Especial de la casa PARRILLA Available for TWO (2) or more ~ 20 per person Your experience begins with a serving of baked Queso Fundito topped with salsa fresco, strips of roasted poblano peppers and warm corn or flour tortilla. A hot iron skillet is brought to your table with marinated dark and white rotisserie chicken (bone in) and chucks of marinated rotisserie pork served on a bed of spicy white rice. Accompanied with a salad of mango, avocado and red peppers. A half shot of salzas blue tequila will be served to salute the beginning of this Mexican feast BOTANAS A little taste of Mexico Camaron de Ajo ~ 12 Jumbo Shrimp are sautéed with fresh garlic, lemon juice, spices and white wine. Served with shredded Napa cabbage and garnished with queso fresco & diced tomato Camaron al Mojo (spicy) ~ 12 Jumbo Shrimp are quickly sautéed and tossed with roasted garlic, strips of Smokey Chipotle Chilies & garnish with cilantro, served with shredded carrots & lime wedges Camaron de Cilantro lime ~ 12 Jumbo shrimp are marinated and sautéed with tomato, onions, garlic, tossed with poblano cream sauce and served over a bed of spicy white rice Almejas al Sarten ~ 14 Jumbo sea scallops are seared in lemon-garlic oil, placed on a bed of roasted poblano cream sauce, garnish with diced tomato, shredded jicama and lime wedges Chimichurri Mexicano ~ 12 Roberto s Mexican recipe was Inspired by the food of Argentina. Steak is marinated overnight, char broil medium, sliced and served with a spicy cilantro
Chimichurri Verde sauce, garnished with pico de gallo and queso fresco. Carnitas Fritas ~ 9 Chucks of pork are slowly simmered with herbs & spices, then pan fried until lightly crispy, garnished with thin chili strips and served on a bed of spicy white rice Ceviche de Atun ~ 10 Sushi grade Tuna is sliced and marinated with roasted tomatoes, green chili & garlic, then blended with onion, cilantro and fresh lime juice, served with seasoned tortilla wedges Poblano Relleno ~ 9 A roasted Poblano pepper is stuffed with a blend of Monterey jack and Oaxaco Mexican cheese, rolled in seasoned bread crumbs, flash fried to a golden color and placed on a bed of spicy tomato sauce, garnished with cilantro, diced tomato and queso fresco Hongos a la Cruqiente ~ 10 A Portobello Mushroom cap is marinated & covered with bread crumbs. Flashed fried golden, layered with sweet caramelized onions, diced tomato, cilantro, lime, garnished with creama and queso fresco cheese, placed on a bed of spicy ranchero cream sauce. Vegetales a la Plancha con Queso ~ 11 Marinated/grilled zucchini & yellow squash, spicy Jicama sticks, olives, an assortment of Mexican cheeses, served with seasoned toasted French beget bread. QUESADILLAS All quesadillas are made with flour tortillas, Oaxaca Mexican cheese and garnish with pico de gallo, guacamole and cilantro/lime sour cream Pollo Rostisado ~ 8 our marinated rotisserie chicken, Roasted red peppers, bacon strips, avocado and sliced tomato Puerco Marinado ~ 8 marinated roasted pork, Green chilies, sliced tomato and roasted red peppers Cuatro Quesos ~ 8 A blend of Mexican cheeses, Monterey jack, Cotija, Panela and Oaxaco
Hongos a la Plancha ~ 9 Marinated Portobello mushrooms, roasted red pepper, sliced tomato and finished with Mexican Queso Fresco cheese RELLENOS PARA TACOS In rural Mexico Taco filling is traditionally served in a bowl with sides of tortillas and condiments. Enjoy and share La Cantina s table tacos. Made with flour or soft corn tortillas. (Enough filling for 2 or more tacos) Carne Asada ~ 10 Skirt steak is sliced thinly & marinated overnight Seared quickly & served with condiments of grilled, thinly sliced white onion & fresh cilantro. Tacos a la pastor ~ 10 this taco filling is a favorite throughout Mexico. This is our Recipe; Pork roast is marinated in fresh Citrus juices, dried chili pods and spices. It is slowly roasted, thinly sliced and quickly seared, served with sides of fresh grilled pineapple chunks, sliced white onions with cilantro. Pescada a la Plancha ~ 10 White fish (Cod) is seasoned with spices, coated with flour, PAN FRIED and served with sides of hot shredded red cabbage, cilantro, diced onions and a side of hot tomato sauce Camarones ~ 12 Large shrimp are chopped and sautéed with tomato, garlic, Chilies, onions, cilantro and fresh lime juice, served with sides of Queso fresco Mexican cheese and a Smokey ranch sauce Pollo ~ 10 Strips of marinated chicken are Sautéed with green chilies, onions, herbs and spices, served with sides of avocado, pico de Gallo and Queso fresco Ropa Vieja ~ 10 flank steak is slowly simmered in beef stock with root vegetables & spices, hand shredded and cooked a second time in a heavy iron skillet until browned and crisp, topped with sautéed peppers and onions, served with condiments of diced tomato, radishes, cilantro, scallions and lime wedge. Nachos de Bistek ~ 9 marinated steak is diced, layered on fried corn tortilla wedges, garnished with sweet roasted red
pepper, shredded romaine lettuce, sour cream and pickled jalapenos on the side Nachos de Frijoles Negros ~ 8 Crispy corn tortilla wedges are layer with blacks beans then covered with Cotija and Oaxaco Mexican cheese, cumin, and garnished with shredded lettuce, sour cream, cilantro and pickled jalapenos slices Chilis dulce ~ 7 Jalapenos are lightly oven roasted, sliced in half, dipped in beer batter, rolled in bread crumbs, flashed fried, dusted with powdered sugar.served with our Monterey Jack cheese sauce. Please double dip your chili Queso a la Plancha ~ 7 Slices of Panela cheese, a slightly sweet Mexican cheese placed on the grille, until toasted on both sides, garnished with a jalapeno/mango glaze Queso Fundido ~ 8 Mexican Oaxaco cheese is baked with salsa fresco & strips of roasted poblano peppers, garnish with queso fresco & served with flour or corn tortillas Salsa de Queso ~ 5 Monterey Jack cheese is blended with herbs, chili & spices, the same Great cheese sauce we serve at Amigos Cantina. Add Pork chorizo $2.00 Trevino s Guacamole ~ 6 A Trevino family recipe, ripe avocado blended with fresh tomato, fresh citrus juice, green chilies, onions, garlic and cilantro. ENSALADAS Y VEGETALES Ensalada de la Casa ~ 9 Romaine lettuce and mixed greens are lightly tossed with our chipotle Caesar dressing and garnished with roma tomato wedges, sliced avocado, Jicama sticks and roasted red peppers, garnished with Cotija Mexican cheese. Small salad ~ 5 Mango/Avocado and red Bell Pepper Salad ~ 8 A blend of mixed green leafs, green onions, cilantro, tossed in a light lime dressing garnished with sliced mango, avocado and bell red peppers Ensalada de Elote y Chile Rojo ~ 6 A blend of roasted corn, red bell peppers, cilantro, green onions, fresh garlic, pickled jalapenos and lemon juice
Calabaza con Tomate y Elote ~ 6 A blend of Zucchini Squash, Corn & Tomato sautéed with spices. The three vegetables that Mexico give to the culinary world Frijoles~ Pinto or Black ~ 2 Pinto beans are simmer with chicken stock & bacon. Black beans are simmered with chicken stock, herbs & spices Frijoles Charros ~ 8 A blend of pinto beans simmered with bacon, onions, Mexican pork chorizo, tomato, garlic, beef sausage and pieces of roasted pork Served in a crispy corn tortilla bowl & garnished with Queso Fresco Arroz Picante ~ 4 Roasted Corn, Poblano chili, cilantro, celery, Garlic & red pepper simmered in chicken stock Vegetales Mexicanos en escabeche ~ 6 A blend of Carrots, Pearl onions, celery, chili peppers, zucchini, cauliflower, olives, herbs & spices marinated in apple Cider vinegar Changos ~ 7 DESSERT A creamy cheese cake filling is wrapped around a flakey flour tortilla, flashed fried till gloden, served on a bed of mongo sauce garnished with powder sugar Three lacha cake ~ 7 This cake, and our bread we use for our Tortas is made for us by DIANA S BAKERY on Cherokee street St. Louis. It is the best Three Lacha cake I have ever tasted Roberto