Healthy Menu Options, Latin Cuisine, Mexican Specialties, Vegetarian

Vegetarian Mexican Dinner Menu

 Allow our sommelier to recommend a wine pairing (service available upon request).


Black Bean Dip topped with Pico de Gallo and Panela Cheese


Empanadas- filled w/sweet potato/goat cheese, chopped pecans

emapnadas2012-04-27 at 10.49.22 AM

and a hint of green onion, baked to a golden brown, served with chipotle aoili


Sopa de Lentejas on Piña, Peras y Plantanos

Lentil Soup with Pineapple, Pears and Plantain


Chilled Avocado Soup

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(made without cream)


Mexican Gazpacho


Roasted Mushroom Salad

with sun-dried tomato/chipotle vinaigrette


Kale Caesar

photo (62)

(did you know that the Caesar Salad was invented in Tijuana?!)


Pipian Verde con Verduras y Chochoyotes 

Similar to Mexico’s famous moles, the term “pipianes” in its broadest use refers to sauces made with seeds, nuts or grains. This dish combines raw (green) pumpkin seeds, tomatillos, jalapeños, and sesame seeds. We serve it with chayote, calabaza (Mexican white zucchini), green beans and carrots with Masa dumplings


Vegetable Paella


Saffron rice, house-roasted red and yellow peppers, sugar snap peas, wild mushrooms, cauliflorets, and roast artichoke hearts

Enchiladas de Espinaca y Queso de Cabra 

Enchiladas with Spinach and Goat Cheese. For this dish (recipe courtesy of Iliana de la Vega of Austin’s El Naranjado) we add pinenuts for texture and top off our enchiladas with a salsa made from chiles moritas


Calebazita Rellena

25 - Calabacitas rellenas (1)

Stuffed Mexican White Zucchini

Served with Frijoles Negros a la Olla (black beans stewed for 24 hours in a clay pot, which imparts a subtle but distinctive flavor)


Arroz Verde

White rice flavored with mild poblano chiles and cilantro

Handmade Corn Tortillas

(see photos top of page)


Flan de Elote (Corn custard)

Cafe a canela


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