Zocalo Midtown - Vollständiges Menü

Slow-roasted pork confit, morita salsa and tomatillo pico de gallo.

A Jalisco classic soup, simmered pork shoulder in a red pasilla chile broth with hominy. Served with onion, cilantro, cabbage, radish, roasted chile, oregano, and fresh limes.

A side of the rice that made Zocalo famous.

Flour tortilla filled with melted cheese. Also available with chicken, carnitas, or asada. Served with white rice, black beans, and a churro for dessert.

Steak, grilled onion, fingerling potato, morita and avocado salsas.

Enchiladas filled with monterey jack cheese and chicken braised in pasila chile. Topped with a red salsa made with roasted tomato, cumin, california and japones chiles and then sour cream and queso cotija. Vegetarian substitutions available.

Enchiladas filled with monterey jack cheese and chicken braised in pasilla chile. Topped with a sauce with hints of chile, dried fruits, toasted nuts and chocolate. Our mole recipe was taught to us by the Convento de Santa Clara in Puebla, Mexico. The bir

Tortilla chips with salsa mesa and black bean dip.

Poblanos, portobello, onion, fingerling potato, morita and avocado salsa.

Poblano chile stuffed just how you like it. Sitting atop black bean pure and serrano salsa topped with coleslaw.

From the port city of Guaymas. Fish or shrip, pico de gallo, avocado, cucumber, radisn, and Zocalos homemade hot sauce.

Three milk cinnamon sponge cake. Served with vanilla ice cream, strawberry puree and blueberries.

Portobello mushrooms, fingerling potato with onion, poblano chiles, morita and avocado salsas

Southern Mexicos favorite dish. Smoked pork shoulder in an achiote glaze, mild habanero salsa and pickled red onion.

Choose 3 of your own classic Zocalo tacos, like Baja, Americano, and Carnitas, to design your own plate.

Crispy tortilla shell, Monterey Jack cheese, braised chicken, romaine, pico de gallo, queso cotija, serrano salsa and housemade Zócalo hot sauce

House ground beef and pinto beans, cherry tomato, seasonal vegetable, sour cream, avocado, radish, queso cotija, grilled flour tostada and red wine vinaigrette.

Strawberries, blue cheese, candied almonds, dried cranberries, pickled red onion and lemon dressing.

Roasted carrots, avocado, cilantro, pumpkin seeds, goat cheese, oranges and balsamic chipotle dressing.

Sacramento’s favorite. Mexican beer battered fish, fresh cabbage, pico de gallo, and chipotle aioli.

Shredded chicken and onions in mild chipotle sauce, chorizo beans, avocado salsa topped with sour cream, lettuce, queso cotija, and chile fresno.

Enchiladas filled with monterey jack cheese and chicken braised in pasilla chiles. Topped with a green salsa made with tomatillo, garlic, poblano and jalapeno chiles and then sour cream and queso cotija. Vegetarian substitutions available.

Build your own combination of three enchiladas-mole, salsa roja, or guanajuato-filled with jack cheese and chicken braised in pasilla chile. Vegetarian substitutions available.

Carnitas, chorizo beans, tomatillo salsa, onion and cilantro, sour cream, queso cotija.

Warm cinnamon churros cut in thirds, filled with bavarian cream and served with vanilla ice cream and dulce de leche.

Roasted carrots, avocado, cilantro, pumpkin seeds, goat cheese, oranges, and balsamic chipotle vinaigrette.

Chorizo, onions, mushrooms, Monterey Jack cheese, and chipotle salsa. Served with tortillas.

Filled with potato, spinach and Monterey Jack cheese serrano salsa, fresh cabbage, pico de gallo, sour cream, queso cotija.

Grilled chicken, cilantro-lime rice, Davids beans, Monterey Jack cheese, serrano salsa, sour cream, guacamole, romaine, pico de gallo, radish, and queso cotija with a jalapeno toreado.

Steak or chicken sautéed with house chorizo, onions, mushroom, and chipotle salsa. Topped with monterey jack cheese, baked casserole-style, and served with tortillas.

Grilled salmon in a mango glaze Tropical pico, lime pickled red onion, and served atop a spinach and roasted carrot salad with red wine vinaigrette.

A side of the cilantro-lime rice that made Zocalo famous.

Filled with house ground beef, pinto beans and Monterey Jack cheese Fresh cabbage, pico de gallo, poblano crema, queso cotija.

Most popular in Southern Mexico. Smoked pork shoulder in an achiote rub and glaze, pickled red onion, and mild habanero salsa. Accompanied with an arugula salad with red wine vinaigrette. Served with tortillas.

Grilled chicken, cilantro-lime rice, Davids beans, Monterey Jack cheese, sour cream, and guacamole. Served "wet" with a chile puya salsa and topped with romaine, pico de gallo, and queso cotija.

Fresh masa tortillas, Monterey Jack cheese, braised chicken, epazote, tomatillo salsa, onion and cilantro, queso cotija.

A Jalisco classic soup. Simmered pork shoulder in a red pasilla chile broth with hominy. Served with onion, cilantro, cabbage, radish, roasted chile, oregano, and fresh limes on the side.

A flour tortilla wrapped and filled with cheese and your choice of chicken, asada, or pinto beans. Served with white rice, black beans, and a churro for dessert.

Two soft tacos with your choice of chicken, carnitas, or asada. Served with white rice, black beans, and a churro for dessert.

An enchilada topped with red salsa and queso cotija. Choose your filling. Served with white rice, black beans, and a churro for dessert.

Garlic adobo shrimp, fresh cabbage, tropical pico, and pineapple habanero salsa.

A 4 oz side of guac: fresh avocado, tomato, jalapeño, cilantro, onion, lime, chile fresno, and queso cotija.

Prepared fresh with avocados, tomato, jalapeño, cilantro, onion, radish, fresno chile and queso cotija.

A side of black beans.

Blackened salmon, baby kale, local brown rice, black beans, roasted sweet potato and carrots, pickled red cabbage and red wine vinaigrette. Topped with Mango glaze and cilantro pesto.