TLT Restaurant Week Menu: Zocalo

As far as I’m concerned, you just can’t go wrong with really good Mexican paired with a great margarita. No wonder I love Zocalo! After you’ve tried it, you will, too. I mean, come on, just look at this menu!

January 8 – 15, $25/lunch, $35/dinner, 10% benefits Endure To Cure
Click here to see all participating restaurants

Choose one from each course

/ Appetizers


  • Quesadillas Caseras: Two homemade quesadillas filled with Oaxaca cheese, poblano
    peppers and onions; topped with braised beef barbacoa, pico de gallo and a
    spicy “guacasalsa “
  • Nopal Planchado: Grilled cactus paddle and Panela cheese served with a
    basil-red jalapeño pesto and crispy flour tortillas
  • Sopa de Frijol: Black bean soup flavored with epazote and served with
    chicken tinga; garnished with crema Mexicana and scallions


Fuertes / Main Course


  • Carne en su Jugo: Grilled flank steak in a pasilla broth with whole black
    beans, applewood smoked bacon and homemade chorizo; garnished with cilantro
    & onion, diced radishes and arbol peppers
  • Camarones a la Diabla: Grilled jumbo shrimp in a spicy chipotle-puya garlic butter
    sauce; served over white rice with toasted bread and avocado slices
  • Carnitas de Pato: Crispy confit duck legs served with ancho-peanut salsa , a sweet
    corn tamale and grilled green beans
  • Enchiladas Bandera: Sauteed spinach and cheese folded into three flour tortillas
    and topped with two salsas and crema Mexicana to represent Mexico’s flag;
    served with white rice and refried black beans


Postres /


  •  Tres Leches con Rompope: Vanilla sponge caked soaked in a three-milk sauce and
    rompope; sprinkled with white chocolate shavings, almond whipped topping and
    fresh blueberries
  • Churros con Champurado: Traditional
    fried-dough pastry snack drizzled with agave-mango nectar and served with a chocolate-based, thick Mexican drink infused with
    cinnamon and vanilla bean







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