Casa Enrique Menu

Chicken breast rolled in corn tortilla topped with tomatillo sauce, lettuce, black beans, crema fresca, queso fresco, and avocado.

Skirt steak marinated in tequila topped with onions and cilantro.

Beer battered market fish with avocado sauce topped with onions and cilantro.

Fluffy Mexican rice seasoned with a blend of spices, garnished with a chili pepper and mixed with small vegetable pieces.

Chicken breast, rolled in corn tortilla with mole sauce, onion, black beans, crema fresca, queso fresco, and avocado.

Pork marinated in chilies and pineapple topped with onions and cilantro.

Sponge cake made of three kinds of milk and goat milk caramel.

Brisket, slowly cooked, and topped with onions and cilantro.

Skirt steak marinated in tequila, roasted poblanos, and beans.

Beets, jicama, mint, queso fresco, lemon vinaigrette, and candied pumpkin seeds.

Roasted chilies poblanos, onion, corn, cheese, and cream.

Beef meatballs in chipotle tomato sauce.

Fried oysters with chili mayo.

Fried oysters with chili mayo.

Crab in crispy tortilla with citrus, avocado, tomato, chile serrano, and cilantro.

Mexican shrimp cocktail , avocado, tomato, onion, and cilantro.

Cow tongue, slowly cooked, and topped with onions and cilantro.

Home made spiced crumbled chorizo topped with onions and cilantro.

Chicken seasoned with mesquite topped with onions and cilantro.

Pork marinated in chilies and pineapple topped with onions and cilantro.

Seasonal vegan taco, topped with onions and cilantro.

Skirt steak marinated in tequila topped with onions and cilantro.

Beer battered market fish with avocado sauce topped with onions and cilantro.

Chicken breast, rolled in corn tortilla with mole sauce, onion, black beans, crema fresca, queso fresco, and avocado.

Chicken breast rolled in corn tortilla topped with tomatillo sauce, lettuce, black beans, crema fresca, queso fresco, and avocado.

Roasted chilies poblanos, onion, rolled in corn tortilla, tomatillo sauce, lettuce, black beans, crema fresca, queso fresco, and avocado.

Chili poblano stuffed with chihuahua cheese, tomato sauce, and rice.

Roasted pork ribs marinated in guajillo chilies, rice, and beans.

Well-known dish from Puebla, Mexico. The mole sauce is made following the traditional way of using mix dry peppers, almonds, raisins, plantain, sesame seeds, and chocolate over chicken and rice.

Skirt steak marinated in tequila, roasted poblanos, and beans.

Lamb shank braised in chili pulla, huajes, and epazote with rice and beans.

Grilled branzino marinated in guajillo and achiote. With red onions, pineapple sauce, cilantro, and radish. Served with tortillas.

Rich, slow-cooked beans with a smooth texture, seasoned with traditional Mexican spices.

Sponge cake made of three kinds of milk and goat milk caramel.

A vibrant blend of tomatoes, onions, and chili peppers, finely chopped and mixed with fresh cilantro and lime juice.

A vibrant, smooth salsa made with chile de arbol peppers, offering a rich, smoky flavor with a spicy kick.

Hibiscus tea

Tamarind tea

Lemonade

Mexican coke

8oz glass bottle

Evian 750ml

Rice/Milk