Menu April – June

Entrada/ Appetizers

Tostadas de pollo  Always a favorite. Fried tortilla topped with chicken, red cabbage, queso fresco, tomato and avocado.

Tostada de frijol Always a vegetarian favorite. Fried tortilla topped with black beans, red cabbage, queso fresco, tomato and avocado.

Spring salad with tomatillo dressing Spring mix and seasonal veggies dress with a tomatillo lime dressing. Refreshing for those unexpected warm days in spring.

Consommé de pollo Chicken broth, served with chicken and rice. Is all about Mexican comfort.

Lentil Soup Lentils cooked in fresh tomatoes and onions.

Plato de fondo/ Main course served with homemade tortillas

Chile Relleno with meat Chile poblano stuffed with beef, lightly pan fried and served with tomato sauce, beans and rice.

Chile Relleno with cheese Chile poblano stuffed with cheese, lightly pan fried and served with tomato sauce, beans and rice.

Esparragos Sautéed asparagus served with tomato sauce, beans and rice.

Fish in Green Sauce Steamed white fish served with a tomatillo sauce. A little bit tangy but delicious. Served with rice and beans.

Bistek Ranchero Strips of beef sautéed in tomatoes and onions. Served with rice and beans.

Postre/ Desserts

Peaches and cream

Arroz con leche