Frida Mexican Restaurant

Serves 4pp

Serves 4pp

Serves 4pp

16oz Refried or Black Beans 16 oz Mexican Ricr or White Rice

Combination of buffalo wings, breaded shrimp, chicken tenders, and french fries. Served with a side of Ranch.

Cheese quesadillas to share as an appetizer or for the kids. Includes, pico de gallo, sour cream and guacamole

Your choice of 12 assorted soft corn tortilla tacos. Served with rice and beans family style.

Your choice of 8 chicken or cheese enchiladas. Served with rice and beans family style.

Chicken and Steak Fajitas with sauteed onions, tomatoes and green bell peppers. Served with rice, beans, guacamole , and tortillas family style.

Fresh avocado, onions, serrano, tomato, cilantro, and lime

Two crispy taquitos (chicken and potato), quesadillas, sopes and fresh guacamole.

Melted Oaxaca cheese served with flour tortillas.

Tortilla chips, pico de gallo, fresh guacamole, cheese, jalapenos, and sour cream

Boiled corn kernels with mayo, cotija cheese, and chile powder

Two chicken and two potato filled crispy rolled tortillas, topped with lettuce, sour cream, cotija cheese, and chopped tomatoes. Served with avocado salsa.

Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing. Served in a signature crispy cheese bowl.

Romaine lettuce, avocado, roasted bell peppers, sauteed portobello mushrooms and zucchini, sundried tomatoes, corn kernels and pumpkin seeds tossed in our house dressing.

Spring mix, grapes, chopped mango, caramelized walnuts and goat cheese, tossed in a passion fruit dressing.

A tostada bowl filled with spring mix, tomato, avocado, rice, refried beans, sour cream and cheese. Tossed in a mandarin dressing.

Mahi Mahi with lime juice, onions, cilantro, serrano, tomatoes, avocado, olives, jicama and cucumber.

Fresh shrimp, avocado, jalapeno, cilantro, jicama and cucumber in an authentic cocktail sauce.

Traditional tortilla soup served with tortilla strips, avocado, cheese, sour cream, and chile pasilla.

Chicken broth, white rice ad shredded chicken. Served with onions, cilantro, avocado, serrano, and tomatoes on the side

Pork loin slowly cooked in its own juices with beer, soda and spices. Served with rice, refried beans, pico de gallo, pork rinds (chicharron), avocado salsa and handmade corn tortillas.

Shredded chicken breast covered with a traditional mole sauce. Served with rice, refried beans, and handmade corn tortillas.

Arrachera, chicken, chorizo, queso fresco, avocado, nopal asado and cilantro along a roasted tomatillo salsa. Served with rice, refried beans and handmade corn tortillas.

Egg battered poblano pepper stuffed with melted cheese and corn kernels, covered with a tomato sauce. Served with rice and refried beans.

Chile guajillo broth with hominy (blanched corn kernels), spices and shredded chicken. Served with corn tostadas, cabbage, lime, oregano, chile de arbol, onions, and radish slices on the side.

Flour tortilla filled with Monterey Jack cheese. Served with sour cream, pico de gallo, and guacamole on the side.

Crispy corn tortillas dipped in a green or red sauce. Topped with shredded chicken, sour cream and cheese. Served with rice and beans.

Your choice of steak, chicken, carnitas, pastor, or veggies with Mexican rice, refried beans, lettuce, and cotija cheese wrapped in a flour tortilla. Served with a side of rice and beans.

Three corn tortillas with your choice of filling and sauce, topped with cheese and sour cream. Served with Mexican rice and refried beans.

Your choice of three tacos on handmade soft corn tortillas. Served with Mexican rice and refried beans. Topped with chiles toreados, onions, and cilantro. Avocado salsa on the side.

Delicious charbroiled skirt steak topped with chiles toreados. Served with avocado salsa on the side.

Two shredded beef and two shredded chicken fried flautas, topped with lettuce, pico de gallo, sour cream and queso fresco. Served with rice, refried beans and guacamole.

Tender marinated charbroiled skirt steak. Served with a red chicken enchilada, guacamole, rice, refried beans, and fresh handmade corn tortillas.

Grilled tenderloin strips with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole and handmade corn tortillas.

Grilled chicken and tenderloin strips with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole and handmade corn tortillas.

Grilled chicken tenders with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole and handmade corn tortillas.

Large prawns sautéed in a garlic, chile guajillo and white wine sauce. Served with white rice.

Large prawns grilled with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled salmon fillet over charbroiled pineapple, topped with a chile chipotle sauce. Served with white rice and asparagus.

Mahi Mahi sautéed in a lemon-butter sauce. Served with white rice and asparagus.

Served on a small flour tostada bowl.

White & Black 

Enjoy our Red Enchilada Sauce any time you want, Just heat and serve.

Enjoy our Mole Sauce any time you want, Just heat and serve.

Churros rolled in cinnamon sugar, served with a side of Cajeta sauce

This distinct cake combines moist and light perfectly. Topped with white chocolate shavings.

Mexico's version of a classic dessert combining the flavors of vanilla and caramel

Tres Leches, Flan, and Churros

Boiled corn kernels with mayo, cotija cheese, and Chile powder.

Delicious char-broiled skirt steak topped with chiles toreados.

Two crispy taquitos (chicken and potato), quesadillas, sopes, and fresh guacamole.

A tostada bowl filled with spring mix, tomato, avocado, rice, refried beans, sour cream, and cheese. Tossed in a mandarin dressing.

Chef's favorite, vegetarian. Served in our amazing signature grilled crispy cheese bowl. Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing.

Tender marinated char-broiled skirt steak. Served with a chicken enchilada tapatia, guacamole, rice, refried beans, and fresh handmade corn tortillas.

Chef's favorite. Traditional tortilla soup served with tortilla strips, avocado, cheese, sour cream, and Chile pasilla.

Chicken broth, white rice, and shredded chicken. Served with onions, cilantro, avocado, serrano, and tomatoes on the side.

Chef's favorite, vegetarian. Served in our amazing signature grilled crispy cheese bowl. Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing.

Our housemade caesar salad with grilled chicken breast.

Chef's favorite, vegetarian. Romaine lettuce, avocado, roasted bell peppers, sautéed Portobello mushrooms and zucchini, sun-dried tomatoes, corn kernels, and pumpkin seeds tossed in our house dressing.

Vegetarian. Spring mix, grapes, chopped mango, caramelized walnuts, and goat cheese, tossed in a passion fruit dressing.

A tostada bowl filled with spring mix, tomato, avocado, rice, refried beans, sour cream, and cheese. Tossed in a mandarin dressing.

Vegetarian.

Delicious char-broiled skirt steak topped with chiles toreados.

Two shredded beef and two shredded chicken fried flour flautas, topped with lettuce, pico de gallo, sour cream, and queso fresco. Served with rice, refried beans, and guacamole.

Chef's favorite. Wild caught mahi mahi with lime juice, onions, cilantro, serrano, tomatoes, avocado, olives, jicama, and cucumber.

Fresh shrimp, avocado, onion, jalapeño, cilantro, jicama, and cucumber in an authentic cocktail sauce.

Chef's favorite.

Sushi grade ahi tuna, chopped avocado, pineapple, jicama, cilantro, and a hint of serrano in a citrus-passion fruit reduction.

Pork loin slowly cooked in its own juices with beer, soda, and spices. Served with rice, refried beans, pico de gallo, pork rinds (chicharron), avocado salsa, and handmade corn tortillas.

Shredded chicken breast covered with a traditional mole sauce. Served with rice, refried beans, and handmade corn tortillas.

Chef's favorite. Arrachera, chicken, chorizo, queso fresco, avocado, nopal asado, and cilantro in a boiling roasted tomatillo salsa. Served with rice, refried beans, and handmade corn tortillas. Enough for two.

Egg battered poblano pepper stuffed with melted monterey jack cheese and corn kernels, covered with a tomato sauce. Served with rice and refried beans.

Chile guajillo broth with hominy (blanched corn kernels), spices and shredded chicken. Served with corn tostadas, cabbage, lime, oregano, Chile de arbol, onions, and radish slices on the side.

Flour tortilla filled with monterey jack cheese. Served with sour cream, lettuce, and guacamole on the side.

Crispy corn tortillas dipped in a green or red sauce. Topped with shredded chicken, sour cream, and cheese. Served with rice and beans.

Chef's favorite, vegetarian. Fresh avocado, onions, serrano, tomato, cilantro, and lime.

Two crispy taquitos (chicken and potato), quesadillas, sopes, and fresh guacamole.

Melted oaxaca cheese served with flour tortillas.

Tortilla chips, pico de gallo, fresh guacamole, cheese, jalapenos, and sour cream.

Two chicken and two potato filled crispy rolled tortillas, topped with lettuce, sour cream, cotija cheese, and chopped tomatoes. Served with avocado salsa.

Boiled corn kernels with mayo, cotija cheese, and Chile powder.

Tender marinated char-broiled skirt steak. Served with a chicken enchilada tapatia, guacamole, rice, refried beans, and fresh handmade corn tortillas.

Chef's favorite. Grilled tenderloin strips with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled chicken and tenderloin strips with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled chicken tenders with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Served with grilled vegetables and guacamole.

Wild caught Mahi Mahi braised in a tomatoe, olive and red pepper sauce, topped with pickled jalapenos. Served with white rice, sauteed zucchini and mushrooms.

Charbroiled Salmon filet with a chile guajillo glaze,topped with tomatillo relish over grilled pineapple. Served with sauteed spinach and white rice.

Chef's favorite. Large prawns sautéed in a garlic, Chile guajillo, and white wine sauce. Served with white rice.

Large prawns grilled with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled salmon fillet over a Chile chipotle cream sauce. Served with white rice and asparagus.

Wild caught mahi mahi sautéed in a lemon-butter sauce. Served with white rice and asparagus.

Vegetarian.

Vegetarian. Served on a small flour tostada bowl.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.