Alicia's Mexican Grille (Sugar Land)

A large avocado sliced in half and topped with sauteed shrimp, poblano pepper, filed mushroom and scallions in a light creamy mushroom sauce.

Melted oaxaca cheese with your choice of: chorizo, veggies, chicken fajita or beef fajita.

Pork shoulder‍ seasoned and cooked in its own juices and served over a bed of grilled onions and sliced avocados.

Heart of romaine and iceberg lettuce, tomatoes, ground beef and cheddar cheese tossed with our house red wine vinaigrette dressing, served with guacamole and sour cream.

Mixed fajitas - served with two extra jumbo shrimp per person.

10 oz. certified Angus beef outside skirt stuffed with poblano peppers and Monterey jack cheese. Served with guacamole.

Beans, ground beef, cheese and sour cream with guacamole.

Beans, Monterey jack cheese, sour cream with guacamole.

Five taquitos, your choice of chicken, beef or mixed fajita, served on corn tortillas with onions, cilantro, Monterey jack cheese & avocado.

Melted oaxaca cheese with your choice of: chorizo, veggies, chicken fajita or beef fajita.

Served with ranch dressing.

Served with guacamole and sour cream; with pico de gallo inside.

Four fajita nachos, two chicken flautas, two stuffed jalapeños, a mini quesadilla, sour cream and chile con queso sauce.

Raw snapper on tiradito sauce, garnished with corn, sweet potatoes, onions & a touch of cilantro.

Homemade cocktail sauce filled with fresh Gulf shrimp. Served with sliced avocados.

Your choice of raw red snapper or boiled shrimp, served in a traditional Peruvian sauce, garnished with choclo corn, cancha corn, onions & sweet potatoes.

Your choice of raw red snapper or boiled shrimp, cured in lime juice, served with grilled pineapples, onions, jalapeños & cilantro.

Chicken stock‍ with shredded chicken breast, rice, pico de gallo, sliced avocados and tortilla chips.

Lobster stock with shrimp, crawfish tails, white fish, calamari, fresh garlic and julienned veggies.

Heart of romaine and iceberg lettuce, tomatoes, ground beef and cheddar cheese tossed with our house red wine vinaigrette dressing, served with guacamole and sour cream.

Heart of romaine and iceberg lettuce tomatoes, poblano pepper, Monterey jack and tossed with our house red wine vinaigrette dressing.

Heart of romaine, cucumbers, carrots, red onions, and red bell peppers tossed with honey mustard dressing and topped with crumbled bleu cheese.

Mixed greens, orange, mango, strawberries, and jicama tossed in raspberry vinaigrette.

Topped with sliced poblano peppers, field mushrooms and melted Monterey jack cheese.

Topped with sliced poblano peppers, field mushrooms and melted Monterey jack cheese.

Topped with sliced poblano peppers, field mushrooms and melted Monterey jack cheese.

Chicken fajitas - served with two extra jumbo shrimp per person.

Mixed fajitas - served with two extra jumbo shrimp per person.

Beef fajitas - served with two extra jumbo shrimp per person.

Six extra jumbo shrimp sauteed with field mushrooms, onions, poblanos and red bell peppers. Served with avocado relish and cheddar cheese.

Two flour tortillas filled with your choice of meat. Served with guacamole, pico de gallo and sour cream.

Grilled panela cheese, shrimp, chicken and beef fajitas with avocados, served inside a sizzling hot molcajete. Filled with roasted tomatillo sauce, artichoke hearts, field mushrooms, poblano peppers and scallions.

6 oz. grilled certified Angus beef outside skirt topped with two jumbo chipotle shrimp. Served with two cheese enchiladas, rice and refried beans.

10 oz. grilled certified Angus beef outside skirt topped with tomatillo ranchero sauce and Monterey jack cheese, served with guacamole.

Seasoned tenderloin tips pan-seared with ham, bacon, fresh jalapeños, onions and field mushrooms. Served in a hot skillet with avocado relish.

10 oz. certified Angus beef outside skirt stuffed with poblano peppers and Monterey jack cheese. Served with guacamole.

8 oz. USDA beef tenderloin with pepper cognac sauce.

Pork shoulder‍ seasoned and cooked in its own juices and served over a bed of grilled onions and sliced avocados.

10 oz. certified Angus beef outside skirt topped with sautéed field mushrooms, scallions and Monterey jack cheese.

8 oz. USDA beef tenderloin pan-seared with a black peppercorn crust served over a bed of spinach with sautéed mushrooms and onions in a cabernet sauvignon sauce.

10 oz. certified Angus beef outside skirt with four extra jumbo shrimp, served with guacamole and pico de gallo.

10 oz. certified Angus beef outside skirt cooked in Alicia's gravy sauce.

10 oz. certified Angus beef outside skirt covered in creamy chipotle sauce.

12 oz. certified Angus beef burger with sautéed field mushrooms, onions, poblano peppers & American cheese. Served with Alicia's dressing and French fries.

Three cheese enchiladas with our chili gravy.

Three beef enchiladas with our chili gravy.

Three spicy chicken enchiladas with our green tomatillo sauce, Monterey jack cheese and sour cream.

Blacked tilapia with red and green bell pepper. Served with cilantro rice and black beans.

Two flour tortillas filled with our spicy shrimp and poblano peppers, scallions and tomatoes sautéed in a light ranchera cream sauce and served with sour cream.

Two flour tortillas filled with our spicy lobster sautéed in a lightly roasted tomatillo cream sauce. Served with cilantro rice and medley vegetables.

Served over a bed of medley vegetables, topped with lemon wine shrimp, served with cilantro rice.

Two flour tortillas filled with fresh sautéed field mushrooms, spinach, mixed peppers & onions, covered in a light tomatillo ranchera cream sauce.

Three corn tortillas filled with seasoned pork covered with our green tomatillo sauce and Monterey jack cheese.

Three cheddar and Monterey jack cheese enchiladas topped with our chili gravy con carne and chopped onion. Served with sweet corn, rice and sour cream.

Three enchiladas covered in roasted green tomatillo sauce and Monterey jack cheese.

12-inch flour‍ tortilla filled with ground beef, refried beans, Monterey jack, and topped with ranchero sauce or chile con queso. Served with Mexican rice and sour cream.

12-inch flour tortilla filled and deep-fried with ground beef, refried beans, rice and Monterey jack, deep fried, topped with ranchero and chile con queso, served with sour cream (not served with a side of rice and beans).

Served with rice, beans & pico de gallo.

Grilled chicken breast served over a bed of spinach topped with sauteed filed mushroom and artichoke hearts in a garlic lemon butter white wine sauce. Served with cilantro rice and medley vegetable.

Large poblano pepper roasted and stuffed with diced chicken breast and Monterey jack cheese with a touch of ranchera sauce. Served with Mexican rice & refried beans.

Grilled chicken breast served in a creamy chipotle sauce and Monterey jack cheese. Served with Mexican rice & refried beans.

Pan seared marinated chicken breast topped with fresh mango chipotle sauce. Served with cilantro rice & black beans.

Grilled chicken breast served with sautéed field mushrooms, julienned poblano peppers, onions and Monterey jack cheese with a touch of cream. Served with Mexican rice & refried beans.

Grilled chicken breast served on a bed of spinach, topped with field mushrooms, shrimp, crawfish tails, and tomatoes in a lemon butter sauce. Served with cilantro rice & medley vegetables.

Lightly sautéed and served over a bed of spinach with shrimp and fried mushrooms in a light lemon butter sauce with a touch of garlic.

Grilled and served over a bed of spinach with sautéed tomatoes, onion, peppers, green olives and a touch of garlic with white wine sauce.

Grilled in a garlic-lemon butter sauce.

Grilled and topped with a light creamy chipotle sauce.

Six extra jumbo shrimp sauteed in a garlic-lemon butter sauce.

Six extra jumbo shrimp sauteed and topped with creamy chipotle sauce.

Six extra jumbo shrimp stuffed with Monterey jack cheese and poblano peppers, then wrapped with bacon and sauteed to perfection. Served over a bed of spinach with a poblano jalapeno white wine lemon-butter sauce.

Lightly sauteed and served over a bed of spinach with shrimp, crawfish tails, field mushrooms, and artichoke hearts in a light lemon butter sauce with a touch of garlic.

A large avocado sliced in half and topped with sauteed shrimp, poblano pepper, filed mushroom and scallions in a light creamy mushroom sauce.

Served over a bed of spinach with shrimp, tomatoes, mushrooms, artichoke hearts with caper lemon butter sauce and cilantro rice with medley vegetable.

Served with rice and refried beans.

Served with rice and refried beans.

Served with rice, refried beans and chile con queso.

8 inch flour tortilla filled with ground beef, beans and Monterey jack cheese, topped with chile con queso.

Served with French fries & ketchup.

Served with French fries & ketchup.