Las Especiales del Chef Executivo Minimize

Our special will be offer from Friday August 28th to September 6th.

 

STARTERS

Ceviche Acapulco de Camarones
Jumbo shrimps marinated over-night lime juice, and mixed with olives, tomatoes, onions and jalapenos peppers. It's served in margarita glass. 8.95

Gazpacho Mexicano
This cold Mexican-style gazpacho soup is traditionally served during the hottest days of summer. It is garnished with fresh tomatoes, cucumber, bell pepper, celery and onions.  4.95


ENTREES


Camarones a la Diabla

Shrimp sautéed with chipotle sauce (medium to
hot spicy). These are jumbo shrimps cooked
with garlic, onions,  Mexican spices, white wine
and chipotle sauce. It's served with white cilantro
rice and black or refried beans.
16.95

 

Chiles en Nogada
Chiles en nogada is a dish from Mexican cuisine.
The name comes from the Spanish word for walnuts, nogal. It consists of poblano chiles filled with "spinach, picadillo, chicken, or beef" (a mixture of chopped or ground meat, aromatics, and spices) topped with a walnut-based cream sauce and pomegranate seeds. 15.95

 

Carne Asada a la Tampiqueña
Carne asada a la Tampiqueña is a traditional dish from the State of Tampico Mexico. 
It includes Carne Asada (specially marinated steak) served with a grilled nopal (Cactus) in green sauce and a traditional enchilada adobo with cheese. This plate is served with Mexican rice and black or refried beans. 15.95

Salmon Empapelado
Salmon Empapelado, the "paper" used is actually
foil, and it creates a steamed-fish effect. We use
this technique to cook these style of Salmon with shrimp.
The "natural" style cooks the salmon with shrimp and
tomatoes, onions, green tomatillo sauce and epazote. It is served with
white cilantro rice and your choice black or refried beans. 
17.95

 

DESSERT :

Tres Leches Cake

  


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