Candelas

Name: Candelas
Address: 416 Third Ave., 92101, CA, 92101
Telephone: 619-702-4455

416 Third Ave., San Diego, CA 92101, US

• Monday: 5:00PM-11:00PM •Tuesday: 5:00PM-11:00PM •Wednesday: 5:00PM-11:00PM •Thursday: 5:00PM-11:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-11:00PM •

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Details

Cuisine: Mexican
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

SOPAS, PASTAS

Crema de Frijol a la Cerveza

Black bean cream with chicken stock, dark Mexican beer, onion and bacon, flavored with chile pasilla.

Sopa de Aguacate

A delicious Hass avocado cream with a touch of ancho chile and lime.

Fettuccine Maya

Al dente pasta sautéed with beef cubes and guajillo chile, garlic and basil in a light fresh tomato sauce.

Espaghetti Primavera

Al dente spaghetti pasta with fresh vegetables flambéed with white wine, Parmesan cheese and chili piquin.

CARNES, AVES Y PESCADOS

Pollo Cornejo

Chicken breast stuffed with cactus, mozzarella cheese and tomatoes in a traditional Mexican mole sauce.

Medallones Reboso

Grilled beef medallions with a chipotle sauce accompanied by mashed potatoes.

Huachinango Gobernador

Grilled red snapper duo sautéed with olive oil over a chopped tomato bed mixed with capers, guero chile, onion, garlic and parsley; garnished with a balsamic vinegar demi-glace.

Chile Rellano

Stuffed poblano chile with beef cubes, mushrooms and mozzarella cheese over rice in a creamy nut sauce.

ENTRADAS

Torre de Ceviche

Fish of the day marinated in olive oil, lemon and select herbs, tomato, onion and parsley, flavored with serrano chile and garnished with smoked salmon.

Estructura de Aguacate

Hass avocado fanned and stuffed with a combination of scallops, crab, shrimp and parsley, flavored with serrano chile with a mango and basil vinaigrette.

Calamares Candelas

Stuffed calamari with tomato, onion, parsley, rice and morita chile.

ENSALADAS

Ensaladas de Palmitos

Fresh crisp mixed greens with tomatoes, mushrooms, and hearts of palm in an artichoke vinaigrette.

Ensalada de Nopalitos

Round slices of grilled nopal, mozzarella cheese and tomato over a crisp bed of mixed greens, with fresh julienned sweet peppers and a delicate oregano vinaigrette.

Ensalada de Berros

Fresh bunch of watercress with blue cheese, crisp bacon, pistachios and a sweet mango vinaigrette on a bed of pears.

Ensalada de Queso de Cabra

Fresh crisp mixed greens, cherry tomatoes, goat cheese, anchovies, croutons and sliced hard-boiled eggs, flavored with a basil dressing.

DINNER

ENTRADAS

Callos Jean

Pan-seared scallops sautéed with jalapeño chili, cilantro, onion and lemon in a white wine sauce.

Ostiones Chivis

Fresh oysters topped with spinach, bacon, chipotle and Parmesan cheese.

Torre de Ceviche

Fish of the day marinated in olive oil, lemon and select herbs, tomato, onion and parsley, flavored with serrano chile and a mango and basil vinaigrette.

Estructura de Aguacate

Hass avocado fanned and stuffed with a combination of scallops, crab, shrimp and parsley, flavored with serrano chile with a mangoand basil vinaigrette.

Calamares Candelas

Stuffed calamari with tomato, onion, parsley, rice and morita chile, accompanied by a tomato and blue cheese sauce.

Alcachofas Mestre

Two artichoke hearts stuffed with Ahi tuna, marinated with citrus and topped with Parmesan cheese over a mirror of light, spicy sauce.

ENSALADAS, SOPAS Y PASTAS

Ensalada Santillán

Mixed greens with cactus, carrots and cucumber julienne, served with Serrano ham and an orange and avocado supreme, accompanied by a basil and tarragon vinaigrette.

Ensalada de Espinacas

Fresh spinach served with walnuts, apple and mozzarella cheese with Antigua honey mustard vinaigrette.

Ensaladas de Palmitos

Fresh crisp mixed greens with tomatoes, mushrooms and hearts of palm in an artichoke vinaigrette.

Ensalada de Nopalitos

Round slices of grilled nopal, mozzarella cheese and tomato, over a crisp bed of mixed greens with fresh julienned sweet peppers and delicate oregano vinaigrette.

Ensalada de Berros

Fresh bunch of watercress with blue cheese, crisp bacon, pistachios and a sweet mango vinaigrette on a bed of pears.

Ensalada de Queso de Cabra

Fresh crisp mixed greens, cherry tomatoes, goat cheese, anchovies, crouton and sliced hard-boiled eggs, flavored with a basil dressing.

Crema de Cuatro Quesos al Chile Pasilla

A delicate beef broth mixed with mozzarella, Suisse, blue and Parmesan cheese, served with shrimp and flavored with chile pasilla.

Crema de Frijol a la Cerveza

Black bean cream with chicken stock, dark Mexican beer, onions, and bacon flavored with chile pasilla.

Pasta Uxmal

Linguini served with lobster, portobello mushroom, serrano chile and olive oil.

Fettuccine Maya

Al dente pasta sautéed with beef cubes and guajillo chili, garlic and basil in a light fresh tomato sauce.

PESCADOS Y MARISCOS

Camarones Cabo de Puertas

Jumbo prawns flambé with three different tequilas over Ahi tuna, anchored in white rice toppedwith a tamarindo sauce and an avocado slice.

Escamas del Mayab

Halibut fillet served with potato scales and sautéed vegetables over a Poblano chile and corn sauce duet.

Pasión Azteca

Mahi Mahi fillet served in a morillas and Jamaica sauce, accompanied by asparagus and cherry tomatoes.

Manjar Vallarta

Chilean seabass served with grape sauce and accompanied by wild mushrooms and asparagus.

Langosta Baeza

The chef's creation: fresh lobster in its own shell stuffed with mushrooms, jalapeño chiles, onions, bacon and aged tequila, creating an exquisite combination of Mexican flavors.

Huachinango Governador

Grilled red snapper duo sautéed with olive oil over a chopped tomato bed mix with capers, guero chile, onion, garlic and parsley, garnished with a balsamic vinegar demi-glace.

Filete Escolar

Ecuador Fish Filet lightly breaded, in a bed of Shitake Mushrooms, onions, slices of Poblano chile and fresh lime juice , accompanied with baked zucchini topped with tomato and parmesan cheese, over Cuitlacoche sauce.

CARNES Y AVES

Placer Poblano

10-oz. Black Angus Beef fillet grill-marked, au gratin, served with tlacoyos and a Poblano chile julienne, and accompanied by a tomatillo sauce.

Rib-Eye Bolivar

Rib-eye fillet served with zucchini, tomato and whipped potato, with a red chili sauce.

Filete de Res Franco

Grilled 10-oz. Black Angus tenderloin grill-marked and served over whipped potatoes, with fresh vegetables in an exquisite spicy zucchini flower and white wine cream sauce.

Pechuga de Pato Lucrecia

Duck breast cooked in its own juices, fan-cut and served with vegetables and mashed potatoes in a light citrus sauce.

Costilla de Cordero

Duo of New Zealand lamb chops baked and covered with mustard, basil and garlic crust over a bed of multi-colored sweet peppers sautéed in olive oil and deglazed with beef broth.

Tenera Huichol

12-oz. veal chop grill-marked over white rice with our own dark mole and rosemary sauce.