Cantina Laredo

Made fresh at your table, serves two to four.

Chicken fajita or beef fajita.

Mini crispy tacos with sushi cut ahi tuna, chipotle, aioli, jicama slaw and guacamole.

Chicken fajita or beef fajita.

Queso with taco meat and pico de gallo.

Shrimp, scallops and fish marinated in lime juice.

Fajita chicken with black beans, red pepper, Monterey Jack cheese and avocado with cilantro-lime dressing.

Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint and queso fresco with a honey vinaigrette.

Grilled shrimp, strawberries, jicama, pineapple, avocado, roasted walnuts and queso fresco with tropical ginger vinaigrette.

Grilled steak with marinated onions and chimichurri sauce.

Chicken fajitas topped with chipotle-wine sauce, bacon, mushrooms and Monterrey Jack cheese.

Chicken and beef fajitas with bacon-wrapped shrimp filled with oaxaca cheese and jalapeno.

Grilled steak around poblano pepper with shrimp, mushrooms, onions and Monterrey Jack cheese, on chimichurri sauce.

Three chicken or beef tacos and queso.

Braised pork shanks topped with chipotle-wine sauce.

Shrimp, Monterrey Jack cheese, mushrooms, corn, spinach and zucchini in pepper topped with avocado.

Grilled chicken breast stuffed with shrimp, topped with sauteed spinach and chipotle-wine sauce.

Grilled chicken breast topped with sauteed artichoke hearts, mushrooms, spinach, red bell peppers, sour cream-poblano sauce and Monterrey Jack cheese.

Grilled chicken with mango mole sauce and toasted pine nuts.

Griddle baked sandwich with slow roasted pork, fried egg, apricot spread and goat cheese.

Featuring a special fresh fish each evening. Please contact restaurant for daily selections.

Sweet, spicy blend of dried Mexican peppers creates a sauce over chicken enchiladas.

Sauteed spinach, Monterrey Jack cheese and mushroom enchiladas topped with sour cream poblano sauce.

Chicken, spinach and Monterrey Jack enchiladas topped with tomatillo sauce, marinated vegetables and queso fresco.

Lump crab enchilada with spicy chili de arbol cream sauce on a bed of marinated vegetables.

Avocado and artichoke enchiladas topped with tomatillo sauce on bed of spinach.

Two or three enchiladas of your choice served with rice and beans.

Beef with queso fresco, avocado and sour cream.

Slow-roasted brisket with marinated onions, Monterrey Jack cheese and cilantro.

Slow-roasted pork with chipotle wine sauce.

Fajita chicken with avocado, pico de gallo, queso fresco and poblano drizzle.

Mahi mahi, marinated vegetables, queso fresco and chipotle aioli.

Made fresh at your table, serves two to four.

Chicken fajita or beef fajita.

Mini crispy tacos with sushi cut ahi tuna, chipotle, aioli, jicama slaw and guacamole.

Chicken fajita or beef fajita.

Queso with taco meat and pico de gallo.

Shrimp, scallops and fish marinated in lime juice.

Fajita chicken with black beans, red pepper, Monterey Jack cheese and avocado with cilantro-lime dressing.

Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint and queso fresco with a honey vinaigrette.

Grilled shrimp, strawberries, jicama, pineapple, avocado, roasted walnuts and queso fresco with tropical ginger vinaigrette.

Grilled steak with marinated onions and chimichurri sauce, Served with a cheese enchilada.

Featuring a special fresh fish each evening. Please contact restaurant for daily selections.

Stuffed with chicken, poblano pepper and cheese, and topped with ranchera sauce.

Grilled chicken breast topped with chipotle-wine sauce and melted Monterrey Jack cheese.

Grilled chicken with mango mole sauce and toasted pine nuts.

Griddle baked sandwich with slow roasted pork, fried egg, apricot spread and goat cheese.

Sweet, spicy blend of dried Mexican peppers creates a sauce over chicken enchiladas.

Sauteed spinach, Monterrey Jack cheese and mushroom enchiladas topped with sour cream poblano sauce.

Chicken, spinach and Monterrey Jack enchiladas topped with tomatillo sauce, marinated vegetables and queso fresco.

Avocado and artichoke enchiladas topped with tomatillo sauce on bed of spinach.

Two or three enchiladas of your choice served with rice and beans.

Beef with queso fresco, avocado and sour cream.

Slow-roasted brisket with marinated onions, Monterrey Jack cheese and cilantro.

Slow-roasted pork with chipotle-wine sauce.

Fajita chicken with avocado, pico de gallo, queso fresco and poblano drizzle.

Mahi mahi, marinated vegetables, queso fresco and chipotle aioli.

With pecans and walnuts on a sizzling skillet with Mexican brandy butter and vanilla or cinnamon ice cream.

Mexican custard with caramel sauce and a hint of cointreau.

Sizzled in Mexican brandy butter and topped with choice of cinnamon or vanilla ice cream.

Creamy vanilla cake with mango cream sauce.