El Parador Cafe. - Menu complet

A large flour tortilla stuffed with your choice of meat and cheese. Served with guacamole, mexican crema, rice and beans.

Sunny side up eggs over corn tortillas. Avocado, queso fresco and black beans roasted tomato salsa.

Saffron rice, refried beans, roasted peppers, onions, guacamole, sour cream, and tortillas.

Grilled chicken, beef picadillo, chorizo, refried beans, guacamole, crema, tomatoes, cilantro, onions and cheese.

Epazote and oregano. Cotija cheese and red onions.

Breast of chicken, sirloin or shrimp. Saffron rice, refried beans, rajas, guacamole sour cream.

Tomato, cilantro, jalapeno and onion.

Romaine, cabbage, carrot and beet.

Romaine, tomato, cucumber and avocado. Blue corn tortilla and refried beans.

Romaine, tomatoes, heart of palm avocado. Toasted almond vinaigrette manchego shavings.

Stewed chicken or beef picadillo. Tomatillo salsa and queso cotija.

Haricot verts, portabellas, green peas, fennel, roasted poblano and rice. Tomato and scallion sofrito.

Roasted seasonal vegetables. Parsley and radish picadillo. Chile pequin oil.

Thin sirloin steak with two fried eggs a top. Avocado salsa. Tostones.

National dish of mexico--complex, multi-layered sauce with over 24 ingredients! Served with a 1/2 of a chicken, stewed in mole (allow 25 min).

Grilled center cut sirloin. Roasted seasonal vegetables red onion relish.

Mussels, red wine, cilantro and garlic. Green chile corn bread.

Corn, scallions, tomato, serrano and mixed greens.

Potatoes, cilantro, red onion, avocado, refried beans, oaxacan cheese, and watercress.

One beef picadillo hard shell taco and a cheese enchilada. Rice and beans.

Lobster, mussels, clams, shrimp, chorizo, scallops. Rice with saffron sofrito.

Anejo cheese or chunky peanut butter.

Three mushrooms, garlic, onion and oregano.

White shrimp sauté with roasted tomato salsa.

Pan fried or sauté with onions and fino sherry.

Verdes o rojos. Chicken, corn chips, crema and queso. Fried egg.

Grilled double cut pork chop. Chipotle-garlic adobo rub. chile Cascabel salsa. Fennel and prunes.

Red and green bell pepper, mango, lime and avocado.

Fresh chayote. Chile dearbol.

Spicy pickled carrots.

Avocado, tomato, chayote, refried beans and jalapeno slaw.

Pulled roast pork, oaxacan cheese, avocado, cilantro, pickled red onion and salsa de chile guajillo.

Braised and shredded flank steak. Plantain tostones and black beans. Classic salsa creole.

Sunny side up eggs over fried corn tortillas tostones, queso cotija and refried beans. One with jitomate salsa the other with tomatillo.

Sofia grilled breast of chicken tossed with charred jalapeno; camarones white shrimp sauté with roasted tomato salsa; hongos three mushrooms, garlic, onion and oregano.

Anejo cheese or chunky peanut butter.

Fresh radishes, shredded romaine and roasted tomato salsa.

Fino sherry vinaigrette.

Tamarind, ginger and lime.

Shitakes and green peas. Green tomatillo and jalapeno salsa.

Smashed white beans and roasted zucchini on a fried tortilla green cabbage, jalapeno relish and crema. Cilantro.

Scallions, tomato, serrano and mixed greens. Lemon and olive oil.

Cotija cheese, red onion, mayo and chile pequin. Watercress.

Grilled breast of chicken tossed with charred jalapeno.

Spinach, tomato, cilantro and mango. Roasted Jalapeno dressing.

Scrambled eggs with mexican longaniza sausage and potatoes. Hot tortillas on the side. Maduro plantains. Serrano salsa verde.

Enchilada with chicken, tomatillo salsa and queso cotija. Chile stuffed with cheese. Jitomate salsa.

Large flour tortilla baked or fried. Stuffed with stewed chicken or beef picadillo. Guacamole, rice and beans.

Chunky avocado and cilantro salsa. Black beans and rice.

Corn on the cob, mayo, cotija cheese and chile.

Traditional brunch style chicken casserole. Tomatillo, blue corn chips, and sour cream.

Lobster, shrimp, scallops, clams and mussels. Charred tomato, jalapeno and garlic broth.

Grilled double cut lamb chops. Chipotle-garlic adobo rub. guajillo Salsa. Long red charro beans.

Baby back ribs steamed in banana leaves and barbecued. Tequila-chile guajillo salsa. Crunchy cabbage slaw. Camote with fresh lime.

1/2 chicken marinated for 24 hrs. With our oldest secret recipe. Fried and baked. (Allow 30 min.

Almonds, parsley, cilantro, thyme and serrano. White wine.