LALO's Tacos & Cantina Menu

Fresh guacamole, pico de gallo, chile de arbol and pork rinds.

Fresh handmade guacamole with pico de gallo, topped with fried pork belly.

Melted cheese au gratin, chorizo and mushrooms flambéed with tequila.

Edamame sautéed in sesame oil and dried chilies with black salt.

Seasonal salad: spring mix of fresh, leafy greens, seasonal fruit, topped with smoked bacon, assorted nuts and balsamic vinaigrette.

Tortilla corn chips topped with chicken tinga cooked in a creamy chipotle sauce, sour cream and avocado.

Tortilla corn chips topped with grilled chicken or steak, pico de gallo and house spicy sauce.

Corn chips topped with chicken, chorizo, mushrooms, poblano peppers, and cheese dip.

Fried tacos stuffed with marlin and shrimp, drizzled in creamy chipotle sauce and house aguachile.

Corn tortilla with cheese crust, fried octopus with a creamy, avocado sauce.

Baja California style fish fillet, topped with creamy mayonnaise, avocado and cucumber sauce.

Quesadilla in flour tortilla, sauteed shrimp with bell peppers, onions and bacon pork belly taco.

Baked pork belly and cooked in its own juices, creamy avocado and pickled onions with habañero pepper.

Grilled, marinated chicken breast taco topped with grilled, white onions.

Grilled steak taco with pickled mexican cactus and onion.

Simmered suadero taco accompanied by house spicy sauces and cooking juices.

Shredded chicken enchiladas, bathed in green sauce topped with lettuce sour cream,fresh cheese and fresh onions, with your choice of rice or charro beans.

Shredded chicken enchiladas, covered in dried chili sauce, fresh cheese and sour cream.

Flour tortilla, shrimp, roasted chicken, steak, creamy black bean, cheese crust, guacamole and house sauce.

Marinated arrachera, bell pepper mix, cactus, grilled onions and mushrooms. Served with tortillas.

Shrimp and bell pepper mix, red onion, bacon and melted cheese. Served with tortillas.

Chicken, beef and marinated shrimp, bell pepper mix, red onion, mushrooms and jalapeños. Served with tortillas.

Creamy green aguachile, fresh and dehydrated shrimp accompanied by Persian cucumber, red onion and avocado.

Grilled marinated octopus, anaheim chili pepper stuffed with au gratin cheese and smashed, fried potatoes accompanied by sauce.

Salmon fillet with pesto, sweet lentils, seasonal pico de gallo, house salad in a crispy Parmesan cheese and balsamic vinaigrette.

Grilled salmon fillet, creamy spinach with bacon and roasted vegetables.

Marinated arrachera accompanied by charro beans, cactus banderillas and blue corn quesadilla, bathed in cooking juices.

Ribeye cooked on the grill, fried potato puree, yellow corn and a pickled cactus salad. 10 oz and 14 oz.

Cake made from shredded chicken and a yellow corn, bathed in creamy poblano chile sauce, layered with tortillas and Oaxaca cheese au gratin.

Chicken marinated with dried chilies and citrus, baked on low heat, with a side of sweet potato puree and white corn esquites (Mexican street corn).

Quesadillas, guacamole, steak, chorizo, chicken, salsas, queso fresco and mexican cactus.

Rolled corn tortilla filled with chicken tinga and topped with lettuce, sour cream, queso fresco and a green salsa.

Vegan. Bowl based on white rice and quinoa mix, sautéed mushrooms, fried sweet potato, edamame, chickpeas and avocado.

Beef burger with ham and yellow cheese served with French fries.

Fresh corn bread, caramel layer paired with homemade creamy rompope sauce.

Corn tortilla filled with shredded cheese and chicken tinga.

Enchiladas made from tortillas bathed in pinto bean purée, filled with shredded cheese, served with lettuce, sour cream, and quest fresco.

Two crispy chicken tacos topped with sour cream, lettuce, queso fresco, and a side of charro beans.

Corn tortilla with cheese crust, fried octopus, topped with a creamy avocado sauce. Choice of one side.

Baja California-style hand-battered and fried tilapia fish fillet, topped with creamy mayonnaise, avocado, and cucumber sauce.

Grilled marinated chicken breast, topped with grilled white onions. Choice of side.

Grilled steak with pickled mexican cactus and onion. Choice of side.

Simmered suadero *brisket*, accompanied by house hot sauces and cooking juice. Choice of side.

Salmon on a bed rice served with pico de gallo de mango, a special mango sauce and asparagus.

Glass of milk.

Corn tortilla filled with shredded cheese and chicken tinga.

Enchiladas made from tortillas bathed in pinto bean puree, filled with shredded cheese, served with lettuce, sour cream, and quest fresco.

Two crispy chicken tacos topped with sour cream, lettuce, queso fresco, and a side of charro beans.

Corn tortilla with cheese crust, fried octopus, topped with a creamy avocado sauce. Choice of one side.

Baja California-style hand-battered and fried tilapia fish fillet, topped with creamy mayonnaise, avocado, and cucumber sauce.

Quesadilla in flour tortilla, sautéed shrimp with bell peppers, onions and bacon. Choice of side.

Baked pork belly and drizzled in cooking juice, creamy avocado and pickled onions with habanero peppers. Choice of side.

Grilled marinated chicken breast, topped with grilled white onions. Choice of side.

Grilled steak with pickled mexican cactus and onion. Choice of side.

Simmered suadero *brisket*, accompanied by house hot sauces and cooking juice. Choice of side.

Salmon on a bed of rice served with pico de gallo de mango, a special mango sauce and asparagus.

Fresh guacamole, pico de gallo, chile de arbol and pork rinds.

Fresh handmade guacamole with pico de gallo, topped with fried pork belly.

Melted cheese au gratin, chorizo and mushrooms flambéed with tequila.

Edamame sautéed in sesame oil and dried chilies with black salt.

Seasonal salad: spring mix of fresh, leafy greens, seasonal fruit, topped with smoked bacon, assorted nuts and balsamic vinaigrette.

Tortilla corn chips topped with chicken tinga cooked in a creamy chipotle sauce, sour cream and avocado.

Tortilla corn chips topped with grilled chicken or steak, pico de gallo and house spicy sauce.

Corn chips topped with chicken, chorizo, mushrooms, poblano peppers, and cheese dip.

Fried tacos stuffed with marlin and shrimp, drizzled in creamy chipotle sauce and house aguachile.

Corn tortilla with cheese crust, fried octopus with a creamy, avocado sauce.

Baja California style fish fillet, topped with creamy mayonnaise, avocado and cucumber sauce.

Quesadilla in flour tortilla, sauteed shrimp with bell peppers, onions and bacon pork belly taco.

Baked pork belly and cooked in its own juices, creamy avocado and pickled onions with habañero pepper.

Grilled, marinated chicken breast taco topped with grilled, white onions.

Grilled steak taco with pickled mexican cactus and onion.

Simmered suadero taco accompanied by house spicy sauces and cooking juices.

Shredded chicken enchiladas, bathed in green sauce topped with lettuce sour cream,fresh cheese and fresh onions, with your choice of rice or charro beans.

Shredded chicken enchiladas, covered in dried chili sauce, fresh cheese and sour cream.

Flour tortilla, shrimp, roasted chicken, steak, creamy black bean, cheese crust, guacamole and house sauce.

Marinated arrachera, bell pepper mix, cactus, grilled onions and mushrooms. Served with tortillas.

Shrimp and bell pepper mix, red onion, bacon and melted cheese. Served with tortillas.

Chicken, beef and marinated shrimp, bell pepper mix, red onion, mushrooms and jalapeños. Served with tortillas.

Creamy green aguachile, fresh and dehydrated shrimp accompanied by Persian cucumber, red onion and avocado.

Grilled marinated octopus, anaheim chili pepper stuffed with au gratin cheese and smashed, fried potatoes accompanied by sauce.

Salmon fillet with pesto, sweet lentils, seasonal pico de gallo, house salad in a crispy Parmesan cheese and balsamic vinaigrette.

Grilled salmon fillet, creamy spinach with bacon and roasted vegetables.

Marinated arrachera accompanied by charro beans, cactus banderillas and blue corn quesadilla, bathed in cooking juices.

Ribeye cooked on the grill, fried potato puree, yellow corn and a pickled cactus salad. 10 oz and 14 oz.

Cake made from shredded chicken and a yellow corn, bathed in creamy poblano chile sauce, layered with tortillas and Oaxaca cheese au gratin.

Chicken marinated with dried chilies and citrus, baked on low heat, with a side of sweet potato puree and white corn esquites (Mexican street corn).

Quesadillas, guacamole, steak, chorizo, chicken, salsas, queso fresco and mexican cactus.

Rolled corn tortilla filled with chicken tinga and topped with lettuce, sour cream, queso fresco and a green salsa.

Vegan. Bowl based on white rice and quinoa mix, sautéed mushrooms, fried sweet potato, edamame, chickpeas and avocado.

Beef burger with ham and yellow cheese served with French fries.

Fresh corn bread, caramel layer paired with homemade creamy rompope sauce.

Glass of milk.