San Angel Inn Restaurante Lunch and Dinner Menu

Soups and Appetizers

Tostadas de Pollo - Crispy Corn Tortillas topped with Beans, Chipotle Chicken, Cilantro, Queso Fresco and Crema Mexicana 16

Guacamole - Topped with Mango and Toasted Pumpkin Seeds served with Chicharrónes and Salsa Valentina 15

Queso Fundido - Melted Monterey Jack Cheese topped with Chorizo, Poblano Peppers and Onions served with Flour Tortillas 16

Sopa Azteca - Traditional tortilla soup served with fried corn tortilla strips, avocado, cheese, and chili pasilla 12

Totopos - Corn Chips with sides of White Cheddar Cheese and Salsa 8.25

Tamal de Rajas - Traditional Mexican vegetables in a tamal topped with Ranchera salsa, crema Mexicana and queso fresco 15

Entrees

Pollo a las Rajas - Grilled Chicken Breast over a bed of Roasted Garlic Potatoes with Onions, Poblano Peppers, Corn, and Poblano Pepper Cream Sauce topped with Queso 32

Camarones a la Diabla - Guajillo Pepper and Garlic-sautéed Shrimp served atop Poblano Rice served with crispy brussel sprouts 31

Tacos - Choice of Shaved Ribeye or Grilled Chicken. Poblano and red peppers, onions, bacon, and Monterey Jack cheese served with corn tortillas and plantains, topped with crema Mexicana and cotija cheese 34

Ensalada Caesar - Whole-leaf Romaine Lettuce served with Caesar Dressing and topped with Shaved Parmesan and Crispy Monterey Jack Cheese 18; Add Chicken 6 or Shrimp 8

Enchiladas de Pollo - Corn Tortillas filled with Chipotle Chicken covered with Salsa Verde, Crema Mexicana, Cotija Cheese and Crispy Onion Straws atop Refried Beans served with Plantains topped with Crema Mexicana and Cotija Cheese 29.50

Baja Tacos de Pescado - Beer-battered fried Cod, Shredded Cabbage, Chipotle-Lime Aioli and Pineapple Relish in flour tortillas 31

Carne Asada - New York Strip topped with chipotle butter served with grilled queso fresco, nopales relish, grilled spring onion and plantains topped with queso cotija and crema Mexicana 54

Pescado ala Veracruzana - Catch of the day atop potatoes with a cilantro-lime vinaigrette made with capers, olives, bell peppers, Spanish onions and tomatoes 38

Osso Buco con Mole Negro - Slow braised pork shank over rice with Mole Negro. Served with plantains topped with crema Mexicana and cotija cheese 39

Desserts

Flan - Vanilla flan with toasted almonds, berries, and whipped cream 12

Pan de EloteTres Leches - Rice milk-soaked Mexican corn bread topped with sweetcorn gelato and toasted almonds 12

Nieve - Seasonal Mexican flavored sorbet 10

Brownie Sundae - Fudge brownie served with dulce de leche ice cream and topped with cajeta sauce 10

Sweet Corn Ice Cream 10

Kids’ Appetizers (a la carte)

Junior Garden Salad - Chopped romaine lettuce and tomato topped with queso fresco and choice of dressing 4

Fruit - Chefs Selection 3.50

Kid’s Create-Your-Own Entrees (choose one)

Beef Tacos - Two flour tortillas filled with shaved ribeye 16

Chicken Tacos - Two flour tortillas filled with grilled chicken 13.50

Quesadillas - Two flour tortillas filled with Monterey Jack and grilled golden brown 12

Grilled Chicken Breast 12.25

Chicken Tenders - Breaded and fried chicken tenderloins 13

Macaroni & Cheese - Cavatappi pasta in a rich white cheddar sauce 13

Kids’ Create-Your-Own Selections (choose two)

Green Beans

Rice

Corn

Fruit

Kids’ Dessert

Chocolate Brownie 6

Dulce de Lethe Ice Cream 5

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