Corazon Modern Kitchen

Fresh avocado, guacamolito, red onions, and serrano peppers topped with queso fresco.

Jack, Oaxaca cheese, chorizo mix with peppers, corn, and potatoes topped with cotija cheese.

Three cheese melt with chorizo and topped with cotija cheese. Served with corn or flour tortillas.

Mild Guajillo buffalo sauce, topped with cilantro, and blue cheese crumbs. Served with ranch dressing and celery sticks.

Fresh Fish, Shrimp, Pico De Gallo, Red Onion, Jalapeños, Salt and Pepper, Cilantro and Oil with a Fresh Lime Marinate.

Chicken Mix with Onions and Tomatoes, Topped with Lettuce, Pico De Gallo, Guacamolito and Sour Cream.

Romaine lettuce tossed in pepita dressing, topped with tortilla strips, pepita seeds, and queso fresco.

Romaine lettuce tossed in Cabo dressing, avocado, Jack, Oaxaca cheese, tortilla strips, pico de gallo, and chicken.

Romaine lettuce tossed in pepita dressing, mango relish, tortilla strips, and choice of blackened chicken or shrimp.

Sweet corn masa topped with shredded chicken, jack and Oaxaca cheese drizzled with Romero sauce.

Skirt steak marinated in adobo sauce topped with papaya adobo sauce and cooked to order.

Slow braised carnitas with red pickled onions, cilantro, and a citrus Verde sauce.

With bell peppers and onions.

Grilled salmon with a chipoyle over a bed of sauteed zucchini, squash, onion, and corn with a side of rice.

Three shrimp filled enchiladas topped with cilantro alfredo sauce, corn mix, pineapple onion mi, and queso fresco. Served with rice and beans.

Three Shredded chicken enchiladas topped with mole sauce over a bed of corn habanero cream sauce. Served with rice and beans.

Three Marinated chicken, Oaxaca cheese, topped with red sauce, and sour cream enchiladas. Served with rice and beans.

Three cheese enchiladas, topped with green tomatillo sauce, sourcream, corn mix, and cotija cheese. Served with rice and beans.

Three steak tacos on tortillas, topped with guacamolito sauce, onions, and cilantro mix. Served with rice and beans.

Three crunchy chicken tacos, topped with shredded lettuce, cheese, and green tomatillo sauce. Served with rice and beans.

Choice meat cooked medium, topped with guacamolito, onion, and cilantro. Served with tomatillo sauce. All taco combos are served on corn tortillas, rice, and beans.

Salt and peppered limed salmon on Cabo san Lucas slaw, topped with fresh pico de gallo, and blue cheese crumbs. Served with fresh limes. Taco combos are served on corntortillas, rice, and beans.

chicken taquitos, topped with sour cream, guacamolito, fresh shredded lettuce, pico de gallo, and queso cotija. Taco combos are served on corn tortillas, rice, and beans.

Three Slow Braised Carnita Tacos on Handmade Tortillas, Topped with Green Tomatillo Sauce. Onions and Cilantro Mix. Served with Rice and Beans

Fresh tortilla chips with black beans and Jack and Oaxaca cheese.

Jack and Oaxaca cheese wrapped in an organic tortilla.

Black beans and Jack and Oaxaca cheese burrito.

Cheese or chicken enchiladas on corn tortillas, melted jack cheese, topped with res sauce, shredded lettece, and cotija cheese. Served with rice and beans.

chicken, rice and beans, sour cream, pico de gallo, guacamole, cheddar cheese, topped with red sauce, and cheddar cheese.

Fried flour tortilla, pinto beans, rice, topped with shredded lettuce, black olives, roasted corn, avocado, three cheese blend, sour cream and pico de gallo. Served with Cabo San Lucas dressing.

Churros and a scoop of vanilla ice cream served with chocolate and caramel sauces.

Large grilled palntains drizzled with sweet syrup topped with shredded coconut and a scoop of vanilla ice cream.

Cheesecake flavored custard topped with whipped cream.