De La Vega -Wine, Tapas & Sangria- DeLand

Traditional Mexican with a twist. This fire roasted poblano chile with a spread of cream cheese stuffed with a steamed tamale of your choice (cheese, pork, or chicken) is the perfect marriage of two classic dishes. Served with rice and cabbage salad.

A delicious tender chicken breast baked with poblano, green and red peppers, spread with cream cheese and topped with a red mild seafood sauce. Served on a savory grilled cactus leaf. Served with rice and cabbage salad.

Wild Salmon on a bed of red pepper rice in a wonderful chipotle glaze, topped with savory and sweet mango chutney and garnished with fresh cilantro and crispy onions.

Grilled wild salmon filet smothered in an avocado-cilantro glaze with bell peppers, green, and red onions. Complex, creamy, tart, and extremely fresh; it is blatantly obvious Chef Nora has made this dish with love. Served with rice and cabbage salad.

Lime marinated grouper made with green and red peppers, corn, carrots, and a hint of rosemary. Steamed inside a banana leaf to hold the aroma and rich flavor. Topped with red pepper sauce. Served with rice and cabbage salad.

Sauteed ripe plantains and refried beans wrapped in three corn tortillas and smothered in a rich mole sauce. Served over a bed of rice and topped with sesame seeds and sour cream.

Try a delicious combination of our most popular flavors. Chicken enchilada roja, cheese enchilada verde, chicken enchilada with bean sauce, and cheese enchilada with chef Nora's rich mole sauce.

Three enchiladas filled with chicken covered in our homemade mole sauce oven baked, and topped with onions, cilantro, cheese, and sour cream. Served over a bed of rice.

For anyone who fell in love with our fish tacos. Three enchiladas filled with fish and smothered with chile serrano cheese sauce. Served over a bed of beans.

A bed of crispy yucca, strips of tender juicy sirloin, and caramelized red onion covered in a white wine creamy sauce, then topped with an ancho pepper stuffed with Spanish chorizo and refried beans. Simply, a smart and asserted combination of flavors!

A combination of vegetable broth and sweet plantain puree sets a great stage for the fresh green onion, oregano, cilantro, and chunky plantains you will find in your bowl.

Crispy corn tortilla strips in a tomato-based Mexican soup with vegetable stock, chile ancho mild pepper, and cheese.

A healthy, low fat black bean vegetarian soup with tomatoes, onions, cheese, and cilantro.

Grilled chicken over fresh romaine lettuce with Chef Nora's own red, black, and garbanzo bean salad infused with a tangy dressing and topped with crispy tortilla strips and guacamole.

Grilled chicken over fresh spring mix, romaine, carrots, cucumber and red bell peppers. Sprinkled with quinoa and dried cranberries ad drizzled with pesto and balsamic vinaigrette.

Grilled steak on a bed of fresh spring mix and romaine, tossed with carrots, zucchini, cucumber and red onion, sprinkled with sun dried tomatoes with a sweet, creamy avocado dressing drizzled on top.

Romaine lettuce, grilled carrots, corn, zucchini, cheese, onions, and almonds. Topped with a grilled salmon filet smothered in an avocado-cilantro glaze with a light touch of Spanish vinaigrette. yucca with a delicious avocado sauce. Served with corn tortillas and pico de gallo.

Two enchiladas filled with chicken covered in our homemade mole sauce, oven baked, and topped with onions, cheese cilantro, and sour cream. Served with Gallo Pinto.

A delicious combination of our most popular flavors. Chicken enchilada roja, cheese enchilada verde, chicken enchilada with bean sauce, and cheese enmolada.

Two enchiladas filled with black refried beans, topped with Chef Nora's flavorful red pepper sauce, cabbage, onion, and tomato. Served with Gallo Pinto.

Sauteed ripe plantains and refried beans wrapped in two corn tortillas and smothered in a rich mole sauce and topped with sesame seeds, and sour cream. Served with Gallo Pinto.

For anyone who fell in love with our fish tacos. Two enchiladas filled with fish and smothered with chile serrano cheese sauce. Served with Gallo Pinto.

Chicken, sweet plantains, queso blanco, white onions, and green onions. Lightly covered with a delicious Costa Rican Lizano glaze.

Turkey slices topped with chimichurri sauce, salami, onions, prosciutto, and provolone cheese.

Savory chicken with roasted red peppers, onions, and poblano peppers. Topped with fresh avocado and provolone cheese. Lightly covered with a vibrant chipotle dressing.

Delicious turkey with cucumbers, onions, apples, and queso blanco. Topped with a great combination made of a balsamic glaze and fresh avocado dressing.

Served in traditional style with pork, ham, mustard, pickles and swiss cheese pressed in a Cuban bread (not in organic vegan brioche). Delicioso!

add $0.50.

A combination of vegetable broth and sweet plantain puree sets a great stage for the fresh green onion, oregano, cilantro, and chunky plantains you will find in your bowl.

Crispy corn tortilla strips in a tomato-based Mexican soup with vegetable stock, chile ancho mild pepper, and cheese.

A healthy, low fat black bean vegetarian soup with tomatoes, onions, cheese, and cilantro.

Grilled chicken over fresh romaine lettuce with Chef Nora's own red, black, and garbanzo bean salad infused with a tangy dressing and topped with crispy tortilla strips and guacamole.

Grilled chicken over fresh spring mix, romaine, carrots, cucumber ad red bell peppers. Sprinkled wit quinoa and dried cranberries and drizzled with pesto and balsamic vinaigrette.

Grilled steak on a bed of fresh spring mix and romaine, tossed with carrots, zucchini, cucumber and red onion, sprinkled with sun dried tomatoes with sweet, creamy avocado dressing drizzled on top.

Romaine lettuce, grilled carrots, corn, zucchini, cheese, onions, onions, and almonds. Topped with a grilled salmon filet smothered in an avocado-cilantro glaze with a light touch of Spanish vinaigrette. yucca with a delicious avocado sauce. Served with corn tortillas and pico de gallo.

A classical dish out of Mexico City. Prepared in the same fashion as Chef Nora's grandmother's recipe. Served with a delightful homemade chocolate dip.

A true tradition on every Mexican table. Tres Leches or "Three Milk Cake" is soaked in three kinds of milk and is creamy and sweet. Manny's wife, Janett, created this dish because she couldn't find a true home style Tres Leches outside of Mexico. So she reinterpreted the recipes for you to enjoy!

Creamy, sweet custard that is nice complement to a hearty Mexican meal. Manny does not have much of a sweet tooth and he always refuses to have dessert except when it comes to his favorite homemade flan recipe.

This crisp, puffy, deep-fried pastry resembles an air-filled pillow. Chef Nora created her own special recipe for Sopapillas after living in Albuquerque, New Mexico. Albuquerque is the land where the sopapilla was created more than 200 years ago.

By popular demand, Chef Nora has finally created her very own fried ice cream recipe, you've got to try this Tex Mex traditional recipe with a gourmet twist.

Indulge with the flavors of three of our most popular desserts, all in one plate.

What we are most famous for! Small corn dough patties topped with beans, tomato and onion.

Fresh avocado dip made with tomatoes, onions, and cilantro served with baked tortilla chips.

Fresh avocados filled with Chef Nora's red, black and garbanzo bean salad infused with a unique tangy mango vinaigrette.

Sweet plantain cups with caramelized hibiscus infused with red wine, balsamic. Garnished with cilantro and red pepper.

Succulent chayote, yellow and zucchini squash with caramelized onions, cilantro, red onions topped with a creamy white wine sauce.

A unique combination of grilled red cabbage, carrots, green onions, and crispy yucca with fresh guacamole. Served with corn tortillas and pico de gallo.

Fresh romaine lettuce wraps filled with Chef Nora's own red, black, and garbanzo bean salad infused with a tangy dressing and topped with crispy tortilla strips.

Grilled cactus, pineapple, red onions, cilantro, and tomato, placed on top of romaine lettuce with a light touch of our Spanish vinaigrette dressing.

Our House Specialty. Romaine lettuce, carrots, corn, zucchini, cheese, onions, and almonds with a light touch of Spanish vinaigrette.

Sauteed ripe plantains and refried beans wrapped in three corn tortillas and smothered in a rich mole sauce. Served over a bed of rice and topped with sesame seeds.

Two enchiladas filled with black refried beans, topped with Chef Nora's flavorful red pepper sauce, cabbage, onion, and tomato.