Chelita's Bakery

Fresh pineapple. Two tacos.

Chipotle braised chicken. Two tacos.

Queso fresco and crema nata. Two tacos.

Smoky chipotle aioli sauce and cabbage slaw. Two tacos.

Pork shoulder habanero. Two tacos.

Grilled steak, pico de gallo, chelitas blend cheese, two tacos.

Two tacos.

Fire-roasted poblano, topped with cheese and crema nata served with salsa ranchera, Mexican rice and beans.

Pan roasted catfish, habanero glaze, guajillo salsa chilaquiles, guacamole and charro beans.

Bone-in, roasted half chicken and brushed with adobo rojo, served with Mexican rice, refried beans and seasonal salad.

Seasonal grilled vegetables brushed, served with Mexican rice, beans, guacamole and queso fresco.

Gulf coast shrimp marinated with fresh lime-orange citrus juice mixed with tomato-aji sauce, cilantro, avocado and red onions with all natural corn tostada.

Hass avocado mixed with tomato, white onion, cilantro, citrus juice served with natural corn tortilla chips.

Home made turnover stuffed with chicken tinga and VT Cheddar cheese served with avocado-aji Mexicano sauce.

Melted el trio cheese blend and served with natural corn tortilla.

Fresh crispy calamari and cole slaw with spicy lemon aioli.

Two flat hard shell, home made natural corn tostadas. Served with beans, lettuce, sour cream, Cotija cheese and tomatoes.

Three crispy rolled tacos, Mexican farmer cheese, lettuce, pickled red onions, Cotija and guacamole.

Corn chips, topped with vegan refried beans, fresh mozzarella, muenster cheese, pickled jalapenos, sour cream and guacamole.

Vegetarian. Romaine lettuce hearts, pickled cabbage, crispy tortilla, Oaxaca cheese, tomato and organic beans salsita, jalapeno and mint vinaigrette.

Vegetarian. Peppery greens, queso fresco, pickled red onions, heirloom beans salsita and Mexican balsamic vinaigrette.

Creamy and chicken broth, tortilla strips, braised chicken, queso fresco and crema nata avocado.

Spicy shrimp broth and vegetables.

Spicy seafood broth and vegetable, mixed of seafood.

Fresh pineapple. Two tacos.

Chipotle braised chicken. Two tacos.

Queso fresco and crema nata. Two tacos.

Smoky chipotle aioli sauce and cabbage slaw. Two tacos.

Pork shoulder habanero. Two tacos.

Pico de gallo and queso. Two tacos.

Smoky chipotle aioli sauce and cabbage slaw. Two tacos.

Fire roasted poblano Chile, topped with cheese and crema nata served with salsa ranchera, Mexican rice and beans.

Pan roasted tilapia, habanero glaze, over chilaquiles in salsa ranchera, served with guacamole and charro beans.

Bone-in, roasted half chicken and brushed with adobo rojo, served with Mexican rice and refried beans and seasonal salad.

Seven Chiles rubbed hanger steak, served with Mexican rice and beans, guacamole, pico de gallo and sour cream.

Grilled jumbo prawns dry rubbed with smoky chipotle and Mexican chocolate served with mashed potato.

Mexican guajillo Chile rubbed pork ribs, passion fruit glaze, served with mashed potatoes.

Sauteed with onions, peppers and tomatoes served with Mexican rice and beans, flour tortillas on a sizzling platter.

Two all-natural corn tortillas rolled with your choice of stuffing, topped with melted cheese, sour cream, lettuce, homemade pickled jalapenos, served with a choice of salsa with Mexican rice and vegan black beans.

Chelitas blend cheese.

Chipotle braised chicken.

16 oz. Made with rice & cinnamon.

16 oz. Flor de Jamaica.

Bottle Mexican soda.

Tres leches flan Spanish-style custard topped with caramel sauce.

Street snack crullers made out of crispy dough dusted with cinnamon sugar and served with warm Mexican chocolate dipping sauce.

Three milk soaked vanilla sponge cake topped with whipped cream.