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Appetizers Antojitos Mexicanos
D’ LA SANTA MEXICAN CUISINE & GRILL Appetizers Picocitos 4.99 (3) Crispitos 10.99 (3) Jalapeno~ peppers stuffed A handmade tortilla of chicharron de queso, with cream cheese & bacon. topped with guacamole. Molletes 5.50 Rajitas 8.99 (2) Toasted french bread halves topped Fire roasted poblano peppers w/ corn & cream sauce. w/ refried beans, cheese & pico de gallo. Queso fundido 11.99 Tuetanos 4.99 Melted asadero cheese, with your choice (1) Fire roasted bone marrows boat of chorizo, mushrooms or plain. with cotija cheese and green onion. Guacamole 8.99 Arroz del Dia 4.99 Fresh guacamole with green onions and White rice with corn. cotija cheese. Antojitos Mexicanos Unless otherwise specified, comes with your choice of meat: chorizo, pastor, carne asada or pollo. Huarache 13.99 Portobello 14.99 Long thick tortilla topped with refried beans, A grilled portobello topped with your choice of your choice of meat, shredded lettuce, radish, cotija cheese & sour cream. meat & melted asadero cheese. Served with whole pinto beans & fresh roasted salsa. Nopal 13.99 Grilled cactus topped with melted cheese covered with your choice of meat. Whole La Papazota 13.99 beans & tortillas on side. Large baked potato filled with asadero cheese (3) Doraditos 10.99 and topped with your choice of meat, Hard shell corn tacos filled with refried sour cream, bacon & green onions. beans, melted cheese and your choice of meat. Roasted tomato salsa on side. Chile en Nogada 16.99 Quesadilla 10.99 Considered a culinary icon of Mexican heritage, Handmade corn tortilla filled with your choice: mushrooms, fire roasted rajitas poblano peppers this dish dates back to 1821. -
Short Rib Cochinita Pibil
Salsas are key to Taco-eating. Try many, own your taco. We make ours fresh, in house from the best ingredients available. (1.5 each or 5 for 5.0) MEXICANA LA MAYA MORITA VERDE FRESCA Tomato, white onion, Pineapple, Chipotle, tomatillos, Serrano chillies, jalepeño, lime, coriander habañero vegetable stock tomatillos, coriander MILD QUITE SPICY QUITE SPICY SPICY BOTANITAS ...................................4 Jicama, celery, carrot crudites. Chilli, lime & salt dressing CHILE DE ARBOL DEL VIC EL DIABLO Toasted arbol chillies Charred habañero Made using a mix of the hottest chillies GUACAMOLE ............................6.5 & garlic oil & lime on the planet (only for massive show-offs) Served with totopos or chicharron VERY SPICY HOT WILD or both ..................................................... 7.5 In Mexico, shellfish and seafood is often eaten raw in ceviches, cocteles or aguachiles, especially on the Pacific Coast and Baja California. 2 pcs per portion OYSTERS ......................... (each) 3 CLAMS ...................................9.5 Mezcal, citrus dressing, worm salt Dorset Giant Cherrystone, pico de TUNA .............................................. 9 or with pickled Jalapeño and lime ....... 3.5 gallo, jalapeño, salsa Valentina (raw) Avocado, chile de arbol, blue corn tostada APACHE ...................................8.5 AGUACHILE .............................10 Flank tartare, lime, spices, salsa Valentina Seabass, lime, serrano chilli (raw) COCHINITA ..............................5.5 Seafood cocktails Slow roast pork shoulder marinated in orange, anchiote and charred garlic, CEVICHE ................................ 11 ACAPULCO ...........................11.5 red onion-habanero escabeche Seabass (raw, marinated in lime juice), Prawns (cooked) pico de gallo, tomato salsa, pico de gallo, spices traditionally served slightly sweet Two per portion. Some of our tacos are quite fiery. We can dial this down All served with fresh tortillas (2-4 people, appetite depending) where possible. -
Catering Menu
We can provide catering services to groups of 50 or more. DELIVERY AND SERVICE Delivery available Tue - Sun to most locations in LA County. There is a 15% service charge that includes delivery, staff, and equipment. Catering EQUIPMENT & SUPPLIES Your order comes ready to serve in containers, complete with serving utensils. We want to avoid excess waste, so we do not include utensils, plates or napkins unless requested. Hot menu items are served in Menu ADD-ONS heat-resistant containers. (continued) CANCELLATIONS We kindly ask a 48hrs notice for any cancellations. Cancellations Chefs made within 24hrs of pickup or delivery will incur a fee of 50% of the DESSERT BAR canceled order. Cancellations on the same day will be charged the full $7 / PERSON amount. Jaime & Ramiro Mexican sweets. 3 Selections. FOOD ALLERGIES ą Flan. When placing your order, please alert our catering team if there is a ą Tres quesos flan. food allergy. ą Sweet corn flan. ą Chocolate flan. All of our catering services ą Churros. include the following: ą Mini pineapple tamales. ą Delivery and Service (15%). 2 hours service during the event. AGUAS FRESCAS ą Our team arrives 30 minutes to 1 hour before the $3 / PERSON event starts to set everything up, and stays (approx. 30 minutes) after the event to pick up our equipment. Mexican famous aguas frescas. Choose from the following: ą 2 or 3 servers (if needed, depending on the number ą Homemade Horchata. of guests). ą Lemonade with chia seeds. ą Salsas, consisting of: our signature La ą Jamaica hibiscus with strawberries. -
Botanas (Appetizers)
Salsa Macha GF Botanas (Appetizers) chile de arbol and garlic roasted to a nutty, spicy, crumbly salsa, served with queso Cochinita Pibil GF fresco, avocado and mini tortillas (spice up any entrée!) marinated pork in an achiote recipe, slowly roasted until tender, served wrapped in Shrimp Jalapeño Poppers three lightly seared mini tortillas, topped with seasoned marinated onions and mexican three tiger prawn shrimp stuffed with a hint of our house blend cheese, wrapped in crema 9 bacon, grilled jalapeño fried in beer batter, served with our chipotle cream sauce 15 Quesadilla Mini Empanaditas GF flour or corn masa tortillas with melted house blend oaxaca cheese, served with melted house blend oaxaca cheese with a jalapeño slice, or shrimp and chorizo topped guacamole, pico de gallo and sour cream 11 with crema and queso cotija, three empanaditas 9, six empanaditas 18 Add Shredded Chicken, Shredded Beef, Grilled Chicken, Carnitas, Chicken Tinga, Carne Asada, Sautéed Veggies or Shrimp 2 Guacamole GF avocado, tomatoes, onions, cilantro, jalapeños and fresh limes, topped with queso Quesadilla de Chipotle GF fresco and crispy tortillas 11 / 18 fresh corn masa with chipotle, filled with melted house blend oaxaca cheese, stuffed Add Shrimp or Crab Seared in Abuelo Spicy Sauce 2 with choice of sautéed veggies or black beans, served with pico de gallo, guacamole and sour cream 10 Queso Fundido GF Sopas y Ensaladas mexican blend of traditional oaxaca cheese melted in a cast iron pan, served with Sopa de Fideo choice of flour or corn mini tortillas -
Carnitas Tacos
LIVE WELL FOR LESS -- Carnitas Tacos Serves: 12 Ingredients: 2 lbs boneless pork shoulder, cut into 1-inch cubes 6 cloves garlic, peeled, crushed Juice and zest of 1/2 orange 1 t dried oregano (or 20 fresh sprigs) 2 t kosher salt 1 t freshly ground black pepper 1 1/2 t chili powder 1/2 large onion, peeled, chopped 1/2 c chicken stock or vegetable stock 2 T agave nectar 1 T fresh cilantro or parsley, chopped 12 (6-inch) corn or flour tortillas Toppings: Avocado, sliced, as needed White onion, thinly sliced, as needed Shredded Chihuahua cheese, as needed Hot sauce, as needed Sour cream, as needed Lime wedges Directions: 1. Place pork, garlic, orange juice and zest, oregano, salt, pepper, and chili powder in pot. Stir to combine. Add onions and stock. Place on Pressure Cooker Lid. Ensure the Pressure Release Switch/Valve is in the "CLOSE" position. 2. Press "PRESSURE COOK" use default pressure "HIGH". Press "TIME" and turn "START PAUSE" dial to adjust to 20 min. Press "START/PAUSE" to start pressure-cooking. 3. When done, quick release the pressure by moving the Pressure Release Switch/Valve to the "OPEN" position. 4. After all pressure/steam has been released, carefully remove Lid. 5. Press "PRESSURE COOK" then press "SEAR" and turn "START/PAUSE" dial to adjust to 10 min. Press "TEMP" and turn "START/PAUSE" to adjust to 200°F. Press "STARTPAUSE" to cook. 6. When done, using tongs, remove onions from Inner Pot and carefully shred pork with two forks. Stirring occasionally, allow pork to simmer in pot for 10 min. -
RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 1 BOTANAS Appetizers
GUACAMOLE TRIO EMPANADAS TRIO TAMALES CEVICHE RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 1 BOTANAS appetizers Traditional Guacamole hand-made fresh | avocado | tomato | onion | cilantro jalapeños | lime | salt 7.5 Guacamole Trio 10 SPICY PINEAPPLE | TRADITIONAL | CHICHARRON MORITA Empanadas Trio 12 CHOCLO chihuahua cheese | corn | poblano pepper TINGA morita shredded chicken ASADA grilled steak Queso Fundido almost melted manchego and chihuahua cheese chorizo | tortillas 10 Queso Dip 6 | Chorizo Dip 7 Esquite (Mexican Street Corn) indiana corn off the cob | slow-poached in butter | cotija cheese with epazote, lime, aioli and a sprinkle of tajín spice 4.5 Tamales 8 COCHINITA pork | red achiote sauce MOLE shredded chicken | hand-crafted mole sauce Ceviche our famous ceviche OCTOPUS 14 • FISH 11 • SHRIMP 12 ENSALADAS y SOPAS salads & soups Signature Salad mixed greens | fresh cut cucumbers | avocado | queso fresco cherry tomatoes | red onions | sweet jalapeño vinaigrette 9 GRILLED CHICKEN 10 • STEAK 11 • SALMON 14 Our Famous Taco Salad mixed greens | corn | black beans | tomato cheese | cabbage | sour cream | guacamole GRILLED CHICKEN ONIONS | PEPPERS 14 • STEAK ONIONS | PEPPERS 14 SHRIMP ONIONS | PEPPERS 15 • GROUND BEEF 11 • TINGA (SHREDDED CHICKEN) 11 Chicken Tortilla Soup chopped grilled chicken | guajillo morita stock 7 the majority of our dishes can be made gluten free or vegetarian upon request 2 TACOS PULPO TACOS CONCHINITA PIBIL RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 3 SIN FALLAR -
Winter Dinner Menu
Winter Dinner Menu ANTOJITOS Borrego de Oro- $16 - Leg of Piña, Pepino & Jicama con lamb marinated in tequila Chile y Limon* – $7 – and cooked in banana Pineapple, cucumber and leaves, served with grilled jicama (or mango) with salt, nopalitos & cebollitas and lime and Chile Tajin corn tortillas Ceviche – $13 - Fresh Gulf Mole con Pollo – $16 - fish and shrimp marinated in Chicken leg and thigh in lime juice with cucumber mole sauce garnished with and radishes, garnished with onion and sesame seeds, avocado and onion – served served with Mexican rice in a bowl with chips OR on and cucumber salad tostadas Quesadilla or Taco Plate - Queso Fundido* o $16 - Large flour tortilla with Choriqueso - $10 - Melted cheese garnished with melted white cheese and pico de gallo and served with fresh tortilla chips your choice of filling OR three soft corn tortilla – or add Mexican sausage tacos garnished with pico de gallo and served Esquites* - $7 - Whole corn kernels cooked with with rice and beans – Fillings: chipotle chicken, epazote with Cotija cheese, mayonnaise, chili Cochinita Pibil, Angus steak or beef tongue powder and lime Bistek con Chile Pasilla - $18 - Thinly sliced sirloin tip cooked with rich Mexican chile peppers, SMALL PLATES - $11 served with Frijoles Charros (pinto beans with Tamales del Dia* – Order of two Oaxacan-style bacon and chorizo) and Mexican rice (cooked in banana leaf) with crema Mexicana Plato Mixto* - $22 Coliflor Capeada* - Steamed cauliflower mixed Mexican sampler plate including a Tamal, Flauta, with Queso Fresco, -
La Bonita Pickup Menu
Taquitos $36 15 rolled taquitos and filled with chicken, beef, Main pork or papa served with sour cream and pico Taco trays $65 de gallo Build your own taco (20 tacos) Large sides Includes: choice of taco filling, cilantro, onion, pickled carrots, tortillas and lime. 15-20 servings per order Mexican rice $30 Fillings: grilled or shredded chicken, carnitas, al Pinto or black beans $30 pastor, grilled or fried fish, grilled vegetables. Add Chips and salsa $41 fajitas to any meat for $6. Mixed green salad $30 Pickled carrots (32oz) $16 Enchiladas $56 Pico de gallo (32oz) $11 Guacamole (32oz) $23 20 enchiladas Tortilla chips $30 Choose spicy green or mild red PICK UP MENU Fillings: chicken, pork, chopped veggies Small 8oz sides or cheese. Mole enchiladas add $6 Alberta North Guacamole $6 Pico de gallo $3 Carne asada is available at $6 more per tray. Sour cream $3.75 2839 NE Alberta st 2710 N Killingsworth Spicy red $2 Portland, Or 97211 Portland, Or 97217 Mild green $2 503.281.3662 503.278.3050 Quesadillas $26 Pickled carrots $2 4 large quesadillas cut in 1/6's Division Add filling $6 2138 SE Division St Served with sour cream and pico de gallo Portland, OR 97202 503-719-4598 Fillings: grilled or shredded chicken, carnitas, al pastor, grilled or fried tilapia, grilled vegetables. ● Pick up only between 10:30am-8pm Chicken mole $65 ● 72 hours notice required for all 12-15 servings Chicken thigh smothered with dark, savory orders and sweet mole poblano served with corn tortillas ● All orders include spicy red sauce and mild green sauce ● Black -
Catering Menu Menu & Catering
CATERING MENU Whether it is for a small get-together, corporate event, or even a wedding, turn it into a fiesta with Sombrero Catering. Choose from our Buffet Packages or our Party Platters to meet your catering needs! MEXICAN-STYLE BUFFETS Six person minimum order. Buffet Packages are packed up in a Ready-to-Serve Party Pack. PARTY PLATTERS Can be picked up from any of our locations. Rolled Taco Platter Delivery or full-service available (see “Catering Details”). Enchilada Platter 41.95 Beef rolled tacos cut in half and served Each Buffet includes: rice & beans, salsa bar, chips, red, green with cheese, lettuce, sour cream and 10 of our generously-sized enchiladas, & chunky salsa, guacamole, and hot carrots. Plates, forks, knives, napkins and serving utensils are also included. fresh guacamole on the side. your choice of beef, chicken or cheese. Topped with our signature enchilada 25 Rolled Tacos | 35.95 Breakfast Buffet | 10.29 per person 50 Rolled Tacos | 57.95 sauce and cheese. Served with rice, beans, salsa and chips on the side. Your choice of ham & egg, machaca or chorizo. Includes tortillas, potatoes (substitute rice) and cheese. Quesadilla Platter 7 large quesadillas cut into quarters (28 Salad Platter 35.95 Buffet #1 | 11.39 per person slices). Served with salsa, sour cream with chicken 40.95 Two enchiladas, your choice of beef, chicken or cheese topped with and fresh guacamole on the side. Serves 10–15. Choose two dressings: our signature enchilada sauce. Cheese Quesadillas | 44.95 jalapeño ranch, balsamic vinaigrette Buffet #2 | 11.39 per person With Choice of Meat | 64.95 or light ranch. -
Offers Online Reservations / Order on Line for Take
Offers Online Reservations / Order on line for take out Botanas (Appetizers) Cochinita Pibil Shrimp Ceviche Marinated pork in an achiote recipe, slowly roasted until tender. Served Whole Shrimp cooked in a homemade pico de gallo and lime recipe, wrapped in 3 lightly seared mini tortillas, topped with seasoned marinated onions and Mexican crema 9 Served with sliced avocado, lime and mini tostaditas 12 add Crab 2 Quesadilla Queso Fundido Flour or Corn masa tortillas with house blend of Oaxaca melted cheese, Mexican Blend of Traditional smooth Gouda & Menonita cheese melted in served with guacamole, pico de gallo and sour cream 11 a cast iron pan. Served with your choice of flour or corn mini tortillitas 10 Add Shredded Chicken or Beef, Grilled Chicken, Carnitas, Birria, Chicken Tinga, Carne Asada or Sautéed Veggies 13 with Shrimp 2 Your choice of any: Chorizo / Grilled Onions / Chiles Toreados / Grilled Mushrooms 12 Mexican Shrimp Cocktail Cocina Nachos or Nacho Fries Shrimp in a homemade pico de gallo, lime recipe and Mexican Home style Tortilla chips, or French Fries with refried beans, Oaxaca house blend cocktail sauce, served with sliced avocado, lime and tostaditas 12 cheese topped with Guacamole, Pico de Gallo, and Sour Cream. 10. with Grilled add Crab 14 Chicken / Shredded Beef / Chicken / Carnitas / Chicken Tinga /Ground Beef Picadillo / Chorizo / Sautéed Veggies / Carne Asada 13 with Shrimp 15 “Volcánes” Tostaditas Homemade 3 mini tostadas with Oaxaca melted house blend cheese, refried beans, topped with guacamole, pico de gallo, queso cotija and crema 10 “Elote” Mexican Grilled Corn Add: Grilled Chicken / Shredded Chicken or Beef / Carnitas / Birria / Chicken Grilled Mexican traditional corn on the cob with below toppings 4 Tinga / Ground Beef Picadillo / Sautéed Veggies / Carne Asada 11 Mexican Crema sauce, Queso Cotija, a hint of chile powder and lime Guacamole Mini Taquitos Made fresh daily with tomatoes, onions, cilantro and fresh limes, Three taquitos made with chicken, beef or potato & cheese, topped with queso panela. -
Cancun Carnitas Salad with Citrus Vinaigrette
CANCUN CARNITAS SALAD WITH CITRUS VINAIGRETTE Carnitas, a type of fried pork, are a household staple in the Mexican kitchen with its unique and authentic texture and flavor rooted in the tradi- tional cooking methods from Michoacan. Richly seasoned, slow braised and deep-fried, Carnitas make a flavorful and filling main course, but they are also used as ingredients in many other authentic Mexican dishes like tamales, tacos, tortas and burritos. Carnitas are tradition- ally served accompanied by cilantro, salsa and refried beans. 12 10 5 Minutes Minutes Servings Prep Time Cook Time INGREDIENTS 15 oz Bag Prepared Spring Salad Mix PREPARATION 3 Each: Red Onion And Red Bell Pepper, Sliced Heat the Del Real Foods® Carnitas by following the instructions on the package. Evenly divide Into Wedges salad mix onto 5 plates. Top each salad with red 5 Sliced Radishes onion, bell peppers, radishes and sliced avocado. Evenly divide and place Del Real Foods® Carnitas 2 Medium Ripe Avocados, Peeled And Sliced in the center of each salad. Drizzle with desired amount of citrus vinaigrette over entire salad. 15 oz. Package Del Real Foods® Carnitas Garnish with chopped cilantro and serve immedi- 18 oz Citrus Vinaigrette (See Recipe Below) ately. 6 Tsp Chopped Cilantro CITRUS VINAIGRETTE: CITRUS VINAIGRETTE: In small bowl, whisk Del Real Foods® Salsa De 1 1/2 Cups Del Real Foods® Salsa De Molcajete Roja Molcajete Roja and remaining dressing ingredi- ents together; blend well. Cover and refrigerate 1/2 Cup Olive Oil until ready to serve. Whisk dressing well before serving. 1/2 Cup Fresh Squeezed Orange Juice 1 Teaspoons Grated Orange Zest 1/4 Teaspoon Each: Salt And Minced Fresh Garlic © 2017 Del Real Foods. -
Slow Cooker Carnitas Makes: 10 Servings Prep Time: 20 Minutes
Slow Cooker Carnitas Makes: 10 servings Prep Time: 20 minutes Cook Time: 6 hours Southern Californians know a good taco when they see it, they can hold an avocado in their hands and know its exact moment of ripeness and they aren’t afraid to eat things like carne asada and carnitas. I live in San Diego, you see—the land of really great Mexican food pretty much everywhere you look. “Carnitas” is just a big, fancy Spanish word for braised, roasted pork. It is my husband’s absolute favorite Mexican dish. When cooked at a low heat for a long time, the pork shreds apart into tender chunks of meat that make a wonderful filling for tacos or burritos. CARNITAS 3 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 ½-inch pieces 2 medium garlic cloves, minced 1 tablespoon dried oregano (preferably Mexican) 1 tablespoon ground cumin 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 large yellow onion, cut into wedges FOR SERVING 20 corn tortillas, fried or warmed (see Tips) Fresh cilantro, sliced red bell pepper, sliced avocado, sour cream, salsa, tomato, cheese and/or lime wedges In a slow cooker, toss the pork with the garlic, oregano, cumin, salt and pepper. Place the onion wedges on top. Cover and cook on low heat for 6 to 8 hours, or until the pork is tender and pulls apart easily. Just before serving, transfer the pork to a cutting board. Shred the pork with two forks, discarding any fat that remains.