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PARA EMPEZAR-APPETIZERS QUESO GUACAMOLE Homemade creamy cheese dip topped with Fresh, made to order! Ripe avocado, pico de gallo. Small 6 Large 7.5 tomatoes, jalapeños, onions, cilantro and Completo:with sour cream and beef picadillo 8 fresh lime juice. 6 Carnitas:shredded pork and diced avocado 9 *CEVICHE FUNDIDO Lime marinated tilapia mixed with diced Melted Monterrey jack cheese cucumber, red onions, tomatoes, jalapenos topped with chorizo, mushrooms and/or and avocado. Served with mayo, valentina hot rajas poblanas. Served with 3 tortillas. 9 sauce and mini tostadas. 9 QUESADILLA COCTEL DE CAMARON 10” flour tortilla served with sour cream. Shrimp in homemade cocktail Beef picadillo or shredded chicken 8 sauce mixed with pico de gallo Steak or Grilled chicken 9 and avocado. (Sm) 8 (Lg) 15 (GF)CALDOS-SOUPS TLALPEÑO: Shredded chicken soup CONSOMÉ DE RES : Spicy beef seasoned with a blend of tomato and barbacoa broth served with onions, chipotle, potatoes, carrots, calabacita, cilantro, chickpeas and rice. 5 chickpeas and avocado slices. POZOLE: Hominy and tender pork soup. Served with rice and tortillas. Served with tostadas, lettuce, oregano and Small 6 Large 10 radish. Small 5.5 Large 10 MOLE DE OLLA: Beef broth seasoned MENUDO: Beef tripe and hominy. Served with guajillo pepper, tender beef, corn on with onions, fresh jalapeños and tortillas. the cob, carrots, potatoes and calabacita. Small 6 Large 12 Side of rice and tortillas. Large only 12 (GF)ENSALADAS Add grilled chicken breast to any salad for 3 Add grilled shrimp to any salad for 7 DE LA CASA: Lettuce, carrots, red cabbage, tomatoes, red onions, cucumbers ENSALADA MEXICANA: lettuce, radish, and cheese. Jalapeño-lime vinaigrette. 3/6 avocado, nopales, queso fresco, pickled DE ESPINACAS: Spinach, dried jalapeños, and bistec. Tossed in a jalapeño- cranberries, queso fresco, apple slices and lime vinaigrette. 10 balsamic glaze. 8 *Consuming raw or undercooked eggs, meats, poultry or seafood may increase your risk of food illness. GF = Gluten Free. TACOS (GF)MÉXICO CITY TACOS: Made on (GF)CARNES-MEAT CHOICES double mini, yellow corn tortillas, choice of Al Pastor- Our specialty! House marinated meat, and topped with onions and cilantro. grilled pork. Topped with diced fresh Garnished with grilled onions. pineapple. Order of 4 tacos. 10 Chorizo- Homemade spicy Mexican sausage. Order of 6 tacos. 13 Lengua- Chopped Beef tongue. □Add queso fundido .50 per taco. Bistec- Grilled thin-cut steak. □Regular size Tacos: White corn or flour Carnitas- Braised shredded pork. Tortilla. 2.99 per taco Barbacoa- Beef cheek. Tinga de pollo- shredded chicken breast stewed in chipotle sauce with onions. (GF)TACO PLATE Three México City tacos with choice of meat. Garnished with grilled onions. Served with rice and beans. 10 SOFT TACOS (GF)TACOS VEGETARIANOS Two tacos on flour tortillas with your choice Two tacos on corn tortillas filled with grilled of pollo guisado, chicken tinga or beef tomatoes, onions, mushrooms, spinach and picadillo. Topped with lettuce, tomatoes, and bell peppers. Topped with queso fresco and Monterrey cheese. Served with rice and avocado slices. Served with rice and black beans. 10 beans. 10 FLAUTAS (GF)FISH TACOS Three rolled and fried corn tortillas filled Two fried or grilled tilapia tacos on corn with shredded chicken breast. Served with tortillas. Topped with lettuce, tomatoes, lettuce, tomatoes, cheese, avocado and cheese and creamy chipotle sauce. sour cream. Served with rice and beans. 11 Served with rice and beans. 12 TOSTADAS Two flat crispy tortillas topped with sour cream, lettuce, tomatoes, cheese, avocado slices, and choice of beef picadillo, pollo guisado or chicken tinga. Served with rice and beans. 11 SALSAS Fresh homemade salsas to complement your Mexican street food! Served upon request! Red Hot-Spicy Guacamole-Fire Orange-Pico de Gallo-Pickled Onions with Habaneros 18% Gratuity can be added to parties of 5 or more people. PLEASE TIP ACCORDING TO SUBTOTAL BEFORE ANY DISCOUNTS. Thank you! *Consuming raw or undercooked eggs, meats, poultry or seafood may increase your risk of food illness. QUESADILLAS Made on a 10’ flour tortilla with Monterrey cheese. Served with rice, beans, sour cream and a garnish of lettuce and tomatoes. SINCRONIZADA: Ham and American VEGETARIANA: Grilled onions, bell cheese. 8 Plain Cheese 7.5 peppers, mushrooms, spinach and POLLO O PICADILLO: Choice of chicken tomatoes. 10 guisado or beef picadillo. 10 SUIZA: Grilled bistec, thin cut steak. 11 GRINGA: Al Pastor meat with grilled PECHUGA: Grilled chicken breast. 11 fresh pineapple. 10 TORTAS-SANDWICHES AL PASTOR JAMÓN Al pastor, queso fundido, cilantro, onions, Grilled ham, cheese, mayo, beans, lettuce, fresh pineapple and avocado. 10 tomatoes, onions, avocado and pickled CARNITAS jalapeños. 8.5 Home made shredded pork, queso fundido, MILANESA cilantro, onions, and avocado. 10 Breaded and fried thin steak, mayo, refried CAMPECHANA beans, lettuce, tomatoes, onions, avocado, Mixed chorizo and bistec, queso fundido, cheese and pickled jalapeños.10 cilantro, onions, and avocado. 10 SUIZA PAMBAZO Same ingredients as the milanesa plus Dipped in red sauce and fried, filled with american cheese and queso fresco. 11 potatoes, chorizo, lettuce, sour cream and CUBANA Monterrey jack cheese. 9 Same ingredients as milanesa plus grilled ham and hot dog. 11 ENCHILADAS Served with rice and beans. ENCHILADAS ENCHILADAS DE MOLE Filled with your choice of beef picadillo, Two enchiladas with choice of chicken or pollo guisado, cheese or rajas poblanas. carnitas topped with our mole sauce, sour Topped with Monterey cheese and choice of cream, queso fresco and fresh onions. 13 sauce: Green tomatillo, red guajillo, chipotle ENCHILADAS DE CAMARÓN or sour cream sauce. Two enchiladas filled with sautéed shrimp, Two Enchiladas 10 Three Enchiladas 12 onions and tomatoes. Topped with cheese and homemade chipotle sauce. 13 *Consuming raw or undercooked eggs, meats, poultry or seafood may increase your risk of food illness. (GF)ALAMBRES All the ingredients listed are sautéed together and topped with melted Monterrey cheese. Served with rice, choice of beans and tortillas. TRADICIONAL HAWAIANO Bistec, ham, bacon, onions, bell peppers Al pastor, ham, bacon, onions and and mushrooms. 13 pineapple. 13 VIKINGO DE CAMARONES Al pastor, ham, bacon, onions, bell peppers, Shrimp, ham, bacon, onions, bell peppers, mushrooms, and red hot salsa. 13 and mushrooms. 16 ESPECIAL VEGETARIANO Al pastor, bistec, ham, bacon onions, bell Onions, bell peppers, mushrooms, spinach peppers, and mushrooms,. 14 tomatoes and cactus. 11 MEXICANO Add grilled chicken (3) Bistec, chorizo, tomatoes, mushrooms, Add shrimp (7) onions, jalapeños, and a grilled nopal. 14 GUISADOS Y PLATILLOS Served with rice, choice of beans and tortillas. Garnished with lettuce and tomatoes. (GF)PUERCO GUISADO (GF)PECHUGA AL CHIPOTLE Tender pork loin stewed in ancho Grilled chicken breast topped with grilled pepper sauce. 11 onions, chorizo, cheese, chipotle sauce and (GF)COSTILLAS DE PUERCO avocado slices. 14 Pork rib tips stewed in a chile de άrbol spicy ALBONDIGAS sauce. 10 Three México city meatballs stuffed with CHILE RELLENO hardboiled egg and stewed in a thick tomato Whole poblano pepper egg battered, stuffed and chipotle broth. 12 with your choice of picadillo, pollo, or queso (GF)BISTEC ADOBADO* fresco. Topped with tomatillo sauce and 8oz New York strip marinated in homemade Monterrey cheese. 11 With Shrimp 15 adobo sauce. Topped with grilled onions, (GF)GRILLED CHICKEN BREAST jalapeños, nopal and avocado slices. 18 Grilled chicken breast served with sautéed MILANESA calabacitas with corn, queso fresco and Thin cut steak breaded and fried. creamy chipotle sauce and avocado slices. 14 Garnished with avocado slices. 11 *Consuming raw or undercooked eggs, meats, poultry or seafood may increase your risk of food illness. HUARACHE An oval shaped, thick handmade corn tortilla filled with black beans and fried. Topped with smoky hot red or mild green tomatillo sauce, fresh onions, queso fresco, lettuce, tomatoes and sour cream and your choice of topping. 10 SOPES Two round, thick handmade and fried corn tortilla boats. Topped with smoky hot red or mild green tomatillo sauce, fresh onions, queso fresco, lettuce, and your choice of topping 8 GORDITAS PLATE Two handmade pockets stuffed with choice of filling, cilantro, onions and cheese. Served with rice and beans. Garnished with lettuce and tomatoes. 11 (GF)TOPPINGS AND FILLINGS Pollo Guisado: Shredded chicken stewed in a Rajas Poblanas: Roasted Poblano peppers tomatoes sauce with potatoes. sautéed with onions, corn and sour cream. Tinga de Pollo: Shredded chicken breast and Hongos: Grilled mushrooms. onions stewed in a tomato and chipotle sauce. Nopales: Fresh grilled Mexican cactus. Picadillo de Res: Ground beef and potatoes Chicharrón: Fried pork rinds sautéed with stewed in a tomato and chipotle sauce. choice of smoky hot red or mild green Al pastor: Marinated grilled pork. tomatillo sauce. HUARACHES, SOPES AND GORDITAS GLUTEN FREE ONLY WHEN NOT DEEP FRIED. PARA LOS NIÑOS-FOR THE KIDS (Kids 12 and under please, does not include a drink) $5 QUESADILLA: With cheese and choice of SOFT TACO: Choice of: Beans and cheese, ham, seasoned chicken or ground beef. ground beef, seasoned chicken or other FLAUTA: One rolled and fried corn tortilla meat. Topped with cheese. filled with shredded chicken breast. HOT DOG: With homemade potatoes and Served with queso dip. queso dip. POLLO CON ARROZ: Grilled chicken CHICKEN NUGGETS breast with rice and queso dip on top. With homemade potatoes and queso dip. DRINKS POSTRES-DESSERT Mexican Sodas-No high fructose corn syrup. Save room to share a desert! MexCoke/Fanta 3.5 Jarritos/Topochico 2.5 Too full? Take it home! Iced Tea 2.25 Coffee 2.25 (GF)HOMEMADE FLAN 5 Aguas Frescas 3 OJ/Milk 3 (GF)PLATANO MACHO CON HELADO 6 Coca Cola Fountain drinks: 2.5 CHURROS CON HELADO 6 Coke, Diet Coke, Pink Lemonade, Dr. Pepper, Root Beer & Sprite *Consuming raw or undercooked eggs, meats, poultry or seafood may increase your risk of food illness.
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  • Easy Chicken Mole

    Easy Chicken Mole

    Easy Chicken Mole Prep + cook time: 1-2 hours Servings: 8 Ingredients To cook the chicken • 1 whole chicken, 5-6 lbs, cut into eight pieces • 3 garlic cloves • ¼ white onion • 1 stick of celery • 8 cups of water • Salt to taste To create the mole sauce • 1 red tomato • 1 thick slice of white onion • 1 small garlic clove • 1 bottle 235 grams of mole sauce. (Doa María mole sauce is available at most grocery Mole is a rich and spicy sauce that comes in many varieties. This recipe relies on an stores) of-the-shelf red mole or mole poblano spice paste cooked with a few extra ingredi- • 4-5 cups chicken broth (you ents, served with shredded chicken and sesame seeds. can use the cooking water from preparing your chicken) Instructions • ½ Mexican chocolate tablet (Abuelita brand is available at Cooking the chicken most grocery stores) • ¼ teaspoon ground cinnamon 1. Place the chicken in a pot with the garlic, onion, and celery. Add the water. • ¼ teaspoon ground anise seed 2. Place the pot on the stove over medium-high heat. When it begins to boil, re- • salt to taste duce the heat and cook for 35-45 minutes until the chicken meat is cooked and • 1 tbsp of toasted sesame seeds tender. Season with salt and remove from the stove. to sprinkle the mole before 3. Reserve the broth to use when preparing the sauce. serving 4. When the chicken is cool enough to touch you can chop it into chunks or shred it with your fngers. Preparing the sauce 1.
  • About Us Sombrero Menu the Original Sombrero Opened in the College Area of San Diego Back in the 1960’S

    About Us Sombrero Menu the Original Sombrero Opened in the College Area of San Diego Back in the 1960’S

    About Us Sombrero Menu The Original Sombrero opened in the College area of San Diego back in the 1960’s. This is Sombrero proudly serves San Diego-Style where many of Sombrero’s recipes were Mexican food, which is a unique blend of created, as well as where Founder, Javier Sr, Authentic Mexican Classics, Fresh Baja learned the family Mexican Food business. In 1984 Javier reintroduced Sombrero to San influences and the San Diego lifestyle. In line Diego, this time as the quick service operation with this style, or menu offers a variety of that it is today. Javier set the standards high choices for every taste, such as Tacos, since the beginning by using only the freshest Burritos, Tortas, Tostadas, Salads, Bowls, quality ingredients, utilizing homemade Breakfast Burritos and Plates as well as “casera-style” cooking techniques, and always Catering Options. maintaining clean, well kept restaurants. Chimichanga Although San Diego is the epicenter for quick service Mexican Food, Sombrero has seen great success. Sombrero continues to stand Our top sellers include the Classic Carne above its competitors by providing a consistent Asada Burrito, Rolled Tacos and our quality experience to guests in each location, signature “Special Burrito” topped with our use of quality products, and ongoing product one-of-a-kind homemade “MOLE” sauce. innovation. Sombrero proudly serves guests the We serve FRESH hand-made guacamole, best ingredients available, featuring fresh hand shredded Beef, as well as made Choice Angus meats, top quality cheese, a from scratch rice & beans. Other unique completely trans-fat & lard free menu as well as many healthy ordering options.