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
Antojitos
/ 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
Platos
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 /
Desserts
- 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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