San Angel Inn Lunch Menu
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Handcrafted Premium Margaritas
Fruta de la Pasion $12.50
El Mayor blanco tequilla, ginger liquor, mixed with passion fruit and mango nectar, fresh lime juice, topped with passion fruit foam, served on the rocks with a hibiscus Himalayan salt rim
Limon Y Jalapeno $12.50
El Mayor blanco tequila, with jalapeno-lime juice, agave nectar syrup, and fresh lime juice, served on the rocks with a hibiscus Himalayan salt rim
San Angel Inn Top Shelf $12.50
El Mayor blanco tequila, gran torres liquor and fresh lime juice, served on the rocks
Pepino $12.50
El Mayor blanco tequila, triple sec liquor, caramelized pineapple juice, cucumber and agave nectar syrup, served on the rocks with a cactus-lemongrass salt rim
Naranja Roja $12.50
Sweet-tart flavors of the blood orange juice and the hibiscus syrup, el mayor blanco tequila, triple sec liquor, topped with blood orange foam, served on the rocks with a hibiscus Himalayan salt rim
Frozen Margarita $9.25
Lime, strawberry, mango, or fiesta mix
Beer and wine also available
Botanas Y Sopa
Appetizer and soup
Sopa Azteca $7
Traditional tortilla soup, served with fried tortilla strips, avocado, cheese and pasilla pepper
Tostadas de Tinga $10
Tomato marinated chicken and black beans on fried corn tortillas, topped with lettuce, onion, avocado, sour cream and queso fresco
Coctel de Camaron $12
Acapulco-style shrimp cocktail, served with spicy marinated tomato sauce, avocado and lime
Tlacoyos de Chilorio $11
Corn cakes, topped with black refried beans, pork chilorio, queso fresco, sour cream and green tomatillo sauce
Tacos de Filete $13
Grilled tenderloin beef served on soft flour tortilla, topped with chipotle pepper sauce, scallions and avocado
Entradas
Entrees
Pollo a las Rajas $19
Grilled chicken breast on a bed of poblano rice, served with a cream sauce of red peppers and onion strips, and queso fresco
Tilapia al Huitlacoche $25
Pan-seared tilapia fish, served with "Huitlacoche" - corn mushroom rice and shrimp sauce
Ensalada Cesar
with chicken $14
with shrimp $17
Enchilladas Verdes de Pollo $17
Corn tortillas with chicken, covered with green tomatillo sauce, topped with sour cream, queso fresco and onion, served with black beans
Mahi-Mahi a la Veracruzana $23
Grilled filet of mahi-mahi served over poblano rice, prepared with capers, olives, bell peppers, Spanish onions and tomatoes, seasoned with white wine, and spices
Sirloin con Chilaquiles $23
Grilled sirloin with chilaquiles (layers of fried corn tortilla, green tomatillo sauce, topped with queso fresco, onion, and sour cream) served with black beans
Chef's Recommendations
Lomo de Puerco en Pipian $23
Pork tenderloin served over roasted vegetables and pipian - pumpkin, chiles and almond sauce
Traditional Mexican Lunch
Sopa Azteca
Traditional tortilla soup
Enchiladas Verdes de Pollo
Corn tortillas filled with pulled chicken, covered with green tomatilo sauce
Crema Bavaria
Creamy bavarian mousse served with mix berries and cinnamon
Includes a soft drink or ice tea
No substitute on the Mexican lunch
$25
Side Orders
Guacamole $6
Avocado, cilantro, chile serrano, and lime juice served with flour chicharrones and Valentina sauce
Fried Plantains $5
Deep fried sweet plantains
Desserts
Crema Bavaria $8
Creamy Bavarian mousse served with mixed berries and cinnamon
Isla Flotante $8
Caramalized lime meringue served over vanilla sauce and mixed berries
Helado de Dulce de Leche $7
Caramel ice cream
Crepas de Cajeta $11
Warm crepes with "cajeta" - caramel suace and topped with toasted almonds
Kids' Menu
Cheese Quesadilla $8.50
Grilled flour tortilla filled with cheese. Served with vegetables and Mexican rice
Beef Taco $8.50
Soft flour tortilla filled with ground beef. Served with vegetables and Mexican rice
Chicken Tenders $8.50
Chicken tenders served with vegetables and Mexican rice
Includes juice, 2% milk, or bottle of water. Soft drinks available upon request.
Vanilla Ice Cream
served with a churro
Fruit Cup
Food Photos
Sales tax not included
Disney Dining Plan Snack Eligible Item
All menus, items and prices subject to change
Menu date: July 2011