Wood-Grilled Hanger Steak with New Mexico Green Chile Sauce
Nothing says Southwestern like a Hatch Valley Green Chile Sauce. We season a 12-14 oz.cut of Hanger Steak with Salt,Pepper and Red Chiles, then serve it over our Spicy Green Chile Sauce. Served with Verde Rice and Black Refried Beans
19.50
Grilled Spice Crusted Gaucho Steak with Poblano Rajas
A Top-sirloin Coulette Steak is covered in Toasted Cumin, Black Peppercorns and Salt ,then Wood-grilled. Topped with a Sauteed Medley of Roasted Poblano Chile Rajas, Sun-dried Tomatoes, Onions and Garlic. Served with Mexican Rice, Black Refried Beans and a Grilled Flour Tortilla
19.95
Sabana of Beef Tenderloin a la Tampico
Thin “sheet” of Beef Sirloin are Pressed out and marinated with Green Peppercorns and Ground Red Chiles. The Steak is quickly Seared on the Wood Grill and Basted in our Ancho Chile Sauce. Served with a Cheese Enchilada, Black Refried Beans, Mexican Rice and a Grilled Flour Tortilla
19.95
Poblano Chicken with Verde Rice
Marinated and Spiced Skin-on Chicken Breasts are Wood-grilled to make the Skin Crisp and the Chicken Meat Moist and Juicy. The Chicken is placed over a Bed of Verde Rice made from Roasted Green Chiles, Green Onions, Cilantro and Pumpkin Seeds. This dish is finally topped with a Roasted Poblano Chile Cream Sauce, Rajas (strips ) of Fire-roasted Poblano Chile, Toasted Pumpkin Seeds and Queso Fresca Cheese
15.95
Wood-grilled Salmon
18.50
