Grilled chicken breast sautéed with green zucchinis, corn, a touch of white wine, sour cream and butcher ground black pepper. Served with Spanish rice garnished with lettuce sour cream & tomatoes.
8 oz. of rib eye steak thinly sliced and cooked to tender, served with one cheese enchilada, one chile relleno and Spanish rice.
Four corn tortillas stuffed with chicken, spinach, sweet corn, roasted mild-poblano peppers and mozzarella cheese that are deep-fried to golden brown; arranged around a bowl of chipotle bean...