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Poached shrimp and scallops marinated in citrus juices combined with a tropical fruit pico de Gallo atop bed of fresh made guacamole. Served with fresh tortilla chips.
Three locally sourced tortillas filled with grilled shrimp marinated in a citrus marinade, topped with a crunchy and tangy slaw (vinegar-based), cotija cheese and cilantro cream sauce.
Gluten-free. Locally sourced corn tortilla filled with grilled beef, pork or chicken, topped with fresh pico de Gallo, cotilja cheese and a cilantro cream sauce.
Seasoned and crispy fried pork skins served with a salsa rojo (red) and a salsa Verde (green).
Soft and sweet dates wrapped in Serrano ham and drizzled with a balsamic glaze.
Fresh cantaloupe melon wrapped in Serrano ham nestled between fresh manchego cheese and drizzled with a balsamic glaze.
A blend of seasoned beef and rice meatballs marinated in a tomato compote.
Fresh asparagus spears wrapped with goat cheese stuffed Serrano ham.
(Chicken or steak skewers). Skewers of char-broiled chicken served with three different sauces: guatemalan mole, chimichurri and salsa verde.
Three flour tortillas filled with slow-roasted pork and cheese, deep fried to a golden brown, topped with fresh pico de Gallo, cotija cheese and a cilantro cream sauce.
A generous portion of slow-roasted pork, glazed ham, manchego cheese and thinly sliced housemade pickles all served on a pressed hoagie with spicy mustard and chimichurri. Served with patatas fritas.
Grilled-marinated beef or chicken along with grilled onions and peppers fill this delicious sandwich. All served on a hoagie with tomato aioli and chimichurri. Served with patatas fritas.
Wild spring mix tossed with black beans, tomatoes, jicama, roasted corn, radishes, avocado and cotija cheese served with our housemade avocado ranch dressing or honey-lime dressing.
A zesty tapenade spread made with a variety of mixed olives, garlic and a hint of anchovy, served with Spanish toasts.
Fried golden potatoes tossed in a bravas sauce of tomatoes, sweet paprika, cayenne and bay leaf and drizzled with a housemade allioli.
Artisan flat-bread covered with sweet caramelized onions and melted brie, topped with a guava coulis.
A variety of organic mushrooms sauteed in butter and a tart Spanish cider.
Naturally ripe plantains deep fried to a crisp texture with a soft center served with Mimi's black bean puree, and queso fresco.
Vine ripened and sun dried tomatoes reduced in their own sauce then seasoned with caramelized onion and garlic. Served with Spanish toasts.
Traditional sweet dough deep fried and tossed with cinnamon sugar.
Sweetened egg custard with caramel sauce, vanilla salt and candied citrus.
Menu for Trago provided by Allmenus.com
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