Sit Down Plated Modern Mexican Tasting Menu

Menu

My seasonal creations can be paired with a red or white Sangria, Mexican beer, or fine crafted tequila for the true south of border dining experience. 

MODERN MEXICAN MENU

Create the perfect 4 coursed tasting menu from locally sourced ingredients and traditional old school cooking techniques. Choose from the following selections for all your guests to enjoy. All courses are sized appropriately. One choice per course….Please 

Maximum 30 guests

APPETIZERS

MEXICO CITY-STYLE QUESADILLA

Fresh masa dough stuffed with sauteed wild mushrooms and Oaxaca cheese. Served with a green chile sauce, shredded lettuce, diced radish, creme and cotija cheese. 

GREEN CORN TAMALE

Arizona’s best green corn tamale with green chile sauce. Topped with a roasted poblano pico de gallo, creme and queso fresco. 

SEAFOOD GUACAMOLE

An assortment of fresh chilled “Rocky Point” shrimp and king crab legs. Served over our signature guacamole, tostada chips and fried plantains. 

MEXICAN SHRIMP AND GRITS

Jumbo “Rocky Point” shrimp sauteed with Spanish chorizo, bell peppers medley, clam stock and white wine. Served over creamy artisanal grits.

BLACK BEAN AND CHORIZO ENCHILADAS

Triangular folded corn tortillas topped a with silky black bean sauce.  Garnished with crumbled chorizo, creme, pico de gallo and cilantro. 

CHICKEN PASTOR ENCHILDAS

Shredded chicken thighs rolled in a corn tortilla with Chihuahua cheese and classic pastor marinade. Topped with a tomatillo sauce, creme, green onions and diced radishes. 

SOUP OR SALAD

ALBONDIGAS SOUP

Pork, beef, veal and rice meatballs served in an ancho chile beef broth. Garnished with queso fresco, raja medley and fried corn tortilla strips.  

AZTECA SOUP

Roasted tomato and guajillo chile pepper soup with a  dark chicken stock thickened with corn tortillas. Garnished with avocado and pico de gallo.

BLACK BEAN SOUP

Native heirloom tepary bean soup with chipotle and vegetable broth. Garnished with Mexcan creme, adobo sauce and cilantro.  

TOMATO AND SERRANO HAM SALAD

“Sun Gold” heirloom tomatoes with crispy Spanish ham, baby bibb lettuce, red onions and queso fresco vinaigrette.  

SONORAN SALAD

Seasonal greens with with orange segments, radishes, pickled onions, golden raisins, pine nuts and pomegranate seeds.  Tossed with a roasted jalapeño vinaigrette. 

RED CHILE CAESAR SALAD

Baby gem greens with our signature Caesar dressing with a adobo red  chile. Tossed with cotija cheese and cornbread croutons.

MAIN COURSE

ARRACHERRA NEW YORK STRIP

Prime “Snake River” skirt steak marinated in adobo sauce. Served with guacamole, corn cake, pickled onions, pico de gallo and local flour tortillas. 

RACK OF LAMB AND CHILE RELLENO

Colorado lamb rack with a stuffed poblano green chile with sauteed zucchini, yellow squash, fresh corn and Asadero cheese. Served with a yellow mole sauce. 

SHORT RIBS ADOBO

“Linz” braised short ribs in red chile sauce and Mexican spices. Served with slow roasted charro beans with pork and flour tortillas.  

CHIPOTLE- TAMARIND PORK LOIN

Whole roasted ” Berkshire ” pork loin served with a chipotle/tamarind glaze, apple pico de gallo and grilled chayote squash. 

GROUPER VERACRUZ

Sous-vide Pacific white fish with fresh tomato, green olive, caper, garlic anchovy, and cilantro. Served over green rice.

SPANISH SEAFOOD PAELLA

Classic rice dish with Spanish chorizo, shrimp, scallops, mussels, calamari steak, tomatoes, red peppers, peas and lemon wedges.

DESSERT

PUMPKIN FLAN AND GINGERBREAD

Classic Mexican custard with roasted squash puree. Served with a apple/raisin compote and fresh baked gingerbread. 

CHURROS AND HOT CHOCOLATE

Mexican hot chocolate made with masa harina.  Served with fresh baked cinnamon and sugar style donut. 

DULCE DE LECHE CHEESECAKE

Classic cheesecake with graham cracker crust, dulce de leche sauce, peanut brittle, whipped cream and fresh strawberry compote. 

PINEAPPLE AND TEQUILA SORBET

Fresh pineapple, local honey and mezcal sorbet.Garnished with aleppo.  

CHOCOFLAN

Layers of chocolate cake and vanilla flan in one. Garnished with cinnamon whipped cream, caramel sauce and candied pecans. 

MARGARITA PIE

Graham crusted citrus pie with silver tequila. Served with whipped cream  candied lime, cherry and lime garnish.

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