Descriptions of Mexican Plates

Tortillas (Tor-tee-yahs)
Thin Corn Pancakes used as a base for many dishes

Tamales (Tah-mah-lays)
Savory Meat Fillings steamed in Corn Meal casing

Tacos (Tah-kohs)
Tortillas folded and fried crisp, filled with Beef, Lettuce, & Cheese

Chile Colorado
Pieces of Steak, Chile Peppers, Tomatoes, and Spices simmered together

Guacamole (Wah-kah-moy-lay)
Avocado salad

Quesadilla (Kasa-dilla)
Flour tortilla folded with Nacho Cheese Filling

Chalupas (Sha-loo-paz)
Flat Tortillas with Beans sprinkled with Cheese, topped with Guacamole salad

Enchiladas (En-chle-lah-dahs)
Tortillas rolled around seasoned fillings, topped with sauce and cheese

Chiles Rellenos (Chelays Ray-Le-nos)
Poblano Pepper stuffed with Cheese and Meat

Chimichanga (Chi-mi-choong-a)
Flour tortilla stuffed with Beef or Chicken and Beans, deep-fried crispy

Nachos (Na-choz)
Melted Cheese on toasted Tortillas

Frijoles Refritos (Free-hole-aya Ray Freetoh)
Fried Beans

Burrito (Burr-i-toh)
Flour Tortillas rolled around Beef filling topped with Cheese and Burrito sauce

Flauta (Flou-tah)
Corn Tortilla filled with Ground Beef or Chicken and Deep fried

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