Entrees

Try these fresh Mex classics.
ENTREES
  • 20

    COCHINITA PIBIL

    The foremost traditional dish of Yucatan. Pork leg marinated & then cooked in a banana leaf. Served with beans, choice of tortillas and plantains when in season, (otherwise regular banana will be served).
  • 20

    CARNITAS

    Michoacan’s most traditional plate, pork marinated in Coca-Cola, milk & orange juice then fried. Served with guacamole, salsa, rice, beans & tortillas.
  • 16

    CHILE COLORADO

    Cubed pork braised in a guajillo sauce. Served with rice & choice of tortillas.
  • 16

    CARNE GUISADA

    Flank steak in a rich tomato, onion & pepper sauce with Mexican herbs & spices. Served with rice & choice of tortillas.
  • 19

    CHILE RELLENO

    Large poblano pepper stuffed with ground beef, potatoes, pecans, and raisins. Also available chicken or vegetarian style. Topped with your choice of sauce. Served with rice & choice of tortillas.
  • 20

    CANCUN RELLENO

    Large poblano pepper stuffed with large shrimp sautéed with green bell peppers, pineapple & guajillo peppers. Topped with chipotle cream & Monterey Jack cheese. Served with rice & choice of tortillas.
  • 19

    POLLO CHIPOTLE

    Grilled chicken breast smothered with chipotle sauce, topped with grilled onions, Monterrey Jack cheese & sliced avocado. Served with rice & choice of tortillas.
  • 19

    POLLO CON MOLE

    Grilled chicken breast topped with Julieta’s famous mole sauce. Served with rice & choice of tortilla.
  • 25/30/35

    FAJITAS

    Chicken, ribeye, or shrimp grilled with peppers and onions. Served with rice, beans, guacamole salad, and choice of tortillas.
MARISCOS
  • 22

    PESCADO AL MOJO DE AJO

    Snapper filet rubbed with garlic. Served with a side of lettuce. Tomato, red cabbage, sliced avocado & rice.
  • 22

    PESCADO VERACRUZANO

    Fresh snapper filet, smothered with onions, tomatoes, bell peppers, capers, olives & mushrooms. Served with rice.
  • 22

    CAMARONES MARGARITA

    Large shrimp sauteed in chile pasilla. Tequila, Cointreau and lime juice. Served with rice.
  • 22

    CAMARONES CAMPECHE

    Sauteed shrimp tossed with tomato, cilantro and green onions, glazed with mezcal. Served with rice.
  • 22

    CAMARONES DIABLO

    Large shrimp sauteed in a white wine chipotle sauce. Served with rice.
  • 28

    SALMON CHIPOTLE NARANJA

    Salmon topped with orange chipotle demi-glace, garlic, and jalapeno served over rice and veggies.
SOUPS & SALADS

  • ADDITIONS: CHICKEN OR FISH 7 STEAK 8
  • 11

    CALDO TLALPENO

    Traditional chicken soup with fresh vegetables, sliced avocado, cheese, tortilla strips, rice & chipotle pepper.
  • 11

    POZOLE

    Chicken verde pozole with hominy, tomatillo, avocado, cabbage, and radish.
  • 10

    EL FLACO SALAD

    Bed of field greens & romaine lettuce with tomatoes, red onions, cucumbers & goat cheese with choice of dressing.
  • 10

    JULIE’S SALAD

    Baby spinach with red onion, seasonal fruit & candied pecans tossed with a raspberry-honey vinaigrette, sprinkled with goat cheese.

  • DRESSINGS

    Ranch, Raspberry-honey Vinaigrette, Golden Italian Vinaigrette, Chipotle Ranch.

*IMPORTANT: THERE IS A RISK ASSOCIATED WITH CONSUMING RAW OYSTERS, RAW FISH, RAW EGGS & ANY OTHER RAW ANIMAL PROTEIN. IF YOU HAVE ANY CHRONIC ILLNESS OF THE LIVER OR ANY IMMUNE DISORDER, YOU ARE AT A GREATER RISK OF SERIOUS ILLNESS FROM ANY PRODUCT ABOVE. IF UNSURE OF YOUR RISK, PLEASE CONSULT YOUR PHYSICIAN.