Yolotl Traditional Mexican Cuisine

TACO SALAD BOWL

Fresh whole black beans cooked to perfection, healthy quinoa, chopped ripe tomatoes, shredded lettuce, cilantro, and fresh roasted corn served on a flour tortilla shell. A mild avocado dressing brings together all the Mexican fresh flavors.

TACOS DE CHILAPA

Chilapa, a small town in the Mexican state of Guerrero, has its own unique way of making tacos! We take four crispy taquitos and fill them to the brim with shredded chicken, a mild Salsa Verde, lettuce, Queso Fresco (cheese), onions, and sour cream. Youll love it!

BEEF TAQUITOS

Our crunchy Beef Taquitos are stuffed with very tender and tasty shredded beef. After frying to get that crispy exterior, we add shredded lettuce, onions, Queso Fresco, red onions and sour cream. We add guacamole salsa for more Zing!

SHRIMP AL PASTOR

Al Pastor is a spiced marinade traditionally used on lamb or pork and is delicious on shrimp. By adding pineapple and achiote adobe, we cook the shrimp while it marinates. We wrap them in handmade corn tortilla, cilantro, and onion.

AL PASTOR TACOS

Introduced into Mexico by Lebanese immigrants, the gyro (meat cooked on a vertical rotisserie) became al pastor in Mexico. We marinate thin slices of pork in a mix of chilis and rich, red aromatics. Topped with pineapple, cilantro, and onion. It resembles the Indian Shawarma and the Turkish Doner Kebab.

LOS ESPECIALES

We cook our juicy, plump shrimp in our secret blend of flavorful Mexican chiles and spices. Then, we lovingly wrap those shrimps in our handmade, warm corn tortillas. We pile them high with melted cheese, shredded cabbage, and medium spicy Puya Chili Sauce! Puya Peppers, a cousin of the pineapple, has a light, fruity flavor and cherry undertones.

STEAK TACOS

We grilled our thinly sliced skirt steak marinated with our secret recipe. Popped into three handmade corn tortillas, onions, and cilantro. This is the King of the Tacos!

FISH TACOS

Seared seasoned Mahi Mahi over three handmade tortillas, tartar sauce spread and topped with house coleslaw and habanero-mango salsa on the side.

ENMOLADAS

Oaxaca has its own unique recipe for this delicious dish: Instead of smothering three shredded chicken enchiladas nestled in corn tortillas in a red sauce, we present an authentic Oaxacan mildly spicy black mole sauce made from rich chocolate and dry chiles. Rice and beans are your side dishes. Feel free to ask for a sample before you order it!

ENTOMATADAS

Well-known through Mexico, this first cousin of enchiladas starts with us simmering the tomatoes for the delicious sauce. Instead of corn tortillas filled with shredded chicken being rolled up like a little tube in enchiladas, for Entomatadas, the tortilla is folded in half and then covered in sauce, garnished with Queso Fresco and cilantro. Served with rice and beans.

ENCHILADAS VERDES

This cherished recipe comes to you from Puebla, Mexico. After stuffing three corn tortillas with delicious, shredded chicken, we bath the enchiladas in a mild (verde in Spanish) tomatillo salsa and garnish with shredded lettuce, Queso Fresco, onions, and sour cream. Rice and beans are served on the side.

MOLE MANCHAMANTELES

Considered to be one of Oaxacas authentic seven classic moles. It is served on special occasions. Today is your special occasion when you order this dish! This mole with its sophisticated flavors is a complex and rich fruity sauce with ancient Mexican origins. We drench the pork shank in mole sauce made with the sweetness of dried fruits, plantains, pineapple and sweet potatoes, the saltiness of pine nuts, plantain, pineapple, apples, sweet potato and traditional spices. Served with rice.

MOLE OAXAQUEO PLATE

Experts call Oaxaca the culinary heart of Mexico. From Oaxaca comes Black Mole, the most layered in flavor, darkest, and silkiest sauce in all of Mexico. Although not a chocolate sauce, Black Mole is very exotic and not overly spicy or sweet. It will grab you with flavors that linger long after your plate is empty. Our shredded chicken is the perfect addition to this mole. Served with traditional rice, beans, and homemade corn tortillas.

ALMOND MOLE

Mole almendrado (almond mole), is traditional from of San Pedro Actopan, in Mexico City. This town is known for its annual celebration of moles. Our Almendrado is made with plenty of almonds, chile chipotle and spices. Silky, smooth texture very nutty, and delicious. Served over filets of beef tongue, rice, and vegetables of the day

CHILE RELLENO

For this traditional Mexican dish, we roast fresh Poblano Peppers, stuff them with delicious cheese, dip them into a fluffy egg batter, fry them until golden brown, and cover them with Ranchero sauce (a mild tomato sauce). If you wish, you can have yours filled with shredded chicken and almonds or ground beef and almonds.

TORTILLA SOUP

Originating in Mexico City area, we start with a chicken broth and tomato-chipotle base, we add shredded chicken, and tortilla strips. The garnishes included sliced ripe avocado, Queso Fresco and dollops of sour cream.

POZOLE ROJO

It is easier to speak Spanish when you smile! And this feast makes you grin from ear to ear! This traditional pozole is a rich, Guajillo broth soup packed with oodles of pork and hominy. Garnishes include two tostadas, shredded cabbage, fresh lime, radishes, and oregano.

POZOLE VERDE

Pozole is a very traditional, flavorful, healthy, and satisfying Mexican stew often served on Christmas Eve. We start with Poblano Peppers, chicken, authentic Mexican herbs, and white hominy. Then, you can top it with shredded cabbage, radishes, and onions.

BIRRIA JALISCO STYLE

Long before the Spaniards arrived, the Cuyutecos developed birria, a method for slowly braising meat. This rustic stew is a kaleidoscope of textures and flavors. Since the Cuyutecos spoke a language familiar to the Aztecs, this recipe was passed to us by our Aztec grandmothers. We slowly braise beef with spices and dry chiles to create the most wonderful stew! Our homemade tortillas come with every order!

TOSTADAS DE FRIJOL

Vegetarian-Friendly! We smother two homemade, fried tostadas with our handmade refried pinto beans. We top it with lettuce, ripe avocado, sliced tomatoes, shredded lettuce, Queso Fresco (cheese), and served with salsa on the side. Vegan-friendly if requested!

TACOS DE PAPA

Vegetarian-Friendly! Found everywhere in Mexico from street-food stalls to the fanciest restaurants, Tacos de Papa are made with creamy, mashed potatoes and cheese. Since there is no meat, these are exceedingly popular during Lent. We start with three handmade, deep fried corn tortillas, and then fill them to the brim with our won mashed potatoes and Queso Fresco. Garnished with shredded lettuce, red onions, sour cream and medium-spicy guacamole salsa, this is a flavor fiesta for you to enjoy!

SOPES

Not only do we make corn tortillas out of corn flour, we make these little delights called sopes too! Sopes are thicker than corn tortillas and have a raised border around the edges to hold in all the yummy food we pile on them! We spread these with pinto beans and then top them with sliced avocado, tomatoes, Queso Fresco, shredded iceberg lettuce, and sour cream.

CARNE A LA TAMPIQUEA

Taste this and youll see why its one of themost popular dishes in Mexico! In 1939, CarneTampiquea was created by restauranteur,Jose Ines Loredo, and his brother, Fidel, whowas a chef. Each part of the dish has a meaning:The oval plate symbolizes the Huasteca, aMayan people; the Rio Panuco is representedby a strip of grilled skirt steak: the purity of thepeople is represented by the white cheese; thegreen enchilada represents the fields; theregion s agriculture is represented by theguacamole,; the black, refried beans representthe lands fertility and the oil boom in theTampico area. Served with traditional rice.

FAJITAS PLATE

Heart Healthy! We grill seasoned steak or lean chicken to perfection! Then we Saut it with fresh, crips, sliced bell peppers and sweet onions drenched in our homemade Ranchera sauce. Served with warm, flour tortillas, traditional rice, beans, and guacamole.

Tamales

Choose your style.

Two plain four tortilla quesadillas

Quesadilla plate

One flour tortilla quesadilla, rice and beans

Rice and beans plate

1 Small Beans and cheese burrito

Steak/chicken taco

Chicken taquitos

Two fried shredded chicken tacos, garnished with lettuce, queso fresco and sour cream on the side.

Rice

Black Beans

Pinto Beans

Corn Tortillas

Flour Tortillas

Add Sour Cream

Side of Guacamole

Coke Products

Jarritos

Perrier

Homemade Horchata

Agua fresca

Kombucha

Huevos Rancheros Lunch

2 eggs of your choice on top of 2 fried bathed in mild ranchera sauce. Served with refried black beans, panela cheese and sliced avocado.

Huevos con Chorizo Lunch

3 scramble eggs with chorizo, refried beans sliced avocado and flour tortillas.

Chilaquiles Lunch

Deep fried tortilla chips bathed with your option of red or green salsa. 2 eggs of your choice, onions, queso fresco, sour cream and refried beans.

Traditional 3 Leches Cake

Home Made Flan

Butter Cookies