Margaritas & Mexican Mixed Grill

PARILLA MIXTA 

Starter: Guacamole

Chunky, traditional, authentic

Ensalada
Grilled Caesar (did you know Caesar salad originated in Mexico?)

Next: Something Cool

Berry Gazpacho / Grilled Chipotle Shrimp/Tabasco Granita

Carne Asada: Grilled steak marinated in my artisan 3-chile adobado and then grilled to order

Pollo Adobado: Grilled Chicken marinated in our housemade adobado

Shrimp Skewers / Mojo de Ajo

Grilled Lobster Tails/ Mojo de Ajo

Grilled Chorizo (Housemade Mexican Sausage)

served with artisanal salsas

Salsa Verde /Pico de Gallo / Burnt Chipotle-Agave / Fresh Corn Salsa

Volcanes: Grilled Baby Cactus Paddles with refried beans and Queso Oaxaca. Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED.

Frijoles Charros or Cowboy Beans
Rancho Gordo black beans, cooked with Negra Modelo Mexican beer, Chorizo (Mexican sausage), bacon, onions and spicy Serrano chiles

Hand-made Tortillas

Elote (Grilled Corn Mexican-style) Pops/Chipotle-Agave Salsa/Cotija

Postre
Fresh Corn Masa & Cacao Sorbet

Making a great margarita is part art, part science. It requires a Mix Master (we’ve got a great one!) and quality ingredients, from the lime juice to the tequila to the rim salt. What’s so different about Margaritas Tres Señoritas (our sister company which specializes in Mexican catering and fiestas)?

We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes

We squeeze our limes by hand using a Mexican lime-juicer, which releases the precious aromatic oils hidden in the skin of the fruit
We allow our fresh-squeezed lime juice to “mellow” overnight for a smoother, silkier margarita
We use organic agave syrup as a sweetener, not sugar and water

We recommend a reposado tequila that has been aged in small barrels
We recommend Torres Orange over Gran Marnier: it’s lighter and easier to blend

We rim our glasses with Sal de Vida’s Ancho Chile Lime Salt