We offer a variety of delicious dishes from all around the world. Our menu includes:
We are a popular local restaurant with a wide variety of authentic Mexican and Tex-Mex food and drink. Our menu consists enchiladas, tacos, burritos, fajitas, and other delicious items. We use only the freshest ingredients to prepare our authentic Mexican food.
You can order your favorite dish as a plate or as a wrap, and you can choose from beef, chicken, or pork filling. All of our plates are served with beans and rice. We also offer an assortment of side dishes such as quesadillas, refried beans, guacamole salad, and chips & salsa.
Our enchilada sauces range from mild to wild: our milder red sauce contains melted cheese; our hotter green sauce contains tomatillos; and for the adventurous there is our hot red sauce with fresh chiles de arbol!
We have a full bar serving margaritas, beer, wine, sangria, mojitos, martinis and more! Join us for happy hour Monday through Friday from 3:00PM – 6:00PM.
We are pleased to offer our guests two kinds of chili. Our classic recipe is the foundation for a more contemporary version, with a spicy southwestern twist. Both are made from scratch and served over rice.
Classic Chili
Our classic chili is made from lean ground beef, fresh onions and red peppers, kidney beans and tomatoes in an herb-infused tomato sauce. Served with cornbread or crackers.
Southwestern Chili
Our southwestern chili has all the goodness of our classic recipe, with the addition of jalapenos and hot spices to give it a kick. Served with cornbread or crackers and sour cream on the side.
Our chili is delicious.
Mild Extra Hot
Monday: No Spices Habanero
Tuesday: Cayenne Jalapeno
Wednesday: Paprika Ghost pepper
Thursday: Cayenne pepper Thai hot
Friday: Chipotle Aji Panca
Saturday: Smoked chili Scotch Bonnet pepper
Sunday: Smoked paprika Habanero
Chili Spices are the heart of the chili and all of our recipes start with one of these chili spice combinations. We’ve created each spice to be exactly what it should be – a perfect blend of the freshest and best ingredients. We can help you make great tasting, authentic chili every time.
To help get you started, here are some of our favorite chilies from around the world!
The Chili Spice Combinations:
– The Original Texas Chili Spice
– The New Mexico Chili Spice
– The California Chili Spice
– The Arizona Chili Spice
– The Louisiana Chili Spice
– The North Carolina Chili Spice
– The South Carolina Chili Spice
– The Florida Chili Spice
– The Georgia Chili Spice
Chili Spices
Ancho Chili Powder
Ancho chili pepper is a dried poblano pepper. It has a deep red color and a sweet flavor with mild to medium heat. This chili powder is versatile and can be used in both Mexican and Southwestern cooking.
Ancho Chili Powder is used to season meat and poultry, but it also gives depth of flavor to sauces, soups, stews and beans.
Guajillo Chili Powder
Guajillo chili pepper is a dried mirasol pepper. It has a reddish brown color and berry like flavor with mild to moderate heat. Guajillo chili powder is one of the most widely used chilies in Mexico after ancho chilies. It can be used in adobo sauce or as a rub or seasoning for meats, poultry, seafood or vegetables.
Guajillo Chili Powder works very well in combination with other chili powders such as chipotle or ancho chili powder for delicious mole sauces. It also gives depth of flavor to salsas, soups, stews, beans and rice dishes.
Chipotle Pepper Powder
Chipotle chile powder is made from smoked jalapeno peppers (chipotles). It has full-bodied flavor with moderate heat
Chili Spices
In the form in which they are now known, chilies were first cultivated in Mexico and Central America. The chili pepper is said to have been a gift from the gods, and was cultivated by the Aztecs, Mayans, and Incas. When Spanish explorers arrived in South America they took the chilies back to Spain where they quickly became popular throughout Europe.
Chili peppers are used in foods because of their hot flavor. They are also a great source of carotene and vitamins C and A. Peppers are grouped into five categories: sweet, cherry, bell, cayenne, and hot banana.
The hotness of a pepper is measured on the Scoville scale named after Wilbur Scoville who developed this test for measuring the pungency (hotness) of peppers. A sweet bell pepper is at 0 on the Scoville scale while a habanero pepper can be as much as 300,000 units on the Scoville scale.
