Zócalo Restaurant Menu

Prepared fresh with avocados, tomato, jalapeño, cilantro, onion, radish, fresno chile and queso cotija.

Fresh masa tortillas, Monterey Jack cheese, braised chicken, epazote, tomatillo salsa, onion and cilantro, queso cotija.

Filled with house ground beef, pinto beans and monterey jack cheese - fresh cabbage, pico de gallo, poblano crema, queso cotija.

Grilled chicken, cilantro-lime rice, pinto beans, Monterey Jack cheese, sour cream, and guacamole. Served "wet" with chile puya salsa and topped with romaine, pico de gallo, and queso cotija.\r\n\r\n*Now includes rice & beans, chips & salsa

Slow-roasted pork confit, morita salsa and tomatillo pico de gallo.\r\n\r\n*Now includes rice & beans, chips & salsa

Southern Mexico's favorite dish. Smoked pork shoulder in an achiote glaze, mild habanero salsa and pickled red onion.\r\n\r\n*Now includes rice & beans, chips & salsa

Choose 3 of your own classic Zocalo tacos, like Baja, Americano, and Carnitas, to design your own plate.\r\n\r\n*Now includes rice & beans, chips & salsa

Marinated steak, fingerling potato with onion and poblano chiles, morita and avocado salsas.\r\n\r\n*Now includes rice & beans, chips & salsa

Portobello mushrooms, fingerling potato with onion, poblano chiles, morita and avocado salsas\r\n\r\n*Now includes rice & beans, chips & salsa

Garlic adobo shrimp, fresh cabbage, tropical pico, and pineapple habanero salsa.\r\n\r\n*Now includes rice & beans, chips & salsa

Steak or chicken sautéed with house chorizo, onions, mushroom, and chipotle salsa. Topped with monterey jack cheese, baked casserole-style, and served with tortillas.\r\n\r\n*Now includes rice & beans, chips & salsa

Grilled chicken, salsa tomatillo and pico de gallo.\r\n\r\n*Now includes rice & beans, chips & salsa

Enchiladas filled with monterey jack cheese and chicken braised in pasilla chile. Topped with a sauce with hints of chile, dried fruits, toasted nuts and chocolate. Our mole recipe was taught to us by the Convento de Santa Clara in Puebla, Mexico. The birthplace of mole poblano. Served with plantains. Vegetarian substitutions available.\r\n\r\n*Now includes rice & beans, chips & salsa

Enchiladas filled with monterey jack cheese and chicken braised in pasila chile. Topped with a red salsa made with roasted tomato, cumin, california and japones chiles and then sour cream and queso cotija. Vegetarian substitutions available.\r\n\r\n*Now includes rice & beans, chips & salsa

Build your own combination of three enchiladas-mole, salsa roja, or guanajuato-filled with jack cheese and chicken braised in pasilla chile. Vegetarian substitutions available.\r\n\r\n*Now includes rice & beans, chips & salsa

Slow roasted pork confit with hints of cinnamon and orange served with tomatillo salsa and lime pickled red onion.\r\n\r\n*Now includes rice & beans, chips & salsa

Poblano chile stuffed just how you like it. Sitting atop black bean pure and serrano salsa topped with coleslaw.\r\n\r\n*Now includes rice & beans, chips & salsa

Most popular in Southern Mexico. Smoked pork shoulder in an achiote rub and glaze, pickled red onion, and mild habanero salsa. Accompanied with an arugula salad with red wine vinaigrette. Served with tortillas.\r\n\r\n*Now includes rice & beans, chips & salsa

Grilled salmon in a mango glaze - Tropical pico, lime-pickled red onion, and served atop a spinach and roasted carrot salad with red wine vinaigrette.\r\n\r\n*Now includes rice & beans, chips & salsa

Queso cotija-crusted flour tortilla, braised chicken, black beans, monterey jack cheese and grilled onions. Topped with poblano crema. Vegetarian substitutions available.\r\n\r\n*Now includes rice & beans, chips & salsa

A flour tortilla wrapped and filled with cheese and your choice of chicken, asada, or pinto beans. Served with white rice, black beans, and a churro for dessert.

Two soft tacos with your choice of chicken, carnitas, or asada. Served with white rice, black beans, and a churro for dessert.

Flour tortilla filled with melted cheese. Also available with chicken, carnitas, or asada. Served with white rice, black beans, and a churro for dessert.

Artisan mix, dino kale, roasted carrots, avocado, cilantro, pumpkin seeds, goat cheese, oranges, and balsamic chipotle vinaigrette.

Artisan mix, dino kale, house ground beef and pinto beans, cherry tomato, seasonal vegetable, sour cream, avocado, radish, queso cotija, grilled flour tostada and red wine vinaigrette.

Blackened salmon, baby kale, local brown rice, black beans, roasted sweet potato and carrots, pickled red cabbage and red wine vinaigrette. Topped with Mango glaze and cilantro pesto.

A Jalisco classic soup. Simmered pork shoulder in a red pasilla chile broth with hominy. Served with onion, cilantro, cabbage, radish, roasted chile, oregano, and fresh limes on the side.

Mexican classic: Pork simmered in a red chile broth with hominy. Served with cilantro, onion, cabbage, radish and roasted chiles.

Vanilla and caramel custard, candied almonds, and blueberries.

Warm cinnamon churros cut in thirds, filled with bavarian cream and served with vanilla ice cream and dulce de leche.

Tortilla chips with salsa mesa and black bean dip.

A side of the rice that made Zocalo famous.

A 4 oz side of guac: fresh avocado, tomato, jalapeño, cilantro, onion, lime, chile fresno, and queso cotija.

Roasted carrots, avocado, cilantro, pumpkin seeds, goat cheese, oranges and balsamic chipotle dressing.