Julio Tested Julio Approved

Question 1

Camarones Diablo

Answer 1

6 sizzling jumbo shrimp butter filled and mesquite grilled with spices. Topped with Mexican butter.
Accompaniments: A serving of mexican rice, frijoles a la charra and a “set-up”. Garnished with an onion, grilled jalapeno and a lemon crown. Served with a ramekin of mexican butter

Question 2

Bacon wrapped camarones brochette

Answer 2

6 jumbo shrimp butterflied and stuffed with white cheese and jalapenos then wrapped in bacon and grilled over mesquite. Topped with mexican butter.
Customization Rule: Components may not be removed.
Accompaniment: A serving of mexican rice, frijoles a la charra, a “set-up”. Garnished with an onion ring, grilled jalapeno and a lemon crown served with a ramekin of mexican butter.

Question 3

Pechuga de pollo

Answer 3

marinated and mesquite grilled chicken breast topped with mexican butter. Served with skin off.
Customization Rule: UPSALE! Add l Jardin Veggies for additional charge.
Accompaniment: A serving of mexican rice, frijoles a la charra and a “set-up”. Garnished with an onion ring and grilled jalapeno, served with a ramekin of mexican butter

Question 4

Honey Chipotle Salmon

Answer 4

Mesquite grilled 9 oz filet of salmon with a honey chipotle glaze.
Accompaniment: A serving of corn-black bean cilantro rice, a side of fresh pineapple pico de gallo, and a lime crown.

Question 5

Carne Asada

Answer 5

Marinated and mesquite grilled beef fajita steak. Not chopped or sliced.
Customization Rule: UPSALE! Add Al jardin veggies for additional charge.
Modifiers: Rare, med. rare, medium, med. well, well
Accompaniment: A serving of mexican rice, frijoles a la charra and a “set-up”. Garnished with an onion ring and grilled jalapeno

Question 6

Tacos Al Carbon

Answer 6

Two rolled flour tortillas with marinated and mesquite grilled beef or chicken.
Modifiers: beef, chicken, Bf/Ck
Accompaniment: A serving of mexican rice, frijoles a la charr and a “set-up”

Question 7

Grilled fish tacos

Answer 7

three corn tortillas filled with grilled talapia (lightly dusted with parilla spice), shredded cabbage, carrots, a spicy avocado cream sauce, and pico de gallo.
Accompaniment: Served with cilantro white rice and spicy black beams. Garnished with a lime crown. Served with a side of avocado cream sauce.

Question 8

Frog Legs

Answer 8

4 Pair of marinated and mesquite grilled frog legs. Topped with mexican butter.
Accompaniment: A serving of mexican rice, frijoles a la charra and a “set-up”. Garnished with an onion ring, grilled jalapeno and a lemon crown, served with a ramekin of mexican butter.

Question 9

Red Brick Quail

Answer 9

A small or large order of quail that is cooked over a mesquite grill pressed with a red brick, served with chipotle sauce.
Portion: small=2 quail, large=3 quail
Accompaniments: A serving of mexican rice, frijoles a la charrra and a “set-up”. Garnished with an onion ring and grilled jalapeno served with chipotle sauce.

Question 10

Costillas

Answer 10

one slab of tender, slow-smoked and mesquite smoked pork ribs.
Portion: 10-12 ribs
Accompaniment: A serving of mexican rice, frijoles a la charra, a “set-up”. Garnished with an onion ring and grilled jalapeno, served with chipotle sauce.