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Dinner Menu oakland • Emeryville Apetizer Salsas Surtidas 10 Enjoy our fresh homemade salsas. Prepared tableside to order. Made as hot as you desire. Chips and Guacamole 12 Fresh avocado with tomatoes, cilantro, onions, chile Serrano, and fresh lime juice prepared tableside. Tres Ceviches 15 Ceviche de Camarón Ahi Tuna Ceviche Our ceviches are created with fresh cucumbers, diced tomatoes, red onions, cilantro, and oregano cured in lime juice. Vegetarian (Jícama, mango, cucumber, papaya, chile de árbol, and fresh mint). Botanas Surtidas 14 One huarachito, one quesadilla, one cazuelita, one empanada de chorizo con papas, one empanada de camarón. Served with guacamole on the side. Coctel Exótico 12 A refreshing coastal treat prepared with shrimp, octopus, scallops, onions, tomatoes, avocado, and homemade cocktail sauce. Ceviche Vegetariano 8 Jícama, mango, cucumber, papaya, red onions, cilantro, and chile de árbol cured in lime juice. Camarones Locos 9 Three tiger prawns, mushrooms, and green beans cooked in a Habanero BBQ sauce. Empanadas de Camarón 9 Two empanadas stuffed with sautéed shrimp, mushrooms, onions, mint, and chile Serrano. Served with salsa de tamarindo and Mexican cheese. Huarachitos Poblanos 6 Three thick hand made corn masa sopes with your choice of chicken or beef tinga with cabbage and Mexican cheese. Cazuelitas Vegetarianas 8 Four volcano style sopes stuffed with sautéed zucchini, yellow corn, Mexican cheese, and sour cream. Empanadas 8 Three deep fried corn turnovers stuffed with chorizo con papas, Mexican cheese, sour cream, and salsa de Jamaica. Quesadillas Vegetarianas 7 Two corn tortillas cut in half with Mexican and Jack cheeses and rajas con crema. Served with salsa Chipotle and queso fresco. Mariscada Frita 18 Infierno beer battered scallops, Tiger prawns, Mahi-Mahi, and calamari served with salsa, guacamole, and garlic corn chips. Ensaladas Ensalada de Tomate (Vegetarian) 10 Grilled tomatoes, broiled queso asadero, grilled red onions with mango or hibiscus vinaigrette. Ensalada Poblana 14 Hearts of romaine with Poblana dressing, grilled chicken breast, avocado slices, and queso añejo. Ensalada Mixta (Vegetarian) 12 Organic field green salad with cherry tomatoes, red onion, jícama, mango, and chunks of Mexican cheese. With tamarindo or mango vinaigrette. Ensalada de Nopal (Vegetarian) 12 Grilled penca de nopal with nopales cocidos, chile negro, onions, cilantro, yellow corn, tomatoes, Mexican cheese, avocado slices, radishes, and tequila lime vinaigrette. Platillos Cocina Poblana proudly serves All Natural Meat and Poultry products, featuring Niman Ranch All Natural Beef and Pork Products and Petaluma Poultry free range chicken. All of our entrées are served with a selection of Poblano Rice, Poblano beans, black beans, pinto beans, sautéed seasonal vegetables, or yellow corn mashed potatoes. Cabrito Adobado 18 Slow-roasted goat marinated in chile Guajillo and pineapple adobo served atop grilled banana leaves with diced onions, cilantro, limes, and a traditional spicy salsa. Costillas de Res Adobadas 19 Niman Ranch beef short ribs marinated in apple vinegar and chile Guajillo adobo served atop grilled banana leaves, accompanied with a green tomatillo sauce. Platillo Casero 18 Braised spare ribs in a green tomatillo and chile de árbol sauce. Carnitas Don Pedro 17 y Con Su Caguamas al Lado! 22 Roasted pulled pork served with onions, tomatoes, and jalapeños. Corundas (Tamales) 15 Steamed banana leaf tamales topped with braised spare ribs in a green tomatillo and chile de árbol sauce. Served with rice and a dollop of sour cream and Mexican cheese. Mole Poblano 15 Broiled chicken leg and thigh smothered in our authentic mole Poblano sauce from our own family recipe. Pollo en Salsa de Calabaza 16 Grilled chicken breast, a complex pumpkin seed sauce with essence of chile Guajillo. Mole Mamá Elena 15 Our Great Grandmother’s Personal Recipe. Broiled chicken leg and thigh smothered in mole negro, accentuating the flavors of chile negro, pumpkin seeds, and roasted peanuts. Mole Mamá Luisa 16 Our Grandmother’s Specialty. Grilled chicken breast bañado in pumpkin seed and chile Guajillo mole sauce. Chiles en Nogada 16 A classical dish from Pueblo México. Chile Poblano stuffed with shredded chicken, dried fruit, and toasted almonds covered with a velvety pecan sauce. Garnished with toasted almonds and fresh pomegranate seeds. ( Seasonal ) Pollo Espinado 16 Grilled chicken breast on a bed of rice with a creamy mushroom, spinach, rajas de chile Poblano, and garlic sauce. Carne a la Mexicana en Penca de Nopal 19 Thinly sliced grilled rib eye with grilled onions, and guacamole on the side. Plato Ranchero for Two 29 Combination dish with chicken, steak, carnitas, prawns, and fish with grilled onions, grilled tomatoes, nopales, and guacamole. Served with rice and beans. Enchiladas Poblanas 14 Two hand made corn tortillas with chicken or beef tinga, choice of mole, Mexican cheese, and sour cream. Grilled Fajitas Chicken 14 Steak 17 Marinated grilled chicken or steak with garlic sauce, sliced morrón and chile Pasilla, and onions accompanied with guacamole and sour cream. Filete de Res con Costra de Tocino 25 Grilled filet mignon with apple smoked bacon sitting atop sautéed red onions and Pasilla chile strips. Sopas caseras Sopa de Mariscos (Viernes y Sábado) 14 Seafood soup with shrimp, Mahi-Mahi, sea scallops, mussels, onions, minced garlic, cilantro, and chile Chipotle. Albóndigas de Puerco (Lunes y Miércoles) 12 Mexican meatball soup filled with diced carrots, tomatoes, potatoes, tomatillo, Thai chile, and fresh mint. Sopa Azteca (Martes y Jueves) 9 A traditional Mexican soup prepared with chicken stock, corn kernels, tomatoes, onions, minced garlic, cilantro, and Jack cheese. Pozole de Puerco (Todos los Días) 12 Pork and hominy stew with thinly sliced cabbage, onions, limes, and diced radishes. Served with tostaditas con crema o guacamole. Mariscos Camarones al Chipotle 21 Jumbo prawns sautéed in Chardonnay, garlic, and mushrooms with a creamy Chipotle sauce. Camarones en Salsa de Tamarindo 24 Jumbo prawns sautéed in Cabrito tequila, garlic, and tamarind sauce. Camarones en Salsa de Jamaica 23 Jumbo prawns sautéed in Merlot and Jamaica sauce. Camarones al Cabrito 20 Tiger prawns sautéed with garlic, red onions, Pasilla chile, roasted chile de árbol, Cabrito tequila, accompanied with a sweet pomegranate reduction. Mariscada 26 Sautéed jumbo prawns, calamari, clams, scallops, and Mahi-Mahi cooked in Chardonnay, garlic, red onions, and mushrooms. Mahi-Mahi 20 Grilled marinated Mahi-Mahi lying on a bed of Poblano rice served in a creamy Chardonnay and garlic mushroom sauce. Atún Encostrado al Chipotle 23 Pan seared sesame seed encrusted Ahi tuna with Chipotle sauce. Served with ensalada de nopales. Scallops 22 Pan fried sea scallops sautéed with Mexican pesto served with sweet balsamic vinegar reduction. Huarache Azteca 19 An overgenerous huarache lined with refried black beans and grilled penca de nopal covered with rajas con crema, sautéed shrimp, and Mexican cheese. Vegetarian Menu El Nopal 15 Sautéed spinach, zucchini, yellow corn, and chile negro sitting between two grilled pencas de nopales. Served with spinach and mushroom sauce and arroz de limón. Chiles Rellenos 14 Chile Poblano stuffed with cheese, yellow corn, zucchini, mushrooms, with creamy Chipotle sauce served with arroz de limón. Enchiladas 13 Two enchiladas stuffed with mushrooms, spinach, and chile Poblano. Served with salsa de tomatillo, Mexican cheese, and arroz de limón. Tamales Vegetarianos 12 Steamed banana leaf tamales topped with mushrooms and rajas con crema. Served with Mexican cheese, sour cream, and frijoles Poblanos..
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  • Brunch –––––––––––––––––––––––– Lunch ––––––––––––––––––––––––– All Brunch Entrées Are Served with Breakfast Potatoes

    Brunch –––––––––––––––––––––––– Lunch ––––––––––––––––––––––––– All Brunch Entrées Are Served with Breakfast Potatoes

    Brunch –––––––––––––––––––––––– Lunch ––––––––––––––––––––––––– All brunch entrées are served with breakfast potatoes. CHICKEN AND RICE BURRITO* 14 BREAKFAST QUESADILLA* 16 spicy chipotle chicken, Mexican rice; served with Mexican rice, Chihuahua cheese, eggs, refried beans chorizo, flour tortilla, salsa, sour cream, guacamole EL CHANATE SALAD* 15 BREAKFAST BURRITO* 14 romaine lettuce, smoked corn, avocado, pico de gallo, bell peppers, eggs, applewood smoked bacon, onions, balsamic-agave dressing Chihuahua cheese, potatoes, salsa add herb-grilled chicken* 6 add sautéed shrimp* 7 CHILI VERDE HUEVOS RANCHEROS* 17 FISH TACOS* 15 two fried corn tortillas, black beans, grilled fish, queso fresco, Chihuahua cheese, chili verde, garlic-yogurt sauce, cabbage; served two eggs over easy with Mexican rice, refried beans CHILAQUILES* 11 PORK TACOS* 14 tortilla chips smothered in red marinated pork in adobo sauce, sauce, Chihuahua cheese, onions, cilantro, chile de árbol sauce; two eggs any style, served with Mexican rice, add chorizo 5 refried beans add asada 7 add bacon 4 CARNE ASADA QUESADILLA* 17 Chihuahua cheese, asada steak, OMELET À LA MEXICANA* 14 trio of salsas Chihuahua cheese, chorizo, pico de gallo, avocado POLLO EN RAJAS CON CREMA* 17 grilled chicken breast, poblano and Anaheim peppers, onions, tomatoes, spicy cream sauce; served with Mexican rice, refried beans, flour tortillas Carlos Perez has been head chef at El Chanate since 2005. Originally from the city of Chihuahua, FILETE CON NOPALES* 17 Carlos has created a menu featuring authentic cuisine from all areas of Mexico, with a special a contemporary take on fajitas emphasis on the tastes of northern Mexico. featuring steak and cactus, onions, We hope you enjoy El Chanate’s diverse flavors of tomatoes, verde sauce; served with Mexico in our spectacular mountain setting.