Mexican/South of the Border Cuisine

Meat Entrees

• Chicken Picado: chunks of chicken are sautéed with onions, peppers and tomatoes in a spicy sauce
• Chicken Enchiladas
• Chicken fajitas: chicken is grilled with bell peppers and onions and served with flour tortillas and salsa
• Beef Fajitas: strips of sirloin are grilled with peppers and onions and served with flour tortillas and salsa
• Tamale Pie: Beef, olives, corn are layered with a corn meal mixture
• Beef enchiladas: Corn tortillas are filled with tender beef and covered with enchilada sauce and cheese
• Chili Verde: Chunks of pork are simmered with peppers, tomatillos and seasonings
• Chile colorado: chunks of beef are simmered in a spicy red sauce with peppers and onions
• Chicken/Cheese Burrito: Tender shredded chicken, shredded cheddar and Monterey Jack cheeses and Mexican rice are wrapped in a soft flour tortilla. Served with salsa on the side.

Seafood

• Burrito a la Coste–a: A soft flour tortilla is wrapped around a mixture of shrimp, pieces of salmon and Mexican rice. Served with salsa on the side.

Vegetarian Entrees

• Pinto Beans
• Mexican Rice
• Refried Beans
• Peppers stuffed with beans: Pasilla peppers are filled with refried beans and topped with melted cheese
• Chile Relleno Casserole: Sweet green chile peppers are layered with cheese in a light casserole dish.
• Cheese enchiladas
• Black beans (vegetarian): small black beans are simmered with vegetables. A nice alternative to Pinto Beans.

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