Dinner Menu

~Tapas Españolas y Antojitos Mexicanos~

Mejillones Cantina – Fresh mussels sautéed with Mexico mix, red pepper, tequila, white wine, tomato sauce and oregano – 9.00

Surtido De Vegetales – Artichoke hearts, hearts of palm, pimentos, portabella mushrooms and spinach in a sherry butter sauce – 9.75

Jalapeños – Stuffed jalapeño peppers with chicken, herbs and spices with sour cream – 8.50

Quesadilla – Large flour tortilla filled with cheese and jalapeño served with sour cream, tomato and guacamole – 8.75 / With chicken or beef – 10.50

Chile con Queso – A blend of American cheese, spices and chiles served with hot tortilla chips – 7.75

Ensalada de Camarones Caliente – Sautéed fresh spinach with raisins, pine nuts and shrimp – 10.75

Alcachofas Salteadas – Artichoke hearts sautéed in olive oil with Serrano ham and pimentos, finished with sherry – 8.00

Piquillos Relleños – Piquillos peppers stuffed with mushrooms and goat cheese served over roasted tomato sauce – 9.00

Gambas al Ajillo – Gonzalo’s Favorite: Shrimp sautéed in olive oil, garlic, herbs and tomato concase, finished with dry sherry – 9.75

Ceviche Levantino – Shrimp, scallops and calamari marinated in a citrus sauce, olive oil, cilantro and garlic – 10.00

Ceviche Acapulco – Shrimp, scallops and fish in a spicy tomato sauce served cold, garnished with avocado – 10.00

Calamares Fritos – Tender calamari seasoned and deep-fried, served with spicy sauce – 8.75

Calamares a la Plancha – Calamari marinated in olive oil, garlic and herbs, lemon and white wine – 8.75

Calamares Encebollados – Sautéed calamari with caramelized onions and port wine – 8.50

Chuletitas a la Riojana – Lamb chops served over papa con rajas, topped with sautéed onions, tomato and pimento – 11.00

Mejillones Paisano – Fresh mussels sautéed in white wine with garlic, hot pepper and herbs – 9.00

Croquetas – Spanish classic…flavorful béchamel rolled in bread crumbs and egg, then fried – 8.00

Chorizo Sausage – Sautéed in olive oil, garlic herbs and Spanish paprika, served with papas con rajas – 8.75

Chorizo Cantimpalo – Marinated in Spanish paprika, olive oil, and garlic, sautéed in the griddle and served over papas con rajas – 8.75

Vieras con Azafran – Sea scallops sautéed with spinach and topped with saffron sauce – 11.00

Vieras Bahia – Sea scallops flour dusted, sautéed with Mexico mix, lemon juice, butter and finished with beer – 11.00

Tortilla Española – Spanish omelette, potatoes, eggs, onion, green pepper and garlic. Served hot or cold – 7.75

Setas – A variety of mushrooms, Portabello, Oyster, Button and Crimini sautéed in garlic, white wine, parsley and roasted pimentos – 8.50

Filetito de Salmon – Fresh salmon filet sautéed with lemon, capers, parsley finished with butter – 8.50

Solomillo de Cerdo al Jerez – Pork tenderloin in a sweet sherry cream sauce served with papas con rajas – 9.25

Albondigas de pollo – Spanish style chicken meatballs sautéed with almonds and Spanish brandy cream sauce – 9.00

Filete de Buey con Cabrales – Thin sliced sirloin steak, seared and served over house potatoes with cabrales cream sauce – 9.75

Guacamole “Oaxaca” – Traditional “Oaxaca” style guacamole made fresh to order with cilantro, onion, jalapeño pepper, tomato and avocado, served with chips in the traditional “molcajete” – 12.50

Tamales de Norte – Corn masa with chicken, jalapeños and tomatoes, wrapped in cornhusk – 7.75

Portabello Champinon – Tender portabello mushrooms lightly sautéed in olive oil and balsamic vinegar sauce, garnished with cabrales, blue cheese and pine nuts – 9.00

Chips y Salsa – Chips and salsa freshly made on the premises – 3.95

Pato a la Levantina – Duck breast sautéed and oven roasted. Served with orange liquor reduction and cashew nuts – 11.50

Chorizo de Toluca – Toluca style chorizo, sautéed with tequila-cilantro butter and served over potatoes – 8.75

Alitas de Pollo – Chicken wings, tossed with chipotle and served with cabrales sauce – 8.75

Carne de Buey en Jugo – Hanger steak sautéed with olive oil, garlic, cumin and herbs. Served over grilled piquillos – 11.00

Judias Verdes con Almendras – Crispy green beans coated with egg, served with chipotle-honey mustard sauce, topped with toasted almonds – 8.75

Higado de Ternera Encebollado – Veal liver sautéed with onions and cumin butter sauce – 8.75

Esparragos con Tocino – Green asparagus over bacon with tomato and garlic Ali oli – 8.75


All tacos are served with corn tortillas and Arbol sauce

Carnitas – Slow roasted pork with herbs, garlic and Manteca with cilantro, onions and guacamole sauce – 8.25

Camaron con Nopal – Spicy shrimp and nopal (cactus) served with cilantro and onions – 9.50

Pollo Quemado – Chicken seasoned with spicy peppers, served with cilantro and onions – 7.75

No Combinations


Sopas de Frijoles Negros – Black bean soup, garnished with tomato, sour cream and cheese – 4.75 cup / 6.00 bowl

Gazpacho – Cold tomato and vegetable soup, served with traditional garnishes – 4.75 cup / 6.00 bowl

Sopa de Posole – Traditional Mexican soup of corn, chicken, cilantro and onion – 4.75 cup / 6.00 bowl


Ensalada del Jardin – Garden salad, mixed greens with tomato, cucumbers and pimento served with house vinaigrette – 6.50

Caesar Salad – Created in Tijuana, Mexico, traditional romaine lettuce and Caesar dressing – 7.50


Pechuga Oaxaqueña – Chicken breast served with traditional mole – 18.00

Pollo Mexicano – Sautéed chicken breast with hearts of palm, nopal and artichoke hearts in a tequila cream – 18.50

Chile Relleno – Poblano chile stuffed with chicken, tomatoes and onion, served with tomatillo sauce and sour cream – 16.25

Chile Relleno – with viajero cheese – 12.50

Tamal de Mole – Traditional Mexican mole with chicken, wrapped in a corn masa and steamed in a banana leaf – 12.75

Cordero Asado – Rack of lamb, rubbed with rosemary and served with black mole – 31.00

Chuleta de Cerdo – Grilled center cut pork chop marinated in vegetable and sesame oil, garlic, shallots, peppercorns, honey and thyme – 22.00

Salmon a la Mantequilla – Salmon filet marinated with sesame oil, garlic and beer. Served over potatoes with lemon butter – 22.00

Salmon a la Navarra – Filet of salmon sautéed with Serrano ham, capers and finished with white wine – 22.00

Vieras Salteadas – Sea scallops sautéed with sherry, basil, fish stock and finished with a heavy cream – 24.00

Cordero de Castilla – Lamb rack chops marinated with olive oil, herbs and garlic, grilled and topped with piquillo butter – 28.00

Carne Asada – Rib eye steak basted with lemon juice and butter. Topped with roasted poblano pepper, onions and tomatoes – 28.00

Pescado Veracruz – Fresh fish sautéed and topped with tomatoes, capers, onions, olive, peppers and white wine – 22.00

Camarones Cava – Large shrimp in a lobster cava cream sauce – 22.00

Carabineros – Large shrimp sautéed with tomato, onion and garlic flavor with brandy and served over rice – 22.00

Ropa Vieja – A famous Cuban dish of shredded beef sautéed with onions, tomatoes, pimentos, garlic, aji and dry white wine and served with fried plantains – 19.50

Pescado Indio – Fresh fish crusted with plantains, grilled and served over rice and black bean sauce – 22.00

Paellas y Cazuelas (Allow 20 minutes)
Paella Valenciana – Fresh seafood, shrimp, mussels, clams with chicken and chorizo in rich saffron rice – 26.00

Paella Marinera – Traditional saffron rice with shrimp, clams, mussels, scallops, calamari and flavored with seafood stock – 28.00

Paella Catalana – Saffron rice sautéed with vegetables, pork tenderloin, chorizo, lamb chops and chicken flavored with brandy and Spanish paprika – 28.00

Caldo de Mariscos – Seafood medley stewed with tomato garlic broth and vegetables and flavored with dry Vermouth – 28.00

Trucha al Caldillo – Trout sautéed with guajillo peppers, tomatoes, onions and cilantro with a rum seafood broth – 19.50


Beef – 13.00
Chicken – 13.00
Shrimp – 17.00
Chorizo – 13.00


Sautéed with poblano peppers and onions, garnished with sour cream and pico de gallo

Beef – 13.75
Chicken – 13.75
Shrimp – 17.00
Chorizo – 13.75


A choice of chicken, beef or chorizo

Enchiladas de Mole – Served with traditional Oaxacan dark mole – 12.50
Enchiladas Verdes – Served with tomatillo sauce – 12.50

~Side Orders~

Refried Black Beans – 3.50
Papas Con Rajas – 3.50
Tortillas (5) – 2.50
Plantains – 4.00
Saffron Rice – 4.50
Cheese – 3.75
House – 3.50