Veracruz Cafe - Cedar Hill

Melted queso amarillo.

Two picaditas topped with red sauce, queso fresco, onion and grilled shrimp.

Twelve crispy slices of jalapeño hand-dipped in panko. Serve with queso sauce.

Monterrey cheese fondue with wild mushrooms and your choice of chorizo or chicken. Served on a hot sizzling plate with a side order of tortillas.

Bowl of melted queso amarillo served with guacamole, pico de gallo, beef and sour cream.

Six almond-crusted oysters crisped to perfection. Just like pedro's mom used to make. Served with crema totonaca.

Sometimes called "Mexican egg rolls". Deep-fried flour tortillas stuffed with cheese, chicken and tart spinach. Served with crema huasteca. Sometimes called "Mexican egg rolls". Deep-fried flour tortillas stuffed with cheese, chicken and tart spinach. Served with crema huasteca.

Choice of huasteco cream sauce, pipian, crema totonaca, mole or tomatillo.

A unique balance of cactus, squash, beans, hominy, corn, onions, chilies, cheese, cumin, epazote, tomato and crispy corn chips. Served with a side of rice. A unique balance of cactus, squash, beans, hominy, corn, onions, chilies, cheese, cumin, epazote, tomato and crispy corn chips. Served with a side of rice.

Atlahua is the mythical aztec god of lakes and fishermen. This gulf of Mexico-style bouillabaisse combining fish, shrimp, calamari, scallops and fresh vegetables is a fisherman's delight! Served with a side of rice.

A generous bed of baby greens, cactus, corn, tomato and mango. Served with epazote vinaigrette on the side.

Garden salad with baby greens, tomato and queso fresco. Choice of homemade huasteco dressing or epazote vinaigrette.

Baby greens, chicken breast and shrimp. Choice of our homemade huasteco dressing or epazote vinaigrette.

Fresh spinach, tomato, mango and pecans topped with queso fresco. Served with sweet balsamic vinaigrette.

Flour tortilla stuffed with melted monterrey cheese. Served with guacamole, pico de gallo and sour cream.

Quesadilla with your choice of beef, chicken or pork fajita. Served with guacamole, pico de gallo and sour cream.

Quesadilla with melted monterrey cheese and juicy shrimp. Served with guacamole, pico de gallo and sour cream. Quesadilla with melted monterrey cheese and juicy shrimp. Served with guacamole, pico de gallo and sour cream.

Flour tortilla filled with monterrey cheese, squash, mushrooms, onion, epazote, jalapeño and black beans.

An ancient and exotic favorite throughout veracruz. A chicken breast grilled to perfection then topped with pipian a spicy pumpkin seed sauce with epazote. Served with rice and salad.

The huastecan art of wrapping two pieces of marinated dark-meat chicken in banana leaves with a sauce made of holy tribal spices, guajillo and ancho chiles and fresh herbs. Served with rice and black beans. The huastecan art of wrapping two pieces of marinated dark-meat chicken in banana leaves with a sauce made of holy tribal spices, guajillo and ancho chiles and fresh herbs. Served with rice and black beans.

Catemaco, veracruz, us known as "the city of spiritual healers". For ages the tomato-based mushroom wine sauce or potion used on this grilled chicken breast has been thought to bring forth good luck and a healthy stomach. Served with rice and calabacitas.

A grilled chicken breast topped with queso fundido, mushrooms and pickled jalapeños. Served with our delicious Mexican rice and a salad.

A breaded chicken breast marinated in mayan spices. Served with huasteco cream sauce, calabacitas and papas olmecas.

A grilled chicken breast topped with our heavenly sweet pepper cheese sauce. Served with mixed vegetables and rice.

Our chili relleno is made with marinated seeded jalapeños that have been lightly breaded and layered with shredded chicken, sour cream, queso fundido and topped with pecans and raisins. Served with black beans and rice.

The small town of xico, veracruz, pronounced hee -ko has the reputation for creating the best moles mo-lay in Mexico. We were delighted to read that our homemade mole xiqeno also received high marks from the local press. This exotic mole is served atop a grilled chicken breast and complimented by a side of mixed vegetables and rice.

Sirloin asada served with two chicken enchiladas topped with queso fresco, fried plantain and black beans.

Grilled sirloin topped with salsa roja de veracruz. Served with chilaquiles, black beans and garnish.

Marinated sirloin served with two gorditas stuffed with cheese, onion, black beans and red sauce. Also served with rice and beans.

Sirloin asada topped with queso fundido, mushrooms escabeche and pickled jalapeños. Served with our delicious Mexican rice and a salad.

Contry style thin-sliced breaded steak cooked on the grill. Served with papitas mexicanas, side of guacamole and a side salad.

Jalapa, veracruz, is where the jalapeño originated. Our chili relleno is made with lightly breaded seeded jalapeños layered with shredded beef, sour cream, queso fundido and topped with pecans and raisins. Served with black beans and rice.

Moist cubes of pork topped with a thick spicy red sauce made of tomato, ancho and chili seco. Served with papas olmecas and black beans.

Pork loin marinated in mayan spices and tomato sauce. Served with chilaquiles and black beans.

Almond-crusted white fish fillet served with papas olmecas, mixed vegetables and crema totonaca.

Eight grilled shrimp topped with chipotle sauce or verde - green sauce. Served with rice, calabacitas and garnish.

Served with black beans, rice, cheese, guacamole, pico de gallo, sour cream and tortillas.

Fresh white fish fillet stuffed with shrimp and crab. Served with two cheese enchiladas, black beans and crema totonaca.

Pan-seared white fish fillet topped with salsa roja de veracruz. Served with rice and mixed vegetables.

Pan-seared scallops and shrimp topped with a zesty tomato-based mushroom wine sauce. Served with our delicious Mexican rice and calabacitas. Pan-seared scallops and shrimp topped with a zesty tomato-based mushroom wine sauce. Served with our delicious Mexican rice and calabacitas.

Two blue corn enchiladas stuffed with shredded chicken. Topped with huasteca red sauce, queso fundido and sour cream. Served with rice and black beans.

Two blue corn cheese enchiladas topped with huasteca red sauce and queso fresco. Served with rice, black beans and garnish.

Two blue corn chicken enchiladas stuffed with grilled onions and chicken fajita or beef fajita. Topped with queso fundido, sour cream and your choice of red or green sauce. Served with rice and black beans.

Two blue corn chicken enchiladas with choice of shredded chicken or shredded beef topped with red or green sauce, queso fresco and sliced onion. Served with rice, black beans and a garnish.

Two blue corn veggie enchiladas topped with huasteca red sauce and queso fresco. Served with rice, black beans and garnish.

Two blue corn chicken enchiladas topped with our mole xiqueño and queso fresco. Served with rice and black beans.

Named after the first town founded by the Spanish in Mexico. The sauces include indigenous and Spanish flavors. Entrée includes two blue corn enchiladas with choice of chicken or cheese topped with mole, salsa verde and pipián. Served with rice and black beans.

Two blue corn enchiladas stuffed with sour cream sauce and diced jalapenos. Served with rice and black beans.

Two tamales prepared in the way of the Mayan countries, wrapped in hojas de plátano. Served with rice, black beans and garnish.

Two tamales prepared in the way of the Mayan countries, wrapped in hojas de plátano. Served with rice, black beans and garnish.

A foot-long rolled flour tortilla filled with grilled chicken or grilled beef, onion, sweet peppers, mushrooms and guacamole topped with red sauce and queso fundido. Served with black beans and rice.

Three crispy blue corn tacos stuffed with shredded beef or chicken, lettuce, tomato and queso fresco. Served with black beans and rice.

Three shredded beef or chicken tostadas layered with black beans, lettuce, queso fresco, sour cream and sliced avocado.

Three crispy blue corn tacos filled with grilled white fish, lettuce, cabbage and tomato. Topped with queso fresco and huasteca cream sauce. Complimented with sides of crema totonaca, black beans and rice.

No tough cuts of meat. No artificial smoke flavor. Your choice of sirloin steak, chicken breast or pork tenderloin with sweet red peppers, onions and mushrooms grilled the old Mexican way. Sides include black beans, rice, cheese, guacamole, pico de gallo, sour cream and tortillas.

This large portion of grilled beef and chicken nachos should fill up any true texan.

Three chicken or beef flautas topped with sour cream, lettuce, tomato, cilantro and queso fresco. Served with black beans and rice.

Sirloin steak asada marinated in tequila and lime juice topped with grilled onions and a jalapeno pepper. Served with one cheese enchilada, one gordita and black beans.

Fajita beef or fajita chicken chimichanga topped with queso sauce. Served with rice and beans and guacamole.

Three four tortillas stuffed with diced grilled chicken or diced grilled steak and grilled onions. Served with sides of guacamole, cheese, pico de gallo, rice and beans. Three four tortillas stuffed with diced grilled chicken or diced grilled steak and grilled onions. Served with sides of guacamole, cheese, pico de gallo, rice and beans.

One crispy taco shredded beef or chicken and one bean tostada topped with Chile con queso. Served with a side of rice.

Served with sides of sour cream, guacamole and pico de gallo.

Melted queso amarillo.

Two picaditas topped with red sauce, queso fresco, onion and grilled shrimp.

Twelve crispy slices of jalapeño hand-dipped in panko. Serve with queso sauce. Great for sharing!

Monterrey cheese fondue with wild mushrooms and your choice of chorizo or chicken. Served on a hot sizzling plate with a side order of tortillas.

Bowl of melted queso amarillo served with guacamole, pico de gallo, beef and sour cream.

Six almond-crusted oysters crisped to perfection. Just like pedro's mom used to make. Served with crema totonaca.

Sometimes called "Mexican egg rolls". Deep-fried flour tortillas stuffed with cheese, chicken and tart spinach. Served with crema huasteca.

Choice of huasteco cream sauce, pipian, crema totonaca, mole or tomatillo.

A unique balance of cactus, squash, beans, hominy, corn, onions, chilies, cheese, cumin, epazote, tomato and crispy corn chips. Served with a side of rice.

Atlahua is the mythical aztec god of lakes and fishermen. This gulf of Mexico-style bouillabaisse combining fish, shrimp, calamari, scallops and fresh vegetables is a fisherman's delight! Served with a side of rice.

A generous bed of baby greens, cactus, corn, tomato and mango. Served with epazote vinaigrette on the side.

Garden salad with baby greens, tomato and queso fresco. Choice of homemade huasteco dressing or epazote vinaigrette.

Baby greens, chicken breast and shrimp. Choice of our homemade huasteco dressing or epazote vinaigrette.

Fresh spinach, tomato, mango and pecans topped with queso fresco. Served with sweet balsamic vinaigrette.

Flour tortilla stuffed with melted monterrey cheese. Served with guacamole, pico de gallo and sour cream.

Quesadilla with your choice of beef, chicken or pork fajita. Served with guacamole, pico de gallo and sour cream.

Quesadilla with melted monterrey cheese and juicy shrimp. Served with guacamole, pico de gallo and sour cream.

An ancient and exotic favorite throughout veracruz. A chicken breast grilled to perfection then topped with pipian (a spicy pumpkin seed sauce with epazote). Served with rice and salad.

The huastecan art of wrapping two pieces of marinated dark-meat chicken in banana leaves with a sauce made of holy tribal spices, guajillo and ancho chiles and fresh herbs. Served with rice and black beans.

Catemaco, veracruz, us known as "the city of spiritual healers". For ages the tomato-based mushroom wine sauce (or "potion") used on this grilled chicken breast has been thought to bring forth good luck and a healthy stomach. Served with rice and calabacitas.

A grilled chicken breast topped with queso fundido, mushrooms and pickled jalapeños. Served with our delicious Mexican rice and a salad. Mucho festive!

A breaded chicken breast marinated in mayan spices. Served with huasteco cream sauce, calabacitas and papas olmecas.

A grilled chicken breast topped with our heavenly sweet pepper cheese sauce. Served with mixed vegetables and rice.

Our chili relleno is made with marinated seeded jalapeños that have been lightly breaded and layered with shredded chicken, sour cream, queso fundido and topped with pecans and raisins. Served with black beans and rice.

The small town of xico, veracruz, (pronounced "hee -ko") has the reputation for creating the best moles ("mo-lay") in Mexico. We were delighted to read that our homemade mole xiqeño also received high marks from the local press. This exotic mole is served atop a grilled chicken breast and complimented by a side of mixed vegetables and rice.

Sirloin asada served with two chicken enchiladas topped with queso fresco, fried plantain and black beans.

Grilled sirloin topped with salsa roja de veracruz. Served with chilaquiles, black beans and garnish.

Marinated sirloin served with two gorditas stuffed with cheese, onion, black beans and red sauce. Also served with rice and beans.

Sirloin asada topped with queso fundido, mushrooms escabeche and pickled jalapeños. Served with our delicious Mexican rice and a salad. Muy delicious!

Contry style thin-sliced breaded steak cooked on the grill. Served with papitas mexicanas, side of guacamole and a side salad.

Jalapa, veracruz, is where the jalapeño originated. Our chili relleno is made with lightly breaded seeded jalapeños layered with shredded beef, sour cream, queso fundido and topped with pecans and raisins. Served with black beans and rice.

Moist cubes of pork topped with a thick spicy red sauce made of tomato, ancho and chili seco. Served with papas olmecas and black beans.

Pork loin marinated in mayan spices and tomato sauce. Served with chilaquiles and black beans.

Almond-crusted white fish fillet served with papas olmecas, mixed vegetables and crema totonaca.

Eight grilled shrimp topped with chipotle sauce or verde (green) sauce. Served with rice, calabacitas and garnish.

Served with black beans, rice, cheese, guacamole, pico de gallo, sour cream and tortillas.

Fresh white fish fillet stuffed with shrimp and crab. Served with two cheese enchiladas, black beans and crema totonaca.

Pan-seared white fish fillet topped with salsa roja de veracruz. Served with rice and mixed vegetables.

Pan-seared scallops and shrimp topped with a zesty tomato-based mushroom wine sauce. Served with our delicious Mexican rice and calabacitas.

Two blue corn enchiladas stuffed with shredded chicken. Topped with huasteca red sauce, queso fundido and sour cream. Served with rice and black beans.

Two blue corn cheese enchiladas topped with huasteca red sauce and queso fresco. Served with rice, black beans and garnish.

Two blue corn chicken enchiladas stuffed with grilled onions and chicken fajita or beef fajita. Topped with queso fundido, sour cream and your choice of red or green sauce. Served with rice and black beans.

Two blue corn chicken enchiladas with choice of shredded chicken or shredded beef topped with red or green sauce, queso fresco and sliced onion. Served with rice, black beans and a garnish.

Two blue corn veggie enchiladas topped with huasteca red sauce and queso fresco. Served with rice, black beans and garnish.

Two blue corn chicken enchiladas topped with our mole xiqueño and queso fresco. Served with rice and black beans.

Named after the first town founded by the Spanish in Mexico. The sauces include indigenous and Spanish flavors. Entrée includes two blue corn enchiladas with choice of chicken or cheese topped with mole, salsa verde and pipián. Served with rice and black beans.

Two blue corn enchiladas stuffed with sour cream sauce and diced jalapenos. Served with rice and black beans.

Two tamales prepared in the way of the Mayan countries, wrapped in hojas de plátano. Served with rice, black beans and garnish.

A foot-long rolled flour tortilla filled with grilled chicken or grilled beef, onion, sweet peppers, mushrooms and guacamole topped with red sauce and queso fundido. Served with black beans and rice.

Three crispy blue corn tacos stuffed with shredded beef or chicken, lettuce, tomato and queso fresco. Served with black beans and rice.

Three shredded beef or chicken tostadas layered with black beans, lettuce, queso fresco, sour cream and sliced avocado.

Three crispy blue corn tacos filled with grilled white fish, lettuce, cabbage and tomato. Topped with queso fresco and huasteca cream sauce. Complimented with sides of crema totonaca, black beans and rice.

No tough cuts of meat. No artificial smoke flavor. Your choice of sirloin steak, chicken breast or pork tenderloin with sweet red peppers, onions and mushrooms grilled the old Mexican way. Sides include black beans, rice, cheese, guacamole, pico de gallo, sour cream and tortillas.

This large portion of grilled beef and chicken nachos should fill up any true texan.

Three chicken or beef flautas topped with sour cream, lettuce, tomato, cilantro and queso fresco. Served with black beans and rice.

Sirloin steak asada marinated in tequila and lime juice topped with grilled onions and a jalapeño pepper. Served with one cheese enchilada, one gordita and black beans.

Fajita beef or fajita chicken chimichanga topped with queso sauce. Served with rice and beans and guacamole.

Three four tortillas stuffed with diced grilled chicken or diced grilled steak and grilled onions. Served with sides of guacamole, cheese, pico de gallo, rice and beans.

One crispy taco (shredded beef or chicken) and one bean tostada topped with Chile con queso. Served with a side of rice.

Served with sides of sour cream, guacamole and pico de gallo.