como entrada—appetizers::

Plato Mexicano—Mexican Sampler

12.99

A grande sampler for two that includes enchiladas, panuchos, sopes, tostados and flautas served with fresh guacamole and pickled red onions

Salpicón de Jaiba —Crab Salpicón

9.99

This recipe is from my own hometown of Tampico on the Gulf of Mexico; fresh crabmeat sautéed with a chile ancho, extra virgin olive oil, white and tomato sauce then topped with breadcrumbs, cheese au gratin

sopas—soups::

Sopa de Tortilla—Tortilla Soup

4.99

A true ambassador of Mexican cuisine combining the traditional flavors and textures of pasilla chiles, tomatoes, tortillas and cheese

pescados y mariscos—seafood::all are served with rice and fresh salad with our house vinaigrette

Filet de Mahi Mahi San Miguel—Mahi Mahi San Miguel

24.99

Fresh mahi mahi and crab "salpicón" (crab cooked in Mexican tomato sauce) served atop "rajas con queso" (poblano chiles simmered in a creamy corn and tomato broth with fresh panela cheese); served with chef's potatoes of the day and fresh salad with our house vinaigerette

Mahi Mahi "De la Patrona"—Mahi Mahi and Shrimp au Mango

24.99

8oz Mahi mahi filet broiled to perfection and served with five large shrimp sautéed in our homemade mango-garlic sauce

Camarones ajl Ajillo—Garlic and Chile Shrimp

18.99

Gulf of Mexico large shrimp butterflied and then sautéed in a pasilla, extra virgin olive oil and a garlic white sauce

puerco—pork::

Stuffed Pork Chops San Miguel

23.99

12oz "Bone-in" pork chop stuffed with Capirotada (Mexican stuffing made with peanuts, coconut, almonds, raisins, fresco cheese and sweet molasses) and drizzled with balsamic vinegar sauce; served with chef's potatoes and house salad

res—beef::

Filet con Jaiba al Tequila—Filet and Crab au Tequila

28.99

An 8oz center cut filet seasoned and grilled topped with lump crabmeat and sautéed in an extra virgin olive oil and garlic sauce and then fired with aged tequila

Carne Asada a la Tampiquena—Tampico Beef Tenderloin

21.99

This plate was created by Chef Don Jose Ines Loredo, a native of my hometown Tampico, who is recognized as being one of the pioneers of upscale Mexican cuisine; a thinly sliced filet is seasoned and grilled to perfection and served with three enchiladas, guacamole, refried beans, rice and panela cheese

pollo—chicken::

Pechuga de Pollo al Limon—Chicken Breast with Lime Sauce

15.99

Grilled marinated chicken breast served in a tangy lime sauce with rice and fresh salad with our house vinaigrette

specialties of the house::

Chiles Rellenos

A truly traditional Mexican entrée; this is just one of those recipes that brings back childhood memories for me: roasted poblano peppers stuffed with your choice of beef, or cheese, batter dipped and fried topped with a Mexican tomato sauce;
picadillo—ground beef with pineapple, apricot, mango and pecans 16.99
queso—Chihuahua cheese 14.99

Molcajetes

14.99-16.99

Another signature Mexican dish and a San Miguel favorite; your choice of steak, chicken, pork, shrimp or vegetables simmered in a pasilla chile sauce and served in a hot lava rock mortar; includes refried beans, guacamole and rice with plenty of warm tortillas to make your own tacos

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