Frontera Grill
Pages
Dishes
| Oaxacan-Style TAMALES wrapped in banana leaves, filled with shredded chicken in rich red mole | $3.50 |
| Yucatan-style grilled VENISON KABIC, marinated in achiote and red chile, served with a spicy sauce of fresh tomatoes, chile habanero and sour orange juice. Black beans | $15.95 |
| CHILES RELLENOS (one cheese, one minced-pork picadillo) with roasted tomato sauce. (Central) (limited supply) | $9.95 |
| ENCHILADAS of chicken in Oaxacan red mole. Black beans. | $8.50 |
| Wood-grilled PORKLOIN CHOP in traditional, spicy Oaxacan yellow mole with roasted Mexican vegetables and chochoyotes (dumplings) | $12.95 |
| Charcoal-grilled CARNE ASADA (butterflied tenderloin marinated in red-chile adobo). Black beans, fried plantains in sour cream, guacamole. (Inspired by a Oaxacan specialty) | $15.95 |
| Split Game Hen, border-style. Half-boned, marinated in garlic and sweet spices, and grilled. Frijoles charros. charcoaled green onions, jicama | $11.95 |
| Seared TURKEY BREAST in rich red mole. Mexican rice. (Inspired by a Oaxacan specialty) | $11.50 |
| Garlic-marinated, grilled Tuna zarandeado, with two spicy homemade salsas. Black beans and jicama salad. (Inspired by a Nayarit specialty) | $14.50 |
| Grilled Amberjack almendrado (a sauce thickened with ground almonds, flavored with sweet spices, tomato, garlic, olives and raisins). Mexican rice. (Oaxaca) | $12.50 |
| Seared Sea Scallops in creamy pumpkinseed pipian. Roasted potatoes and Mexican vegetables (Inspired by a Tamaulipas specialty) | $15.50 |
| Chile-marinated, grilled Chicken Breast a la plaza (with red-chile enchiladas, browned potatoes and carrots, pickled cabbage) (Michoacan) | $10.95 |
| Boneless Duck Breast in green pumpkinseed mole. Roasted chayote and zucchini; Mexican rice (Central Mexico) | $13.95 |
| Roasted Poblano Chile with creamy Mexican fresh cheese and woodland mushrooms, dressed with vinegar and olive oil (Inspired by Central specialty) | $4.25 |
| Pan-fried Shrimp with toasted garlic and olive oil; served cool, with guacamole (Coastal Mexico) | $5.95 |
| Griddle-baked Quesadillas of charcoaled duck, red onions and Chihuahua cheese (Inspired by a West Coast specialty) | $4.75 |
| Oven-baked Enchiladas of shredded mahimahi and swordfish in creamy tomatillo sauce with queso anejo (Inspired by a Central specialty) | $5.50 |
| Charcoaled Tenderloin Tips in spicy red chile guajillo sauce, with grilled red onions and black beans (Central) | $12.50 |