Weekly Dinner Specials
Each week we proudly feature one of our authentic Mexican dinner specials, made from scratch in our kitchen and served to you in our warm and inviting atmosphere. As we say in Mexico City, esta usted en su casa… make yourself at home.
Paella a la Valenciana
This version of paella originated in the Valencia region of Spain. It is a beautiful medley of seafood, including shrimp, mussels, clams, sea scallops, calamari, and chicken steeped in an aromatic herb infused broth. The dish is prepared with fresh tomato, mild bell peppers, shallots, white wine, and exotic saffron flavored rice.
Parrillada de Camarones
Fresh jumbo shrimp, stuffed with poblano pepper and monterrey jack cheese then wrapped in bacon, are grilled over an open fire and then topped with a tomato and jalapeno cheese sauce. They are served with roasted potatoes and a zesty mexican cole slaw composed of green and red cabbage, poblano pepper, carrot, and cilantro.
Mexico – Mar y Tierra
A wonderful combination of latin surf and turf, this dish includes the following three delicacies of mexican cuisine, along with rice and an avocado salad dressed with a tangy vinaigrette . . .
Camarones al la Veracruzana
Jumbo shrimp sauteed with tomato, onion, bell pepper, and green olive
Beef tenderloin, grilled and served with a sauce composed of mild roasted pepper, onion, tomato, and red wine
Fajitas de Pollo con Mole
Breast of chicken, grilled and sliced, then topped with a mole poblano sauce
A thin slice of tender beef steak is very lightly coated with fresh herbs and bread crumbs, then pan fried to golden perfection in a small amount of olive oil. Garnished with slices of tomato, avocado, and a chile de arbol tomato sauce, the milanesa is served with a tangy and tropical jicama slaw and a cup of slow-simmered charro beans.
Caldo de Albondigas
Albondigas, or hand-rolled meatballs, are composed of ground beef, grated cheese, rice, bread crumbs, and fresh herbs. They are then simmered in a sauce of fresh tomato, onion, olive oil, garlic, and a touch of mint to produce a very unique flavor. The albondigas surround a roasted potato which is filled with creamed corn.
Huachinango al Horno
This preparation of seafood begins with a fresh filet of red snapper. The filet is then topped with a combination of shrimp, mussels, clams, and sea scallops, and it is seasoned with aromatic herbs. The seafood is placed “en papillote”, bathed with a white wine lemon butter sauce, and sealed prior to baking in order to retain its flavorful aromas.