Merkado Mexican Grill & Bar -Carrollton Menu

FRESH HASS AVOCADOS WITH TOMATILLO-PICO, CHARRED GREEN PEPPERS, QUESO ANEJO, SERVED WITH TOSTADAS AND CHICHARRONES.

KEY LIME MARINATED SHRIMP SERVED IN OUR COCKTAIL SAUCE, WITH FRESH ONIONS, CILANTRO, AND HASS AVOCADO.

OAXACA CHEESE FONDUE WITH CHERRY TOMATOES, HOUSE MADE CHORIZO, AND GRILLED GREEN ONION. SERVED WITH FRESH FLOUR TORTILLAS.

LIME MARINATED WHITE FISH OR FRESH SHRIMP MIXED WITH AVOCADO HASS, CHERRY TOMATOES, RED PICKLED ONIONS, FRESH CUCUMBER AND GREEN OLIVES.

CRISPY FRIED PLATANOS VERDES AND PLATANOS MADUROS, SERVED WITH TOMATILLO JAM AND CHIPOTLE AIOLI.

MONTERREY JACK CHEESE, DRIZZLE WITH CREMA MEXICANA, SERVED WITH PICO AND GUACAMOLE.

WITH EARTHY CHUNKY VEGETABLES, SHREDDED ROASTED CHICKEN, AVOCADO, TORTILLA STRIPS, AND QUESO FRESCO.

TOMATILLO BRAISED CHICKEN AND ROASTED PORK, WHITE HOMINY, RADISH, BIBB CABBAGE, AVOCADO, AND TORTILLA STRIPS.

FILLED WITH JACK CHEESE AND SPINACH, COVERED WITH RANCHERO SAUCE, ROASTED VEGETABLES AND MORE CHEESE.

BEEF SKIRT STEAK WITH SMOKED BIBB LETTUCE.

CHIPOTLE SHRIMP, AVOCADO, ONIONS, AND ADOBO AIOLI.

CHEESE CRUSTED GRILLED TACO WITH SLOW ROASTED BARBACOA WITH A SIDE OF CONSOMME.

PORK CONFIT WITH ARUGULA, ONIONS, AND CHICHARRON ADOBO AIOLI.

SLOW ROASTED PORK SHOULDER BRAISED IN ACHIOTE PASTE WITH RED PICKLED ONIONS.

LIME-CHILI MARINATED ROASTED CHICKEN WITH CORN RELISH.

ROASTED CHICKEN BREAST ON A BED OF OUR HOUSE MOLE SAUCE, SERVED WITH ARROZ BLANCO, PLANTAINS AND BLACK REFRIED BEANS.

LIME-ADOBO MARINATED GRILLED CHICKEN COVERED WITH PAN SEARED MUSHROOMS MIXED WITH FAJITA ONIONS, AND POBLANO PEPPERS. SERVED WITH BORRACHO BEANS AND MEXICAN RICE.

STUFFED WITH RICOTTA AND SPINACH FILLING, COVERED WITH VERACRUZ SAUCE, GRILLED JUMBO SHRIMP AND AVOCADO HASS. SERVED WITH WHITE RICE AND BLACK BEAN REFRITOS.

HONEY-TEQUILA SEARED SHRIMP, CHERRY TOMATOES, RED ONIONS, GREEN OLIVES, WITH WHITE RICE AND ROASTED FRENCH BAGUETTE.

Slightly Blackened Pan-roasted Atlantic Salmon with Lemon-Butter Ancho Sauce. Served on a Bed of Roasted Corn Garlic Mash Potatoes and Fennel Avocado Salad.

PREMIUM RIBEYE STEAK EPAZOTE MARINATED, CHARRED MEXICAN GREEN ONIONS, AND PICO DE GALLO. SERVED WITH BAKED POTATO, GRILLED CHORIZO, AND CHARRO BEANS.

Pinto Beans, Bacon, Epazote Pico

Roasted Chiles.

Chayote, Peas, Carrots, Egg, Chile Butter

Traditional Street Stand with Mayo, Cotija and Chili.