El Rancho Mexican Restaurant

Served with rice and beans.

Topped with refried beans, ground beef, monterey jack cheese, and cheddar cheese. Served with guacamole, sour cream, and jalapenos.

Best seller. Beans, monterey jack cheese, sour cream with guacamole.

Melted oaxaca cheese with your choice of meat.

Spicy. Your choice of six cream cheese or cheddar cheese stuffed jalapenos. Served with ranch dressing.

Prepared fresh daily, garnished with lettuce and diced tomato.

Our delicious blend of golden velveeta cheese, diced tomato, and jalapeño.

Red sauce, refried beans, ground beef, queso, guacamole, sour cream, and pico de gallo.

Chef recommendation. Flour tortilla filled with cheese. Served with tomato and sour cream.

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

Our famous homemade cocktail sauce filled with a generous portion of fresh gulf shrimp. Served with avocado slices.

Raw, fresh white fish or shrimp marinated in lime juice and salt.

Four whole fresh jalapenos stuffed with gulf shrimp, monterey jack cheese, cheddar cheese, and cream cheese lightly breaded and fried. Served with ranch dressing.

Served with cilantro wine sauce.

Chef recommendation. Heart of romaine and iceberg lettuce, tomato, corn, carrot, poblano peppers, monterey jack cheese, and tossed with our house red wine vinaigrette dressing.

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

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

Best seller. Heart of romaine and iceberg lettuce, tomato, ground beef, and cheddar cheese tossed with our house red wine vinaigrette dressing. Served with guacamole and sour cream.

Our spicy creamy blend tortilla soup, topped with diced chicken fajita, avocado slices, tortilla strips, and monterey jack cheese.

Chicken stock served with shredded chicken, rice, pico de gallo, avocado slices, and tortilla strips.

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

Sizzling fajitas served with carnitas, grilled shrimp, and two grilled quails. Serves approximately four to six people.

Chef recommendation. Sizzling fajitas served with two shrimp per person.

Broccoli, cauliflower, corn, mushrooms, carrot, squash, and zucchini.

Six jumbo shrimp sautéed with field mushrooms, onion, poblano, and red bell peppers.

Sizzling fajitas topped with sautéed mushroom, poblano pepper, and melted monterey jack cheese.

Spicy. Sizzling fajitas topped with our spicy chipotle sauce and melted monterey jack cheese.

Sizzling fajitas topped with ranchera sauce and melted monterey jack cheese.

Best seller. Sizzling fajitas topped with fresh jalapeño, cilantro, tomato, onion, and melted monterey jack cheese.

Best seller. Certified black Angus outside skirt grilled and topped with our tomatillo ranchero sauce and monterey jack cheese. Served with rice, charro beans, guacamole, pico de gallo, and homemade tortillas.

Certified black Angus outside skirt grilled to perfection. Served with rice, charro beans, guacamole, pico de gallo, and homemade tortillas.

Allow 20 minutes to prepare. Two skewers with beef tenderloin, shrimp, bacon, mushrooms, onion, red, and green bell peppers, served over a bed of rice with charro beans and sliced avocado.

Chunks of pork shoulder slowly cooked in it's own juices in a roasted tomato and chile rojo sauce. Served with rice and charro beans.

Certified black Angus outside skirt stuffed with a poblano pepper and monterey jack cheese. Served with rice, charro beans, guacamole, pico de gallo, and homemade tortillas.

Certified black Angus outside skirt cooked to perfection, covered with our lightly creamy spicy chipotle sauce. Served with rice, charro beans, guacamole, and homemade tortillas.

Chef recommendation. Certified black Angus outside skirt cooked to perfection with three jumbo shrimp. Served with rice, charro beans, guacamole, pico de gallo, and homemade tortillas.

Certified black Angus outside skirt seasoned and cooked to perfection, then topped with sautéed field mushrooms, scallions and monterey jack cheese. Served with rice, charro beans, and homemade tortillas.

Best seller. Two flour tortilla tacos with your choice of beef, chicken, or mixed fajita. Served with lettuce, pico de gallo, and sour cream.

Chef recommendation. A large avocado sliced in half, topped with sautéed shrimp, poblano pepper, field mushroom, and scallions covered with light creamy mushroom sauce. Served with rice and salad.

Angus Beef tenderloin stew with carrot, potato, celery, green bell pepper, and onion. Served with rice, refried beans, lettuce, pico de gallo, guacamole, and homemade tortillas.

Pork shoulder seasoned and cooked in its own juices and served over a bed of grilled onions, sliced avocados, and pico de gallo. Served with rice, charro beans, and homemade tortillas.

Chef recommendation. Grilled large poblano pepper stuffed with your choice of ground beef or diced chicken fajita and monterey jack cheese topped with ranchera sauce. Served with rice, refried beans, and homemade flour tortillas.

One shrimp enchilada and one alambre (skewer) served with rice and beans.

Mushroom enchilada, taco al carbon, guacamole, pico de gallo, rice and beans.

Deep rolled fried corn tortillas filled with shredded chicken, covered with monterey jack cheese, lettuce, tomato, and sour cream. Served with rice and refried beans.

Best seller. Deep fried large poblano pepper stuffed with monterey jack cheese topped with our ranchera sauce. Served with rice, refried beans, and homemade tortillas.

Deep fried ground beef burrito topped with ranchera sauce and chile con queso. Served with lettuce, tomato, jalapeño, and sour cream.

Large ground beef burrito covered with ranchera sauce and monterey jack cheese. Served with sour cream, lettuce, tomato, and jalapeño.

Two grilled Texas quails over a bed of onion, on a hot skillet. Served with rice, charro beans, pico de gallo, avocado slices, and two homemade tortillas.

Cheese enchilada, taco al carbon, guacamole, pico de gallo, rice, and beans.

Three cheddar and monterey jack cheese enchiladas with our chili gravy.

Three ground beef enchiladas with our chili gravy.

Best seller. Three spiced chicken enchiladas topped with our roasted green tomatillo sauce, monterey jack cheese. Served with lettuce, tomato, and sour cream.

Shredded chicken corn enchiladas topped with sweet mole sauce and queso fresco.

Two flour tortillas filled with fresh sautéed spinach, poblano mixed peppers, and onion. Covered in a light tomatillo ranchera cream sauce.

Three beef or chicken fajita corn tortilla enchiladas topped with your choice of chili gravy, green tomatillo, ranchera, or queso sauce and monterey jack cheese.

Three seasoned pork corn enchiladas, covered with our roasted tomatillo sauce and monterey jack cheese.

Chef recommendation. Three cheddar and monterey jack cheese enchiladas topped with our chili gravy con carne and chopped onion. Served with sweet corn and sour cream.

Two flour enchiladas with fresh sautéed field mushrooms, poblano pepper, and scallions, covered with light tomatillo ranchera cream sauce.

Best seller. Six shrimp stuffed with Monterey Jack cheese and poblano pepper, then wrapped with bacon and sautéed to perfection. Served over a bed of spinach with a poblano jalapeño white wine lemon-butter sauce.

Six shrimp sautéed in our a garlic-lemon-butter sauce.

Two tilapia corn tortilla tacos with pico de gallo, diced avocado and cilantro lime vinaigrette.

Six jumbo shrimp sautéed and topped with creamy chipotle sauce.

Shrimp, lightly breaded and fried. Served with our cilantro rice.

Fried calamari, three fried shrimp and two fried catfish fillets.

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

Allow 20 minutes to prepare. Fresh blackened tilapia fillet topped with lemon-wine shrimp, served over grilled onions and bell peppers on a sizzling plate.

Grilled tilapia fillet topped with pico de gallo cream sauce over a bed of spinach.

Three fish fillets, lightly breaded and fried. Served with our cilantro rice.

Allow 20 minutes to prepare, chef recommendation. Lightly sautéed 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.

Allow 20 minutes to prepare. Grilled and served over a bed of spinach with sautéed tomato, onion, peppers, green olives and a touch of garlic with white wine sauce.

Allow 20 minutes to prepare. Grilled in a garlic-lemon-butter sauce.

Allow 20 minutes to prepare. Grilled red snapper topped with light creamy chipotle sauce.

Grilled chicken breast topped with our special sauce. Sausage, mushrooms. Spinach, avocado, and queso fresco. Served with charro beans, rice, and homemade tortillas.

Best seller, spicy. Grilled chicken breast topped with ranchera and tomatillo sauce and Monterey Jack cheese. Served with rice, choice of beans and homemade tortillas.

Chef recommendation. Grilled chicken breast served on a bed of spinach, topped with field mushrooms, shrimp. Crawfish tails, and tomato in the lemon-butter sauce. Served with rice and salad.

Grilled chicken breast served with creamy chipotle sauce and Monterey Jack cheese. Served with rice, choice of beans and homemade tortillas.

Grilled chicken breast topped with sautéed field mushrooms. Poblano peppers, onion and Monterey Jack cheese with a hint of sour cream. Served with rice, choice of beans and homemade tortillas.

Spicy. Marinated grilled chicken breast topped with smoked bacon. Monterey cheese and a hint of chipotle sauce. Served with rice, choice of beans and homemade tortillas.

Grilled chicken breast stuffed with sautéed spinach, mushrooms, and Monterey Jack cheese. Topped with our creamy poblano garlic sauce. Served with rice and avocado salad.

Grilled chicken breast served over a bed of spinach topped with sautéed field mushroom and artichoke hearts in garlic lemon-butter white wine sauce. Served with cilantro rice and medley vegetables.

Large poblano pepper roasted and stuffed with diced chicken breast and Monterey Jack cheese with a hint of ranchera sauce.

Grilled chicken breast topped with grilled onion. field mushrooms and fresh jalapeño. Served with rice, choice of beans and homemade tortillas.

Served with rice and beans.

Topped with lettuce, tomato, and cheese. Served with rice and beans.

Served with rice and beans.

Served with rice and beans.

Served with rice and beans.

Served with French fries.

Served with French fries.