Served with rice, beans, and choice of corn or flour tortillas.
Grilled marinated chicken breast with a side of green sauce. 16.00
Tender moist chicken breast, thigh and drumstick cooked in a dark rich red sauce with a bit of a chocolate sweetness and nutty wholesome taste. 16.00
Tender chicken breast sauteed with onion, tomato, bell pepper, and a pinch of oregano. 16.00
Chicken breast sauteed with onion, bell pepper, jalapeño, and tomato left to simmer in a tomato sauce. 17.00
Hand breaded chicken breast fillet, deep fried with a side of green sauce. 17.00
Chicken breast grilled in chipotle sauce and topped with diced grilled onions. 17.00
Strips of tender chicken breast, grilled with onion, jalapeño, tomato, avocado, and a side of green sauce. 17.00
Served with rice, beans, and choice of corn or flour tortillas.
Grilled fillet steak with a side of green sauce. 16.00
Tender steak strips sauteed with onion, jalapeño, bell pepper, and tomato in a red tomato sauce. 17.00
Hand breaded steak, deep fried with a side of green sauce. 17.00
Strips of tender steak grilled with onion, jalapeño, tomato, avocado, and a side of green sauce. 17.00
(Carne con chile). Choice of sauteed steak or chicken simmer in a spicy tomatillo sauce and served with whole pinto beans. 17.00
All dishes served with rice, beans, and tortillas.
Tender pork chunks slowly cooked in a dried chile pod red sauce with spices. 16.00
Tender pork chunks in a green sauce made up of tomatillo and extra seasonings. 16.00
(2) Pork chops well seasoned and grilled. 16.00
(2) Pork chops grilled in a spicy chipotle sauce. 17.00
Tender pork ribs sauteed and left to simmer in spicy tomatillo sauce. Served with whole pinto beans. 17.00
Tender chunks of pork slowly fried and finished with mixing in various seasonings for that great taste. 17.00
*All substitutions and any sides (sauce, cheese, sour cream, etc.) will have an additional charge. *Note: chips and salsa are free with a full meal purchase with a .25 charge on refills. *Senior pricing starts at 62 yrs. of age.
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