Mexico Lindo Restaurant Inc

Avocado, onion, cilantro, lime, tomato and jalapeno. Served with Chile de Arbol salsa.

Crispy chicken-stuffed mini taquitos drizzled with avocado-tomatillo salsa verde and crema.

Sauteed chorizo sauce with olive oil, white wine, red pepper, and onion.

Citrus marinated local fluke with mango, red pepper, red onion, and cilantro.

Monterey cheese fondue with chorizo or oyster mushroom served with flour tortillas.

Sauteed shrimp with olive oil, garlic, white wine, dried red pepper, and paprika.

Traditional street-style corn on the cob prepared with mayonnaise, cotija cheese, chile piquin powder, and cilantro.

Avocado and tomato with cucumbers.

Grilled chicken with mixed greens.

Mesclun, tomato, avocado, cukes, carrots, onion, peppers, and green olives.

Chicken broth with tortilla strips, avocado, onion, cilantro, and fresh lime.

Black bean soup with red onion and plantain garnish.

Puebla's most famous dish. It is made with Mexican chocolate, cinnamon, nuts, pasilla, ancho, and mulato chiles. Served with handmade corn masa tortillas. Please note, we serve it traditionally with braised chicken on the bone.

Slow-braised chicken on the bone in a tomatillo, jalapeno, and roasted pumpkin seed sauce. Amazing.

Ground beef, chicken and cheese enchiladas with mole poblano, queso Blanco, and red onion.

Marinated pork butt with pico de gallo, guacamole, and handmade corn masa tortillas.

Grilled marinated pork chops with moro rice and sweet plantains.

Shredded skirt steak stew with tomato salsa, peppers and onions served with sweet plantains, yellow rice, and black beans.

Traditional chicken on the bone and rice, peppers, onions, and peas. Served with sweet plantains and salad.

Crisp rolled chicken-stuffed tacos garnished with guacamole, guajillo salsa, and sour cream.

Sautéed boneless chicken in olive oil, white wine, lots of garlic, dried red pepper, and paprika.