Mejillones Cantina - Fresh mussels sauteed with Mexico mix, red pepper, tequila, white wine, tomato sauce and oregano

Surtido De Vegetales - Artichoke hearts, hearts of palm, pimentos, portabello mushrooms and spinach in a sherry butter sauce

Jalapenos - Stuffed jalapeno peppers with chicken, herbs, and spices

Quesadilla - Large flour tortilla filled with cheese and jalapenos served with sour cream, tomatoa and guacaomole. Also available with chicken or beef

Chile Con Queso - A blend of American cheese, spices and chiles served with hot tortilla chips

Ensalada De Camarones Caliente - Sauteed fresh spinach with raisins, pine nuts and shrimp

Alcochofas Salteadas - Artichoke hearts sauteed in olive oil with serrano ham and pimentos, finished with sherry

Atun Alioli - Aji tuna cooked rare, served cold over mixed greens, cucumbers and carrots, with alioli

Piquillos Rellenos De Cangrejo - Piquillos peppers stuffed with spinach, cream and crab meat served over roasted tomato sauce

Empanadas de Picadillo - Cuban style ground beef and pork, stewed with smoked ham, raisins, green olives, aji, tomatoes and dry white wine

Gambas Al Ajillo - Gonzalo's favorite;shrimp sauteed in olive oil, garlic, herbs and tomatoe concase, finish with dry sherry

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

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

Calamares Fritos - Tender calamari seasoned and deep fried, served with a picante sauce

Calamares A La Plancha - Calamari marinated in olive oil, garlic and herbs, served with lemon and white wine

Calamares Encebollados - Sauteed calamari with caramelized onions and port wine

Pescado Al Pil Pil - Tender fresh filet of fish sauteed in olive oil with garlic and arbor chile

Chuletitas on Fruta Seca - Lamb chops stewed with dry fruits, rosemary and vinegar sauce

Chuletitas a la Riojana - Lamb chops served over papas con rajas, topped with sauteed onions, tomato and pimento

Mejillones Paisano - Fresh mussels sauteed in white wine with garlic, hot pepper and herbs

Croquetas - Spanish classic.. flavorful bechamel rolled in bread crumbs and egg, then fried

Chorizo al Ajo - Roasted Mexican chorizo with olive oil, dry red pepper and whole garlic

Chorizo Sausage - Sauteed in olive oil, garlic, herbs and Spanish paprika, served with papas con rajas

Chorizo Cantimpalo - Marinated in Spanish paprika, olive oil, and garlic, sauteed in the griddle and served over papas con rajas

Vieras con Azafran - Sea scallops sauteed with spinach and topped with saffron sauce

Vieras Bahia - Sea scallops flour dusted, sauteed with Mexico mix, lemon juice, butter and finished with beer

Tortilla Espanola - Spanish omelette, potatoes, eggs, onion, green pepper, and a touch of garlic, served cold or hot.

Setas - A variety of mushrooms, Portabello, Oyster, Button and Crimini sauteed in garlic, white wine, parsley and roasted pimentos

Filetito de Salmon - Fresh salmon filet sauteed with lemon, capers, parsley finish with butter

Solomillo De Cerdo Al Jerez - Pork tenderloin sauteed in a sweet sherry cream sauce served with papas con rajas

Albondigas - Spanish style de pollo meatballs sauteed with almonds and Spanish brandy cream sauce

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

Guacamole "Oaxaca" - Traditional "Oaxaca" style guacamole made fresh to order with cilantro, onion, jalapeno pepper, tomato and avacado served with chips in the traditional "molcajete"

Tamales Del Norte - Corn masa with chicken, jalapenos, and tomatoes wrapped in corn husk.

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

Chips y Salsa - Chips and salsa freshly made on the premises

Cebollines a la Parrilla - Grilled fresh scallions, seasoned and served with romesco sauce and shredded manchego cheese

Pato a la Levantina - Duck breast, sauteed and oven roasted. Served with orange liquor reduction and cashew nuts

Chorizo de Toluca - Toluca style chorizo, sauteed with tequila-cilantro butter and served over potatoes

Alitas de Pollo - Chicken wings, tossed with our chipolte and served with cabrales sauce

Pollo al Aijillo - Diced chicken breast, cooked in olive oil with whole garlic, white wine, brandy, tomato and finished with butter

Carne de Buey en Jugo - Hanger Steak, sauteed with olive oil, garlic, cumin and herbs. Served over grilled piquillos

Judias Verdes con Almendras - Green beans coated with eggs, fried with chipolte-honey mustard sauce and topped with toasted almonds

Higado de Ternera Encebollado - Veal liver sauteed with onions and cumin butter sauce

Vicras con Azafran - Sea scallops sauteed with spinach and topped with saffron sauce

Jamon, Chorizo y Queso - Serrano ham, chorizo cantimpalo and manchego cheese with olive oil

Sopa de Frijoles Negros - Black bean soup, garnished with tomato, sour cream and cheese

Gazpacho - Cold tomato and vegetable soup, served with traditional garnishes

Sopa de Posole - Traditional Mexican soup of corn, chicken, cilantro, and onion

Ensalada del Jardin - Garden Salad, mixed greens with tomato, cucumbers and red onion and pimento served with house vinaigrette

Caesar Salad - Created in Tijuana, Mexico, traditional romaine lettuce and caesar dressing

Paella Valenciana - Fresh seafood shrimp, mussels, clams with chicken and chorizo in a rich saffron rice (please allow 20 minutes)

Paella Marinera - Traditional saffron rice with shrimp, clams, mussels, scallops, calamari and flavored with seafood stock (please allow 20 minutes)

Paella Catalana - Saffron rice sauteed with vegetables, pork tenderloin, chorizo, lamb chops and chicken flavored with brandy and Spanish paprika

Pescado Veracruz - Fresh fish, sauteed, topped with tomatoes, capers, onions, olives, peppers and white wine

Cazuela de Camarones y Vieiras - Large shrimp and sea scallops in a lobster champagne cream sauce, served over rice

Carabineros - Large shrimp sauteed with tomato, onion, and garlic flavor with brndy, and served over Spanish rice

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

Zarzuela de Mariscos - A medley of seafood, mussels, clams, shrimp, calmares, and fish in an olive oil, tomato, Brandy, paprika and saffron sauce

Arroz a la Tumbada - Traditional Mexican rice dish with shrimp, scallops, and fish with white wine, fresh mint, cilantro and nopal

Camarones Conquistador - Large shrimp wrapped in serrano ham, with chipolte sauce, served on a skewer

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

Pechuga Oaxaquena - Chicken breast served with traditional mole sauce, a secret recipe found in the south of Mexico

Pollo Mexicano - Sauteed chicken breast with hearts of palm, nopal and artichoke hearts in a tequila cream sauce

Chile Relleno - Poblano chiles stuffed with chicken, tomatoes and onion, served with tomatillo sauce. Stuffed with plain viajero cheese

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

Gordero Asado - Rack of lamb, rubbed with rosemary and served with black mole

Chuleta de Cerdo - Center cut pork chop, marinated in vegetable and sesame oil, garlic, shallots, peppercorns, honey, and thyme, then grilled and topped with caramelized onions

Pote de Cordero con Fruta - Lamb shank stewed with dry fruits, rosemary and vinegar sauce

Salmon a la Navarra - Filet of salmon sauteed with serrano ham, capers and finish with white wine

Vieras Salteadas - Sea scallops sauteed with sherry, basil, fish stocks and finished with heavy cream, served with rice

Trucha Campesina - Clear cut Trout sauteed with capers and sliced serrano ham, finished with white wine and lemon butter sauce

Fajitas (Beef, Chicken, Shrimp) - Sauteed with poblano peppers and onions, garnished with sour cream and pico de gallo sizzling to your table

Enchiladas (a choice of chicken, beef or chorizo)

Enchiladas de Mole - Served with traditional Oaxacan dark mole

Enchiladas Verdes - Served with tomatillo sauce

Cochinillo Asado (Roast Suckling Pig) - Must order two days in advance. For parties of 6 or more people