El Navegante Restaurant Menu

A mix of grilled vegetables, black beans, rice, lettuce, and sour cream, wrapped in a whole wheat tortilla.

Grilled steak with guacamole, pico de gallo, and cheese, wrapped in a flour tortilla with rice and refried beans.

Slow-cooked shredded beef with cilantro, onions, and salsa roja, served with rice and beans in a flour tortilla.

Shredded chicken cooked in green salsa, topped with lettuce and queso fresco and wrapped with rice in a flour tortilla.

Mexican sausage and scrambled eggs topped with cheese and salsa, wrapped in a flour tortilla with potatoes.

Beef patty smothered in homemade chili and melted cheese, served with pickled jalapeños on the side.

Seasoned taco meat, cheddar cheese, lettuce, tomato, and crushed tortilla chips, topped with sour cream.

Sauteed mushrooms and melted swiss cheese on a beef patty, dressed in garlic aioli.

A juicy burger with crispy bacon, onion rings, and BBQ sauce, topped with cheddar cheese.

A beef patty topped with melted Monterey Jack, green salsa, avocado slices, and a splash of lime.

Seafood stew with shrimp, scallops, and mussels served in a hot stone bowl.

Grilled fish marinated in a blend of spices, served with a side of vegetables.

Red snapper in a tomato, capers, olives, and herbs sauce.

Shrimp cooked in a fiery chili sauce served with rice and salad.

Scallops sautéed in a garlic butter sauce served with grilled asparagus.

Crispy tostadas topped with marinated tuna, avocado, and a spicy mayo drizzle.

Vegetarian. Quesadillas filled with squash blossoms and cheese.

Vegetarian. Corn tortillas filled with potatoes and cheese, topped with mole sauce.

Vegetarian. Steamed corn masa filled with green salsa and wrapped in corn husks.

Vegetarian. Poblano peppers stuffed with a mixture of fruits and spices, topped with a walnut cream sauce.

Vegetarian. Sautéed bell peppers, onions, mushrooms, and tomatoes served with tortillas.

Vegetarian. Rice cooked with assorted vegetables, seasoned with mexican herbs.

Hearty chicken soup with rice, vegetables, and a hint of garlic.

Spicy chicken broth with chickpeas, carrots, and chipotle pepper.

Yucatan-style lime soup with chicken served with fried tortilla strips.

Traditional pork and hominy stew in a red chili broth, garnished with radish, lettuce, and lime.

Tripe and hominy soup with a red chili pepper base, a Mexican delicacy.

Creamy corn soup garnished with roasted corn kernels and a touch of chili powder.

Chipotle-seasoned chicken fingers served with a tangy lime-cilantro dip.

Freshly made corn tortilla chips paired with a creamy avocado and yogurt dip, seasoned with lime and cilantro.

Chicken wings tossed in a vibrant green tomatillo sauce served with a cooling jicama and carrot slaw.

Freshly made corn tortilla chips served with a creamy dip of roasted poblano peppers and corn.

Crispy rolled tacos filled with mashed potatoes and queso fresco, topped with lettuce, cotija cheese, and crema.

Lightly battered cod, cabbage slaw, and a creamy chipotle sauce.

Grilled shrimp, avocado, cilantro, and a spicy mango salsa.

Poblano peppers with corn, cream, and strips of queso fresco.

Ground beef with lettuce, tomato, cheese, and taco sauce.

Shredded chicken in a chipotle tomato sauce, topped with diced onions and cilantro.

Spicy shrimp, cheese, and a hint of lime served with a side of salsa.

Grilled chicken and melted cheese, with a side of guacamole and sour cream.

Sauteed mushrooms and spinach with goat cheese and mozzarella.

Sliced steak, peppers, onions, and cheese, served with salsa.

Slow-cooked pork, BBQ sauce, and cheddar cheese served with a side of coleslaw.

Hibiscus flower water, a deep red, tart drink.

Refreshing tamarind water, both tangy and sweet.

Mango smoothie, blended with milk and a touch of honey.

Traditional Mexican coffee brewed with cinnamon and piloncillo.