Tender meat marinated in chipotle sauce, rolled in a crispy flour tortilla, topped with sour cream and cheese, served with guacamole dip.

Flour tortilla wedges filled with jack cheese, tender chicken, or steak, topped with avocado, sour cream. and Pico de Gallo.

If one soup could be labeled the classic Mexican soup, it is this one, with the traditional flavors and texture of the country's chili, tomato, avocado, epazote and tortilla.

This soup orginates from Tlalpan, a suburb of Mexico City. Made more substantial by the addition of red bell pepper, is has a sweet flavor that children of all ages love.

This salad combines fresh green lettuce and Boston lettuce, with avocado, juicy mango, and jicama, all tossed in a cilantro and honey based vinigrette.

Crisp romaine lettuce tossed in chipotle ranch dressing, then topped with grilled chicken, fresh avocado, tomatoes, and corn salsa

Crisp romain lettuce tossed in avocado dressing, topped with fresh avocado, torilla strips, and parmesan cheese

Fresh baby spinach leaves tossed with sesame seeds, toasted almonds, toasted tortilla strips, and fresh feta cheese, served with a light house vinegrette

Today mole remains the classic dish for festive occasions. It combines the flavors of tomato, peanut, almond, and unsweeted cooking chocolate with Pasilla, Ancho, Chipotle, and Mulatto chilis. This dish dates from seventeenth century Puepla, a state near Mexico City.

Made from ground pumpkin seeds, cilantro, tomatillo, unsalted peanuts, with both fresh green and red chilis, this is a dish that the indiginous Purepecha people of Mexico have been serving since pre-Columbian times.

Made with flour, butter, tequila, oranges, and limes, this dish is from Martinez de la Toree, a small town in the Mexican state of Veracruz, which is famous for its sweet and juicy oranges.

Made with red wine, cloves, garlic, ground pepper, brown sugar, butter, whole plums, orange juice, and tequila. To hunt wild ducks, the Indians from Acapulco submerged themselves in shallow lagoon waters, covering their heads with hollowed-out pumpkins that had holes carved the tops for breathing. There they waited patiently for the waterfowl to arrive.

When a dish is referred to as 'a la Mexican,' it is made with tomatoes, onions and chili, combined here with plentiful shrimp, rice, tomatoes, and onion. This recipe originates in the Pacific coast region of Mexico.

The magnificent red snapper from the Pacific coast of Mexico is prepared in myriad ways. This version has an orange sauce that gives the fish a tangy flavor.

Guava has a creamy fresh taste with a slight citrus tang, making it the perfect fruit base for a sauce being served with salmon. This dish comes from the coastal town of Puerto Vallarta.

We use Reposada Tequila, which is lightly aged and has a smooth, full- bodied flavor that compliments the sauce. We accompany the salmon with avocado and potato cake. This dish can be found in Cancun.

This traditional style of pork chop is stuffed with chorizo (pork sausage) and apple pieces prepared in an Adobo sauce, which is a combination of tomatoes, garlic, apple cider vinegar, salt, and spices. We serve potato cake along with the pork chop. This dish originates in Oaxaca.

This recipe comes to us from Baja Northern Mexico, beef raising country. We serve it here with tequila sauce and potato cake.

To make this dish, cheese and meat-stuffed chilis are coated with beaten eggs and then sauteed in tomato sauce. We follow an old tradition in serving it with refried beans. A similar version of this recipe can be found throughout Mexico, and many believe it was one of the Emperor Maximilian's favorite foods.

This is a dish from Reinoza Tamulipas, in northern Mexico. Your choices are chicken or beef, served on a sizzling platter with chopped fresh bell peppers, tomato, onion, and tequila sauce-marinated cilantro. In the traditional style, we accompany the fajitas with tortillas, guacamole, Pico de Gallo, and beans.