary  and garlic home potatoes and fresh salsa.  9.50

Chef’s favorites – All served with refried beans.

  • Rancheros. 2 eggs, sunny side up on top of two corn tortillas sofritas, smothered with our homemade salsa ranchera, shredded cheese and sour cream.  7.00
  • Campesinos. Grilled chicken breast topped with 2 eggs cooked your way, smothered with creamy campesino sauce and melted cheese.  8.50
  • Divorciados.  2 eggs, sunny side up on top of two corn tortillas sofritas, smothered with our homemade poblano mole sauce and refried beans.  7.50
  • Patron Breakfast Plate. Green or red strip chilaquiles top with asadero cheese, your choice of grilled sliced arrachera or chicken breast, 2 eggs cooked your way, sour cream and sliced red onions.  9.50

The omelets – All served with rosemary home potatoes and toast.

  • Southwest. 3 eggs, roasted green chile, caramelized onions, and asadero cheese.  7.99
  • Mediterranean. 3 eggs, sun dried tomatoes, sliced mushrooms, dry herbs and feta cheese.  7.99
  • Florentine. 3 eggs, poached spinach, red onions, sliced tomato, dried tarragon and cream cheese.   8.25

The Others

  • Café French Toast.  Dipped croissants cooked until golden brown topped with pecans, powdered sugar, berries and our homemade coffee vanilla syrup.  7.75
  • French Croissant.  Filled with your favorite toppings from the bottom list.  4.75
  • Eggs, bacon, sausage, ham, chorizo, cheese, veggies etc. Add rosemary potatoes or a cup of fruit.  2.50
  • Frutas.  Assorted fruit served with honey, granola and cottage cheese.  6.25
  • Nuts for Banana Pancakes. 3 thick pancakes filled with toasted oats, banana, walnuts and a side of bacon.  5.75
  • Belgian style waffle.  One, topped with strawberries and whipped cream.  4.95.  Two  7.25

 

 

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.  7.75 add grilled chicken 9.50
  • Pecan Crusted Chicken.  Served over mixed greens, sweet mandarin oranges, tajin garapiñado pecans, dried cranberries, blue cheese crumb’s and homemade raspberry vinaigrette.  9.50
  • The Paisano Cobb.  Grilled chicken, crispy bacon, avocado, boiled egg, green chile strips and blue cheese crumbles, served over mixed greens.  10.50
  • Chile Crusted Shrimp Salad.  Mixed greens, fresh tomato, cilantro, avocado, green onions, fried tortilla strips, Chile crusted shrimp and lime cilantro vinaigrette.  12.00
  • 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.  11.00
  • Paisa’s Taco Salad.  Served over a tortilla basket , fresh lettuce, dice tomato, dice avocado, black beans, sauté ground beef or shredded chicken, red onions and green chile top with sour cream and a side of ranch dressing. 8.25

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 fajitas with all the veggies, avocado, sour cream, asadero cheese and the one and only lemon chipotle aiole.  8.99
  • Tamarindo Mandarin. Tamarind teriyaki glazed chicken with peanut butter, mixed greens, mandarin wedges and bean sprouts. 9.50
  • Wrappers Delight.  Sliced turkey, mixed greens, pecans, sliced apples and sweet sour cream cranberry dressing.  9.50
  • Ensenada Black Fish. Beer battered fish, Mexican coleslaw, fresh pico de gallo and cilantro lime aiole. 8.99
  • Fidel Pork Wrap. Mojito glazed pull out pork, mixed greens, cilantro, rice, roasted corn and black bean relish.  9.25
  • 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.  8.50

Entre Panes (Sandwiches)

  • Pepito de Arrachera.  Grilled inside skirt, refried beans, sheered asadero cheese, sautéed red onions, green chile guacamole and chipotle ranch dressing.  9.25
  • Café Club. Layers of chicken breast, turkey breast, ham, bacon, avocado, veggies and house chipotle ranch dressing.  8.25
  • Cilantro Pesto Chicken. Grilled cilantro pesto marinated chicken, cream cheese, sliced tomato, mixed greens and sun dried tomato aiole.  8.25
  • Torta Cubana.  Pulled pork, ham, asadero cheese, avocado and veggies. All inside a Mexican telera bread.  8.25.
  • Ajillo Porta Burger Grilled homemade beef patty topped with sliced Portobello on ajillo sauce, provolone cheese, and fried onion strings.  8.75
  • Guacamole Burger Grilled homemade beef patty topped with asadero cheese, house guacamole, bacon and cilantro aiole.  9.25
  • Villa Ahumada Burger. Grilled homemade beef patty topped with mouth watering creamy chile Cheese sauce.  8.99
  • El Ruben. Lean pastrami, Swiss cheese, sauerkraut  and dressing  over rye bread. 8.50

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.  $ 9.95
  • Enmoladas. Rolled enchiladas stuffed with cheese or shredded chicken smothered with your favorite mole sauce, Mexican rice and refried beans. $ 8.75
  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. $ 8.50
  • Penne Poblano.  Sautéed chicken, poblano pepper strips, roasted corn, red onions and white wine cream sauce.  $ 9.25
  • Zucchini Flower Pasta. Sautéed pasta with a creamy white wine and zucchini flower sauce, topped with grilled chicken breast $ 9.25   with jumbo Shrimp $ 14.50
  • 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.  $12.50
  • Beer Battered Tilapia. A tilapia filet dipped in beer batter and fried served with a Jicama salad and grilled veggies.  $ 9.00
  • 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.   $ 10.95
  • Pescado Poblano.  Fresh pan fried tilapia smothered with poblano pepper sauce, roasted corn and sun dried tomatoes served with Mexican rice. $ 9.25
  • Caper Tequila Lime Shrimp Fettuccine.  Sautéed shrimp, capers, red onion, fettuccine and our house lime tequila sauce.  $11.25

 

 

Paisano Cafe’s 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.  $ 9.95
  • Enmoladas. Rolled enchiladas stuffed with cheese or shredded chicken smothered with your favorite mole sauce, Mexican rice and refried beans. $ 8.75
  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. $ 8.50
  • Penne Poblano.  Sautéed chicken, poblano pepper strips, roasted corn, red onions and white wine cream sauce.  $ 9.25
  • Zucchini Flower Pasta. Sautéed pasta with a creamy white wine and zucchini flower sauce, topped with grilled chicken breast $ 9.25   with jumbo Shrimp $ 14.50
  • 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.  $12.50
  • Beer Battered Tilapia. A tilapia filet dipped in beer batter and fried served with a Jicama salad and grilled veggies.  $ 9.00
  • 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.   $ 10.95
  • Pescado Poblano.  Fresh pan fried tilapia smothered with poblano pepper sauce, roasted corn and sun dried tomatoes served with Mexican rice. $ 9.25
  • Caper Tequila Lime Shrimp Fettuccine.  Sautéed shrimp, capers, red onion, fettuccine and our house lime tequila sauce.  $11.25

 

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.  $16.00
  • 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.  $21.00
  • El Migñon a la Truffa. Grilled 6oz. Beef tenderloin topped with red wine and corn truffle sauce, au gratin potatoes and blanched asparagus.  $ 21.00    (or try black mole sauce)
  • Costilla BBQ. Baby back ribs cooked 2 ways with a tangy tamarind chipotle glaze served with stuffed baked potato. Half rack.  $14.00  Full rack. $19.75
  • Jerusalem Picante.  Grilled dried chile rub chicken breast slices over fettuccine Alfredo, with sautéed artichoke hearts. $ 15.50
  • Chicken Tuscano. Grilled chicken breast topped with a creamy white wine, roasted garlic, sun dried tomatoes and basil béchamel sauce served on a bed of pasta.  $15.75
  • Panela Chicken.  Chicken breast stuffed with corn and Panela cheese, covered with a Poblano pepper sauce.  Served with Mexican rice and boiled broccoli.    $15.75
  • West Salmon. Grilled dried chile rubbed salmon served over Spanish saffron rice, topped with a black beans and roasted corn relish $ 17.00
  • Salmon al Pipian.  Grilled salmon served over white rice, topped with toasted sunflower seeds green mole sauce and blanched asparagus.  $ 17.00
  • Vodka Dill Salmon.  Pan seared salmon topped with a creamy vodka, lime and dill volute sauce, au gratin potatoes and blanched asparagus.  $ 17.50
  • Gambas al Coco.  Panko coconut breaded jumbo shrimp smothered with sweet and spicy Jamaica flower sauce served with mango-jicama guacamole and white rice. $ 19.50
  • Paisano Shrimp.  Sautéed jumbo shrimp in green chile and sun dried tomato mojo, Served with a side of white rice and black beans.  $19.50
  • Aztec Shrimp. Mushroom stuffed shrimp wrapped in bacon and smothered with black mole sauce, served with rice and grilled cactus pico. $ 20.50
  • Achiote Swordfish. Grilled achiote honey glazed swordfish with escabeche red onion, cucumber and sun dried tomatoes summer relish, served with au gratin potatoes. $ 16.00