"La Frontera" (Mexican border) has become an illusion. The real frontera is a third country which extends 100 miles into the US and 100 miles into Mexico. Its citizens are the Mexican-Americans. Odd as it may seem, the "Nacho" is the perfect representativ

During the Mexican Revolution, women were a vital factor in the survival of the campesino. Through battlefields and wide-open country, they set up makeshift kitchens. These courageous ladies provided a basic nutritional element. Hand made corn masa rounde

Melted Chihuahua cheese with or without chorizo and poblano peppers. Served with four flour tortillas.

Fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.

A dish that pays tribute to my old school of Carlos'n Charlie's Mexico. Ostion Diabla - oysters with bacon, ham, onion, garlic, tomato salsa and red wine. Ostion Madrazo - oysters with spinach, onion, cream, cheese and chile chipotle. Ostion Cardenas - oy

Flauta/flute. This light and delicious appetizer consists of two very light corn tortillas filled with chicken and covered with tomatillo sauce.

It literally means battered. Empanadas del dia. Today's empanadas. Without a doubt the region of the Gulf of Mexico offers us literally thousands of dishes with a variety that will seduce even the most demanding palate. If is a region that was influenced

Probably the most popular Mexican soup. A perfect combination of chiles, tomato, epazote and tortilla. Served with or without chicken.

A classic cream of black beans served with bacon, queso fresco, onion and croutons.

Hard to believe but in the late 1920's Cesar salad was created by two Italian brothers (Alex and Cesar Cardini) in their Tijuana restaurant. A dish like many other dishes that originated in a country with which it is not associated. Romaine tossed with an

The most Mexican of the Mexican salads. Boiled tender prickly pear leaves cut into small seasoned pieces mixed with tomato, cilantro, tomato, cilantro, onion and chile serrano. Served with tortillas.

Tortilla cassarole served with green tomatillo sauce, with or without chicken, garnished with beans and rice.

Three egg omelette filled with potatoes and chorizo (mexican sausage)

Two sunny side up eggs over a corn tortilla with a ranchera sause made of tomatoes, onions and serrano peppers, served with beans and rice

Fried tortillas stuffed with chicken, romaine, and cheese, covered with a bean sauce.

Two enchiladas stuffed with chicken or cheese (your choice), covered with our traditional red sauce. This national pride is garnished with beans and rice and covered with chihuahua cheese.

Two chicken or cheese enchiladas with our famous mole sauce

From the Pacific coast. Restaurants in the states of Nayarit, Colima, Sinaloa and Sonoro offer this dish. Shrimp stuffed with Chihuahua cheese and wrapped with bacon. Served on a bed of greens, Mexican rice and vegetables.

A rare mixture of the fresh fish of the day, lightly breaded, grilled, stuffed with guacamole, seductively paired with a mango and ginger sauce.

We could not do without the dish where our best known spirit becomes playful. In this place, where the favorite son of the Mexican soil, tequila, is venerated, fused with chile de arbol, a little butter, his majesty the garlic and the peaceful lime juice.

Spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged--the Mestizo. In the city of Puebla, several convents were active in creating much of the traditional Mexican cooking, as we know it to

A chicken breast pounded and covered with refried beans and melted chihuahua cheese. Surrounded with an exquisite tomatillo sauce and vegetables.

Chicken in our Yucateca sauce which includes achiote, orange and onion. Served with refried beans and Mexican rice.

Chicken breast served in a lava rock bowl, which is first heated in the oven. Covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. Served with guacamole, beans and rice.

Our chef selects a thin slice from lean steak. This in turn is seasoned and grilled. Includes a tamal, guacamole, rice, refried beans and chicken taquito.

Another dish that reminds me of all my friends and co-workers at Carlos'n Charlie's in Mexico. Beef filet pounded and covered with refried beans and melted Chihuahua cheese. Surrounded with an exquisite tomatillo sauce and vegetables.

Your Beef tenderloin served in a lava rock bowl, which is first heated in the oven. Covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. Served with guacamole, beans and rice.

"Grito" means shout. This dish brings out a cry of joy when tasted, confirming the high degree of culinary creativity that exists in Mexico. The cactus leaf is a bed with the tropical tamarindo sauce inviting the chile chipotle to participate as a witness