More on the Menu ......................APPETIZERS................... ........................FAJITAS........................
Flaming Cheese Pepper-jack cheese lightly breaded to a golden brown served with warm tortillas on a sizzling plate and flamed at the table.
Hawaiian Fajitas Grilled chicken, Ham, pineapple, and cheese.
.......................BURRITOS ......................
...................SOUP & SALAD..................
Burrito Juan Twenty-inch burrito filled with steak or
7 Mares Popular Mexican soup featuring seven different types of seafood cooked in a light broth. Served with warm tortillas. Fajita Taco Salad A fried tortilla taco bowl filled with onions, peppers, tomatoes, mushrooms, zucchini, romaine lettuce, tortilla strips, and cheese.
chicken, lettuce, rice, beans, pico de gallo, sour cream and guacamole. Topped with cheese dip, and red salsa.
........................SEAFOOD.......................
..............SIGNATURE DISHES...............
Aguachile Popular Mexican dish made of raw shrimp submerged in lime juice and seasoned with Mexican spices, cilantro, cucumber and onions. Served with avocados and saltine crackers.
Seafood Molcajete Shrimp, scallops, and tilapia grilled with mushrooms, zucchini, onions, and cactus, marinated in a green salsa and covered with cheese. Served with rice, beans, guacamole, and tortillas.
.....................AMERICANA.....................
.............MEXICAN FAVORITES.............
Jose’s Burger Eight-ounce hand-pattied burger topped with grilled onions, bacon, pepper-jack cheese, tomatoes, mayo, lettuce, and a pickle. Served with seasoned fries and three onion rings.
Street Tacos Three corn tortilla tacos filled with a choice of meat. Served with rice, beans, onions, cilantro, and salsa. Choice: Grilled chicken, steak, al pastor, carnitas, or chorizo.
.........................PASTAS........................
.................DINNER STEAKS.................
Chipotle Alfredo La Plaza Fiesta’s homemade recipe of kielbasa sausage, chicken, and shrimp over fettuccine noodles with parmesan cheese in a creamy chipotle alfredo sauce. Served with garlic bread.
Ribeye Platter Twelve-ounce ribeye steak paired with steamy vegetables, seasoned red potatoes, and bacon. Served with lettuce, pico de gallo, and sour cream.
AUTUMN ISSUE october 2025
Made with FlippingBook - Share PDF online