Tu y Yo

Name: Tu y Yo
Address: 858 Broadway, 02144, MA, 02144
Telephone: 617-623-5411

858 Broadway, Somerville, MA 02144, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 10:00AM-10:00PM •Sunday: 10:00AM-9:00PM •

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Details

Cuisine: Mexican
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Breakfast & Brunch

Scrambled eggs

HUEVOS A LA MEXICANA

Scrambled eggs with chopped tomatoes, onions and jalapeños served with refried beans

HUEVOS CON CHORIZO

Scrambled eggs with Mexican sausage served with refried beans.

HUEVOS CON NOPALES

Scrambled eggs with cactus served with beans.

HUEVOS AL ALBAÑIL

Scrambled eggs in pasilla and ancho pepper sauce served with refried beans.

Combo TU Y YO $12.45

Juice or Fresh Fruit Salad

Café Americano or Chocolate Caliente de Oaxaca

Your choice of one of our four types of scrambled eggs.

Eggs Specialties

HUEVOS RANCHEROS

Two sunny-side up eggs covered with a red tomato sauce on a fried corn tortilla served with refried beans.

HUEVOS MOTULEÑOS

Two sunny-side up eggs served over a fried corn tortilla and beans covered with red sauce, fried ham, green peas and cheese.

HUEVOS DIVORCIADOS

Two sunny-side up eggs separated by a red and green sauce over a fried corn tortilla served with refried beans.

HUEVOS DIVORCIADOS CON CARNE

Two sunny-side up eggs separated by a red and green sauce over steak and a fried corn tortilla served with refried beans.

DESAYUNO MEXICANO

Steak served with red chilaquiles two sunny-side up eggs and refried beans.

DESAYUNO CLÁSICO CAMPIRANO

Corn tortillas dipped in bean sauce with chicken and sprinkled with sausage and sour-cream.

ARRACHERA MEXICANA

Steak served with red chilaquiles, rajas poblanas (poblano pepper strips) and refried beans.

CHILAQUILES VERDES VEGETARIANOS

Crispy tortilla strips bathed in a green salsa served with refried beans.

CHILAQUILES TOLUQUEÑOS

Crispy tortilla strips bathed in green salsa and shredded chicken accompanied with a sunny side up egg. Mexican sausage and refried beans.

ENCHILADAS POTOSINAS CON POLLO, QUESO Y CREMA

Corn tortillas stuffed with chicken bathed with a red mole sauce covered with cheese and sour-cream and served with refried beans.

ENFRIJOLADAS CON CARNE ASADA

Corn tortillas dipped in bean sauce served with steak and cheese.

QUESADILLA DE TINGA, FLOR DE CALABAZA, O CUITLACOCHE

One turnover style corn flour dough filled with your choice of cheese and shredded beef, cheese and squash blosom or cheese and corn's black mushroom (when available).

Children's Menu

HUEVOS REVUELTOS

Scrambled eggs with beans.

GORDITA DE PILONCILLO

Corn flour cake stuffed with brown sugar cane.

GORDITA DE FRIJOLES

Corn flour cake stuffed with refried beans.

PICADA

Hand stretched corn flour dough with tomato sauce, onions and cheese

PLÁTANO FRITO

3 fried plantain slices

EMPANADA DE PLÁTANO MACHO CON QUESO

Plantain turnover filled with cheese

COMBITO KIDS

Scrambled eggs with refried beans and your choice of one side listed above.

Dinner Menu

APPETIZERS TOPPINGS

Tortitas de Camarón

Shrimp cakes made with pasilla, poblano, and guajillo chiles, tomatoes, onions, oregano, eggs, and breadcrumbs.

Tamales

Chicken (Oaxaca), corn (elote), coconut (coco), fish (pescado) and pork (puerco en joloch) fillings in corn dough, wrapped in banana leaves and steamed.

Empanadas de Plátano Macho con Queso

Plantain turnovers filled with cheese.

Sopes

Hand stretched corn flour dough topped with beans, anejo cheese, onions & your choice of: Bisteck,Longaniza, Zucchini, Mushrooms Served with onions and cilantro

Empanada de Camarón

Shrimp turnovers.

Crepas de Cuitlacoche en salsa Poblana

Thin crepes filled with cuitlacoche, corn, and onions, served with a Poblano pepper sauce.

Quesadillas

Turnover style corn flour dough filled with your choice of: Cheese / Tinga (Shredded beef), Cheese/ Flor de calabaza (Squash blossom), or Cuitlacoche (Corn black mushroom; when available)

Tostadas de Pollo con Mole Negro

Crispy mini corn tortillas topped with chicken & mole negro.

Jalapeños Maria Luisa

(Maria Luisa Gallardo de Sandoval 1950) Breaded Jalapeno peppers filled with shredded chicken served over a bed of tomato sauce

Tacos de Chapulines

Golden tacos stuffed with chapulines (grasshoppers) and guacamole.

Flautas de Pollo

Corn tortillas stuffed with shredded chicken topped with lettuce, sour cream, onions and anejo cheese.

Soup

Mole de Olla

Soup made with chunks of flank steak seasoned with Mexican Spices, corn on the cob, squash, green beans, pasilla chiles, epazote and garlic.

MOM'S CUISINE SEAFOOD

Camarón con Pulpo.

(Dolores T de Mitates 1928) Shrimp and octopus in a garlic mojillo sauce with slices of pasilla peppers.

Salmón Criolla.

(Estela Gómez de Cuervo 1940) Fresh pan fried Atlantic salmon in a creamy Guajillo sauce served with chipotle potato cakes.

Chile Relleno de Camarón.

(Juan José Sandoval Guzmán 2003) Poblano pepper stuffed with shrimp, goat cheese and black olives drizzled in a red bell pepper sauce.

Camarón Capote a la Tamaulipeca.

(Consuelo Bosque de Asomoza) Corn crusted shrimp.

Tilapia Empapelada.

(Evelia Guzmán de Sandoval 2003) Tilapia steam baked in wax paper with onions, tomatoes, parsley and cactus fruit.

BEEF

Bisteces "Mama Evelia".

(Evelia Gómez Viuda de Guzmán 1930) Tender sirloin strips sautéed in onion and "tomatillo-chipotle"sauce.

Bisteces en salsa "Borracha".

(Emiliana Guzmán de Verdaled 1950) Tender sirloin strips simmered in a "drunken" sauce made with beer, pasilla peppers and cactus leaves (paddles).

Tinga.

(Claudia Fuentes 1931) Shredded beef slow cooked in assorted peppers (ancho, chipotle and guajillo)

Chile Relleno en Nogada.

When available.

CHICKEN

Pollo Dos Chiles con Nopales.

Chicken breast in a morita & guajillo chile, cactus paddles, tomatoes, onions & garlic sauce.

Mole Colorado Tlaxcalteca.

(Estela Calzada 2005) Chicken breast in a red mole made with chocolate, almonds, peanuts, sesame seeds, pumpkin seeds, and ancho, pasilla, mulato & chipotle chiles. Served with plantains and tortillas.

Pollo Yunkaax. (Aztec Maize God).

(Epigmenio Guzman 2001) (When available) Boneless chicken breast stuffed with cuitlacoche (corn's black mushroom) and spinach sauce.

Tinga Poblana.

(Traditional) Shredded chicken breast slow cooked in assorted chipotle peppers and tomatoes.

Pollo Chiapas.

(Artemisa M, de Etienne 1922) Chicken breast marinated in orange and anato sauce.

PORK

Lomo de Puerco Asado en Chile Cascabel y canela,

Pork loin cooked in a cascabel and cinnamon sauce.

Cochinita Pibil.

(Maria Nicolasa Ruiz Viuda de Espinosa 1908) Marinated shredded boneless pork loin broiled in Mayan sauce with spices.

Pipian Verde en Colimense.

(Xitlalic Portillo 1980) Pork loin cooked with onions, garlic, pumpkin seeds & a guajillo sauce.

VEGETARIAN

Indio Vestido.

Cactus paddle stuffed with cheese drizzled in a guajillo and tomatillo sauce.

Spinach a la Carlos.

(Carlos Cerrillo 2001) Spinach and potatoes in a garlic butter sauce with spices.

Champinones al Chipotle.

Mushrooms in a creamy chipotle pepper sauce.

SALADS

Tu y Yo.

Lettuce with tomato, Panela cheese and cilantro dressing.

Japoamore.

Spinach, celery, apple, cucumber, and orange slices in a yogurt-balsamic dressing and topped with sesame seeds.

DESSERTS

Dulce de Pina con Coco.

Pineapple and coconut compote.

Pie de Pina.

(A la Evelia Guzmán) Pineapple cake.

Dulce de Calabaza.

Candied squash.

Flan a la Doris.

Home made caramel custard served with cinnamon cream sauce.

CHILDREN'S MENU

Enfrijoladas with Carne Asada.

2 Tortillas filled with grilled beef, cheese and beans, served with rice.

Milanesa.

Breaded beef filet, served with rice and beans.

Pollo Empanizado.

Breaded chicken, served with rice and beans.

Pollo al Grill.

Grilled chicken, served with rice and beans.