Tequilas Restaurant
Tequilas Restaurant & Bar
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Authentic Mexican Cuisine and Cocktails
Valoraciones
Reseñas
Fotos
Carta
vegetarian option available. melted chihuahua cheese with or without chorizo and poblano peppers. served with four flour tortillas.
fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.
a dish that pays tribute to my old school of carlos'n charlie's mexico. ostion diabla - oysters with bacon, ham, onion, garlic, tomato salsa and red wine. ostion madrazo - oysters with spinach, onion, cream, cheese and chile chipotle. ostion cardenas - oysters served with garlic butter, parsley and brandy.
flauta/flute. this light and delicious appetizer consists of two very light corn tortillas filled with chicken and covered with tomatillo sauce.
it literally means battered. empanadas del dia. today's empanadas. without a doubt the region of the gulf of mexico offers us literally thousands of dishes with a variety that will seduce even the most demanding palate. if is a region that was influenced by the magical journeys of the spaniards, dutch, britain and french in addition to the contributions of the gigantic and docile africa. a dignified and simple representative of this region is the empanada. tortillas de maiz. handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.
probably the most popular mexican soup. a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.
a classic cream of black beans served with bacon, queso fresco, onion and croutons.
hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated. romaine tossed with anchovies, eggs and grated cheese.
vegetarian option available. three egg omelette filled with potatoes and chorizo (mexican sausage).
vegetarian option available. two sunny side up eggs over a corn tortilla with a ranchera sause made of tomatoes, onions and serrano peppers, served with beans and rice.
vegetarian option available. two enchiladas stuffed with chicken or cheese (your choice), covered with our traditional red sauce. this national pride is garnished with beans and rice and covered with chihuahua cheese.
vegetarian option available. two chicken or cheese enchiladas with our famous mole sauce.
from the pacific coast. restaurants in the states of nayarit, colima, sinaloa and sonoro offer this dish. shrimp stuffed with chihuahua cheese and wrapped with bacon. served on a bed of greens, mexican rice and vegetables.
a rare mixture of the fresh fish of the day, lightly breaded, grilled, stuffed with guacamole, seductively paired with a mango and ginger sauce.
we could not do without the dish where our best known spirit becomes playful. in this place, where the favorite son of the mexican soil, tequila, is venerated, fused with chile de arbol, a little butter, his majesty the garlic and choice the peaceful lime juice. you may select either
spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged-the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.
a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.
chicken in our yucateca sauce which includes achiote, orange and onion. served with refried beans and mexican rice.
chicken breast served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.
our chef selects a thin slice from lean steak. this in turn is seasoned and grilled. includes a tamal, guacamole, rice, refried beans and chicken taquito.
your beef tenderloin served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.
"grito" means shout. this dish brings out a cry of joy when tasted, confirming the high degree of culinary creativity that exists in mexico. the cactus leaf is a bed with the tropical tamarindo sauce inviting the chile chipotle to participate as a witness in the lynching of the fabulous filet mignon, along with the chiles serranos. rice, guacamole and refried beans as garnish.
vegetarian option. cheese or picadillo prepared with onions, garlic, laurel and original spices stuffed inside a poblano pepper which is egg batter fried. presented in our traditional red sauce topped with fresh cream.
vegetarian option. melted chihuahua cheese with or without chorizo and poblano peppers. served with four flour tortillas.
fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.
a dish that pays tribute to my old school of carlos'n charlie's mexico. ostion diabla - oysters with bacon, ham, onion, garlic, tomato salsa and red wine. ostion madrazo - oysters with spinach, onion, cream, cheese and chile chipotle. ostion cardenas - oysters served with garlic butter, parsley and brandy.
6 raw oysters served up in chipotle, tequila and olive oil, topped with diced avocado and sprinkled with cilantro.
it literally means battered. empanadas del dia. today's empanadas. without a doubt the region of the gulf of mexico offers us literally thousands of dishes with a variety that will seduce even the most demanding palate. if is a region that was influenced by the magical journeys of the spaniards, dutch, britain and french in addition to the contributions of the gigantic and docile africa. a dignified and simple representative of this region is the empanada. tortillas de maiz. handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.
melted chihuahua cheese placed over a bed of crabmeat, lobster, shrimp, red and green bell peppers. served with four flour tortillas.
hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated.
vegetarian option. a marriage of arugula, mango and pomegranate, topped with a dijon, arbol pepper and siembra azul blanco tequila vinaigrette.
probably the most popular mexican soup. it is a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.
a classic cream of black beans served with bacon, queso fresco, onion and croutons.
from the pacific coast. restaurants in the states of nayarit, colima, sinaloa and sonoro offer this dish. shrimp stuffed with chihuahua cheese and wrapped with bacon. served on a bed of greens, mexican rice and vegetables.
a rare mixture of the fresh fish of the day, lightly breaded, grilled, stuffed with guacamole, seductively paired with a mango and ginger sauce.
we could not do without the dish where our best known spirit becomes playful. in this place, where the favorite son of the mexican soil, tequila, is venerated, fused with chile de arbol, a little butter, his majesty the garlic choice and the peaceful lime juice. you may select either
vegetarian option available. flour tortillas stuffed with crabmeat and shrimp, served with sauces made of creamy poblano and chipotle peppers.
spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged--the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.
a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.
chicken breast served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by a corn tortilla to make your own taco. served with guacamole, beans and rice.
this dish originated in michoacan, a picturesque region known for its colorful handcrafts, lakes, mountains, religious festivals and the best avocados grown in mexico. (avocado is one the best known contributions of mexico to the world.) the chef selects the finest cuts of the meats. tequila's has established a reputation for the superb. stuffed with mushrooms, tomato and epazote (an herb). finally, it is covered with a light creamy sauce made with avocado and cilantro.
our chef selects a thin slice from lean steak. this in turn is seasoned and grilled. includes a tamal, guacamole, rice, refried beans and chicken tquito.
vegetarian option available. cheese or picadillo prepared with onions, garlic, laurel and original spices stuffed inside poblano peppers which are egg batter fried. presented in our traditional red sauce topped with fresh cream.
"grito" means shout. this dish brings out a cry of joy when tasted, confirming the high degree of culinary creativity that exists in mexico. the cactus leaf is a bed with the tropical tamarindo sauce inviting the chile chipotle to participate as a witness in the lynching of the fabulous filet mignon, along with the chiles serranos. rice, guacamole and refried beans as garnish.
your beef tenderloin served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.
fresh tender pork marinated in achiote, citrus and mexican herbs, baked and served on a banana leaf, accompanied by fried plantains rice and refried beans.
flauta/flute. this light and delicious appetizer consists of very light corn tortillas filled with chicken and topped with our traditional red sauce, fresh cream and sprinkled with cheese.
it literally means battered. empanadas del dia. today's empanadas. without a doubt the region of the gulf of mexico offers us literally thousands of dishes with a variety that will seduce even the most demanding palate. if is a region that was influenced by the magical journeys of the spaniards, dutch, britain and french in addition to the contributions of the gigantic and docile africa. a dignified and simple representative of this region is the empanada. tortillas de maiz. handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.
fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.
vegetarian option available. "la frontera" (mexican border) has become an illusion. the real frontera is a third country which extends 100 miles into the us and 100 miles into mexico. its citizens are the mexican-americans. odd as it may seem, the "nacho" is the perfect representative of this area. it denounces its traditional origin yet retains it. simultaneously, it is drawn towards its destiny yet does not embrace it. corn tortilla chips, refried beans, tenderloin beef strips and chihuahua cheese.
probably the most popular mexican soup. a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.
a classic cream of black beans served with bacon, queso fresco, onion and croutons.
hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated. romaine tossed with anchovies, eggs and grated cheese.
vegetarian option. two enchiladas stuffed with chicken or cheese (your choice), covered with our traditional red sauce. this national pride is garnished with beans and rice and covered with chihuahua cheese.
vegetarian option. two chicken or cheese enchiladas with our famous mole sauce.
spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged--the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.
a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.
another dish that reminds me of all my friends and co-workers at carlos'n charlie's in mexico. beef filet pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.
flour tortillas are rolled and stuffed with lobster, crabmeat and shrimp, topped with melted chihuahua cheese, served with poblano and chipotle sauce.
fresh tender pork marinated in achiote, citrus and mexican herbs, baked and served on a banana leaf, accompanied by fried plantains rice and refried beans.
siembra azul blanco tequila infused with habanero, muddled corn, pineapple and st. herb.
siembra azul blanco, basil, granny smith apple juice plus moet and chandon champagne.
siembra azul añejo, benedictine, combier, lemon juice and peach bitters.
bacardi razz, rose petals, moet and chandon champagne and fresh lime juice.
woodford reserve bourbon, all spice liquor, hibiscus syrup and fresh grapefruit juice.
leblon cachaça infused with jalapeño, cucumber juice, agave nectar and fresh lime juice.
siembra azul blanco infused with rose petals, fresh lime juice st. germain and rose petals.
siembra azul blanco, combier, agave nectar fresh lime juice and rimmed with cactus salt.
don julio super añejo 1942, grand marnier cent cinquantenaire, agave nectar and fresh lime juice.
siembra azul blanco, combier, champagne, fresh lime, orange juice, agave nectar, and rimmed with worm salt.
siembra azul blanco, veev, fresh lime, licor 43 and agave nectar.
siembra azul reposado, crème de cassis, lime, orange juice, ginger syrup and canela salt.
siembra azul reposado tequila, orange marmalade, fresh lemon juice and egg white.
siembra azul blanco infused with jalapeño, crema de mezcal, cane syrup, beer and fresh lime.
siembra azul reposado tequila, del maguey mezcal, agave nectar and angostura bitters.
siembra azul blanco infused with jalapeño, fresh ime juice and pomegranate molasses.
siembra azul blanco, mezcal vida, fuji apple juice, ginger, cinnamon bark syrup and lemon juice.
siembra azul blanco, del maguey mezcal, fresh lime juice, angostura bitters and mint.
siembra azul blanco infused with jalapeño, yellow chartreuse, lime, cucumber and mint.
siembra azul blanco infused with raspberry nectar tea, homemade ginger syrup and fresh lime.
siembra azul blanco, cucmber juice, basil leaves, st. germain, agave nectar and lime juice.
siembra azul reposado, chartreuse, pineapple, agave nectar, lime juice and mint.
siembra azul reposado, sweet vermouth, port agave nectar, fresh lemon and orange bitters.
siembra azul reposado, veev, champagne, agave nectar, fresh lemon and apple juice.
vida mezcal, agave nectar and fresh lime juice, rimmed with cactus salt.
siembra azul reposado, xtabentun, apple juice, cinnamon bark, fresh lime and peychaud bitters.
siembra azul blanco tequila, pomegranate juice, cointreau, pineapple juice and fresh lime juice.
siembra azul blanco, cucumber juice, simple syrup, fresh lime juice and mint leaves.
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