Asadero Ballard

A generations-old recipe from our grandmothers, a delicious creamy^r rice dish, with Mexican rice, sour cream, and fire-roasted Poblano peppers.

An essential part of a Mexican Asada, fire-roasted poblano peppers, with corn and cream sauce.

Fire-roasted jalapenos filled with cream cheese and bu. Con- perfect to pair with some great prime steak tacos.

1 fire-roasted, extra-long tone marrow canoes with cojita cheese and cilantro. Use them to drip the deliciousness on your prime steak taco!

Sourdough bread cut in half with Puerto beans and asadero cheese finished in our wood fire oven. Think of this as bread with your Asado.

A signature dish of asadero el mesquite! Baked and seasoned potato, topped with smoked bacon, 4 cheese blend, sour cream and smothered in Mishima reserve wagyu chuck eye.

14 oz. us da Niman ranch natural prime, corn finished, served at the temperature of your choice, with frijoles de la olla, salsa de molcajete, and our housemade masa tortillas.

Our heaping 16 oz. carne asada platter- our house specialty. Mis hi mi reserve wagyu beef (2 grades above prime), thin cut served with nopales, frijoles de la olla, lan roc fantto spicy chorizo.

In Mexico, this cut is called Costilla northern. A 10 oz. mithai reserve 5-star steak. Intense marbling leads to deep steak flavor. Served with our Mexican sides, on a hot sizzling plate.

16 os. Nebraska print bone-in tenderloin this cut known as "Cabrera" in Northern Mexico.

Sinaloa style chicken breast grilled marinated chicken, with a secret family marinade, served with frijoles de la olla and housemade fresh tortillas.

Otherwise known as a "bavette" steak, this above print, 14 oz. Takashi red wagyu steak is intensely flavored, thick and incredibly tender- Argentinian's introduced this cut to Mexico. Served on a sizzling hot plate.

16 oz. USDA print New York strip steak Meyer ranch natural Angus Beef, com finished cutting Mexican style served at the temperature of your choice, with frijoles de la olio, salsa de molcajete and our house aide aisa tortillas.

4 Northern Mexico style rib eye tacos, with corn, finished USDA Niman ranch prime rib-eye steak natural, plenty of flavor and lots of marbling.

4 Northern Mexico style New York steak tacos- meyer ranch natural USDA prime New York, 4 per order, considered to be a good balance of flavor and tenderness.

4 Northern Mexico style zabuton tacos certified Takashi wagyu zabuton tacos. Insane marbling for intense flavor and a great taste- 2 grades above prime.

4 Northern Mexico style tacos with Takashi red wagyu above prime steak. Very tender and incredibly delicious.

Northern Mexico tacos served "naked". Use our generous and fresh salsa to "dress" your taco.

Wild Pacific rock cod tacos, with our house tortillas and Sinaloa style sarandeando rub.

Also referred to as a quesadilla or gringas- in Culiacan though they are called a mixtas. Fresh asadero cheese, the meat of choice, fresh corn and flour tortilla.

The mother of all gorditas, an extra-large gordita with melted Madero, Puerto beans and your choice of meat.

3 mesquite hard shell fresh corn tacos with cheese, beans and choice of meat. At every Mexican family -came Asada" Doritos is a requirement.

Grilled cactus with melted asadero cheese, your choice of meat and salsa bar.

Whole beans, came Asada, bacon, charred onions and jalapenos, served soup style.

Sinaloa classic, grilled mesquite-smoked tostada with melted asadero cheese and your choice of meat.

Lettuce wrap tacos with your choice of meat.

Spring mix, prime steak of your choice, cojita cheese, house dressing.

A sandwich inspired by Argentina! Akaushi Vacio steak, chimichurri sauce, lettuce, Anaheim peppers, sourdough bread.

Mishma reserve chuck eye, sourdough bread, Anaheim peppers, and beans.

Our special recipe chicken breast, sourdough bread, Anaheim peppersand beans.

Seared queso panela cheese, veggies, sourdough bread, Anaheim peppers, and beans.