Four blue corn tortillas filled with imported white cheddar cheese and served on a magnillcent volcanic stone pot. Sides of guacamole and pico de gallo. Choice of fillings add $1.00: chorizo, the famous mexican sausage chicken, rajas, strips of roasted poblano pepper with onions, mushrooms, picadillo, zapata's special sesaoned minced beef.
Three soft corn tortilla tacos filled with sliced strips of arrachera adobada (steak marinated in a mild sauce made with guajillo and ancho peppers. Side of guacamole.
Our version of the taboulous mexican tarilets. Three sopes, tender but crisp, thick hand rolled mini-tortillas, each topped with a layer of refried black beans, lettuce, choice of chicken, chorizo, picadillo or mushrooms, sour cream and sprinkled with queso fresco crumbs. A splash of our special very spicy chile de arbol sauce on the side.
Nickname lised for the regulars in pancho villa's army. Four corn tortilla tacos filled with tender shredded chicken, rolled and fried. Served on a bed of lettuce and covered with pico de gallo, sour cream and sprinkled with queso fresco crumbs, side of refried black beans.
Imported white cheddar cheese delicately melted and shaped as a tamal on the griddle. Filled with rajas, bits of bacon and choice of chicken or beef. This swaddled child comes with a spiash of chile de arbot sauce on the side. With tortillas.
White cheddar cheese slowly simmered until melted. Sides of rajas and chorizo. Pico de gallo and tortillas. Tacos galore.
Authentic flavor from the mexican pacific coast. Four light rolled taquitos filled with lime marinated shrimp on a shallow pool of mild spicy guacamole sauce.
The ultimate green salad. Bell pepper and avocado. Sprinkled with sesame seeds.
Symmetrical fresh flavors of the tropics. Topped with slices of mango, orange and grapefruit. Sprinkled with sesame seeds.
Strips of grilled chicken with tomato. Sprinkled with queso fresco crumbs. The perfection of simplicity.
Mushroom and tomato.
Chicken fajitas with a twist: instead of onions and bell peppers, the chicken is tossed in a mild spicy sweet chipotle-mango sauce.
Mushroom sides of black beans and rice.
Chicken sides of chorizo, black beans and rice.
Beef. Sides of chorizo, black beans and rice.
Shrimp. Sides of mushrooms, black beans and rice.
Beef, pork and chicken. Sides of chorizo, black beans and rice. Molcajetes have been used as mortars in mexican kitchens for thousands of years.
Three soft corn tortillas filled with shredded chicken and covered with tomatillo sauce, te slightly bitter flavor that made mexico famous. Au gratin with imported white cheddar cheese and topped with sour cream. Sides of rice and refried black beans.
Traditional meat of ancient gods. Three soft corn tortillas filled with shredded chicken and covered with mole, one of the most complex mexican sauces made with several kinds of dried peppers and nuts, fruits, thickeners and seasonings, the last of which is bitter chocolate. Sprinkled with sesame seeds and queso fresco crumbs. Sides of rice and refried black beans.
Butterfiled chicken breast covered with mole and sprinkled with sesame seeds. Sides of rice and refried black beans with tortillas.
Butterfilled chicken breast marinated in a sauce of axiote, the extraordinary flavorful mayan condiment. Served on a banana leaf with tortillas. Sides of fried plantains, guacamole and rice.
Three house made crepes filled with shredded chicken and covered with poblano pepper cream sauce. Au gratin.
Tender chicken breast rolled and filled with mushrooms, cheese and rajas, strips of roasted poblano pepper with onions. Served on tomatillo sauce with rice and a vegetable medley with tortillas.
Beef tips cooked with nopal. The mexican flat cactus, tomatoes and onions in a spicy chile de arbol based sauce. with tortillas. Sides of guacamole, refried black beans and rice.
Served on a banana leaf with fried plantains and rajas strips of roasted poblano pepper with onions. Au gratin with sour cream. With tortillas. Side of guacamole.
Served with a mole enchilada and rajas. With tortillas. Sides of guacamole, rice and black beans.
Steak adobado, marinated in a mild sauce made with guajillo and ancho peppers. Served with fried potatoes, avocado slices and a mushroom stuffed with cream cheeses, chipotle peppers and bits of bacon. With tortillas. Side of rice.
Marinated shrimp cooked in our azteca sauce. Served along an imported white cheddar cheese quesadilla made with flour tortilla. Side of fresh field greens house salad with our legendary cilantro lime dressing.
Red snapper fillet sauteed in a veracruz-style tomato based sauce, with olives and capers. Side of rice.
Red snapper fillet sauteed in a mild spicy sweet chipotle mango sauce. Sides of vegetable medley and rice.
Finest version of the tabulous mexican custard, our flan is tirm and creamy.
Two tender warm crepes covered with cajeta, the extraordinary dark and sweet syrup made fron burnl milk. Topped with vanilla ice cream and sprinkled with chopped walnuts.
Coke, diet coke, sprite, diet sprite, fanta, lemonade.
Menu for Zapata Mexican Cuisine provided by Allmenus.com
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