Dinner Menu

APPETIZERS

GUACAMOLE  (Freshly prepared tableside ) • 8
creamy avocados, onions, tomatos and cilantro. Serverd with chips.

DOS MARES CEVICHE  • 10
Peruvian bay scallops and Gulf shrimp marinated with citrus juices, red onion, avocado, roasted corn, cilantro, Granny Smith apples and a dash of habanero.

NACHOS DE BARRIO • 7
Artisanal chips served with Wisconsin monterrey cheese, avocado, crema, pico de gallo and our homemade salsa.
Add chicken or steak 3

QUESO FUNDIDO 3 CULTURAS •11
Melted chihuahua, gouda, and manchego cheese with your choice of ingredients:
·Homemade chorizo, wild mushrooms, caramelized onions, roasted poblano peppers and your choice of homemade corn or flour tortillas.

QUESADILLAS • 8
Mexico City style masa dough sautéed to a golden brown filled with oaxaca cheese, wild mushrooms, tomato, onions and garlic. Garnished with pico de gallo, sour cream and queso fresco.
Add chicken or steak 3 

SOPES • 8
Corn masa boats sautéed to a golden brown.
Choose 3:
Carnitas
Pig confit topped with cilantro and radishes.
Chicken Verde
Braised chicken breast simmered to tender perfection in a tomatillo garlic sauce, topped with queso fresco and sour cream.
Vegetarian
Mushroom, tomato, onion with roasted corn and epazote topped with queso fresco.

SOUPS & SALADS 

SWEET CORN SALAD WITH QUESO FRESCO • 8
Fresh corn, queso fresco, bell pepper, red onion, jalapeno and micro greens tossed in a cilantro lime dressing.

ALASKAN SALMON AND STRAWBERRY SALAD • 11
Pan roasted honey citrus glaze salmon with roasted beets, tangy queso de cabra in a bed of mixed greens. Drizzled with balsamic dressing.

FRESH FRUIT SALAD •  8
Mix of fresh mango, pineapple, watermelon, and strawberries with a hint of spice.

BARRIO CAESAR SALAD • 9
Chopped Romaine, cherry tomatoes, cucumbers, toasted almonds,
crispy tortillas over an ancho cotija dressing.
Add chicken 3.00 or shrimp 4.00

POZOLE SOUP • 8
Shredded pork shoulder simmered in its own broth from 2 ½ hours with hominy, garlic, onions and bay leafs. Garnished with cabbage and radishes

TORTILLA SOUP • 8
Chicken, pasilla stock garnished with crispy tortillas, crema, queso fresco and cilantro.

 TACOS • 11
Served with a trio of salsas.
Choose 4:

SKIRT STEAK
Marinated in negra modelo, topped with queso fresco, micro greens and caramelized onions on a home made corn tortilla.

CARNITAS
Pig confit topped with cilantro and radishes on a home made corn tortilla.

LENGUA
Beef tongue braised to a tender perfection garnished with cilantro and onions on a home made corn tortilla.

BATTERED FISH 
Tilapia in a beer batter (Daisy Cutter) topped with a mango pico and chipotle aioli on a flour tortilla.

VEGETARIAN
Romaine leaf wrap with mushrooms, mozzarella cheese, apples, red onion, avocado, queso fresco with a balsamic glaze.
 
CHICKEN VERDE
Shredded chicken simmered in a green tomatillo sauce. Topped with queso fresco and cilantro on a home made corn tortilla.

ADOBO SHRIMP
Sautéed shrimp in an adobo sauce garnished with cilantro and lime on a home made flour tortilla.

AHI TUNA
Sauteed with green onions, tomatoes, and garlic topped with a pineapple papaya salsa.

PASTOR
Marinated pork in a pasilla morita sauce topped with grilled pineapple.

SHORT RIB
Smoked chipotle BBQ short rib, pickled onion, carrots and cauliflower.

ENTREES

SHRIMP AND SCALOOPS FAJITAS • 14
Peruvian Bay scallops and Gulf shrimp sautéed with red and green tomatoes, onions, and poblano peppers served with rice and beans.

STEAK OR CHICKEN FAJITAS • 13
Sautéed with red and green tomatoes, onions and poblano peppers served with rice and beans.

CARNE ASADA • 16
Skirt steak grilled to a medium with roasted red potatoes, caramelized cippolini onions, asadero cheese, rice and charro beans. Topped with a mango butter.

COCHINITA PIBIL • 13
Natural pork shoulder marinated in an achiote paste. Cooked overnight accompanied with pickled red onions, rice and black beans.

LOMO DE RES DE ARBOL  • 13
Sirloin marinated in a reduction of chile de arbol sauce.  Accompanied with black beans and rice. Garnished with queso fresco and chips.

SEAFOOD CHILE RELLENO •  15
Poblano pepper stuffed with shrimp, scallops, three cheese blend, pico de gallo and corn chipotle salsa. Accompanied with rice and beans.

TAMALE OAXAQUEÑO • 13
Pork tamale wrapped in a banana leaf topped with a morita salsa, garnished with crema and queso fresco. Accompanied with rice and beans.

VEGGIE FAJITAS • 11
Sauteed red bell peppers, squash, zucchinni, crimini mushrooms, red onions, garlic, topped with a sundried tomatoe batter.

ENCHILADAS EN MOLE POBLANO • 13
Our secret recipe with over 20 different spices and 5 different chiles, stuffed with roasted chicken and topped with queso fresco and sour cream, accompanied with our green rice and black beans.

SALMON DE MEXICANO • 14
Grilled Alaskan salmon marinated overnight with garlic and ancho chiles with grilled asparagus, sweet potatoes, corn, in a poblano cream sauce.

CHULETAS DE PUERCO • 14
Pan seared pork chop in a chorizo guajillo salsa, mashed potatoes, garnished with an apple and pear puree.

SIDES

charro beans 2.00
rice 2.00
salsa verde 2.00
salsa de aguacate 2.50
salsa de barrio 2.00
pineapple pico 2.50
mango pico 2.50
chips and salsa 3.50
chips 2.00