Zapata Tacos And Tequila - Volledige Spijskaarte

Fresh poblano pepper, roasted and peeled with veins and seeds removed and filled with white cheddar cheese or picadillo (zapata' s special seasoned minced beef), covered with aztec sauce and topped with sour cream. Served with tortillas, rice and refried

Three soft corn tortillas filled with shredded chicken and covered with tomatillo sauce and imported white cheddar cheese, then topped with sour cream. Served with refried black beans and rice.

You ve had calamari- but never like this! Lightly breaded, zapata's-style, with ajillo sauce on the side.

Imported white cheddar cheese, delicately melted and shaped as a tamale on the griddle- then filled with rajas, bits of bacon, and your choice of chicken or beef. Served with a splash of our special spicy chile de arbol sauce, salsa, and tortillas.

Four blue corn tortillas filled with imported white cheddar cheese and served with guacamole and pico de gallo. Choice of fillings (add $1) chorizo, chicken, rajas (strips of roasted poblano peppers), mushrooms, picadillo (zapata' s special minced beef)

Panela cheese simmered with cilantro dressing then grilled on a bed of tomatillo cream sauce and topped with rajas, chorizo, mushrooms, and drizzled with sour cream. Served with a side of tortillas.

Our version of the fabulous mexican tartlets. Three sopes- thick, hand-rolled mini tortillas, each topped with a layer of refried black beans, lettuce, and your choice of chicken, chorizo, picadillo, or mushrooms, and sour cream, then sprinkled with queso

Nickname of the regulars in pancho villa s army. Four flour tortilla tacos filled with tender shredded chicken, rolled and fried then served on a bed of lettuce covered with pico de gallo and sour cream, sprinkled with queso fresco crumbs. Served with ref

Our ensalada verde topped with mango, orange, and grapefruit, sprinkled with sesame seeds.

Chicken with a twist! Instead of onions and bell peppers, the chicken is tossed with a mild spicy-sweet chipotle-mango sauce.

Beef tips cooked with nopal (mexican flat cactus), tomatoes and onions in a spicy chile de arbol sauce. Served with guacamole, rice, refried black beans, and tortillas.

Shrimp mushroom

The recipe for this delicacy is said to have originated with the aztec empire. Featuring a tomato and guajillo pepper-based chicken broth- an avocado slice, pasilla pepper flakes, queso fresco crumbs, and tortilla strips provide the finishing touches to t

Meal of the ancient gods. Three soft corn tortillas filled with shredded chicken and covered with mole- one of the most complex mexican sauces, made with several kinds of dried peppers, nuts, fruits, spices and, most importantly, pure chocolate- sprinkled

A red snapper fillet seasoned with a garlic, olive oil, guajillo pepper and white wine marinade. Served with a fresh field greens house salad and rice.

A succulent chicken breast covered with mole and sprinkled with sesame seeds. Served with refried black beans and rice.

Mushroom vegetarian

With bell peppers and avocado, sprinkled with sesame seeds.

Our spring mix salad topped with savory grilled shrimp.

Legendary flavor from the yucatan. Shredded pork loin, the extraordinarily flavorful mayan condiment. Served on a banana leaf with traditional salsa made from habanero peppers, purple onions and lime, with sides of rice and tortillas. Marinated in axiote

Choice of steak or chicken, grilled with bacon, ham, bell peppers and onions, covered in imported white cheddar cheese and served with chiles toreados and a slice of cactus leaf.

Strips of grilled chicken and tomato, sprinkled with queso fresco crumbs. Delicioso!

With mole enchiladas and rajas. Served with guacamole, rice, refried black beans, and tortillas.

Three house-made crepes filled with your choice of shredded chicken or mushrooms and covered with poblano pepper cream sauce and imported white cheddar cheese.

This scrumptious invention gets its characteristic flavor from the famous pepper- which is enhanced by simmering it in milk, cream cheese, and spices, resulting in this delightful soup. Served with croutons, melted white cheddar cheese and a flourish of c

Savory, mexican-style chicken soup. Chicken, rice, pico de gallo, zucchini, carrots and avocado in a light chicken broth. Good for the soul!

Shrimp cooked with chipotle, dried peppers, sliced onions, and white wine. Served with an avocado spring mix salad and rice.

Beef, shrimp, chicken chorizo

Succulent shrimp seasoned with a garlic, olive oil, guajillo pepper and white wine marinade. Served with a fresh field greens house salad and rice.

Carne con chilaquiles- one of the traditional mexican dishes. Flank steak with tortilla strips cooked in tomatillo sauce then topped with cheese and sour cream. Served with rice and refried beans.

Served with frijoles charros

Chicken chorizo

Served on a banana leaf with fried plantains and rajas topped with imported white cheddar cheese and sour cream. Includes guacamole and tortillas.

A succulent chicken breast marinated in axiote (anote) sauce, the extraordinarily flavorful mayan condiment. Served on a banana leaf with fried plantains, guacamole, rice and tortillas.

Marinated shrimp cooked in our azteca sauce. Served with an imported white cheddar cheese quesadilla and a fresh field greens house salad.

A tender chicken breast rolled and filled with mushrooms, cheese, and rajas. Served on a tomatillo sauce with rice and tortillas.

Steak adobado marinated in a mild sauce made from guajillo and ancho peppers and served with fried potatoes, avocado slices, a cream cheese-stuffed mushrooms, and tortillas.