SEAFOOD AND VEGETARIAN

Shrimp quickly sautéed in the chile-spiced garlic, cooked with a creame cheese sauce. Served with california vegetables, rice & tortillas.

Shrimp prepared on the grill with zucchini, squash, tomatoes and onion. Served with Mexican rice, pinto bens and flour tortillas.

Camarones Diablo, also known as “diablo shrimp” or “Mexican deviled shrimp,” is a classic among Mexican recipes, featuring perfectly juicy, shrimp coated in a fiery red tomato and chipotle peppers. Served with Mexican rice, pinto beans and tortillas.

Chimichanga stuffed with deep fried shrimp, sautéed onions, broccoli, tomatoes, bell peppers and mushrooms, topped with cheese sauce. Served with guacamole, pico de gallo, mexican rice and pinto beans.

Sautéed tilapia marinated and grilled. Served with Mexican rice topped with, lettuce, pico de gallo, mango and tortillas on the side.

Large quesadilla made with shrimp bell peppers, onion, tomatoes, broccoli and mushrooms. Served with lettuce, guacamole, sour cream & pico de gallo.

Sautéed onion, bell peppers, squash, zucchini, spinach, broccoli, mushrooms and tomatoes. Served with rice and black beans, lettuce, red cabbage, pico de gallo, slices of avocado & flour tortilla.

Tortilla with cheese, sautéed onion, bell peppers, squash , zucchini, spinach, broccoli, mushrooms, tomatoes. Served with lettuce, pico de gallo, guacamole and sour cream.

Two flour tortillas, stuffed with sautéed onion, bell peppers, squash, zucchini, spinach, broccoli, mushrooms, tomatoes, topped with cheese sauce.  Served with rice, black beans, lettuce, pico de gallo, guacamole and sour cream.

Three corn tortillas, rolled and filled with spinach and zucchini, topped with cheese sauce, served with a side of rice and guacamole, tomatoes & shredded cheese.

Three corn quesadillas, with spinach, mushroom & cheese inside. Served rice on the side and avocado on top.