Alegria on Sunset
Two jumbo eggs cooked to order and our marinated Skirt Steak is grilled to perfection. Served with Frijoles de la Olla which we prepare with onions and garlic. Don’t forget Tortillas!
We marinate Prickly Pear Cactus with fresh tomato, onion, cilantro, garlic, & oregano, and scramble them with two jumbo eggs. Served with a Sope topped with Refritos and a Fresh Fruit garnish.
This dish from Oaxaca has two scrambled jumbo eggs served in a bowl full of roasted Tomatillo and Jalapeno Salsa Verde, accompanied by a corn masa Sope topped with Refritos and Queso Fresco, and a Fresh Fruit garnish.
A most typical ?Desayuno? and by far our most popular Breakfast Dish. We layer two soft corn tortillas with Refried Beans, two sunny side up eggs, our wonderful Salsa Ranchera, Queso Fresco, fresh cilantro and Creme Fraiche.
Two eggs scrambled with tomatoes and onions served on two corn masa Sopes, garnished with Black Beans, Salsa Fresca and Fresh Fruit.
Two jumbo eggs scrambled with our twice cooked Beef Chorizo, served with a Sope topped with Refritos and a Fresh Fruit garnish.
Made-to-order spicy Roasted Tomato Salsa smothers crispy corn tortilla chips and creamy Jack cheese, then we garnish them with freshly chopped cilantro and Creme Fraiche and serve them with two eggs cooked to order and a Fresh Fruit Garnish.
Two scrambled jumbo eggs fill a large flour tortilla along with fresh onion, tomatoes, creamy Jack cheese, tasty refried beans and top it with our wonderful Salsa Ranchera and garnish with fresh cilantro and cheese.
My uncles were copper miners and I adapted this recipe from the Copper Mining town of Bisbee in Southern Arizona. Twice cooked Chorizo, tomatoes, onions, potatoes, cilantro and our spicy salsa are scrambled with two jumbo eggs and served with Fresh Fruit garnish and warm flour tortillas.
Grandpa was born in New Mexico where enchiladas are served open faced. We top two cheese red chile sauce enchiladas with two jumbo eggs sunny side up and serve them with refried beans and Fresh Fruit garnish.
Seasonal Fresh Fruit with lemon wedges.
Homemade soups made fresh daily. Medium and Large soups served with all the appropriate condiments.
We’ll only use Haas avocados, tomato, onion, jalapeno, cilantro, fresh lemon juice, and seasonings to make up our famous guacamole. Served with our homemade chips.
Haas avocado filled with our savory shrimp, served over a bed of crispy greens, garnished with fresh seasonal vegetables and your choice of dressing.
Chilled garden greens topped with fresh tomatoes, cooked red potatoes, grilled squash, and green beans. Garnished with Jack cheese, Queso Fresco, red peppers, black olives and crispy flour tortilla chips, served with your choice of dressing.
We grill our specially marinated skirt steak to perfection, chop it into strips and serve it over a bed of greens topped with Queso Fresco, tomato and olives and a side of warm corn tortillas. Your choice of dressing.
Seasonal fruit, avocado and our tasty chicken breast pieces topped with toasted sesame seeds, served over fresh greens with your choice of dressing.
A simple small cheese flour tortilla quesadilla and fresh greens topped with guacamole and your choice of dressing.
Fresh greens, tomatoes and olive garnish and your choice of dressing.
| Honey Dijon, French Onion with Poppy Seeds, Raspberry Vinaigrette, Extra Light Italian, Ranch, Balsamic Vinegar and Olive Oil
Two Mexican style soft tacos filled with your choice of Carne Asada, Pollo or Carnitas. Served with assorted condiments.
Voted “the best in Los Angeles” by The LA Weekly. Three rolled crispy corn tortillas filled with our creamy seasoned potatoes and topped with Salsa Ranchera, Salsa Roja, Salsa Verde, Queso Fresco, Creme Fraiche and Guacamole.
Two crispy hard shell tacos filled with creamy seasoned potatoes or savory chicken, jack cheese, crispy greens, fresh tomatoes and served with rice and refried beans.
Another “Best In L.A.” according to Travel and Leisure Magazine. We sauté fresh fish with our own blend of seasonings, add spicy salsa, fresh tomatoes, onions and cilantro then serve it on crispy greens over corn tortillas.
Two soft tacos filled with crisp greens and Black Tiger Shrimp sautéed with onions, red peppers and yellow squash. Garnished with sliced avocado and jalapenos (optional).
Laura and Vinzula helped create this burrito: fresh tomatoes, crisp greens, onions, cilantro, Jack cheese, Creme Fraiche, spicy salsa, vegan rice and black beans fill a large flour tortilla.
Our friend Alexis likes her Veggie Burrito with a bit of chicken, so we created “The Alexis Burrito” - all the ingredients of the Veggie Burrito with seasoned chicken breast.
Then Jason comes along, tastes the Alexis, and figures he’d rather have grilled Carne Asada in his Veggie Burrito. Voila - “The Jason Burrito”
Tasty chicken breast, creamy Jack cheese, Costeno style rice inside a large flour tortilla, topped with our fresh tomato-jalapeno Salsa Ranchera and a bit more cheese.
We marinate skirt steak with freshly squeezed lemon juice, canola oil, fresh onions - chop it, grill it and roll it in a large flour tortilla with fresh cilantro, our homemade rice, refried beans and serve it with a guacamole garnish.
This recipe from the state of Sonora “the land of the wheat fields and cattle ranches” has two small flour tortillas filled with crispy succulent pork Carnitas, topped with our Chile Ancho-Guajillo Salsa Roja, served with rice and beans and fresh fruit garnish.
The “crispy burrito” originated in southern Arizona. Ours is filled with Canadian Snow Crab salad, creamy Jack cheese and rice. We serve it on a bed of fresh greens and top it with our roasted Tomatillo-Jalepano Salsa and a sprinkle of Queso Fresco and cilantro.
Lovely smoked Albacore Tuna and creamy Jack Cheese in a large flour tortilla baked on the griddle and served with fresh fruit.
We brought this Quesadilla recipe from Mexico City and adapted it “Border Style” with succulent pork Carnitas grilled with fiery jalapenos, fresh tomatoes and onions. Served with our homemade Creme Fraiche.
We load a large flour tortilla with creamy Jack cheese, grill it ‘til it’s toasty and serve it with fresh fruit.
A large flour tortilla filled with Jack cheese and your choice of tasty chicken breast or succulent pork Carnitas. Served with fresh fruit.
Three small flour tortillas, one layered with creamy Jack cheese, avocado slices, topped with another tortilla, more Jack cheese, grilled red peppers, onions and yellow squash, top it with another tortilla and grill it ‘til it’s crispy gold and garnish it with Salsa Verde and Creme Fraiche.
Two crispy corn tortillas layered with Nopalitos (Prickly Pear Cactus marinated with tomatoes, onion, cilantro, garlic and oregano), black beans, fresh greens and tomatoes. Served with fresh fruit.
Two thick corn-masa cakes, one filled with black beans, one with pinto beans, Salsa Ranchera and Salsa Verde, topped with tomato and Creme Fraiche and your choice of:
Two soft corn tortillas lightly sautéed, dipped in our roasted Tomatillo-Jalapeno Salsa, filled with seasoned chicken breast, rolled and topped with more salsa, Queso Fresco and Creme Fraiche. Served with rice and salad garnish topped with fresh fruit.
We fill two corn tortillas with tasty pieces of chicken breast and drench them in our famous Mole sauce, and serve them with rice, black beans and fresh fruit garnish.
We roast spicy Chile Negro, full bodied Chile Ancho, light Guajillos, add some New Mexico Reds along with fresh onions, garlic and herbs to make this rich and full bodied salsa. We then take three corn tortillas fill them with cheese, smother them in this salsa, and top them with crisp lettuce and Creme Fraiche. Served with rice and creamy refried beans.
Pieces of specially seasoned chicken breast sautéed in a tomato-jalepeno salsa with green olives, served over our savory rice with a side of garden greens and warm tortillas.
Our marinated skirt steak grilled to perfection, served with homemade rice and refried beans, garnished with fresh greens, a grilled jalapeno and served with warm tortillas.
An old cook from Michocan gave us this recipe and we follow it "al pie de la letra" (to the letter.) We use only the best cut of pork: Boston Butt, and serve these succulent pieces with condiments, refried beans and warm corn tortillas.
Served with rice and orange slices
Chicken soft taco served with rice and beans
A simple bean and cheese burrito served with orange slices
We make our Flan with fresh eggs and flavor it with whatever moves us that day.
We take an almond Hershey bar, wrap it in a small flour tortilla, drop in the fryer to crisp it, dust it with powdered sugar and top it with a fresh fruit coulee and homemade vanilla whipped cream.
We’ll only use Haas avocados, fresh tomato, onion, jalapeno, cilantro, fresh lemon juice, and seasonings to make up our famous guacamole. Served with our homemade chips.
A sope is a thick corn masa cake. It’s mounded with Tiger Shrimp sautéed with roasted red peppers, herbs and seasonings and served with slices of fresh avocado.
Slices of Mexican Style Queso Panela, cooked on the griddle and seasoned with oregano and topped with a smoky Chile Chipotle in Adobo. Served over fresh greens with warm tortillas.
Three crispy corn tortillas rolled and filled with creamy seasoned potatoes, topped with Salsa Roja, Salsa Verde, Mole, Queso Fresco and Creme Fraiche. Garnished with our homemade guacamole.
A burrito by any other name is still a burrito, but Denise’s creation is exceptional. Shredded chicken breast salad made with Chipotle Mayo is rolled in two small flour tortillas, sliced Sushi style and garnished with toasted sesame seeds. Served with fresh greens and a dollop of Chipotle Mayo.
Our fresh garden greens are topped with tomatoes, marinated green beans, crookneck squash and papaya slices. Garnished with Quesos Fresco & Queso Panela and served with Olive Oil and Balsamic Vinegar.
We grill marinated skirt steak, cut it into strips and serve it over garden greens. Garnished with marinated green beans & Queso Fresco, served with warm tortillas. Great with Olive Oil & Balsamic Vinegar.
Lovely smoked Albacore Tuna and creamy Jack Cheese in a large flour tortilla baked on the griddle and served with fresh fruit and Creme Fraiche.
Homemade soups made fresh daily! Medium and Large soups served with allthe appropriate condiments.
Roasted tomatillos, jalepenos and cilantro flavor this traditional Salsa Verde. We fill two sautéed corn tortillas with tasty chicken breast, smother them with salsa and top them with Queso Fresco and Creme Fraiche and serve them with rice and black beans.
We brought this dish from Mexico City. Layers of sautéed vegetables, corn tortillas, assorted cheeses, Creme Fraiche, roasted chiles and our homemade seasoned tomato sauce make up this unusual dish. Each time we prepare it, we modify it a tad - a little of this, a little of that - whatever inspires us to make this a tasty dish. Served with mixed greens and fresh fruit garnish.
This dish is sometimes called “Tamale Pie”. We make ours with layers of sautéed corn tortillas, our special tomatillo sauce, seasoned chicken breast, creamy Jack cheese, roasted pumpkin seeds, rajas of Chile Poblano, Creme Fraiche, sliced zucchini, topped with black olives and baked until hot and creamy. Served with mixed greens and fresh fruit garnish.
Chiles poblanos are filled with our specially prepared vegetable mixture and Queso Manchego, then baked and served over soft corn tortillas and topped with Salsa Veracruzana. Served with a side of rice.
Served Durango-Style, we fill three sautéed corn tortillas with Mexican style cheese — Queso Manchego — smother them in our rich Mole sauce and serve them with rice and crisp greens topped with fresh papaya and orange slices.
Tender pieces of chicken breast are served over a bed of our vegan rice and topped with “Mulli” (the Nahuatl word for Mole) — a rich and spicy sauce concocted by Spanish Nuns with indigenous ingredients from Mexico and Spain in the 1600’s. We add Frijoles de la Olla and warm tortillas. You’ll need an extra napkin for this finger lickin’ dish.
We grill a succulent chicken breast, then simmer it in our smokey and spicy Chipotle Salsa, serve it with our savory rice, a small bowl of our Frijoles de la Olla which are cooked with fresh onions, garlic and bay leaves and warm corn tortillas.
A chef opened the famous “Tampico Club” in Mexico City, and this was his signature dish. We honor his recipe with a grilled steak topped with griddle fired Queso Panela, strips of roasted Chile Poblano. Served with two cheese filled Salsa Verde enchiladas and our homemade rice.
We follow this very specific recipe from Michoacan to produce our wonderful and succulent pork Carnitas. Served with condiments, rice, Frijoles de la Olla and warm corn tortillas. Buen Provecho!
Our specially marinated skirt steak is grilled to perfection along with six large Tiger Shrimps which we serve with grilled Calabacitas, rice, fresh lemon and warm corn tortillas.
We lightly sauté large Tiger Shrimp, top them with our Salsa Veracruzana and serve them over a bed of rice garnished with fresh lemon wedges and a side of warm corn tortillas.
We take Canadian snow crab and add large Tiger Shrimp along with roasted Poblano Salsa Verde and Ejotes to create a light stew. Served over rice with fresh papaya slices and warm corn tortillas.
We use only Canadian Snow Crab, herbs and seasonings in this special preparation to produce three delightfully light crab cakes. Topped with our creamy Tomatillo Salsa and served with rice, a Nopalito salad topped with Queso Fresco and Balsamic Vinegar . This dish does take a little longer to prepare, but is well worth the wait!
Two soft corn tortillas filled with sautéed fish, smothered in our roasted tomato Salsa Veracruzana and served with rice and chilled Ejotes al Ajillo (green beans cooked in Olive Oil and fresh garlic.)
(Seasonal) Grilled fillet of fresh Salmon (never farm raised) served over a bed of rice with a side of smokey Salsa Chipotle, Ejotes al Ajillo and corn tortillas.
(Seasonal) Fresh Salmon (never farm raised) grilled to perfection, served over a bed of our homemade vegan rice, topped with Salsa Verde and garnished with lemon wedges. Served with warm corn tortillas.
Voted “Best in L.A.” by Travel and Leisure Magazine. Two tacos filled with fresh greens, topped with fresh fish sautéed with tomatoes, onions, cilantro and spicy salsa. Served with rice and your choice of black or pinto beans.
Two crispy corn tortillas filled with your choice of creamy seasoned potatoes - or - savory chicken breast, topped with Jack cheese, fresh lettuce and tomatoes. Served with rice and refried beans.
A large flour tortilla filled with rice, refried beans, fresh cilantro and your choice of pork Carnitas - or - Carne Asada.
Laura and Vinzula helped create this burrito: fresh tomatoes, crisp greens, onions, cilantro, Jack cheese, Creme Fraiche, spicy salsa, vegan rice and black beans fill a large flour tortilla.
Our friend Alexis likes her Veggie Burrito with chicken, so we created “The Alexis Burrito”. All the ingredients of the Veggie Burrito with seasoned chicken breast.
Then Jason comes along, tastes the Alexis, and figures he’d rather have grilled Carne Asada in his Veggie Burrito. Voila - “The Jason Burrito”!
Tasty chicken breast, creamy Jack cheese, Costeno style rice inside a large flour tortilla, topped with our fresh tomato-jalapeno Salsa Ranchera and a bit more cheese.
The Chimichanga originated in southern Arizona and ours is filled with creamy jack cheese, chicken breast and rice, then deep fried and served on a bed of greens with a side of Salsa Ranchera.
Served with rice and orange slices
Chicken soft taco served with rice and beans
A simple bean and cheese burrito served with orange slices
We make our Flan with fresh eggs and flavor it with whatever moves us that day.
We take an almond Hershey bar, wrap it in a small flour tortilla, drop in the fryer to crisp it, dust it with powdered sugar and top it with a fresh fruit coulee and homemade vanilla whipped cream.
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