Zocalito Latin Bistro Menu

this soup, made famous in mexico, has different variations throughout the americas. we make ours with corn, poblanos, tomatoes and cheese.

traditional pork stew in a red chile-tomato broth with accompaniments.

served with garlic croutons, anchovies & smoky pasilla spice.

with avocados, tomatoes, and avocado-lime dressing.

scallops topped with a smoky chili and tomatillo sauce, with fresh greens dressed in a spicy orange vinaigrette and panela cheese.

with fresh lime tortilla chips.

lime cured shrimp and fish, tossed with cucumbers, tomatoes, cilantro and onion.

thick corn tortillas stacked with sauteed shrimp, tomatillos, tomatoes and melted cheese.

with red onions, tomatoes and achiote sauce. achiote paste is made from annato seed, adding a guatemalan touch.

panela cheese mixed with guacamole and served with chips.

served with annato seed-garlic vinaigrette. annato seed is the saffron of central america.

with chimichurri sauce (argentinian pesto) and chips

stuffed with black beans, cheese, vegetables and served in a three chile mole.

with snapper, calamari, shrimp, mussels and avocado. this stew is of spanish origin with a jalisco flare.

in a valencia orange sauce. grilled and served with greens and potatoes gratin.

grilled then finished with sauteed caperberries, tomatoes and amontillado (spanish sherry) sauce. served with rice

topped with a dark mole made from the rare negro chilhaucle chili. served with black bean and cheese tacos.

with sauteed cactus, corn truffles, goat cheese and served with manchego potatoes gratin.

with olive tapenade, piquillos and a sherry demi glace reduction. grilled and served with potatoes gratin and field greens.

with avocado-tomatillo salsa, chili crema broiled corn and gratin potatoes. a combination of ingredients eaten throughout latin amercia.

wrapped in santa leaf and topped with iberico ham. served with a chamoy vinaigrette and tomatillo salsa.

with a pasilla de oaxaca-orange rub and a chunky avocado salsa with pomegranite reduction. served with manchego potatoes.

a breast wrapped in banana leaf with chorizo, cheese, tomatoes, potatoes, onion, corn and spicy yellow chilhaucle salsa.

marinated in spanish paprika and olive oil. grilled and served with a rioja-basil glace, mashed potatoes and baby greens.

choyote squash, tomato, tomatillo, cactus and poblanos tossed with a chilcostle salsa. topped with cheese, spicy peanuts and served with rice

with raspberries & chocolate sauce

with chocolate, raspberry & strawberry sauces

with walnuts and chocolate sauce

with rum and vanilla gelato

with caramel, chocolate & walnuts