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This menu is going to be quite an undertaking, so we are hoping that we get the support from our fans so that this kind of stuff can be done more and more. No one on the south side is doing anything even close. Many of these gourmet ingredients have never even seen the south side. So tell a friend!!! Enjoy, Chuck
Check end of this menu for: glossary of terms, Appetizer Trios, Desserts, and Special Salads
Sun 4/1
App: Queso Frito – creamy queso fresco (Mexican farmer’s cheese) quickly seared in a hot pan, then served with a slightly tart roasted tomatillo sauce with garlicky sautéed Mexican greens .. .$5.95
Carne Asada Chimichanga—grilled skirt steak, beans, roasted peppers & onions and Chihuahua cheese in a fried burrito. Topped with our red mole and served with rice and a side of our Super Caesar salad.. . . .$9.95
Soup: Tortilla—sometimes called Mexican French Onion—a spicy red chile broth with roasted onions, garnished with diced onions, cilantro, sour cream and tortilla strips
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Mon. 4/2
App: Queso Frito
Tacos Escuinapas – shrimp, tomato, onion and jalapeno fill these crispy taquitos served with a tangy roasted tomato sauce and crunchy pickled cabbage & onion. Comes with rice and a side salad. . .$10.50
Soup: Seven Seas—spicy seafood soup w/ a tomato base
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Tues. 4/3
App: Queso Frito
Chiles en Nogada—this classic holiday dish is one of the best we have to offer– two roasted poblano chiles stuffed with picadillo, a savory meat filling with sweet spices and dried fruit, smothered in a fresh walnut sauce, garnished with black and red seedless grapes. Try this one it is really good!!. . . $10.50
Soup: Caldo Guisado— a spicy Mexican beef soup
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Wed. 4/4
App: Chile Ancho Relleno – a plump ancho chile stuffed with a combination of crispy fried potatoes and chorizo, topped with a sweet and sour ‘escabeche’, a lightly pickled mixture of crunchy vegetables. . . .$5.95
Huevos al Frontera—two sopes (corn masa cups) with refried black beans, fried eggs and then topped with our poblano cream sauce, diced tomato and crumbled chorizo. Mexican breakfast at its best! . . . .$8.50
Soup: Black Bean—topped with onion, cilantro, sour cream and chips
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Thur. 4/5
App: Chile Ancho Relleno
Puerco en Mole Verde—smoked pork loin with poblano-cheese mashed potatoes, roasted veggies and our homemade green mole.. . . . $9.50
Soup: Sopa de Habas—Fava Bean Soup—drizzled with a pasilla chile compote
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Fri. 4/6
App: Chile Ancho Relleno
Mexican Pot Roast
Soups: Corn Chowder w/ Poblano
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Sat. 4/7
App: Enchiladas de Chilorio
Brochetta de Puerco—
Soup: Mexican Oxtail w/ Lentils
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Sun. 4/8
App: Enchiladas de Chilorio
Oaxacan Cochinita Pibil—
Soup: Sopa de Ajo—Sweet Garlic Soup—
Chilaquiles Verde Con Camarones
Quesadillas de Mole Amarillo
Soup: Lamb and Lentil —
Tacos de Pescado al Tikin Xik
Soup: Sopa de Mole Amarillo —
Try these mole Amarillos Dishes above they are very tasty and unusual!! You may never see them again, except here!____________________________________________________
Thur. 4/12
App: Chile Anaheim Relleno
Carne Asada Poc Chuc—Pronounced (poke chook) classic Yucatecan grilled steak rubbed in an authentic achiote-chile marinade, topped with some crunchy garnishes and sides of drunken beans, achiote rice and a fiery habanero salsa . … $11.95
Soup: Creamof Poblano with Shrimp—a spicy pepper cream soup
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Fri. 4/13
App: Chile en Nogada—a roasted poblano chiles stuffed with picadillo, a savory meat filling with sweet spices and dried fruit, smothered in a fresh walnut sauce, garnished with black and red seedless grapes. The perfect appetizer!!! … .$6.50
California Fish Tacos—grilled fish (call for type) served on a corn tortilla with a honey-chipotle coleslaw. Comes with sides of Mexican rice, Super Caesar salad and roasted tomato salsa .. ..$10.95
Soup: Corn Chowder w/ Shrimp— w/ jalapeno and tomatillos
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Sat. 4/14
App: Chile en Nogada
Pavo en Mole Negro – sliced slow roasted turkey in mole Negro, which having over twenty five ingredients is the most complex mole from Oaxaca, Mexico, served with mashed Yukon Gold potatoes with queso cotija and esquites (pan seared corn with crumbled pasilla chile) .. . . $9.50
Soup: Cream of Mexican Greens— Mexican greens w/ jalapeno and roasted corn
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Sun. 4/15
App: Chile en Nogada
Alambra de Res— beautiful filet mignon chunks grilled on skewers with bacon, onions and poblano chiles. Served with black bean rice and an ancho-wild mushroom sauce. I can’t wait!!! . ...$12.95
Soup: Turkey Chili—topped with onions, cilantro, sour cream and tortilla chips
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Mon. 4/16
APP: Molotes de Pato— Fried masa turnovers filled with a shredded smoked duck picadillo, served with a tangy avocado-tomatillo sauce.. . . .$6.50
Mole Verde Oaxaqueno—a special green mole (pork stew) from the state of Oaxaca. White beans, chayote squash and green beans are the veggies, w/ an array of exotic Mexican herbs. This mole has the meat cooked in it. .. .$9.95
SOUP: Crema de Calabaza— a cream soup made from Mexican pumpkins
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Tues. 4/17
APP: Molotes de Pato
Camarones en Mojo de Ajo— jumbo shrimp sauteed in garlic olive oil, then topped with a roasted garlic sauce w/ avocado, black beans, tomato and grilled green onions. Served with sides of rice and Super Caesar salad. . . .$10.95
SOUP: Sopa Mixteca—chicken vegetable soup with a chicken tomato broth thickened with masa
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Wed. 4/18
APP: Molotes de Pato
Filete Al Chipotle—Grilled filet mignon tip served on a black bean stuffed flat empanada topped with melted chihuahua cheese and a chipotle— tomatillo sauce and a side of our Mexican salad. . .$14.50
SOUP: Cream of Chicken Chipotle– a cream soup w/ grilled chicken breast and spicy chipotle peppers
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Thurs. 4/19
APP: Burros de Quatro Quesos—
Sinoloan Chilorio Enchiladas
SOUP
Birria—
SOUP: Sopa de Quelites—
Sopa Azteca—
SOUP: Cream of Poblano con Quelites:
– shrimp, tomato, onion and jalapeno fill these crispy taquitos served with a tangy roasted tomato sauce and crunchy pickled cabbage & onion. . . $6.50
Fideos al Camaron
Soup: Tortilla—
Borrego Adobado
SOUP: Sopa De Fideos—
Mexican Shish Kabob—
SOUP: Seven Seas
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Wed. 4/25
APP: Chile Relleno Oaxaqueno—
Pollito con Mole Cacahuate
Soup: Black Bean—
topped with onion, cilantro, sour cream and chips
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Thurs. 4/26
APP: Chile Relleno Oaxaqueno
Pescado en Escabeche de Hongos
Soup: Wild Mushroom Tortilla
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Fri. 4/27
APP: Chile Relleno Oaxaqueno
Pescado en Mojo de Ajo—
Soups: Corn Chowder w/ Poblano
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Sat. 4/28
App: Mochomos
Enchiladas Verduras—
SOUP: Sopa De Plantano—a cream soup made from the starchy slightly under ripe plantains (bananas). Similar to potato
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Sun. 4/29
App: Mochomos
We are working on some really cool stuff for this Friday but it hinges on some hard to come by imported ingredients, so call for the special today!!!!
Soup: Wild Mushroom Tortilla
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Mon. 4/30
App: Mochomos
Barbacoa
Soup: Sweet Garlic —
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Tues. 5/1
APP: Papadzules—
Mariscos al Chipotle—
Soup: Cream of Mexican greens—
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Wed. 5/2
APP: Papadzules
Huachinango al Ajillo—
SOUP: Crema De Huitlacoche—
red snapper fillet lightly dusted with flour and pan fried in a garlic butter. Comes with sides of potato budin and a side salad .. . .$11.95cream soup made with the exotic corn mushrooms. I had this on a recent trip to Mazatlan and it was wonderful!!!________________________________________________
Thurs. 5/3
APP: Papadzules
Chile Rellenos— this is a couple of classic stuffed chiles, one filled with cheese and one filled with a shredded pork picadillo. Topped with a roasted tomato sauce, and sides of rice and beans. People call and reserved these at Frontera Grill. . .$9.95
Soup: Sopa de Mole Amarillo —chicken, potato, yellow squash and mole amarillo. Topped with tortilla chips, Mexican herbs and cheese
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Fri. 5/4
App: Oysters Veracruzano— 6 Baked oysters on the half shell topped with a roasted tomato sauce w/ capers , olives and crowned with crispy garlic bread crumbs.. . .$6.95
Chilaquiles con Pollo
– corn tortilla chips simmered in a tomato chipotle broth topped with Chihuahua & queso Anejo cheeses, then topped with grilled chicken breast and grilled zucchini. . . .$8.95
SOUP: Cream of Chicken Chipotle– a cream soup w/ grilled chicken breast and spicy chipotle peppers
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Sat. 5/5
App: call for appetizer selection we are waiting to hear from our suppliers for some special stuff!
Cinco de Mayo Sampler—back by popular demand, we’re offering a sampler to wrap up our celebration of Cinco de Mayo! We’ve had a lot of fun coming up with this menu, and actually had more ideas than we had days to offer them, so look forward to some cool new stuff in the near future. But for the sampler, you can expect an awesome platter that starts with soup shots, followed by a small salad, then a sampler of savory treats that will knock your socks off. . . $15.95
Soup : Soup Shots—small sample of three Mexican soups
April 1st– April 9th
Super Caesar— a spicy jalapeno Caesar dressing accents this excellent salad with crisp romaine lettuce, tortilla strips, black beans, grilled red onions, cilantro, and fresh salsa. Sprinkled with parmesan cheese. REG...$5.95 w/ grilled chicken breast...$7.95
April 10th-April 18th
Ensalada de Seviche Trio—three small salads featuring regional styles of seviche, all served in small tortilla cups on a bed of baby greens with a cilantro vinaigrette. 1) shrimp, crab, and fish in a fresh pico de gallo 2)fresh mahi mahi in a tomatillo sauce w/ avocado, onion, and cilantro. 3) swordfish and scallops in a Yucatan style roasted tomato salsa with roasted garlic, onions , and habanero chile.. . .$8.95
April 19th—April27th
Ensalada De Panuchos—Crisp romaine lettuce tossed in a red wine vinaigrette and then topped with a black bean stuffed sope w/ shredded chicken, tomato, sour cream and a light chile sauce. . .$8.95
April 28th– May 5th
Ensalada de Salpicon — slow smoked beef brisket , shredded and tossed with a spicy salsa of tomato, onion, cilantro and habanero chiles. Served in a tortilla cup on a bed of greens with a lime cilantro vinaigrette...$8.50
Appetizer Trios
April 1st– April 12th
Chorizo Surtidas – a sampler of three homemade sausages, Chorizo, flavored with ancho and pasilla chiles, Chorizo Verde, a garlicky sausage with jalapeno, parsley and cilantro, and Longaniza, a Yucatecan style smoked sausage flavored with achiote and sweet spices...$7.95
April 13th-April 25th
Chile Relleno Sampler—Anaheim chile stuffed with goat cheese and a roasted tomato sauce, an ancho stuffed with chorizo and potatoes with an escabeche of vegetables, and a Oaxacan pasilla stuffed with shredded pork picadillo on a bed of black bean sauce...$8.50
April 26th– May 5th
Tamale Sampler— a fresh corn tamales with poblano cream sauce, a Oaxacan banana leaf wrapped pork tamale with mole, and my favorite, a fresh herb tamale (hoja santa) cooked like polenta and topped with a mole of smoked duck. Wow I want this now!!!!!...$7.95
Desserts
We will be featuring some authentic regional desserts and will rotate these during the month in no specific order, call for daily selections or check the web site at www.chuckscafe.com
Coconut-Banana Cream pie– a pie from the mountains of Sinoloa
Crepas con Cajeta—delicate crepes drizzled with goats milk caramel, then topped with toasted pecans and butter-fried plantains (this is incredible stuff)
Pay de Coco—this Yucatecan style fresh coconut pie will have you dreaming of the beaches in Cancun!
Pay de Limon—this tart and creamy lime pie is topped with a drizzle of sweet prickly pear sauce
Torta de Pina y Sanhoria—we’ve taken a moist flavorful carrot cake and turned it into a pineapple upside down cake—this dessert is awesome!
Ante de Mango y Almendras—a delicious trifle of mango and sponge cake with a hint of almond liquor.
Flan—the traditional custard dessert, we will be doing several flavored versions of this one!
Glossary of terms
Achiote—
Adobo—
Banana Leaves
Epazote
Escabeche
Hoja Santa
Huitlacoche
Mole Amarillo
Mole de cacahuate—
Mole manchmanteles
Mole Negro
Mole Rojo
Mole verde
Mole Verde Oaxaqueno
Nopales
Picadillo
Quelites
Seviche
—a salsa with fish that has been marinated in lime juice which sort of cooks the fish. Tomatoes, chiles, onions and cilantro are common ingredients. Also spelled Ceviche in some regions— an spinach-like green which grows wild in North and South America. Also called lambs quarters in the u.s.—shredded pork in a chile sauce with nuts, fruit and raisins. Used as a filling for tacos and stuffed chiles— cactus paddles which are scraped to remove their spines and then grilled to be served as a vegetable. Tastes like green beans.— Similar to mole verde above with the addition of Hoja Santa, and Epazote.— A sauce made from pepitas (Mexican pumpkin seeds) tomatillos, fresh chiles and cilantro.— a simple red mole made with guajillo, ancho and pasilla chiles. This would be the mole made in most homes in Mexico.— A sauce made from special Oaxacan dried chiles (Chihuacle Negro and Oaxacan Pasilla), with 25 other ingredients most of which are charred to help w/ the black color. Herbs, nuts and Mexican chocolate are important additions.—a red/brown mole made with the addition of fruit (pineapples, nectarines, peaches, and apples). The word means tablecloth stainer. a rather simple red mole w/ a large addition of peanuts— a yellow colored mole using special Oaxacan chiles (Chihuacle Amarillos, Costeno Amarillos), nuts, spices and the wonderful flavor of Hoja Santa.—a earthy flavored black colored mushroom that grows inside ears of corn , easier to come by before all the hybrid corn was made to resist them. Ours comes from a farm in Florida.— large heart shaped leaves, it has an anise flavor similar to fennel. Also called root-beer plant in U.S. Used in different moles and sauces, sometimes wrapping meats in it, and tamales. Used mostly in the southern Mexican states, Veracruz, Oaxaca, and Chiapas. We have it shipped in fresh from our huitlacoche farmer in Florida. I LOVE IT!!!—a technique of lightly pickling ingredients with vinegar, sugar and spices.—an earthy herb used in refried beans, moles and as a fresh garnish for finished dishes. Also used for home remedies in Mexican homes.— 3-5 ft. long leaves used to wrap tamales and pork which imparts a special herby flavor. Used in our Cochinita Pibil, Oaxacan Tamales, and Oaxacan green mole.a marinade usually used on meats and fish, made with dried chiles spices and vinegar.a marinade made from annatto seeds, dried spices and vinegars. Annatto seeds are used to give yellow cheeses their color
Salads
a very classic Yucatan specialty, two tortillas filled with diced eggs and then topped with two sauces, one is a spicy habanero-tomato sauce and the other is a pumpkinseed sauce. Garnished with pickled red onions and cilantro.. . . $5.95fresh bay scallops, shrimp and crab in a spicy chipotle cream sauce with grilled nopales, served with Mexican rice. . . . .$11.50Mexican greens w/ jalapeno, cream and roasted corn
– slow smoked lamb barbacoa wrapped in maguey leaves ( the cactus used to make mezcal) with salsa borracha (an earthy salsa made with tequila and dark beer), tomato chipotle rice and charro beans. Muey Authentico!!. . . $11.50slow roasted garlic soup garnished with roasted green onion, avocado, cilantro and diced tomato
—spicy broth with wild mushrooms, topped with onions, cilantro, sour cream and tortilla strips
roasted veggies (portabella mushrooms, zucchini, onions, poblano chiles, and corn) rolled in a flour tortilla w/ Chihuahua cheese, then topped with a green mole sauce.. . . $8.50—crispy shreds of beef piled on fresh homemade guacamole with a rich chile guajillo sauce and warm tortillas for making tacos . . . $5.95fresh fish fillet (call for type) in a garlic marinade, grilled and topped with a slow roasted garlic sauce. Topped with black beans, tomato, avocado and grilled green onions. Comes with rice and a side of our house salad.. . . $11.50– Fresh Tilapia fillet pan seared and topped with a wild mushroom escabeche (lightly pickled with spices, vinegar and oil) then served with oven roasted red potatoes and fresh green beans . . . .$11.50—spicy broth with wild mushrooms, topped with onions, cilantro, sour cream and tortilla strips.
a very special smoked chile only grown in Oaxaca Mexico, we stuff it with a special pork filling , topped with black bean sauce and fresh pico de gallo. I am counting on my importer for this one!. . . $6.25– a grilled butterflied Cornish hen perched on top of chipotle -mashed potatoes with a rich peanut mole and roasted root vegetables. . . $10.95sometimes called Mexican French Onion—a spicy red chile broth with roasted onions, garnished with diced onions, cilantro, sour cream and tortilla strips
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Mon. 4/23
APP: Tacos Escuinapas– tender 10-12 oz. rack of lamb chargrilled and brushed with a honey adobo glaze, served with mashed camote (white Mexican sweet potato) flavored with ginger and sweet spices and julienned vegetables. . . .$19.95a tomato-chipotle soup w/ Mexican pasta, topped w/ homemade sour cream, diced onion and a little epazote.
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Tues. 4/24
APP: Tacos EscuinapasSkewers of pork loin, onions, pineapple and poblano peppers in a special Al Pastor marinade, then grilled over the open fire. Served with Mexican rice and Charro beans.. . . . $10.50— a spicy seafood-vegetable soup w/ a tomato-chile broth
– a Mexican pasta dish of vermicelli noodles in a tomato-chipotle broth with chorizo, zucchini, queso cotija and homemade Mexican sour cream with jumbo shrimp, served with a side salad. . .$11.50a spicy cream soup made w/ poblano chiles and tasty Mexican greens.
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Sun. 4/22
APP: Tacos Escuinapas—: Roasted tomato soup—grilled tomatoes give this soup its unique flavor, topped with our homemade sour cream and queso fresco.
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Fri. 4/20
APP: Burros de Quatro Quesos tender chunks of slow cooked lamb in a guajillo chile marinade with tortillas and salsa for making tacos, served with roasted potatoes and a side of drunken beans. Don’t miss this one!. . . . $11.50a lightly creamed soup with a tasty Mexican green (similar to spinach)
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Sat. 4/21
APP: Burros de Quatro Quesosa large bowl of our homemade chicken soup in a tomato-chile broth. Garnished with chunks of grilled chicken, avocado, tortilla strips, queso fresco and homemade sour cream.. . . $8.50Flour tortillas filled with ricotta, goat, queso fresco and queso Anejo cheeses with fresh Mexican herbs and topped with a swarthy ancho chile sauce.. . . $5.95— shredded pork, onions and poblano chiles fried in a guajillo chile sauce, then rolled in a flour tortilla and topped with a avocado-tomatillo sauce. Comes with sides of rice and refried black beans. A recipe from my trip to Sinoloa last month, good stuff!!. . . $8.95
chicken, potato, yellow squash and mole Amarillo. Topped with tortilla chips, Mexican herbs and cheese
_________________________________________________________—tortilla chips simmered in a spicy tomatillo sauce w/ Chihuahua cheese, Swiss chard, onion &cilantro and a lime-sour cream. Topped with grilled shrimp and a poblano cream sauce.. . . $10.95
Soup: Wild Mushroom Tortilla
—spicy broth with wild mushrooms, roasted onions and garlic. Topped with onions, cilantro, sour cream and tortilla strips
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Tues. 4/10
App: Chile Anaheim Relleno – a fresh roasted Anaheim chile filled with creamy goat cheese and fresh Mexican herbs served with a tangy roasted tomato sauce. . . .$5.95—flour tortillas filled with grilled chicken breast, Chihuahua cheese and a spicy yellow mole spiked with some really cool Mexican herbs (hoja santa) and special imported chiles. Comes with sides of poblano rice and a side salad. I love the Mole Amarillo!!. . .$8.95with a spicy pasilla chile broth
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Wed. 4/11
App: Chile Anaheim Relleno – Pronounced (teak in shneek) fresh tilapia fillet rubbed with achiote (a tangy Yucatecan marinade made with annatto seed) then cooked in two giant leaves (hoja santa– a Mexican herb), served with pickled red onion and habanero salsa for making tacos, accompanied by black bean rice and a rustic jicama salad with citrus vinaigrette. . . .$11.50slow roasted garlic soup garnished with roasted green onion, avocado, cilantro and diced tomato
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Mon. 4/9
App: Enchiladas de Chilorio tender chunks of Guajillo chile marinated pork grilled on skewers with pineapple, onion, poblano chiles and bacon . Comes with achiote rice, tortillas, charro beans and a homemade table salsa. . . .$10.95slow cooked adobo marinated pork shoulder wrapped in banana leaves and Hoja Santa, served with poblano rice and a coleslaw (salad) of cabbage, onions and carrots. $10.95— slow roasted beef pot roast in a spicy chipotle-tomatillo sauce. Comes with cheesy mashed potatoes w/ yucca and roasted veggies. If you haven’t tried this it is incredible!. . . $9.95– two fresh corn tortillas filled with a guajillo chile spiced shredded pork, covered with a creamy avocado salsa, diced onions and cilantro .. . .$5.95
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