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rolled chicken tacos, crisply fried and served with guacamole
snapper hash sauteed with tomato, jalapeno, cilantro and aromatic spices
crisp corn tortilla strips, shredded sauteed chicken, sour cream and white cheddar cheese baked with tangy tomatillo sauce
corn masa with the chef's filling of the day, steamed in a corn husk or banana leaf
fried calamari served with the classic tomato, onion, pickled jalapeno, green olive and herb sauce
coarsely mashed avocado seasoned with tomato, scallion, cilantro, jalapeno chiles and lime juice
soup of the day
watercress and jicama salad topped with zarela's special vinaigrette
field greens, orange slices, jicama, red onions and cotija cheese, tossed with citrus vinaigrette
salad of shrimps, avocado, red onion, jalapeno chiles and cilantro leaves in a lime vinaigrette
shrimp sauteed in olive oil with garlic and smoky chipotle chile paste.
different varieties of fresh and dried chiles with assorted fillings and sauces
corn enchilada with a choice of mole de xico or salsa ranchera
corn tortillas stuffed with huitlacoche sauteed poblanos, onion and quesoblanco served with a ranchera sauce
salmon rubbed with ground red chile and lime, pan-seared and served with a tangy, spicy tomatillo, jalapeno and lime juice sauce
whole trout flavored with a puree of hoja santa, tomatillo, jalapeno and garlic, then seared
fish of the day
half a chicken, cut in pieces and braised with tequila, white vinegar sauce with green olives, golden raisins and almonds
boneless chicken breast marinated in lime, chiltepin chiles, garlic and cumin, then grilled
Yucatan-style pork shoulder marinated with achiote and sour oranges, slow cooked and served in a banana leaf with a red onion, habanero chile and orange relish
pan fried liver marinated in pickled jalapeno juice and Worcestershire sauce, served with sauteed onions, crispy bacon and pickled jalapeno slices
grilled, marinated skirt steak served with guacamole, salsa and miniature homemade flour tortillas
fragrant veracruz vanilla bean flan, served with mandarin orange salsa
creamy Mexican pumpkin cheesecake, served with maple walnut sauce and clove scented whipped cream
almond crepes filled with dulce de leche, served with amaretto ice cream and cajeta sauce
creamy peanut butter mouse cake, served with chocolate and cajeta sauces
bittersweet chocolate and kahlua pecan pie, served with the chief's homemade vanilla pecan ice cream and chocolate sauce
souffle bread and fruit pudding, served hot from the oven with apple jack brandy butter sauce
different varieties of fresh and dried chiles with assorted fillings and sauces
rolled chicken tacos, crisply fried and served with guacamole
corn tortillas filled with chicken and cheese, baked with a mole or a tomatillo-sesame seed pepian
snapper hash cooked with tomato, scallion, jalapeno and aromatic spices
crisp corn tortilla strips, shredded sauteed chicken, sour cream and white cheese baked in a casscrole with either a tangy tomatillo or ranchera sauce
corn tostadas topped with a crab, jalapeno, capers and cilantro salad in a lime-olive oil dressing
tamal of the day
coarsely mashed avocado seasoned with tomato, scallion, cilantro, jalapeno and lime juice
fried calamari served with the classic tomato, onion, pickled jalapeno green olive and herb sauce
soup of the day
watercress and jicama salad in zarcla's vinaigrette
field greens, orange slices, slivered jicama, red onions, and cotija cheese, tossed with citrus vinaigrette
roasted half duck served with a tomato red chile sauce with dried apricots, prunes, raisins and pineapple
half a chicken cut in pieces and braised with tequila, white vinegar sauce with green olives, golden raisins and almonds
grilled whole chicken breast seasoned with a peppery spice paste in a light chicken broth with habanero chile, grilled onion and roasted garlic head
Yucatan-style pork shoulder marinated with a choice and sour oranges, slow cooked and served in a banana leaf with a red onion, habanero chile and orange relish
grilled marinated skirt steak, served with salsa, guacamole and flour tortillas
shredded lamb barbacoa cooked in an ancho chile adobo with avocado leaves and served on flour tortillas
pan-fried liver marinated in pickled jalapeno juice and Worchestershire sauce, served with onions and bacon
shrimp sauteed in a spicy sauce with jalapeno, mint and garlic, topped with shredded fresh coconut
fish of the day
shrimp and garlic sauteed with a smoky chipotle sauce
tuna steak seared rare, served with a velvety tomatillo, sesame seed and jalapeno chile sauce
salmon rubbed with ground red chile and lime, pan-seared and served with a tangy, spicy tomatillo, jalapeno and lime juice sauce
pan-seared whole trout with fragrant hoja santa-jalapeno sauce
batter-dipped fried cauliflower flowerets, served with salsa ranchera
spinach sauteed with tomato, jalapeno and pinto beans
zucchini with corn and cheese, sauteed with tomatoes, scallions, jalapeno chiles and cilantro
pan-fried broccoli cakes served with a spicy caldillo de tomate
rice baked with sour cream, white cheddar cheese, poblanos and corn
fresh, seasonal vegetable of the day
pureed black beans flavored with avocado leaves and arbol chiles
bread made with rice flour, corn, poblanos and cheese, per slice
fried plantain slices served with oaxacan mole
whole pinto beans seasoned with tomato, onion, pickled jalapenos and beer
homemade miniature flour tortillas.4 per order