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Black Bean Soup | 4.00
Black beans simmered in Dos Equis beer with a variety of chiles and spices until tender, topped table side with your choice of green onions, sour cream, bacon bits, cotija cheese and croutons.
Sopa Del Dia | 3.50
Chef’s homemade choice of the day.
House Salad | 4.25
Fresh mixed greens, diced tomatoes, cheddar cheese, sliced black olives, jicama, carrots and pepitas.
Southwest Caesar | 4.50
Crisp romaine hearts and cotija cheese with our own dressing and croutons.
With Grilled Chicken | 7.50
With Ahi Tuna | 10.50 |
With Steak | 9.00
With Shrimp | 9.00 |
Taco Salad | 7.75
A jumbo dinner salad served in a chalupa with your choice of spiced beef, marinated chicken, frijoles or guacamole.
Our Homemade Dressings
Original Tex Mex Creamy – our Southwest Ranch, Blue Cheese, Caesar, or Citrus, Poblano or
Mango Vinaigrette.
All entrees served with vegetable del dia and starch or no starch and double vegetable
A dinner salad is available with any entree for an additional $3.00 charge
Tex Mex Baby Backs | 19.75
1 lb. of baby back ribs dry rubbed and smoked with mesquite wood, slow roasted and finished with homemade chipotle BBQ sauce. Served with cornbread and jalapeno potato salad.
New York Strip | 22.50
A 12 oz. hand-cut New York strip steak grilled to temperature, served with a chipotle portabella
reduction, tumbleweed onions, potato del dia and vegetable del dia.
Beef Tornados | 18.00
Beef medallions grilled to medium rare with a chipotle whiskey sauce and sweet onion relish. Sided with a potato chimichanga. Garnished with sour cream and green onions. Sided with vegetable del dia.
Pork Tenderloin | 16.50
8 oz. spice-rubbed pork tenderloin grilled, sliced and served with a cascabel BBQ sauce and roasted corn and grilled jalapeno salsa. Sided with sweet potato fries and vegetable del dia.
Chicken Verde | 14.00
Twin boneless chicken breasts lightly corn crusted, pan fried and topped with a traditional salsa verde. Garnished with cojita cheese. Sided with rice and vegetable del dia.
Tequila Adobo Chicken | 15.00
Twin boneless chicken breasts pan sautéed, finished with tequila adobo sauce
and garnished with mango salsa. Sided with rice and vegetable del dia.
Sangria Chile Duck | 18.50
House cold-smoked duck breast, pan roasted, sliced into medallions and topped with a sweet red sangria sauce and citrus-serrano salsa. Sided with rice and vegetable del dia.
Jumbo Sea Scallops | 18.75
Pan-seared sea scallops finished with an orange, chipotle and vanilla sauce. Sided with rice and
vegetable del dia.
Pan-Roasted Tilapia | 14.00
Chile potato-encrusted tilapia filet over a bed of wilted spinach accompanied by smoky tomato cream and rice.
Ahi Tuna Steak | 18.00
Chile-blackened 8 oz. portion, cooked to medium rare and served with an orange, avocado and red onion salsa. Sided with rice and vegetable del dia.
Tropical Shrimp | 16.00
A tropical sauce of fresh mango, coconut and smoky chipotle chiles finish this
succulent sautéed shrimp dish served over rice
Crab Burrito | 18.50
A savory mixture of sautéed baby spinach, jumbo lump crab and manchego cheese wrapped in a flour tortilla, baked and topped with a roasted tomato chile sauce. Sided with rice and vegetable del dia.
Angry Shrimp Skewer | 6.25
Five shrimp lightly brushed with our house spicy jerk rub, skewered and grilled over an open flame, making this a flavorful addition to any entrée.
First basket of chips and salsa complimentary.
Each additional basket | 3.00 |
