Talavera Cocina Mexicana

Avocado cilantro sauce, pasilla sauce, crema fresca, and cotija cheese.

Avocado cilantro sauce, pasilla sauce, crema fresca, and cotija cheese.

Made with habanero chile, orange zest, and lime juice. Served over avocado puree.

Made fresh to order, served with queso anejo, chicharron, and fresh handmade tortillas.

Black beans, pickled red onion, and guacamole.

Made with orange and lime juices, serrano chile, cilantro, red onion, tomato, and olive oil. Served over avocado puree.

Melted Oaxaca cheese with chorizo.

Fresh corvina, habanero chile, orange zest, lime juice, cilantro, avocado, and oliv oil.

Shrimp, calamari, octopus, and scallops with tomato sauce. Prepared with citrus juices, cilantro, serrano chile, onion, tomato, and olive oil. Topped with avocado.

Marinated in orange and lime juices, serrano chile, cilantro, red onion, tomato, and olive oil. Topped with avocado.

Chicken stock, Mexican cream, and crispy tortilla.

Made with tomato and guajillo broth, garinshed with crispy tortilla, fried pasilla chile, fresh avocado cubes, queso fresco, and chopped cilantro.

With grilled portobello mushrooms, spinach, tomato, red onion, serrano chile, cilantro and red wine-lime vinaigrette, and topped with crumbled goat cheese.

Romaine and kale mix.

Shredded iceberg lettuce, black bean vinaigrette, avocado, queso fresco, three color peppers, and crispy tortillas.

Dried chiles, mexican chocolate, assorted fruits, nuts, herbs, and spices. We then cook our chicken breast cimmering in the sauce. Served with white rice and garnished with toasted sesame seeds.

Pork belly roasted, until succulent, made with pinenuts, sesame seeds, and almonds. Topped with apricot pecan chutney and garnished with pinenuts and sesame seeds. Served with shite rice.

Made with dried guajillo and ancho peppers, herbs, spices, raisins, plantains, and assorted nuts. Served with white rice and grilled zucchini, and garnished with toasted almonds and sesame seeds.

Chicken, poblano cream sauce, melted cheese, crema fresca, and cilantro.

Pulled chicken breast, covered with our house mole, drizzled with cream, and topped with onions, sesame seeds, and goat cheese.

Long and thin tortillas rolled and pan fried, served with salsa pasilla, salsa verde, crema fresca, and cotija cheese.

Oaxaca cheese, corn tortillas, chicken in tinga poblano, guacamole, pico de gallo, and crema fresca.

Pulled chicken breast, topped with fresh lettuce, and crumbled cotija cheese.

Thin beef tenderloin strip served with guacamole, roasted poblano peppers, onions, refried beans, and enchilada with mole.

Grilled skirt steak served with papitas guajillo and pico de gallo.

Snapper filet cooked in tomatillo sauce with clam juice and shrimp.

Giant shrimp sauteed with garlic and guajillo chile, served with white rice.

Crispy skin snapper sauteed with garlic and guajillo chile, served with white rice.

Boiled in broth, then grilled until golden. Served with sweet and spicy three chile sauce.