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Both made fresh, all day long. Ripe Mexican avocados smashed up with our roasted tomatillo salsa, topped with cotija cheese and pico de gallo, served with fluffy flour tortilla strips.
The ultimate Tex-Mex party dish, this fondue-like cheese sauce is great for sharing!
Our salsa is made in house daily with charred tomatillos, onions and chipotle then topped with fresh cilantro. It?s served alongside our crispy, freshly fried corn chips
Penn Cove Shellfish is the premier provider of the Pacific Coast's finest sustainably farmed mussels. We keep it simple and steam them in a spicy red tomato broth. Served with a roll from Macrina Bakery.
A flour quesadilla featuring poblano chilies, onions, pico de gallo and our fresh house-made guacamole.
Grilled fresh corn on the cob slathered in cilantro-lime mayo and covered with salty cotija cheese and chile powder. Availability based on sourcing great corn!
Lime-cooked ahi tuna tossed with mango pico de gallo and an habanero-citrus vinaigrette.
Think Mexican Pho. Little Water Cantina?s fresh posole is a rich take on this traditional Mexican stew, featuring hominy, pork, red chilies, cabbage, tortilla chips, cilantro, cotija cheese and a lime garnish.
Traditional Yucatecan pork dish with achiote, orange, and warm spices roasted in banana leaves and served with habanero-spiked pickled red onions, cabbage and salsa verde.
Achiote-citrus marinated wild Alaskan cod with mango salsa, avocado crema, pickled red onion and cabbage slaw. Also available beer-battered and fried, Baja-style.
Grilled chayote squash, corn, poblano chilies and onions topped with fried onions and cotija cheese and served with a side of spicy 3-chile sauce.
White gulf shrimp saut?ed in spicy coconut-chipotle sauce with smoked onions. Served with cabbage slaw, cotija cheese and cilantro.
Traditional citrus and guajillo chile braised pork shoulder with pickled red onion and cabbage slaw, crema, 3-chile sauce and cilantro.
Grilled skirt steak served with poblano chilies, onions, guacamole, romaine, cotija cheese and crema.
Skirt steak seasoned for 24 hours in top-secret marinade then grilled to order. Served with sauteed mushrooms in salsa negra, fresh cactus salad, red rice, cantina beans and tortillas.
Applewood smoked wild boar fried in lard carnitasstyle, and served on a Macrina roll with grilled pineapple, fried onions, refried beans, crema and cilantro. Plated face down in a spicy 3-chile sauce..
Our take on this crowd favorite has freshly chopped romaine, black beans, corn, queso, pico de gallo, tomatillo-avocado dressing and fried corn tortilla. Share with the table or enjoy as a meal.
A mash-up of two favorites: A roasted poblando chile stuffed with spiced ground beef, cheese, cantina beans and red rice, then rolled in a flour tortilla, deep fried and served with spicy 3-chile and queso sauces.
Three corn tortillas rolled up with spiced ground beef, deep fried and drowned in a red tomato-chile sauce. Topped with escabeche, cabbage, sour cream and cotija cheese.
Traditional Mexican red rice with corn, cotija cheese, and served with a cilantro garnish.
Like a rich Mexican risotto cooked with corn, poblano chilies and creamy queso, and finished under the broiler. Makes a great dip!
Black and pinto beans braised in Mexican lager and chicken stock with smoked ham hocks and a variety of chilies and spices and topped with cotija cheese.
A crisp salad of cactus, jicama, tomatoes, carrots, chilies and cilantro dressed in lime juice.
Menu for Little Water Cantina provided by Allmenus.com
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