PECHUGA POBLANA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 16.00 Grilled chicken breast smothered with melted Chihuahua cheese and Poblano sauce; served with cilantro lime rice and vegetables.
	PIMENTO CHICKEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 16.00 Grilled chicken breast over mango chutney smothered with red pimento sauce; served with vegetables.
	HONEY CHIPOTLE CHICKEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 15.00 Cubed chicken breast sautéed with honey, chipotle pepper, onion, tomato and cilantro; Served mild, medium or hot, over Spanish rice.
	SPICY CHICKEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 16.00 Cubed chicken breast sautéed with Spanish sausage, pepper, onions, chile de arbol and Caribbean marinade; served over Spanish rice.
	CARIBBEAN CHICKEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 16.00 Chicken breast seasoned with brown sugar and peanut spice rub; served with peanut white wine sauce, cilantro lime rice and sweet plantains.

	CARNE ASADA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 19.00 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.
	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
	PUNTAS AL ALBANIL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 18.00 Sautéed steak tips with bacon, chipotle pepper, onion, tomato and cilantro; served mild, medium or hot, with cilantro lime rice and tortillas.
	CHURRASCO. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 19.00 Grilled filet of sirloin accompanied with sweet plantain, cilantro lime rice and habichuelas guisadas. Served with chimichurri sauce.

	JOE’S QUESADILLA DINNER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 15.00 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. $.50
	GARLIC SHRIMP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 18.50 Shrimp sautéed with garlic, chile guajillo and tequila; served with cilantro lime rice and vegetables.
	GARLIC AND LEMON TILAPIA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 17.50 Baked Tilapia filet smothered with a creamy garlic lime sauce; served with sweet plantains and cilantro lime rice.
	SWEET CHIPOTLE SHRIMP. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 19.00 Sautéed shrimp with chipotle peppers and honey. Served with cilantro lime rice.
	PLANTAIN MAHI-MAHI. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 18.50 Plantain crusted Mahi-Mahi filet. Served with sautéed spinach, mango salsa and tamarind tarter sauce.
	CILANTRO SALMON. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$ 18.50 Salmon filet topped off with Tarascas cilantro sauce, wrapped in banana leaf and grilled to perfection. Accompanied with sautéed spinach and malanga gout cheese puree.