Cabo Flats (S Rosemary Ave)

Vanilla ice cream wrapped in pound cake, tossed in cap and crunch, deep fried, topped with whipped cream, drizzled with chocolate, and raspberry sauces.

Warm brownie served with chocolate ice cream, chocolate sauce, topped with whipped cream, and a strawberry.

Baked vanilla custard and caramel sauce.

Waffle dusted with cinnamon sugar. Served with salted caramel ice cream, plantains drizzled with caramel sauce topped with whipped cream, and a cherry.

With steak and breakfast potatoes.

Top of breakfast potatoes, sauteed onions and peppers, cabo’s cheese blend, bacon, and jalapenos.

Served with breakfast potatoes.

Challa bread dipped in cinnamon sugar batter drizzled with caramel sauce.

Two scrambled eggs, bacon, cabos cheese blend, sauteed peppers, and onions in a large flour tortilla. Served with breakfast potatoes.

Flour tortilla filled with scrambled eggs, black beans, bacon, avocado, and cabos cheese blend. Served with a side of salsa and breakfast potatoes.

Flour tortilla filled with scrambled eggs, black beans, bacon, avocado, and cabos cheese blend. Served with a side of salsa and breakfast potatoes.

Two poached eggs served on top of a toasted jalapeno cornbread finished with Hollandaise sauce and sliced avocado. Served with breakfast potatoes.

Two eggs on a crispy corn tortilla with refried beans, Cabos cheese blend, ranchero sauce, avocado, and Cotija cheese. Served with breakfast potatoes.

Two poached eggs served over a mix of potatoes and chorizo with ranchero sauce. Served with choice of beans.

Served with breakfast potatoes and challah toast.

Chips tossed in sauce. Served refried beans topped with red onions, crema, and Cotija cheese

Served over cilantro rice, black beans, pico de gallo, Cabos cheese blend, and guacamole.

Served with onions, peppers, Cabos cheese blend, and lettuce wrapped in a flour tortilla served with fries or beans.

Made to order, Cabos traditional recipe of avocado, onion, tomato, lime, and cilantro.

Fish marinated in lime juice, served with cucumber jalapeno, pickled red onion, and cilantro.

Three crispy corn tortillas, filled with your choice of chicken or pulled beef, topped with ranchero or tomatillo sauce, shredded lettuce, pico de gallo, and cotija cheese.

With ground beef creamy white cheese with roasted peppers, cabo cactus spice blend, and pico de gallo.

Roasted chicken, tomato soup with guajillo pepper, and epazote spice.

Marinated adobo chicken, Cobos cheese blend, and pico de gallo in a large flour tortilla.

Marinated adobo steak, Cabo's cheese blend, onions, and pepper in a large flour tortilla.

Braised pork, picked red, onions, cilantro, and in a large flour tortilla.

Combination of yellow cheddar, white American grated mozzarella, and ditalini pasta.

Seafood ceviche, ten avocado fries, and Mexican street corn.

Ten slices of avocado, panko bread crumbs, and roasted garlic cilantro aioli.

Ground chicken, mushrooms, onions, peanuts, sesame oil, cilantro, a jalapeno ginger glaze, and topped with carrots. Served with iceberg lettuce cups.

Two empanadas filled with ground beef and Cabos cheese blend topped with pico de gallo and cotija cheese. Served with spicy yucatan salsa.

Grilled corn served on skewers, brushed with chipotle lime aioli, cotija cheese, and cabo cactus spice.

Yellowfin tuna, avocado, pickled onion, cilantro, tomato, mango dressing, lime juice, and seasame oil. Served in a crispy wonton shell topped with shredded carrots.

Crispy shrimp lightly tempura fried. Served with sweet chili sauce.

Ten baked, fried, then grilled jumbo wings, tossed in your choice of Cabos BBQ or buffalo hot sauce, and topped with pickled jalapenos and chopped cilantro.

A mound of corn tortilla chips over refried beans topped with pico de gallo, Cabos cheese blend, pickled jalapenos, black beans, guacamole, and crema.

Mixed greens, Cabos cheese blend, black beans, grilled corn, tomatoes, and avocado, topped with chicken or ground beef in a crispy flour, tortilla bowl, and tossed with chipotle ranch.

Romaine hearts tossed in caesar dressing. Served with garlic croutons.

Mixed greens grilled corn, roasted red peppers, tomatoes, Cabos cheese blend, crispy tortilla strips, and cilantro lime vinaigrette.

Chopped romaine, iceberg, jicama, grilled corn, tomatoes, cucumber, avocado, roasted red peppers, black beans, cotija cheese, and honey chipotle vinaigrette.

Butter toasted challah bread, Cabos cheese blend, crispy bacon, and roasted garlic tomato aioli. Served with a bowl of chicken tortilla soup.

Ground sirloin and chorizo mixed with jalepeños and onions topped with Cabos cheese blend, guacamole, and chipotle aioli served on texas toast. Served with fries, lettuce, tomato, onion, and pickle.

Grilled chicken breast served on a brioche bun topped with refried beans, avocado, jalapenos, and melted Cabos cheese blend. Served with rice and beans.

Braised pork, pickled onions, cilantro, lime wedge, and garnished with pineapple.

Ground beef, lettuce, Cabos cheese blend, and pico de gallo.

Adobo marinated chicken, poblano corn salsa, Cabos cheese blend, and roasted garlic cilantro aioli.

Fresh caught mahi, jicama pineapple slaw, and chipotle aioli.

Fresh caught mahi, jicama pineapple slaw, and chipotle aioli.

Adobo marinated steak, guacamole, pico de gallo, green onion, and cotija cheese.

Sauteed with onions, bell peppers and poblano peppers with Cabos fajita sauce. Served on a sizzling skillet with flour tortillas, guacamole, pico de gallo, and sour cream.

Slow cooked tender beef. Served with cilantro rice, black beans, and plantains.

Roasted poblano pepper. Served with Mexican rice and refried beans over ranchero sauce.

With one lb of adobo chicken, Mexican rice, black beans, Cabos cheese blend, onions, and peppers wrapped in a flour tortilla topped with your choice of tomatillo, ranchero or mole sauce.

With adobo chicken, Mexican rice, black beans and Cabos cheese blend wrapped in a flour tortilla then fried and topped with Cabos cheese blend, and guacamole.

Three rolled soft corn tortillas served with Mexican Rice and refried beans topped with your choice of tomatillo, ranchero or mole sauce.

Marinated adobo grilled skirt steak, three grilled shrimp, cilantro rice, seasonal mixed veggies, and plantains.

Pan roasted mahi and shrimp served over corn puree with red bell pepper sauce topped with crispy carrots.

Grilled skirt steak. Served over refried beans and chile de Arbol sauce, topped with sauteed onions, and guacamole. Served with a side of plantains and cilantro rice.

Pounded thin grilled chicken breast. Topped with a spinach salad including eggs, red peppers, onion, and warm bacon vinaigrette.

Grilled skirt steak marinated in adobo topped with chimichurri sauce and served with cilantro rice, seasonal mixed veggies, and plantains.

Penne pasta in a tequila tomato cream sauce with chorizo bacon topped with cotija cheese and cilantro.

Braised pork, pickled onions, cilantro, pickled jalapenos, and guacamole. Served with plantains and your choice of rice and beans.

Sauteed shrimp wrapped in bacon served with chorizo fried rice and garlic sauce.