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                          COCINA TARASCAS 
                           MAIN COURSES

CHICKEN

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PECHUGA POBLANA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 17.00

Grilled chicken breast smothered with melted Chihuahua cheese and Poblano sauce; served with cilantro lime rice and vegetables.

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HONEY CHIPOTLE CHICKEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 16.00

Cubed chicken breast sautéed with honey, chipotle pepper, onion, tomato and cilantro; Served mild, medium or hot, over Spanish rice.

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SPICY CHICKEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 17.00

Cubed chicken breast sautéed with Spanish sausage, pepper, onions, chile de arbol and Caribbean marinade; served over Spanish rice.

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CARIBBEAN CHICKEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 18.00
Chicken breast seasoned with brown sugar and peanut spice rub; served with peanut white wine sauce, cilantro lime rice and sweet plantains.

RED MEAT

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CARNE ASADA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 21.00

Grilled skirt steak with one chicken enchilada smothered in mole sauce;
served with Spanish rice, beans, sour cream, guacamole, pico de gallo
and corn or flour tortillas.

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BURRITO TARASCO. . . . (LINCOLN PARK BEST) . . . . . . . . . . . . . . . . .$ 13.00

A flour, sun dried tomato or spinach tortilla filled with steak, bacon, refried beans, Chihuahua cheese, chipotle pepper and pico de gallo; served with Spanish rice and refried beans. Hot, Medium or Mild.

Add. $0.50 for spinach and sun-dried tomato tortilla,

SUIZO: (With cheese and red sauce on top) Add. $ 1.00

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PUNTAS AL ALBANIL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 19.00

Sautéed steak tips with bacon, chipotle pepper, onion, tomato and cilantro; served mild, medium or hot, with cilantro lime rice and tortillas.

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CHURRASCO. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 21.00

Grilled filet of sirloin accompanied with sweet plantain, cilantro

lime rice and habichuelas guisadas. Served with chimichurri sauce.

SEA FOOD

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JOE’S QUESADILLA DINNER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 17.00

Flour tortilla with sautéed large shrimp and your choice of mushroom, spinach or roasted Poblano peppers. Served with Spanish rice and beans. Additional vegetables filling Add. $.50

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GARLIC SHRIMP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 18.00

Shrimp sautéed with garlic, chile guajillo and tequila;

served with cilantro lime rice and vegetables.

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