Consuelo Mexican Bistro

Made fresh at your table and served with our hand made tortillas. Tell us how spicy you want it.

Crisp golden hand made tortilla topped with stewed chicken, garnished with avocado and chipotle sour cream.

Hand made corn tortillas with oaxaca cheese and your choice of fire-roasted poblano chile strips or epazote (a unique and distinctive mexican herb).

Sope (masa boat) assortment, with beans, chicken, shredded pork and our chef's mix of sauteed vegetables; with crumbled queso fresco and a drizzle of sour cream and onions.

Fresh chunks of white fish, marinated in lime juice mixed with diced tomato, jalapeno chile, onion, green olives, avocado, cilantro and olive oil.

Melted cheese with poblano strips and mushrooms.

Grilled salmon tacos marinated in a chile guajillo and axiote sauce served in our hand made tortillas.

Jicama salad with avocado, citrus wedges and cilantro with a refreshing chile piquin dressing.

Mixed greens, tomatoes and blue cheese in a sherry vinaigrette, with candied pecans.

Chicken and hominy soup, sinaloa style, with jalapeno chile, tomatillo, spices, lettuce, radish, avocado and onion.

A robust guajillo chile and spices puree with tortilla strips, avocado, sour cream and cheese.

A legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, in the traditional puebla style, served over chicken.

Queso fresco stuffed salmon filet, wrapped in a crispy bunuelo dough over sauteed roasted poblano pepper strips, onion and white corn, served with garlic sauce.

Filet mignon (7oz.) Served over a roasted garlic and chipotle chile sauce and sauteed spinach topped with ancho chile stuffed with seasoned goat cheese.

Chicken breast stuffed with a mix of huitlacoche, chayote squash and fresh corn, served over a roasted garlic sauce.

Pan seared prawns stuffed with monterrey cheese, wrapped on bacon, with chipotle sauce and white rice.

Colorado lamb shank marinated in ancho chile and spices adobo, slow cooked in banana leaves.

Sauteed prawns in tamarind mole sauce and served with white rice.

Pan seared catch of the day served over green garlic-chorizo sauce with sauteed green beans and chayote squash, topped with huitlacoche.

Pan seared scallops served over corn-potatoe puree, sauted green beans, chayote squash, huitlacoche with epazote herb and roasted garlic sauce.

Fire-roasted poblano chile stuffed with vegetables and cheese or carnitas, over a black bean sauce and drizzled with sour cream.

Potato, vegetables and cheese breaded patty over tomato sauce with creamy roasted poblano strips, mushrooms mix and sauteed spinach.

Michoacan style tequila-marinated tender chunks of pork, served with a chile guajillo and arbol salsa.

Traditional mexican rice with diced vegetables.

A yucatan peninsula favorite. Seasoned white rice with fried plantain slices, sour cream.

Black beans with chorizo and poblano pepper.

Zucchini, onions, corn kernels, mushrooms, epazote and po¬blano chile stew.

Chile poblano sauce marinated potatoes au gratin.

Savory corn bread, onion, bacon with poblano pepper cream sauce.

Crepes with cajeta, vanilla ice cream and pecans.

Warm, soft mexican chocolate cake, with vanilla ice cream.

Mexican vanilla flan.

Traditional hispanic pastry filled with cajeta caramel cream, served with vanilla ice cream.