Las Espuelas

Skewered mix of grilled zucchini, red onion, tomato mushrooms, bell peppers, carrots, and eggplant. Served with white rice, black beans, and raspberry dressing.

Sautéed green bell peppers, eggplant, zucchini, mushrooms, tomato, and red onions. Served on a sizzling platter with white rice, black beans, sour cream, guacamole, and tortillas.

Vegetarian (with whole beans) in a flour tortilla bowl with romaine lettuce, green onions, sautéed green bell peppers, sautéed red bell peppers, sautéed yellow bell peppers, zucchini, mushrooms, carrots, cheese, and tomatoes. Option to add sour cream and guacamole.

Wheat tortilla filled with spinach, black beans, and white rice. Covered in a green sauce with romaine lettuce, tomatoes, and ranchero cheese. Served with sour cream and guacamole.

Jicama, oranges, pineapple, cilantro, green onions, red bell pepper, chile ancho powder, lime juice, and olive oil.

A corn tortilla filled with spinach, onions, tomatoes, and mushrooms. Topped with a green sauce and melted Monterey Jack cheese. Served with rice and beans.

A deep-fried folded flour tortilla filled with chicken, beef, or beans. Topped with cheese, tomato, rice, and beans.

Beets, spinach, tomato, red onion, seasonal fruit, strawberries, blueberries, dry toasted almonds, balsamic vinegar, and queso fresco.

Jicama, oranges, pineapple, cilantro, green onions, red bell pepper, chile ancho powder, lime juice, and olive oil.

Beets, spinach, tomato, red onion, seasonal fruit, strawberries, blueberries, dry toasted almonds, balsamic vinegar, and queso fresco.

A crunchy, crispy Mexican pastry dessert to satisfy all your cravings at once. Served with honey, cinnamon, and sugar.