Anita's Cuisine

Mexican-style shrimp marinated in fresh lime and tossed with tomatoes, cilantro, onion, spices, and hass avocado.

A delicious Mexican-style shrimp cocktail originating from central Mexico. It consists of shrimp mixed in a tomato-orange sauce with Mexican herbs and spices, topped with a touch of olive oil and avocado.

A crispy tortilla shell topped with fish, guacamole, pico de gallo.

Coconut arepa stuffed with pulled pork, oaxacan string cheese, and sour cream.

2 pieces. Shredded chicken with onions, tomatoes, and Mexican herbs simmered in a thick chipotle sauce.

2 pieces. Mexican truffle huitlacoche — a traditional delicacy enjoyed since Aztec times.

Taquitos, chilitos, and nachos with queso, jalapeños, sour cream, pico de gallo, and guacamole.

Fried plantain stuffed with shrimp.

6 pieces.

5 pieces.

Home-stuffed jalapeños with cheddar cheese, mixed salad, and Mexican mango dipping sauce.

Two crispy chicken taquitos served with beans, mixed greens, sour cream, shredded cheese, and guacamole.

With Mexican sausage.

The perfect combination of chipotle chile, tomato, onions, and chicken broth with avocado, cheese, sour cream, and fried tortilla strips.

Mesclun field greens tossed with tamarind dressing, julienned carrots, onions, and grape tomatoes. Topped with mango salsa and grilled boneless chicken.

Mixed greens, apples, celery, mango, and raisins topped with a white balsamic dressing.

New Mexico field greens combined with seasoned jicama, apple, and grape tomatoes, tossed with lemon-lime dressing and topped with sautéed cactus leaf and avocado slices.

Roasted baby beets, roasted corn, and julienned carrots mixed with New Mexico field greens, tossed with balsamic vinaigrette, served in a taco shell, and topped with sour cream and guacamole.

Sautéed portobello mushrooms with grilled peppers and polenta over mixed mesclun greens, tossed with roasted pepper sauce and fresh basil.

A classic Mexican chicken soup prepared with vegetables, chipotle, and garbanzo beans. Served with fresh avocado slices and a touch of cilantro.

Traditional Mexican white pozole made with hominy and tender pork, simmered with aromatic herbs and spices. Served with shredded lettuce, radishes, onions, lime, and tostadas.

Pico de gallo, lettuce, cheese, guacamole, and sour cream.

Chicken or steak. Served with sour cream and fresh guacamole.

3 pieces. Refried beans, cheese, sour cream, lettuce, and salsa on a crispy tortilla

Cemita roll topped with avocado, string cheese, chipotle, onion strips, and papalo seasoning.

Chunks of tender pork braised with garlic, oranges, and seasonings. Served with rice and refried beans. Sour cream, guacamole, and pico de gallo on the side.

Choice of chicken, beef, or shrimp. Our fajitas are served sizzling hot on a skillet with your choice of meat and mixed vegetables. Homemade garlic sauce, olive oil, and Mexican herbs. Served with rice, refried beans, guacamole, sour cream, and flour tortillas on the side.

Shrimp cooked in garlic sauce and blue agave tequila. Served with rice and beans.

Shrimp sautéed Mexican-style with tomatoes, onions, jalapeño peppers, and cilantro. Served with rice and beans.

Juicy charbroiled steak seasoned with parsley and herbs. Served with rice, refried beans, sour cream, guacamole, and pico de gallo.

Grilled chicken breast marinated in parsley. Served with mixed green salad, guacamole, pico de gallo, rice, and beans.

Served on tortilla strips with red guajillo sauce in a blue agave tequila reduction.

Green or red sauce. Choice of chicken, beef, or veggies. Topped with avocado, cheese, and sour cream

Our mole sauce is a perfect blend of four chiles — ancho, guajillo, pasilla, and pulla. The sauce is rich and smoky, flavored with peanuts, chocolate, cinnamon, Mexican herbs, and a light touch of almond. Served with rice and beans.

Pan-seared skirt steak with cheese, an enchilada, slices of chile poblano, and onions sautéed in cream sauce. Served with guacamole, pico de gallo, rice, and refried beans on the side.

Fried taquitos stuffed with chicken and cheese. Served with rice and beans.

Jumbo shrimp cooked in a spicy devil sauce.

Steak cooked with cactus leaf. Served with rice and refried beans on the side.

Fire-roasted poblano peppers stuffed with veggies and cheese, served with tomato sauce, rice, and beans.

Shrimp sautéed in homemade garlic sauce and herbs, mixed with pasilla chile, blended in mushroom sauce. Served with rice and refried beans.

Marinated in lemon-lime juice with a blend of fresh herbs, finished with a blue agave tequila reduction.

Shrimp, carnitas, steak, chicken, and nopal with jalapeño, pico de gallo, avocado, and onions.

4 pieces.