Canyon Cafe

traditional southwest soup thickened with tortillas to add a delicate corn flavor

traditional Mexican soup thickened with tortillas to add a delicate corn flavor

a rich creamy chowder flavored with poblano peppers and roasted chicken

fresh field greens tossed in our honey chipotle vinaigrette and topped with roma tomatoes, red onions and carrots

a favorite combination of romaine lettuce, garlicky caesar dressing, tortilla strips and parmesan cheese

a rich cheese dip flavored with pico de gallo, roasted artichokes and pepper jack cheese. Served with flour tortillas and chips

crispy tortillas layered with grilled chicken, black beans and mixed cheeses. Topped with sour cream, pico de gallo and tomatillo-avocado salsa

sauteed shrimp marinated in a spicy tomato cocktail mix and served with tortilla chips

chef's selection. Perfect for sharing

fire-grilled fajita steak sliced and served in a crisp flour tortilla with red onion marmalade and monterey jack and bleu cheese. Served with tomatillo-avocado salsa, chipotle mayonnaise and our margarita slaw

filled with caramelized red onion marmalade and mixed cheeses. Served with tomatillo avocado salsa, chipotle mayonnaise and our margarita slaw

served with tomatillo-avocado salsa, chipotle mayonnaise and our margarita slaw

blackened shrimp with garlic spinach, roasted red peppers and goat cheese. Served with tossed salad greens

topped with margarita slaw and served with southwest rice and black beans

in crisp taco shells with margarita slaw, pico de gallo and fresh limes on the side. Served with southwest rice and black beans

adovo-grilled breast topped with monterey jack and portabella mushrooms. Served on our toasted signature bun with tossed greens, chipotle mayonnaise and crisp fries

served on our fresh jalapeno cheddar bun, with apple wood smoked bacon, pepper jack cheese, radish sprouts, chipotle mayonnaise and tomatoes. Served with crisp fries

pepper jack cheese, bacon, and our smoky BBQ sauce on a signature bun with tomatoes and field greens. Served with crisp fries

grilled salmon served over a southwest caesar with capers, parmesan cheese and roma tomatoes

grilled salmon served over a southwest caesar with capers, parmesan cheese and roma tomatoes

ahi tuna seared rare and chilled. Served over fresh greens tossed with a light sesame vinaigrette, sliced apples, carrots, sweet red onion and radish sprouts. Topped with crisp Wonton strips

chopped baby greens with honey ham, mesquite turkey, roasted corn, tomatoes, red onions and peppers tossed in a salsa ranch dressing and topped with cotija cheese and crispy capers

shrimo and fresh mushrooms over angel-hair pasta in a jalapeno cream sauce. Topped with parmesan cheese and pico de gallo

penne pasta tossed in a roasted pepper cream sauce with strips of grilled chicken and broccoli. Topped with parmesan cheese

marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans and garlic soy sauce

marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans and garlic soy sauce

marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans and garlic soy sauce

sauteed shrimp tossed with artichoke hearts, capers and sun-dried tomatoes in a white wine, garlic butter sauce with parmesan cheese

a wonderful dish developed by our chef in san Antonio. Baked fresh daily and served - until we run out. Rich chicken stuffing flavored with new Mexican chilis, and roasted cumin. Baked in a tamale crust and topped with a roasted pepper cream sauce. Served with organic greens tossed in our light honey chipotle dressing

lightly marinated chicken or steak, grilled to order with our unique grilled onion and pepper mix. Served with southwest rice, black beans, soft flour tortillas and fajita toppings

developed by chef hector in phoenix, this traditional pork dish is prepared fresh daily. Tender pork chucks served with flour tortillas, toppings, southwest rice and black beans

tomato-basil tortilla filled with sauteed shrimp, salmon, scallops, poblano peppers and mixed cheese. Painted with chipotle cream and served with southwest rice and black beans

stuffed with fire-grilled skirt steak, portabello mushrooms, chile mashed potatoes, black beans and jack cheese. Served on chipotle BBQ sauce with our margarita slaw

roasted chicken, monterey jack cheese and green onions in flour tortillas. Topped with a 3-pepper cream sauce and tomato salsa. Served over southwest rice with a cup of tortilla soup and tossed salad greens

two of our panchos enchiladas along with our steak chimichanga and crisp grilled vegetable taco. Served with southwest rice, black beans, pico de gallo, guacamole and flour tortillas