Saltillo Mexican Kitchen

Choice of three cheese or chicken filled corn tortillas topped with sweet and spicy mole sauce sprinkled with toasted sesame seeds.

Mexican chicken and vegetable soup.

Mesquite grilled chicken breast topped with cream, green salsa, and chihuahua cheese.

Hand trimmed prime sirloin tips.

Fresh corn tortillas filled with melted chihuahua cheese and drowned in tomato sauce.

Three crispy corn tortillas with chihuahua cheese, shrimp, and red tomato spicy salsa.

Ground Wagyu beef meatballs with jalapeno jelly, mustard, and green sauce.

Hand trimmed prime sirloin tips.

Sliced into bite size pieces, mixed with spicy sauce, and pico de gallo.

Served whole with classic cocktail sauce.

A hot skillet of melted chihuahua cheese with grilled onions, red jalapenos, bell peppers, and chorizo.

Three corn or flour tortillas filled with one prime sirloin tips, one carnitas pork in green sauce, and one smoked brisket.

Fresh corn tortillas filled with melted chihuahua cheese and drowned in tomato sauce.

Fresh small cubes of white cheese flash fried, served with guacamole, dipping sauces, green, and chipotle.

Thin slices of eye of the ribeye, shaved parmesan cheese, and jalapeno.

Three corn tortilla tacos filled with chunks of potato, covered with red tomato sauce, cream, and melted chihuahua cheese.

Choice of three cheese or chicken filled corn tortillas topped with a special red salsa consisting of five types of peppers, cream, melted chihuahua cheese, and toasted sesame seeds.

Choice of three cheese or chicken filled corn tortillas topped with a special green sauce made with green tomatoes, serrano peppers, garlic, topped with cream, and melted chihuahua cheese.

Choice of three cheese or chicken filled corn tortillas topped with sweet and spicy mole sauce sprinkled with toasted sesame seeds.

Mesquite grilled chicken breast with special sauce with beer, tomatoes, mushrooms, and peppers.

Mesquite grilled chicken breast with chipotle sauce.

Mesquite grilled chicken breast with a sweet and spicy mole sprinkled with toasted sesame seeds.

Mesquite grilled chicken breast smothered with sauteed onions.

Mesquite grilled chicken breast with chilaquiles.

Mesquite grilled chicken breast topped with cream, green salsa, and chihuahua cheese.

Mixed greens, grilled corn, dried cranberries, queso fresco, grape tomatoes, and glazed pecans in vinaigrette.

Shredded oaxaca cheese on top of a thick slice of tomato topped with cilantro vinaigrette.

Grilled ribeye, mixed greens, aged blue cheese, grape tomatoes, and glazed pecans.

Grilled chicken breast, mixed greens, grilled corn, dried cranberries, queso fresco, grape tomatoes, and glazed pecans with vinaigrette.

Crisp iceberg, grape tomatoes, avocado, aged blue cheese, bacon, and buttermilk avocado dressing.

Small side salad with mixed greens, grape tomatoes, red onions, radishes, and queso fresco with vinaigrette.

Mexican red pepper soup with fried tortilla chips, queso fresco, cream, and crunchy cascabel pepper.

Mexican chicken and vegetable soup.

25 oz. Served with grilled vegetables, fried potatoes, and beans.

Eight oz. Served with grilled vegetables, fried potatoes, and beans.

Eight oz. Prime colorado lamb. Served with grilled vegetables, fried potatoes, and beans.

Served with grilled vegetables, fried potatoes, and beans.

16 oz. Domestic pork. Served with grilled vegetables, fried potatoes, and beans.

Eight oz. Served with grilled vegetables, fried potatoes, and beans.

Eight oz. Eye of ribeye grilled with two colossal grilled shrimp from the sea of Cortez, grilled vegetables, and rice. Served with grilled vegetables, fried potatoes, and beans.

Eight oz. Eye of ribeye, topped with chipotle sauce, cream and chihuahua cheese, grilled vegetables, and rice. Served with grilled vegetables, fried potatoes, and beans.

Special trimmed prime top sirloin serves four. Served with grilled vegetables, grilled asparagus, fried potatoes, and beans.

Specially trimmed ribeye cap serves six. Served with grilled vegetables, grilled asparagus, fried potatoes, and beans.

Eight oz. Eye of the ribeye served with choice of enchiladas. Served with a side of beans.

Beef kabobs with a side of guacamole, Mexican style rice, and beans.

16 oz. Served in its own juices with a side of beans and potatoes.

Six oz. Thick patty of wagyu beef best cooked to a perfect medium, served with melted chihuahua cheese, and fresh sliced avocado on a fresh artisan bun with piquin mayonnaise. Served with fried potatoes.

Eight oz. Thick slices of eye of the ribeye grilled and smothered with sauteed onions with a side of beans.

Canita de diezmillo served with two mole enchiladas, one quesadilla, guacamole, and rice.

Thin sliced eye of the ribeye steak breaded served with a side of Mexican style rice and potatoes.

Filet of fresh gulf red snapper lightly seasoned with Mexican garlic, olive oil sauce served with Mexican style rice, and grilled vegetables.

Sandwich with carnitas, avocado, tomatoes, onions, spicy mayonnaise, and pickled jalapenos. Served with fried potatoes.

Three Mexican tamales filled with one beef, one pork, one chicken all smothered in a sauce with cream, onions, corn, and poblano peppers.

Mexican flan with a sugar glazed sauce.

Rich yellow cake infused with a dark rum sugar glaze.

Family recipe that is three generations old.

Two layers of white cake with creamy icing dripping with the perfect three milk combination.

Old recipe is in a pot with piloncillo and cinnamon.

Layered vanilla ice cream with campechanas, fresh pecans, and cajeta.