El Portal Restaurant Menu

Dulce Vida silver tequila, tamarindo syrup, triple sec, and sweet and sour. Served on the rocks with a Tajin rim.

Los Altos silver tequila, muddled jalapenos, triple sec, and sweet and sour served on the rocks with a Tajin rim.

Campo Bravo silver tequila, pineapple simple syrup, and Jarritos de pina. Served in a jarrito (terra cotta pot) with a chile rim and charred pineapple.

Avion silver tequila, blood orange mix, and a splash of sweet and sour. Served with a Tajin rim.

Smirnoff Tamarindo Spicy Vodka, lime juice, watermelon pucker, and pineapple juice. Served on the rocks with a Tajin rim and a spicy watermelon paleta (lollipop).

818 silver tequila, La Pinta Pomegranate tequila, and Squirt. Served on the rocks with a chamoy and Tajin rim.

Thin slices of tender beef, potatoes, bell pepper, and tomatoes all simmered in Yucatan spices. Served with black beans, rice, and tortillas.

Thin filets of tender steak, grilled to your preference and served with julienne of nopales (cactus), Mexican potatoes, and a cup of black bean soup. With tortillas.

Ricotta, spinach, and mushrooms, all folded into a tender and flavorful breast of chicken, then baked. Served cut into medallions with a chipotle sauce. With tomato and serrano cous cous.

A casserole of sauteed pork loin, tender steak, chorizo, queso fundido, and grilled cactus simmered in a molcajete. Sauce and served with rice, beans, and tortillas.

Sauteed chicken breast topped with jumbo shrimp al mojo de ajo (Scampi). Served over queso fresco mashed potatoes and fresh vegetables.

Tender half chicken marinated in beer then roasted. Finished with a rosemary and thyme reduction and a touch of garlic. Served with roasted new potatoes and fresh vegetables.

Seared marinated chicken breast topped with our famous mole sauce. Served with a spinach enchilada verde, rice, and vegetables.

Fresh pasilla chile filled with ground beef, finely diced raisins, gorgonzola cheese, and fried plantain. Served over a walnut sauce and topped with pomegranate seeds, rice, and fresh vegetables.

A classic winter comfort soup with clams, potatoes, and bacon

Coa tequila, sauvignon blanc, simple syrup, lemon juice, orange juice, pineapple, and mango sections. Served on the rocks with a sprig of rosemary.

Pork baby back ribs cooked in our salsa verde and finished in the oven. Served with frijoles de la olla and Mexican rice.

Two corn tortillas dipped in chile guajillo sauce then folded with a filling of chicken, finely diced vegetables and queso fresco, topped with avocado slices and creme fraiche. Served with rice and black beans.

Two enchiladas filled with lobster, shrimp, crab meat, and spinach, rolled and covered with tomatillo sauce. Topped with avocado and sour cream. Served with rice and salad.

Pan sauteed filet of sole with toasted sliced almonds and burnt butter sauce. Served with parmesan risotto and fresh vegetables.

Pan sauteed filet of barramundi with guajillo chili sauce and nopales. Served with saffron rice and fresh vegetables.

Crab meat, baby shrimp, and finely diced vegetables rolled into thin slices of sole and finished in the oven. Served with a brandy lobster sauce, Mexican rice, and fresh vegetables.

Filet of sole marinated in citrus juices and olive oil then sauteed and topped with a mango salsa. Served with fresh vegetables and Mexican rice.

Fresh pasilla chile filled with ground beef, finely diced raisins, gorgonzola cheese, and fried plantain. Served over a walnut sauce and topped with pomegranate seeds, rice, and fresh vegetables.

Filet of salmon marinated in olive oil, basil, and lime then lightly sauteed. Served over angel hair pasta with a chipotle and corn relish.

Tender flank steak passed in a marinade of ginger and herbs then grilled. Served on romaine salad with a relish of green onions, cilantro, and mild chili lime dressing.

Pork baby back ribs in our special dry rub then basted with Jack Daniel's BBQ sauce and finished in the oven. Served with corn on the cob and mashed potatoes.

Finely cubed pork, slowly cooked with crushed fresh tomatoes and a touch of garlic. Served with parmesan risotto, rice, and avocado slices. With tortillas.

Generous cut of tender skirt steak coated in fresh herbs and whole grain chardonnay mustard then grilled. Served with mashed whole potatoes, grilled vegetables, and chimichurri sauce.

Breast of chicken cut in medallions, lightly coated in herbed bread crumbs, and sauteed. Served with chipotle sauce, Mexican rice, and salad.

Pan-seared New York eye steak topped with a chipotle and wild mushroom sauce. Served with roasted rosemary potatoes and fresh vegetables.

Pan seared 12 oz New York steak topped with a green peppercorn brandy sauce. Served with whole new mashed potatoes and grilled vegetables.

Gazpacho freshly made and chilled, garnished with shrimp, avocado, cucumber, and a splash of tequila.

10 oz pork chops basted in an adobado of dry chiles, garlic, and mild spices, then grilled. Served with frijoles charros, rice, & tortillas.

Roasted pork loin filled with dried fruit and crushed walnuts. Cut in medallions and served with demi-glace fruit sauce, mashed sweet potatoes, and vegetables.

Chef Caesar's famous pumpkin soup is back for the Fall!

Large flour tortilla filled with spicy chicken, spinach, and fire roasted red bell peppers. Finished with melted cheddar and jack cheese. Served with mango salsa, guacamole, and sour cream.

Large flour tortilla filled with spicy grilled chicken, spinach, and fire roasted red bell peppers. Finished with melted cheddar and Monterey jack cheese. Served with queso fresco and a mango chutney. With guacamole and beans.

Mixed greens with quinoa, watermelon, strawberry,radishes, and green onion. Served with poached shrimpand a tropical dressing.

Pasilla chile filled with ground turkey, finely cut apples, and fresh vegetables. Covered with the traditional gravy. Served with our famous chorizo stuffing, sweet potatoes, and cranberry sauce.

Pan-seared rib eye steak topped with a chipotle and wild mushroom sauce, served with roasted rosemary potatoes and fresh vegetables.

Tender roasted half chicken topped with a lavender and rice vinegar sauce. Served with Mexican rice and seasonal fresh vegetables.

Fresh filet of salmon basted in garlic sauce, scampi style, then sauteed. Served with roasted tomato risotto and fresh vegetables.

Fresh filet of salmon lightly marinated with pasilla chile, then grilled. Topped with mango relish. Served with a side of white beans with cilantro and fresh vegetables.

Filet of salmon seared and finished in the oven, then covered with a tamarind BBQ and pineapple chutney. Served with jasmine rice and vegetables.

Fresh filet of salmon topped with a Veracruz sauce of fresh tomatoes, olives, capers, and onions. Served with queso fresco mashed potatoes and vegetables.

Poblano chile filled with white fish, bay shrimp, crab meat, and cheese, topped with ranchera sauce. Served with mushroom risotto and fresh vegetables.

Bay shrimp, crab meat, and scallops sauteed in diced tomatoes, onions, and white wine then wrapped in two corn tortillas. Finished with a topping of tomatillo cream sauce. Served with rice and salad.

Shrimp and scallops marinated in herbs and then sauteed. Served over penne pasta with a lobster cream sauce.

Roasted pasilla chile filled with sauteed baby shrimp, vegetables, corn, and jack cheese. Served with rice and beans.

Tender marinated grilled skirt steak on a bed of romaine lettuce, fresh cilantro, julienned tomatoes, and radishes, served with a sweet chile ginger dressing.

Filet of sole with sweet onions, tomatoes, olives, and capers. All wrapped in baker's paper and finished in the oven. Served with mashed sweet potatoes and vegetables.

Pork loin filet with gorgonzola cheese and habanero cognac sauce. Served with roasted garlic potatoes and vegetables.

Large flour tortilla filled with lobster, shrimp, crab meat, spinach, and cheese folded and served with black beans, guacamole, pico de gallo, and sour cream.

Pan seared New York steak topped with sauteed onions and green peppercorn-brandy and mushroom sauce. Served with a polenta of fresh corn, red bell pepper, and a touch of chipotle. With grilled seasonal vegetables.

Two crispy taco shells filled with ground beef and mashed potatoes with scallions, then topped withshredded lettuce, tomatoes and chipotle sauce. Served with rice and black beans.

Fresh filet of sole crusted with crispy crushed tortilla, chipotle, and lime then topped with tequila sauce. Served with crispy risotto and seasonal vegetables.

Fresh filet of salmon pan-seared, served with mushroomrisotto and seasonal fresh vegetables. Topped with a lobster brandy sauce.

Large shrimp, scallops, chicken, and andouille sausage, all finished in saffron rice with finely diced vegetables. Served with sliced toasted cheese baguette.

Shredded chicken, vegetables, , cous cous and a touch of saffron in a chicken broth

Generous cut of tender skirt steak coated in fresh herbs and whole grain chardonnay mustard then grilled. Served with queso fresco mashed potatoes, grilled vegetables, and chimichurri sauce.

Thin slices of steak sauteed with red onion, tomato, potatoes, soy sauce, & red wine vinegar. Served on top of white rice and jalapeno aioli.

Chicken, beef, and vegetable kabob served over saffron rice with chimichurri. Served with frijoles charros.

A casserole of sauteed shrimp, scallops, whitefish, queso fundido, and grilled cactus simmered in a molcajete sauce and served with rice, beans, and tortillas.

Deliciously prepared with a crust of crushed roasted macadamia nuts, then finished in the oven with a lobster cognac sauce. Served with Mexican potatoes and vegetables.

A delicious salad of mixed greens topped with julienned blackened chicken, diced tomatoes, bacon, hard-boiled egg, and blue cheese. Served with a blue cheese dressing.

Tender flank steak marinated with tropical fruit juices, then grilled. Large shrimp, smoked sausage, and a touch of chorizo. Served with a side of rice and beans.

Quarter chicken pan roasted with whole chiles, sliced onion, and herbs from Yucatan. Served with frijoles de la olla and rice.

Filet of sole marinated in citrus juice, then pan sauteed and topped with romesco sauce. Served with queso fresco mashed potatoes and fresh vegetables.

Finely-cubed pork slowly cooked in crushed fresh tomatoes, then rolled into two flour tortillas. Topped with green tomatillo sauce, melted cheese, and sour cream. Served with rice and beans.

Finely cubed pork, slowly cooked in crushed fresh tomatoes, rolled into two flour tortillas. Topped with green tomatillo sauce, melted cheese and sour cream. Served with rice and beans.

Birria style stewed beef folded into a corn tortilla with melted Oaxacan cheese, then grilled. Served with rice and beans.

Pan seared salmon crusted with fresh dill and capers. Served with a lemon beurre blanc sauce, roasted potatoes and fresh vegetables.

Large shrimp marinated with olive oil and herbs then sauteed. Served over angel hair pasta with a tomato coulis sauce.

One 10 oz pork chop basted in an adobado of dry chiles, garlic, and mild spices, then grilled. Served withfrijoles charros, rice, & tortillas.

Two enchiladas filled with salmon and sauteed spinach then rolled and covered with Suiza sauce. Topped with avocado and sour cream. Served with rice and fresh vegetables.

Whole rock fish marinated in citrus juices, then lightly floured and fried. Served with diabla sauce, white rice and salad.

Sauteed vegetables, andouille sausage, okra, and shredded chicken!

Bay shrimp, crab meat, and salmon sauteed with diced tomatoes, onions, spinach, rolled and covered with tomatillo sauce. Topped with avocado and sour cream. Served with rice and salad.

Campo Bravo silver tequila, pineapple simple syrup, and Jarritos de pina. Served in a jarrito (terra cotta pot) with a chile rim and charred pineapple.

Ojo De Tigre mezcal, agave nectar, and fresh lime juice. Served on the rocks with a salted rim.

Smirnoff Tamarindo Spicy Vodka, lime juice, watermelon pucker, and pineapple juice. Served on the rocks with a Tajin rim and a spicy watermelon paleta (lollipop).

Dulce Vida silver tequila, tamarindo syrup, triple sec, and sweet and sour. Served on the rocks with a Tajin rim.

Avion silver tequila, blood orange mix, and a splash of sweet and sour. Served with a Tajin rim.

Corralejo Silver tequila, Magdala orange liqueur, and sweet and sour. Served on the rocks.

Don Fulano Blanco is a bright and colorful expression of highland agave. It's fresh on the nose and yet profound with a beautiful elegance.

Julio 70(r) Anejo Claro Tequila is the culmination of 70 years of knowledge, expertise and innovation that brings the smoothness of a Blanco and the complexity of an Anejo together for a totally unique tequila experience. Don Julio 70(r) Anejo Claro Tequila is aged eighteen months in American white-oak barrels and then carefully filtered to bring out its crisp agave flavor.

Each bottle is made using only blue agave harvested at its peak maturity after seven to twelve years of growing in the field, and aged in French and American oak barrels for a minimum of three years. Reserva de la Familia(r) is best served in a snifter, allowing for full appreciation of its flavors, aroma, and velvety finish.

Pan sauteed filet of sole with toasted sliced almonds and burnt butter sauce. Served with queso fresco mashed potatoes and roasted vegetables.

Two corn tortillas dipped in chile guajillo sauce then folded with a filling of chicken, finely diced vegetables and queso fresco, topped with avocado slices and creme fraiche. Served with rice and black beans.

Sauteed vegetables, andouille sausage, okra, and shredded chicken.

Avion silver tequila, blood orange mix, and a splash of sweet and sour. Served with a Tajin rim.

818 silver tequila, La Pinta Pomegranate tequila, and Squirt. Served on the rocks with a chamoy and Tajin rim.

Campo Bravo silver tequila, pineapple simple syrup, and Jarritos de pina. Served in a jarrito (terra cotta pot) with a chile rim and charred pineapple.

Smirnoff Tamarindo Spicy Vodka, lime juice, watermelon pucker, and pineapple juice. Served on the rocks with a Tajin rim and a spicy watermelon paleta (lollipop).

Dulce Vida Grapefruit Tequila, lime juice, and Squirt. Served with chamoy and a Tajin rim.

Ojo de Tigre mezcal, agave nectar, and fresh lime juice. Served on the rocks with a salted rim.

Corralejo Silver tequila, Magdala orange liqueur, and sweet and sour. Served on the rocks. Mini Pitcher (40oz)

Large flour tortilla folded with melted cheddar and jack cheese. Served with sour cream & guacamole.

Fresh chips topped with beans, cheese, tomato, ranchera sauce, sour cream, and guacamole.

3 Crispy taquitos of corn tortilla or 2 flautas of flour tortilla, served with sour cream & guacamole.

Freshly made, served with tortilla chips.

A puree of black beans, finished over open fire with a flavor of epazote, diced onion, & a touch of garlic.

Fresh vegetables and roasted tomatoes in chicken broth, all blended with corn tortillas. Served with tostaditas julienne, queso fresco, & diced avocado.

Mixed greens and grilled julienned chicken topped with jack and cheddar cheese, tomato, & avocado slices.

Mixed greens with jicama, tomato, corn, & cucumber served with our house dressing, balsamic vinaigrette.

Your choice of shredded chicken or beef, lettuce, diced tomato, & grated cheese over pinto beans. Served with sour cream, guacamole, and house dressing.

Mixed greens, black beans, avocado slices, picopapaya, queso fresco, and spicy grilled shrimp with chardonnay mustard dressing.

Our famous beef or chicken fajitas over rice & black beans, all covered with romaine lettuce. Served with guacamole and sour cream.

Sauteed fresh seasoned vegetables over pinto or black beans, topped with diced tomatoes, pickled red onion, grated cheese, cucumber, jicama, avocado slices, and house dressing.

Strips of lightly-breaded or grilled snapper served on corn tortillas with pico de gallo, guacamole, & tartar sauce. Served with rice and beans.

Large shrimp, baby scallops, and tilapia, all sauteed with red & green bell peppers, onions, tomatoes, and mushrooms, finished with achiote sauce. Served with rice, beans, pico de gallo, guacamole & tortillas.

Breaded shrimp served on corn tortillas withcabbage, guacamole, chipotle mayo, rice, & beans.

Filet of salmon, pan-seared in olive oil and burnt herb butter, served with Chef Caesar's remoulade sauce. With rice and fresh vegetables.

Jumbo shrimp wrapped in bacon & fried to crisp. Served around a ring of rice, pinto beans, pico de gallo, & guacamole.

Sauteed large Shrimp wrapped in Corn Tortilla with melted Cheese and topped Tomatillo Sauce, Sour Cream and fresh Avocado slices.

Shrimp delicately sauteed with spicy chipotleadobado, tomato sections, diced bell pepper, and onion. Rice and beans.

Filet of Tilapia marinated in Chipotle and Lime, then pan seared, finished in a sauce of Capers and Green Olives. Served with fresh Vegetables and Rice.

Large shrimp sauteed with fresh crushed garlic and diced sweet onion, finished with a touch of chardonnay wine. Served with Mexican rice and fresh seasonal vegetables.

Tender thin slices of pork grilled with a touch ofgarlic. Served with a chutney of broiled tomato,onion, & cilantro with a side of black bean soupand tortillas.

Four small corn tortillas filled with puree of black beans then lightly pan sauteed, covered with shredded lettuce, shredded achiote chicken, sliced avocado, tomatoes, and pickled onion.

Shredded chicken finished in achiote, a touch of epazote, folded in thin masa, then wrapped inbanana leaves and steamed. Topped with fresh tomato sauce. Truly homemade. Served with rice and black beans.

A unique flavor of Yucatan. Tender pork marinated in achiote spice & lime juice, wrapped in banana leaves, slowly oven roasted. Served with pickled onion, rice, black beans, & tortillas.

Our velvety mole sauce served over two chicken enchiladas and topped with toasted sesame seeds and sour cream. A longtime house specialty. With rice and black beans.

Tender beef or chicken diced and sauteed with sweet onion, tomatoes, and mixed bell peppers. Rice and beans.

Tender and tasty Angus New York steak broiled to order, served with a cheese enchilada, rice, fresh vegetables, pico de gallo, and guacamole.

Julienne of tender grilled beef or chicken sauteed with tomatoes, mixed bell peppers, onions, and a touch of achiote sauce. Served on a hot skillet with a side of pico de gallo, guacamole, rice, & beans.

Pork simmered in citrus juice and mild spices, then finished in a casserole until tender. Served with rice and beans, pico de gallo, guacamole & tortillas.

Choice of beef, chicken, or cheese.

Choice of shredded beef or chicken.

Choice of shredded beef or chicken.

Topped with red chili sauce and melted cheese.

Filled with cheese, lightly coated in egg batter.

Choice of shredded beef, chicken, or cheese.

Choice of beef or chicken.

Choice of beef or chicken.

Relleno filled with cheese and a chicken tamal.

Beef, chicken or cheese in your enchilada.

Choice of beef, chicken, or cheese.

Choice of beef, chicken, or cheese.

Choice of beef, chicken, or cheese.

Served with pico de gallo & guacamole.

Served with pico de gallo & guacamole.

Choice of beef or chicken.

Choice of beef or chicken.

Red and ranchera sauce.

Ranchera Sauce

Ranchera sauce.

Ranchera sauce.

Verde Sauce with no beans

With red sauce.

Steamed zucchini, cauliflower, carrots, broccoli,and green and red bell peppers. Served with green, red, & ranchera sauce.

Large flour tortilla filled with cheese and your choice of chicken, beef or chile verde pork, then wrapped and fried crispy. Served with rice, beans, guacamole, and sour cream.

Egg torta with sauteed spinach and mushrooms and a touch of garlic. Topped with melted cheese and avocado slices. Corn or flour tortillas.

Scrambled eggs mixed with shredded beef, tomatoes, onion, & bell pepper. Tortillas.

Three eggs scrambled with Mexican pork sausage. Served with tortillas.

Crispy corn tortilla topped with black beans, twofried eggs, ranchera sauce, melted cheese, anddiced tomato.

Crisp fried tortilla chips finished with ranchera sauce & cheese. Topped or mixed with two eggs.

One enchilada of cheese, shredded chicken, or shredded beef.

Two rolled taquitos.

One small bean & cheese burrito.

One cheese quesadilla.

Scrambled eggs.

Three Corn or Two Flour

Vanilla ice cream in a cinnamon-sugar coating with chocolate sauce, caramel sauce, and whipped cream.

French Vanilla, Coconut Pineapple, Dutch Chocolate, Cookies & Cream

Suaza Conmemorativo & Citronage

With Montezuma tequila

Strawberry, pineapple, mango, or peach

Bar favorite Flaquita Margarita made with Dulce Vida silver tequila, 100% organic agave nectar, & fresh-squeezed lime juice. Served without salt, unless requested.*Fewer than 200 calories!

Blended Mango Margarita with Herradura silver tequila & triple-sec finished with Tajin chili powder on the rim.

Aromas of citrus and wildflower with rich and intense flavors of ripe melon and green apple. Enjoy with enchiladas de camarones.

Bright and refreshing with intense flavors of citrus and pear. The nose reveals aromas of white peach and lime zest. Perfect with salmon victoria or enchiladas de camarones.

Crisp, elegant aromas bursting with bright cherry and ripe plum fragrances. Drink with one of our seafood specials.

Vibrant flavors of cherry, black currant, and bramble. Pairs well with carnitas.

Ripe raspberry, plum, and spicy black cherry with a finish of vanilla and caramel. A distinguished riboli varietal to complement enchiladas de mole or steak picado.

Black fruit notes of plum with red cassis. Pairs well with carne asada.

Dark blackberry and plum with pronounced cedar on the finish. Pairs well with steak picado.

3 Crispy taquitos of corn tortilla or 2 flautas of flour tortilla, served with sour cream & guacamole.

Large flour tortilla folded with melted cheddar and jack cheese. Served with sour cream & guacamole.

3 pieces. Our conchinita, a unique flavor of Yucatan. Tender pork marinated in achiote spice and lime juice, wrapped in banana leaves, slowly oven roasted. On telera roll with pickled red onion

3 pieces.Carne asada, carnitas, and grilled chicken wrapped in a small corn tortillas, topped with avocado slices and pico de gallo. Served with salsa picante

8 pieces.Flavorful chicken wings with habanero mango sauce. Served with ranch dressing, fresh carrots, and celery

Dulce Vida Grapefruit Tequila, lime juice, and Squirt. Served with chamoy and a Tajin rim.

Dulce Vida Lone Star Tequila (100 Proof), sugar, bitters, and an orange twist.

Tequila, ginger beer, and lime juice.

Chardonnay, Cabernet

Montezuma Tequila, Triple Sec, Sweet and Sour

Anejo

Extra Anejo