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A chipotle, pasilla, and chile broth. Topped with fresh avocado and crema fresca. Served with hand-shredded chicken.
Hand-shredded chicken with roasted serrano-tomatillo sauce and chihuahua cheese.
Thin-sliced style beef tenderloin medallions, topped with melted chihuahua cheese and sundried chipotle chile tomato chutney. Served with refried beans and chips.
Served on a bed of cream sauce with roasted corn, bell peppers, and topped with sweet potato chips.
Sautéed red snapper with jumbo shrimp in a reduction of chile de Arbol, garlic, yellow onion, and chardonnay.
Served on a bed of grilled veggies with peach chutney.
Served with chimichurri sauce.
Topped with queso fresco. Served with pinto bean sour cream and chipotle- tomatillo sauce.
A central México culinary masterpiece. Roasted poblano pepper stuffed with ground beef, dried tropical fruit, topped with pomegranates, goat cheese, and garlic pecan sauce.
Oven-roasted chipotle dry-rubbed pork tenderloin medallions with chihuahua cheese grits and agave Syrup.
Tequila and chipotle flambe jumbo shrimp. Served on a bed of garlic mashed sweet potatoes and fried flour tortilla strips.
Old-world style with virgin olive oil, chile de Arbol, and garlic. Served with slices of toasted bolillo bread.
New Zealand mussels cooked in chipotle garlic and chardonnay broth with a hint of fresh lime juice.
Wild-caught lump crabmeat smothered with chile guajillo sauce and topped with shredded slaw.
Served with poblano peppers, yellow corn, garlic mashed potatoes, and queso fresco.
Guacamole with pico de gallo. Served with tortilla, vinegar potato, and sweet potato chips.
Served with chorizo and chips.
Deep-fried cinnamon sticks covered with cajeta.
Your choice of style.
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