Toluca Organic

Jicama and cabbage slaw, watermelon radish, avocado, fresh jalapeno, and Baja Blanca (chef recommends - cotija cheese and crispy quinoa shrimp). Served with two flour, corn, or romaine hearts.

Spicy refried beans, pineapple pico, tortilla-strips, and avocado fresca (chef recommends - cotija cheese and spicy green chorizo). Served with two flour, corn, or romaine hearts.

Shredded romaine lettuce, sweet baby bell pepper, roasted corn, and pineapple pico (chef recommends - vegan queso fresco and vegan spicy barbacoa). Served with two flour, corn, or romaine hearts.

Black beans, cilantro rice, avocado, pineapple pico, and salsa roja (chef recommends - cotija cheese and spicy green chorizo). Served with flour, spinach, or tomato tortilla.

Spicy vegan refried beans, spanish-style veggie rice, cilantro, cherry tomato, and salsa verde (chef recommends - jalapeno jack and portobello mushroom). Served with flour, spinach, or tomato tortilla

Black beans, quinoa, sweet baby bell peppers, roasted corn, shredded romaine lettuce, tortilla strips, and avocado fresca (chef recommends - vegan queso fresco and vegan spicy barbacoa). Served with flour, spinach, or tomato tortilla

Black beans, cilantro rice, avocado, pineapple pico, and salsa roja (chef recommends - cotija cheese and shredded verde chicken).

Spicy refried bean, spanish-style veggie rice, cherry tomato, cilantro, pepita seeds, and baja blanca (chef recommends - cotija cheese and vegan chorizo).

Quinoa, black beans, sweet baby bell pepper roasted, corn, tortilla strips, and avocado fresca (chef recommends - jalapeño jack and ancho-chile short rib).

Mixed greens, strawberry, jicama, cucumber, dried cranberries, pepita seed, and smokey ancho-honey vinaigrette (chef recommends - cotija cheese and crispy quinoa shrimp).

Shredded romaine lettuce, black beans, roasted corn, sweet baby bell pepper, pineapple pico, tortilla strip, and jalapeño ranch (chef recommends - jalapeño jack and shredded verde chicken).

Baby spinach, quinoa, crispy chickpeas, watermelon radish, red onion, and cilantro-lime vinaigrette (chef recommends - vegan queso fresco and vegan chorizo).