Cielito Lindo Mexican Gastronomy

4 small corn fried tortillas stuffed with mashed potatoes cooked in guajillo chile and Jack fruit and on top iceberg lettuce and pico de gallo.

Avocado, white onions, tomato, cilantro and jalapeno.

3 small fried corn toast with refried black beans with grated carrots, cooked in a tomato sauce, caramelized onions and smoked chipotleand on top green sauce and cashews cream.

5 bites of the taste of Mexico with the traditions of the different regions. Panucho de cochinita pibil, crujiente de ceviche de camaron, quesadilla de cuitlacoche, tostadita de rajas poblanas, Tostadita de mole poblano.

Home made corn tortillas and roasted tomato sauce.

Three small corn tortillas with refried black beans, shredded pork marinated in achiote sauce, garnished pickled red onions, sweet peppers, red cabbage, and oregano.

Four small corn tostadas with fresh shrimp cooked in lime juice, topped with pico de gallo and cilantro.

Four small corn tortillas fried and stuffed with requeson (ricotta cheese) topped with iceberg lettuce, panela cheese, and sour cream.

Spring mix arugula, mango, pineapple, jicama, orange, raspberry, blueberry, pecan, almond and raising with honey-mango dressing.

Authentic Mexican recipe served with corn tortilla strips, ancho pepper strips, diced Panela cheeseand diced avocado.

Traditional Mexican soup made with tomatillo, hominy in a cilantro broth with shredded chicken breast with diced red onions, radishes, iceberg lettuce. Served with small tostaditas.

Romaine lettuce, baby spinach, corn kernels, black beans, diced Panela cheese, sesame seeds, small pieces of corn tortillas, fried ancho pepper strips and pumpkin seeds with avocado-cilantro dressing.

A delicious cream made with roasted poblano pepper, cilantro, white onions, and milk.

Fresh squash blossoms, cactus, corn kernels, spinach, garbanzo, green zucchini, seasoned with fresh epazote.

Roasted poblano pepper stuffed with squash blossom, cuitlacocheand diced Mexican zucchini and epazote. Served on a bed of tomato sauce and sliced caramelized onions, served with white rice.

Mexican zucchini, corn kernels, spinach, poblano pepper strips with cream, simmered in a tomato and epazote sauce. Served with white rice.

3 corn toast with refried beans and mushrooms stewed with tomato and caramelized onions and on top iceberg lettuce, cashews cream and sliced avocado. Served with Spanish rice.

Your choice of mole sauce, black beans, green sauce or pipian sauce. Filed with green zucchini, corn, diced chayote squash seasoned with epazote. Served with white or Spanish rice.

Squash halves stuffed with Mexican zucchini and corn kernels, with epazote. Topped with tomato sauce and sprinkled with panela cheese. Served with white rice.

3 corn tortillas filled with shredded chicken breast and covered in a delicious black beans sauce with smoked chipotle pepper, topped with chorizo, sour cream, crisp romaine lettuce and sprinkled Panela cheese. Served with white rice.

3 corn tortillas filled shredded chicken breast and covered in our delicious mole verde, topped with pumpkin seeds. Served with white rice.

3 corn tortillas filled with Ricotta cheese (requeson) cooked with cilantro, onionsand tomato, covered with jocoque cream, romaine lettuceand poblano cream and Panela cheese. Served with Spanish rice.

Three corn tortillas filled with shredded chicken breast and covered in our delicious mole poblano with dash sesame seeds. Served with Spanish rice.

Three corn tortillas filled with shredded chicken breast and covered with our delicious green tomatillo sauce. Topped with crisp iceberg lettuce, sour cream, slices of onions and sprinkled Panela cheese. Served with Spanish rice.

3 large corn tortillas folded, with a combination of steamed cooked with chicken, mushroomsand nopales all in an adobo sauce. Topped with salsa verde, sprinkled cilantroand white onions. Served with refried black beans.

3 corn tortillas, filled with shredded pork marinated in achiote and orange sauceand refried black beans. Topped with sliced red onions marinated with oregano lemon vinaigrette. Served with white rice.

Three large corn tortillas, filled with flank steak in special marinated, topped with strips of poblano pepper and sliced onions with cream and sliced avocado.

Three true cod fish tacos with large corn tortillas folded steam cooked and seasoned with Mexican herbs. Topped with chipotle sauce, pico de gallo and shredded red cabbage, sliced avocado and black sesame seeds.

Rib eye steak topped with chorizo. Served on a bed of seasoned mushrooms. Served with asparagus, baby carrots seasoned with cilantro and baby potatoes.

A delicious traditional recipe from Puebla, Mexico. Served with slow-cooked chicken and garnished with toasted sesame seeds and spinach rice.

Grilled lamb chops, simmered in the chef's special sauce, accompanied by asparagus, baby potatoes, sliced mushrooms, shallot. Served with nopales ( cactus ) salad.

Delicious combination of steamed cooked pork and chicken with mushrooms and nopales all in an adobo sauce of cascabel and pasilla pepper. Topped with nopales (cactus), green sauce and sprinkled Panela cheese. Served with Spanish rice and refried beans.

Mexican Sandwich A baguette quartered and spread with butter, refried pinto beans and crushed chipotle peppers, filled with tender flank steak, pico de gallo and avocado slices.

Original recipe from Oaxaca, Mexico. Hand made green mole made with green tomatillo, roasted squash seedsand epazote. Served with slow-cooked chicken and white rice.

Marinated flank steak with mestiza sauce, accompanied with a corn tortilla dipped in black bean sauce, strips of poblano pepper and sour cream, on a bed of a grilled nopal (cactus). Served with Spanish rice.

Grilled steak of beef served with nopales (cactus), Spanish rice and refried black beans.

Sauteed spicy shrimp with bell peppers and onions, topped with a special sauce. Served with white rice.

Mahi-mahi fish fillet cooked with fine herbs in blossom squash creamy sauce with zucchini and carrots. Served with white rice.

Salmon cooked in papillote style, covered in a combination of olive, caper, bell peppers, banana peppersand sliced almond. Served with spinach and white rice.

Sauteed shrimp with garlic and parsley in a fusion of white wine and lime sauce, strips of serrano pepper and sliced mushrooms. Served with white rice.

Sautéed shrimp with sliced guajillo pepper, garlic, and parsley. Served with white rice.

True codfish fillet cooked in papillote style seasoned with Mexican herbs. Topped with our creamy, spinach. Served with sautéed zucchini and white rice.