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.