Copy of Lunch

Lunch Menu 

—  Lunch Specials  —

$9.99, (after 4pm - bigger portions $15)



—  Mexican Bowl
Your choice of any of the taco options (vegan, vegetarian or meat) in a bowl with cilantro rice, refried beans, cheese,    pico de gallo, cream and avocado

Molletes —
Open faced sandwich with refried beans, melted cheese, ham served with salsa

—  Trio of Empanadas  —
Stuffed masa pastry, fried, filled with queso fresco (cheese), topped with huitlacoche, flor de calabaza and squash

Chilaquiles (The Father of Nachos)
Fried tortillas bathed in salsa until tender on a bed of refried beans, garnished with onion, cilantro, avocado and sour cream.  Add egg $2 sirloin or chicken $4*


—  Chicken Tinga Tostadas
Shredded chicken in a sauce made from tomatoe, chipotle chiles in adobo, and sliced onions, topped with avocado slices, shredded lettuce, crumbled cheese, and sour cream

—  Burritos
Refried beans, avocado, pico de gallo, pickled onions, shredded Mexican cheese, and a delicious red sauce.  Choice of carnitas (pork), barbacoa (beef) or eggs*

—  Chimichangas (fried burritos smothered in cheese)  —
Refried beans, avocado, pico de gallo, pickled onions, shredded Mexican cheese, and a delicious red sauce, fried and smothered in cheese.  Choice of carnitas (pork), barbacoa (beef) or eggs*

—  Huevos Rancheros  —
"Rancher's style" eggs, fried and served on corn tortillas and smothered in cooked salsa with a side of 4 taquitos.  Must try this delicious breakfast



—  Tacos and tortas  —

Delightful dishes to satisfy cravings for delicious cuisine


Tacos (Lunch special - any 2, served with rice and beans, add $3 per each additional taco -   **Starred dishes add $1.  After 4pm - 3 taco plate $15. Taco Tuesday - 3 for $10)

—  Cochinita  —
Dish from the Yucatan Peninsual - slow roasted pork, marinated in citrus and cooked on banana leaves

—  Poblano
Butter, garlic, cream, Parmesan, poblano peppers, and corn

—  Carnitas
Seasoned pork, braised until tender with herbs (oregano, marjoram, bay leaves, garlic) and pulled apart, oven roasted until slightly crisp

—  Spanish Garlic Mushroom
spicy garlic mushrooms, including huitlacoche, rosemary, chile de arbol, garlic

—  Barbacoa
slow cooked beef in banana leaves with a combination of herbs and chiles

—  Gringo  —
ground, black angus beef cooked with garlic, onion, carrots, potato

—  Polanco**  —
ribeye, guacamole, queso fresco, smoked salsa (mild)*

—  Beer Battered Cauliflower  —
Fried cauliflower with a bed of pico de gallo, topped with chipotle aioli*

Shrimp**  —
beer battered on a bed of coleslaw, topped with chipotle aioli*

—  Fish **  —
beer battered tilapia on a bed of coleslaw, topped with chipotle aioli*

—  Cortadillo
Sirloin*cooked with onions, tomatoes, bell pepper, garlic, serrano and cilantro

—  Mole  —
Our famous dish in a taco version, sauce made of chocolate, chile, and over 30 ingredients (chicken or vegan)

Tortas (with a side of rosemary fried potatoes)

—  Tortas Ahogadas  —
Mexico's pulled pork version of the French Dip sandwich, with a spicy kick.

—  Torta de Milanesa
Crispy fried beef cutlet sandwich, refried beans, layered with lettuce, cheese, avocado, cream, tomato, onions and chipotle mayo*

—  Torta Polanco  —
Ribeye, fried egg, guacamole, cheese, and grilled onions*

—  Vegan Torta  —
Portobello balsamic mushroom with seasonal veggies, avocado, and vegan cheese



—  All Day  —


—  Pico de Gallo, Trio of Salsas, and Bottomless Chips $5—
chopped tomatoes, onion, cilantro, serrano peppers, salt, lime, served with fresh chips, peanut salsa, guajillo salsa, and avocado salsa

—  Guacamole Artisanal
Mashed avocados, chopped onion, cilantro, served with fresh chips - serrano peppers optional

—  Pineapple/Coconut Shrimp* Skewers  —
perfectly cooked and delicious - don't miss this dish

—  Mexican Zucchini Boats (Calabacitas) —
baked, topped with tomato and onion salsa and Parmesan cheese

—  Taquitos Dorados  —
Crispy fried tacos, served on a bed of chopped lettuce, diced tomatoes, onions, crumbled cheese, and sour cream

—  Corn on the Cob
Traditional from the streets of Mexico - grilled smoked corn cob, served with chipotle aioli*, Parmesan, chile flakes, and queso fresco

—  Grilled Beets
Served with goat cheese and balsamic vinaigrette

—  Deep Fried Cauliflower
Beer battered cauliflower, served with a chipotle aioli* on a bed of pico de gallo

—  Tamales (2) —
ask your server for daily specials

Soups and Salads

—  Ensalada de la Tierra  —
Grilled chayote squash and beets on a bed of spring mix, goat cheese and almonds, citrus vinaigrette - $11  add tender chicken breast $4, steak, salmon or pineapple shrimp $5*

—  Ensalada de Aguacate —
Romaine lettuce and spring mix with avocado, fresh tomato, onion and cilantro, green olives, and Mexican shredded cheese $9  add tender chicken breast $4, steak, salmon, or pineapple shrimp $5*

—  Cream de Maiz y Calabaza  —
Cream of corn soup with Mexican zucchini.  Special for cold weather.  Ask your server for daily specials, vegetables may vary $7

—  Sopa de Tortilla Azteca  —
Chicken broth seasoned with tomato and chile pasilla, topped with avocado, panela, fried chips and sour cream $7 add shredded chicken $4