La Bonita Restaurant Wellington Menu

Originating from Puebla, shredded chicken in a rich sauce made of red tomatoes, chipotle chili and onion strips. Lettuce, feta and sour cream on top.

Mole is an ancient Mexican word for “mix” and is commonly believed to originate in early colonial Puebla. Created by poor nuns for the archbishop with what they had. A world famous sauce including chili peppers, spices, day-old bread, nuts and a bit of chocolate poured over shredded chicken. Cheese, lettuce and sour cream on top. Contains nuts.

The famed king of tacos. Pork is marinated in a com‐ bination of dried chilies, spices and pineapple juice, then roasted with pineapple and onion. Cilantro and onion on top.

Originating in the state of Michoacán. The best carnitas are made by slowly simmering pork in lard until tender, drained/salted, a hint of cinnamon and flame braised. Cilantro and onion on top. Honestly delicious.

From the Yucatán: The traditional pibil involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed (which imparts a vivid burnt orange colour), and roasting the meat while it is wrapped in banana leaf. Served on a thin layer of beans. Cilantro and onion on top.

A Mexican sausage with distinctive smokiness and deep red colour from dried chili peppers and paprika. Cilantro, onion and jalapeño on top.

Found mostly in food stands along the roads of Texcoco, a rural area approximately 40 kilometers east of Mexico City, cuts of marinated beef are slow cooked under a layer of banana leaves with spices, then shredded and served with it’s own thick red sauce. Cilantro and onion on top.

A flavourful Mexican favourite of fresh ground beef sautéed with blended guajillo chiles, potatoes, carrots, onions and tomatoes. Lettuce, feta and sour cream on top.

Beans, rice, lettuce, pico de gallo, guacamole and feta.

Nopales cactus, simmered tomatoes, guacamole, onions and mushrooms on black beans. Sprinkled with epazote and fresh cilantro on top