El Menú

BotanasAppetizers

• Esquites

  New12

  Roasted corn in a cup with mayo, cotija cheese and Tajín.

• Crab San Lucas

  17

  Jumbo lump crab tossed with tomato, onion, cilantro, jalapeño, avocado and fresh lime. With tortilla chips.

• Guacamole

  12 / 14

  Made to order: avocado, lime and pico de gallo, with warm tortilla chips. Small or large.

• Jalapeño Queso Dip

  11

  With house-made tortilla chips.

• Fiesta Nachos

  14

  House chips layered with refried beans, pico de gallo, sour cream, queso fresco and avocado. Choose chicken tinga, carnitas, birria, chorizo or vegetarian.

• Shrimp Wrap

  16

  Five large shrimp wrapped in bacon, with a chile de árbol–lime mayo for dipping.

• Choriqueso

  17

  Monterey, Chihuahua and Oaxaca cheeses melted with chorizo. Flour tortillas on the side.

• Queso Fundido

  13

  Monterey, Chihuahua and Oaxaca cheeses, melted and topped with pico de gallo. Flour tortillas on the side.

• Chalupas

  14

  Six handmade corn tortillas, lightly fried, under red salsa or green tomatillo, with cilantro, onion and queso fresco.

• Tacos Dorados

  15

  Five crispy rolled tacos of pulled chicken and Oaxaca cheese, topped with lettuce, sour cream and queso fresco.

• Huarache

  14

  A handmade oval tortilla filled with beans, topped with spicy red salsa or green tomatillo, cactus salad and queso fresco. Add meat +6.

• Tostadas

  15

  Crisp tortillas spread with refried beans and your choice of tinga, al pastor or carnitas, with lettuce, sour cream and queso fresco.

• Tortilla Soup

  6

  Tomato broth with crispy tortilla strips, avocado and queso fresco.

Platos FuertesEntrées

Every entrée comes with a house salad (mango vinaigrette or chipotle ranch), rice and refried beans.

• Signature Molcajete

  35

  Seared chicken breast, beef, pork and shrimp served bubbling in a hot volcanic-stone bowl. Choose spicy green tomatillo or mild red guajillo. Finished with cactus salad, queso fresco and avocado.

• Carne Asada with Shrimp

  35

  With guacamole and cactus salad.

• Tequila Salmon

  28

  Pan-seared Alaskan salmon finished with fresh jalapeño, lime and cilantro in a blue agave tequila cream sauce.

• Pollo Mexicano

  28

  Seared chicken breast under roasted poblano and bell peppers and jumbo lump crab, melted Monterey and Oaxaca cheese, and chile de árbol cream.

• Camarones a la Diabla

  27

  Large shrimp sautéed in butter and garlic, then simmered in our spicy red guajillo chile sauce. With fresh avocado.

• El Mariachi Pork Chop

  25

  An 8 oz French-cut pork chop, pan seared, topped with honey-crisp apples in a spicy chipotle demi-glace.

• Enchiladas

  24

  Three handmade corn tortillas filled with pulled chicken and cheese. Choose spicy green tomatillo, mild red guajillo or traditional mole poblano. With lettuce, sour cream, queso fresco and onion.

• Chilaquiles

  23

  House-fried tortilla chips simmered in mild red guajillo or spicy green tomatillo. Add chicken or carnitas. Topped with sour cream, queso fresco, onion, cilantro and avocado.

• Tilapia Poblana

  23

  Seared tilapia topped with roasted poblano and bell peppers, tomato, onion, olives and spinach.

• Pollo en Mole Poblano

  22

  Seared chicken breast under our family's traditional mole poblano.

• Chile Relleno

  21

  A fire-roasted poblano stuffed with Oaxaca cheese, egg-battered and fried, in a tomato cream with sautéed corn, onion, cilantro and jalapeño.

• Burrito Bicolor Enchilada

  20

  Stuffed with rice, refried beans, Monterey cheese and pico de gallo, then covered half in green tomatillo and half in red guajillo. Choose chicken, beef or carnitas.

• Quesadilla

  20

  Chicken tinga, carnitas or vegetarian, with lettuce, sour cream, queso fresco and guacamole.

Sizzling peppers and onions with lettuce, sour cream, pico de gallo, Monterey cheese and flour tortillas.

• Mixta

  28

  Chicken, beef and shrimp.

• Shrimp

  27

• Beef

  27

  Top round.

• Chicken

  25

• Vegetables

  23

TacosFour to an order

Corn tortillas with onion and cilantro (flour on request). Add lettuce, pico, sour cream and queso fresco +2.50. Add rice and beans +4.50.

• Birria

  20

  Slow-cooked beef and melted Monterey, crisped on the griddle. With consomé for dipping, onion, cilantro and lime.

• Shrimp

  19

  Sautéed with onion, with lettuce, sour cream, pico de gallo and queso fresco.

• Beef

  17

  Chopped top round marinated with onion and lime.

• Fish

  17

  Seared tilapia with lettuce, sour cream, queso fresco and pico de gallo.

• Al Pastor

  16

  Pork marinated in mild red chile, with fresh pineapple.

• Chicken Tinga

  16

  Pulled chicken stewed with tomato, onion and a little chipotle.

• Carnitas

  16

  Slow-cooked pork.

• Chorizo

  16

  Mexican sausage.

Burritos y TortasBurritos, bowls & tortas

• Burrito

  13–16

  A flour tortilla stuffed with rice, refried beans, pico de gallo and cheese, with sour cream on the side. Vegetables 13; tinga, al pastor, beef, carnitas or chorizo 14; birria or shrimp 16. Enchilada style +3.

• Burrito Bowl

  14–16

  Rice, refried beans, lettuce, pico de gallo, Monterey cheese, sour cream, avocado and chipotle cream. Vegetables 14; tinga, al pastor, beef, carnitas or chorizo 15; shrimp 16.

• Torta Milanesa

  16

  Breaded chicken breast on a soft roll with refried beans, lettuce, tomato, onion, Oaxaca cheese, avocado and pickled jalapeño.

• Torta Al Pastor

  16

  Refried beans, avocado, onion, cilantro, Oaxaca cheese and pickled jalapeño.

• Torta de Carnitas

  16

  Refried beans, avocado, onion, cilantro, Oaxaca cheese and pickled jalapeño.

Add chicken +6, three shrimp +6, salmon +10.

• Salmon Fiesta

  22

  Sautéed peppers, onion, zucchini, squash, corn, black beans and spinach, topped with avocado.

• Lettuce-Wrap Tacos

  15–16

  Four tacos in crisp lettuce: carnitas, al pastor, beef or chicken 15, chorizo 16. With onion and cilantro.

• Vegetable Tacos

  15

  Four corn tortilla tacos with onion and cilantro.

• Mexi Cobb

  13

  Spring mix and iceberg with avocado, cucumber, Monterey cheese, black beans, radish, pico de gallo and tortilla strips. Ranch or chipotle ranch.

• Nopales

  12

  Strips of fresh cactus with pico de gallo, radish, house-pickled jalapeño, queso fresco and avocado.

• Mariachi

  12

  Organic spring mix with apple, grapes, strawberries, mango and walnuts in a mango vinaigrette.

Comida CorridaLunch specials · $15

Tuesday to Saturday, 11am to 3pm. All with rice and refried beans.

• Enchiladas

  15

  Two corn tortillas with chicken or vegetables, in green, red guajillo or mole poblano.

• Fajita

  15

  Chicken or vegetables, with lettuce, sour cream, pico, Monterey cheese and flour tortillas.

• Al Pastor Platter

  15

  With lettuce, sour cream, pico de gallo and tortillas.

• Two Shrimp Tacos

  15

  With lettuce, sour cream, queso fresco and pico de gallo.

• Two Fish Tacos

  15

  With lettuce, sour cream, queso fresco and pico de gallo.

• Chicken Tinga Quesadilla

  15

  With lettuce, sour cream and queso fresco.

• Three Tacos Dorados

  15

  Crispy rolled chicken and Oaxaca cheese tacos with sour cream and queso fresco.

• El Mariachi Brunch Supremo

  25

  Our signature plate: crispy potatoes, two eggs, beef, black beans, red and green chilaquiles, avocado, queso fresco and sour cream.

• Birria Omelet

  23

  Slow-braised birria, melted cheese, onion and consomé folded into a fluffy omelet. With crispy potatoes, a green salad and fresh fruit.

• Garden Omelet

  21

  Mushroom, spinach, green squash, zucchini and onion. With potatoes and a garden salad.

• Sunrise Favorites

  21

  Red or green chilaquiles, beef, crispy potatoes and mini pancakes with fresh fruit.

• Molletes Rancheros

  21

  Toasted bread with refried beans, chorizo, melted cheese and pico de gallo. With beef, chilaquiles and crispy potatoes.

• Avocado Toast

  21

  With mini pancakes, seasonal fruit and crispy breakfast potatoes.

• Kids Pancake Plate

  12

  Mini pancakes with strawberries, banana, syrup and two eggs.

• Churro Bites

  12

  Warm, with chocolate sauce and fresh strawberries.

12 and under.

• Chicken Milanese

  10

  With french fries.

• Three Mini Cheese Quesadillas

  10

  With fries or rice. Add chicken +2.50.

• Mini Burrito

  10

  Chicken or beef with beans, rice and cheese. With fries.

• Two Tacos

  10

  Chicken or beef. With fries or rice.

PostresDesserts

• Churros

  8.50

  Crispy outside, soft inside, rolled in cinnamon sugar. Served warm.

• Bread Pudding

  9

  Warm and soft, baked with white chocolate.

• Tres Leches

  7

  Sponge cake soaked in three milks, under whipped cream.

• Flan

  7

  Silky caramel custard.

• Choco Flan

  7

  Chocolate cake below, creamy flan on top.

• Tiramisu

  6

BebidasDrinks

• Aguas Frescas

  5 / 12

  Horchata, jamaica, mango, watermelon or pineapple. 24 oz glass or pitcher.

• Licuados

  6

  Strawberry, or chocolate-banana, blended with milk. 24 oz.

• Café de Olla

  3.50

  Traditional Mexican coffee. Free refills.

• Jarritos

  3

• Mexican Coke

  3.50

• Iced Tea

  3.50

• Sprite · Diet Coke

  3

• Orange · Apple Juice

  4.50 / 3.50

• Elote

  7

  Corn on the cob with mayo, cotija and Tajín.

• Rice & Beans

  4.50

• Sautéed Cactus · Cactus Salad

  6.50

• Side Meat

  6

• House Salad

  4

• Guacamole, 4 oz

  3.50

• Avocado

  3

• Pico de Gallo, 4 oz

  1.50

• Queso Fresco · Monterey · Sour Cream

  1.25

• Jalapeños

  1