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Two whole avocados, onion, lime, cilantro, salt and pepper.
Two whole avocados, onion, lime, cilantro, pomegranate, orange zest salt and pepper.
Traditional Mexican cocktel de camaron with citrus juices, veggies, mango and pico de gallo.
Homemade chorizo, chihuahua cheese, french fried potatoes and guajillo salsa.
Our version of a traditional ceviche with Mexican rock fish, lime sorbet and fresh pico de gallo.
Citrus marinated langostinos, pico de gallo and avocado relish.
Melted Chihuahua cheese, sauteed chorizo, pico de gallo and fresh tortillas.
4 half-ears of roasted corn, cotija cheese and lime aioli.
Fresh tortilla, Chihuahua cheese, homemade guajillo pepper sauce and queso fresco.
Lobster and shrimp inside our cheese enchilada topped with a tomatillo cream sauce.
Jidori free-range chicken inside fresh tortillas with Chihuahua cheese and homemade guajillo pepper sauce.
A baseball-cut filet mignon dry rubbed with Mexican spices, melted Chihuahua cheese, nopales, serrano-pepper puree de papas and asparagus.
Jidori free- range chicken, homemade mole rojo and fresh corn tortillas.
Grilled king salmon with a tequila-agave glaze, baby heirloom tomato salsa and white rice.
White prawns, epazote- tomatillo puree and white rice.
Fresh poblano peppers stuffed with Oaxaca cheese and finished with pico cocido.
Slow braised pork, fresh handmade tortillas, tomatillo salsa, pico de gallo and chicharron.
Grilled Cedar River Farms ribeye steak with anchiote butter, serrano- pepper puree de papas and Mexican corn.
Our deconstructed version of this carnitas soup. You add the final ingredients to finish this masterpiece.
Fresh chorizo, scrambled eggs, pico de gallo, Chihuahua cheese and breakfast potatoes.
Pan fried corn tortillas topped with filet mignon, 2 over medium eggs, fresh pico de gallo, sliced avocado, fried cilantro and breakfast potatoes.
Cedar river farms ribeye steak topped with anchiote butter, scrambled eggs and breakfast potatoes.
Homemade crab cake with fresno chile hollandaise sauce topped with a poached egg and served with breakfast potatoes.
Salsa verde oven roasted chilaquiles served with scrambled eggs, pickled jalapenos, queso fresco, guacamole, Mexican creme fraiche and breakfast potatoes.
Baby romaine and butter lettuces, cotija cheese, pepitas, citrus infused Caesar dressing.
A starter salad with organic mixed greens, jicama, tomatoes, pepitas, croutons and a house made cilantro ranch dressing.
Our homemade broth with tomato, veggies, blackened chicken and a crispy-fried chicken taquito.
Flour tortilla, scrambled eggs, bacon and shredded chihuahua cheese, served with breakfast potatoes.
Cinnamon french toast, served with fresh whipped cream, maple syrup, powdered sugar and scrambled eggs.
Menu for Ola Mexican Kitchen provided by Allmenus.com
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