Yolotl Authentic Mexican Cuisine Menu

Like our grandmothers, we use the molcajete (a mortar carved from natural volcanic rock) to grind our spices and \nmale our delicious guacamoles from fresh, ripe avocados. Served with salsa and chips.

Bowl of refried pinto beans with bacon, chorizo, chipotle, crumble Mexican cheese and tortilla chips.\nWe take our frijoles to a whole new level! We stir into our refried pinto beans, our cooked chorizo, bacon, Mexican \ncheese, and smoky chipotle pepper to make these delicious! If your friends won’t share, order one of your own!

We know Nachos are not part of the Mexican traditional cuisine but we are happy for Tex-Mex influence restaurants in USA. We take the traditional nachos to another level. We seasoned our beans adding extra flavor we topped them with Pico de Gallo, homemade guacamole, jalapeños and a drizzle of sour cream and guacamole salsa.

Introduced into Mexico by Lebanese immigrants, the “gyro” (meat cooked on a vertical rotisserie) became “al pastor” in Mexico. We marinate thin slices of pork in a mix of chilis and rich, red aromatics. Topped with pineapple, cilantro, and onion. It resembles the Indian Shawarma and the Turkish Doner Kebab.

We grilled our thinly sliced skirt steak marinated with our secret recipe. Popped into three handmade corn tortillas, onions, and cilantro. This is the King of the Tacos!

“Al Pastor” is a spiced marinade traditionally used on lamb or pork and is delicious on shrimp. By adding pineapple and achiote adobe, we “cook” the shrimp while it marinates. We wrap them in handmade corn tortilla, cilantro, and onion.

Chilapa, a small town in the Mexican state of Guerrero, has its own unique way of making tacos! We take four crispy taquitos and fill them to the brim with shredded chicken, a mild Salsa Verde, lettuce, Queso Fresco (cheese), onions, and sour cream. You’ll love it!

Our crunchy Beef Taquitos are stuffed with very tender and tasty shredded beef. After frying to get that crispy exterior, we add shredded lettuce, onions, Queso Fresco, red onions and sour cream. We add guacamole salsa for more Zing!

Oaxaca has its own unique recipe for this delicious dish: Instead of smothering three shredded chicken enchiladas nestled in corn tortillas in a red sauce, we present an authentic Oaxacan mildly spicy black mole sauce made from rich chocolate and dry chiles. Rice and beans are your side dishes. Feel free to ask for a sample before you order it!

Well-known through Mexico, this first cousin of enchiladas starts with us simmering the tomatoes for the delicious sauce. Instead of corn tortillas filled with shredded chicken being rolled up like a little tube in enchiladas, for Entomatadas, the tortilla is folded in half and then covered in sauce, garnished with Queso Fresco and cilantro. Served with rice and beans.

It is easier to speak Spanish when you smile! And this feast makes you grin from ear to ear! This traditional pozole is a rich, Guajillo broth soup packed with oodles of pork and hominy. Garnishes include two tostadas, shredded cabbage, fresh lime, radishes, and oregano.

Long before the Spaniards arrived, the Cuyutecos developed birria, a method for slowly braising meat. This rustic stew is a kaleidoscope of textures and flavors. Since the Cuyutecos spoke a language familiar to the Aztecs, this recipe was passed to us by our Aztec grandmothers. We slowly braise beef with spices and dry chiles to create the most wonderful stew! Our homemade tortillas come with every order!

Pozole is a very traditional, flavorful, healthy, and satisfying Mexican stew often served on Christmas Eve. We start with Poblano Peppers, chicken, authentic Mexican herbs, and white hominy. Then, you can top it with shredded cabbage, radishes, and onions.

Experts call Oaxaca the culinary heart of Mexico. From Oaxaca comes Black Mole, the most layered in flavor, darkest, and silkiest sauce in all of Mexico. Although not a chocolate sauce, Black Mole is very exotic and not overly spicy or sweet. It will grab you with flavors that linger long after your plate is empty. Our shredded chicken is the perfect addition to this mole. Served with traditional rice, beans, and homemade corn tortillas.

For this traditional Mexican dish, we roast fresh Poblano Peppers, stuff them with delicious cheese, dip them into a fluffy egg batter, fry them until golden brown, and cover them with Ranchero sauce (a mild tomato sauce). If you wish, you can have yours filled with shredded chicken and almonds or ground beef and almonds.

Vegetarian-Friendly! Found everywhere in Mexico from street-food stalls to the fanciest restaurants, Tacos de Papa are made with creamy, mashed potatoes and cheese. Since there is no meat, these are exceedingly popular during Lent. We start with three handmade, deep fried corn tortillas, and then fill them to the brim with our won mashed potatoes and Queso Fresco. Garnished with shredded lettuce, red onions, sour cream and medium-spicy guacamole salsa, this is a flavor fiesta for you to enjoy!

Not only do we make corn tortillas out of corn flour, we make these little delights called “sopes” too! Sopes are thicker than corn tortillas and have a raised border around the edges to hold in all the yummy food we pile on them! We spread these with pinto beans and then top them with sliced avocado, tomatoes, Queso Fresco, shredded iceberg lettuce, and sour cream.

Taste this and you’ll see why it’s one of the\nmost popular dishes in Mexico! In 1939, Carne\nTampiqueña was created by restauranteur,\nJose Ines Loredo, and his brother, Fidel, who\nwas a chef. Each part of the dish has a meaning:\nThe oval plate symbolizes the Huasteca, a\nMayan people; the Rio Panuco is represented\nby a strip of grilled skirt steak: the purity of the\npeople is represented by the white cheese; the\ngreen enchilada represents the fields; the\nregion ́s agriculture is represented by the\nguacamole,; the black, refried beans represent\nthe land’s fertility and the oil boom in the\nTampico area. Served with traditional rice.

Steamed masa filled with black beans, typically includes corn and peppers, wrapped in a corn husk.

Steamed corn dough filled with chicken and a tangy tomatillo sauce, traditionally wrapped in a corn husk.

Made with fresh sweet corn, this tamale is wrapped in a corn husk, typically including a blend of spices for added flavor.

Corn masa filled with jalapeño and cheese, wrapped in a corn husk and steamed.

A tortilla filled with melted cheese, accompanied by rice and refried beans, tailored for a child's portion.

A small plate featuring Mexican-style red rice and traditional beans, often accompanied by melted cheese.

Small flour tortilla filled with refried beans and cheese, specifically tailored for kids.

Grilled steak nestled in a soft tortilla, typically includes a mild cheese suitable for kids.

Succulent Chicken Taco with Fresh Toppings and Zesty Sauce

Two fried shredded chicken tacos, garnished with lettuce, queso fresco and sour cream on the side.

Savory Black Beans, Slow-Cooked to Perfection

Savory Pinto Beans, Slow-Cooked to Perfection

Handmade, authentic corn tortillas - the perfect base for your favorite fillings.

Soft, freshly made flour tortillas, perfect for wraps and tacos.

A rotating selection of fresh vegetables, prepared to complement the flavors of the season.

Mexico's classic, refreshing soda made with real fruit flavors and a touch of fizz.

Effervescent, crystal-clear sparkling water with a refreshing zest.

A homemade Mexican beverage crafted from rice, subtly sweetened, and infused with cinnamon and vanilla for a refreshing taste.

A refreshing blend of fresh fruit, water, and a touch of sugar, with flavors that vary daily.

Fermented, fizzy tea loaded with probiotics for a refreshing gut health boost.

Velvety custard dessert with a caramel glaze- delicious house recipe

Soft, freshly baked cookies with a rich buttery taste, offering a simple yet classic flavor.