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Avocado, tomato, onion, cilantro, lime and jalapeno. Served with corn chips.
Oven-roasted garlic, onions, jalapenos, Roma tomatoes, cilantro and cumin. Served with corn chips.
Oaxaca cheese with roasted pasilla pepper. Served with avocado-tomatillo salsa and warm corn tortillas. Add chorizo, mushroom or steak for an additional charge.
Chorizo, potatoes and Jack cheese wrapped in a pastry shell are then deep-fried. Served with creamy chipotle and avocado sauces.
Shrimp, lime, red onion, cucumber, jalapeno. Served with corn chips.
Tossed in New Mexico red chile flour and served with creamy chipotle and tomato fondue dipping sauces.
Shrimp bites, honey-chipotle sauce and ginger aioli.
Oaxaca stuffed jalapenos, tempura fried and served with a creamy chipotle sauce.
Crispy balls of goat cheese with a touch of basil, honey and pistachio dust. Served with crostini.
Oven-roasted with garlic butter, stuffed with rajas, queso Oaxaca, and fried leeks. Served with poblano sauce.
The whole artichoke cooked in citric veggie stock. Served with cilantro aioli.
Yucatan style adobo pork served on a huitlacoche sope with refried beans and avocado foam.
Pan-seared dark chili-crusted beef filet topped with peanut and chili oil, cilantro, cotija cheese, lime zest, radish, green onion, and lemon. Served with crostini.
Flambe in white wine, garlic, and guajillo peppers. Served with crostini.
Iceberg lettuce, tomatoes, red onion, bacon and blue cheese crumble with guajillo blue cheese dressing.
Tomato broth, crema, Cotija, avocado and fried tortilla strips.
Seasonal vegetables with hardboiled egg, baby rainbow potato, avocado, asparagus, cherry tomato, and panela cheese dressed in a date vinaigrette.
Roasted baby carrots and cauliflower, pickled radish, and beets in apple cider vinaigrette, goat cheese, and pumpkin seeds topped with garlic dressing and served cold. Contains nuts.
Wild Alaskan salmon topped with grilled pineapple, chipotle slaw and crispy onions.
Braised pork, pickled onions and cilantro served with a side of serrano salsa.
Coconut shrimp, grilled pico de gallo and creamy chipotle salsa on jicama shells.
Al pastor seasoned chicken, onions, cilantro and grilled pineapple served with a side of chipotle salsa.
Grilled steak, creamy avocado-tomatillo salsa, onions and cilantro.
Shredded duck, peanut chile de arbol and blueberry salsa, pickled onions, cilantro and guacamole.
Sauteed portobello and zucchini topped with herb chimichurri salsa and fresh cilantro on flour tortillas with grilled Oaxaca cheese.
Beer-battered rockfish, cabbage, cilantro and creamy Baja sauce served on 2 flour tortillas.
Ribeye marinated in a Mexican spice blend served with sauteed vegetables covered in green sauce and panela cheese sticks.
Marinated in adobo for 24 hours then slow-cooked on the grill, served with fingerling potatoes, Brussel sprouts and sweet potato chips.
16 oz. red chili dry-rubbed ribeye with an Argentinian gaucho sauce served with sauteed bell peppers, onions, mushrooms and Oaxaca cheese, mashed potatoes.
Sauteed mushrooms, pasilla, bell peppers and onions, served with flour tortillas. Choose your style.
Oven-roasted in a hibiscus and chile de Arbol sauce with fondue sauteed vegetables.
Filet mignon in poblano sauce served with white rice, roasted bell peppers, and rajas.
Flank steak seasoned like if you were in Mexico served with white rice and refried beans.
Chicken breast bathed in Mexican adobo mole sauce served with white rice and fried plantain. Contains nuts.
Split down the middle, grilled, and glazed with a creamy chipotle sauce served with drawn citrus butter.
Slow-cooked in white wine and winter spices served with a strawberry and white wine reduction.
Huckleberry ice cream sandwiched between house-made churros.
Homemade chocolate cake with raspberries topped with a savory raspberry and guajillo sauce.
Abuela's traditional Mexican dessert with a soft toffee caramel.
Berry mix, lime, and soda.
Braised pork, pickled onions, cilantro, and serrano salsa.
As pastor seasoned chicken, onions, cilantro, green pineapple, and chipotle salsa.
Portobello and zucchini sauteed with garlic, topped with herb chimichanga salsa and fresh cilantro on flour tortillas with grilled Oaxacan cheese.
Avocado, tomato, onion, cilantro, lime, and jalapeno served with corn chips.
Oaxaca stuffed jalapenos, tempura fried served with creamy chipotle sauce.
Pan-seared dark chili-crusted beef filet topped with peanut and chili oil, cilantro, cotija cheese, lime zest, radish, green onion, lemon, and olive oil served with crostini.
Oaxaca cheese and roasted pasilla pepper served with avocado-tomatillo salsa and warm corn tortillas.
Menu for Tequila 61-| provided by Allmenus.com
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