Dinner & Dessert Menu

Fresh Pico de gallo, smooth salsa Morelia and Zocalo’s award winning guacamole served with house fried corn tortilla chips.

12.00

Roasted pumpkin seeds, olive oil, lime, garlic, cilantro and jalapeño ground coarsely served with tortilla chips for dipping.

8.00

Quesadilla
Chihuahua cheese folded into a flour tortilla and grilled…served with salsa, and sour cream.

Add Chicken  |  Mushrooms,  |  Roasted Poblano chiles

9.00

A gratin of Chihuahua cheese baked until brown and bubbly… served with hot flour tortillas.

Add Sautéed mushrooms  |  Roasted chile poblano  |  Crumbled chorizo

9.00

Light corn masa turnovers fried golden brown and filled with your choice of seasoned crab and shrimp, or herbed cream and goat cheeses…served with red rice and refried beans.

9.50

Flaky white fish cooked by marinating in lime juice then tossed with tomato, cilantro, olive oil, spices and fresh avocado.

10.00

Flame roasted poblano chile filled with queso fresco then batter dipped and fried…served in a pool of roasted tomato broth, red rice and refried beans.

9.75

Domestic mushrooms sautéed with garlic, white wine, butter, and chile guajillo served with hot flour tortillas.

9.00

Spicy chorizo slices sautéed with fresh tomato, green olives, onion, cilantro and white wine accompanied by flour tortillas.

9.00

Crisp chopped romaine tossed in a light balsamic vinaigrette with tomatoes, red onion and avocado.

7.50

Crisp romaine hearts tossed in a classic ceasar dressing spiked with chile chipotle then topped with house made croutons and sprinkled with queso fresco.

7.00

Chef’s selection of traditional Mexican soup.

6.00

Grilled ahi tuna in a pool of roasted chile poblano sauce accented with a touch of cream.

23.00

Tilapia filet simmered in the traditional southeastern sauce consisting of roasted tomatoes, green olives, capers, jalapenos, onion and herbs.

20.00

Red snapper in a sweet toasted garlic, roasted tomato sauce with a splash of white wine and fresh lime.

23.00

Marinated black tiger shrimp sautéed with a fiery blush sauce spiked with smoked Jalapeños.

22.00

Grilled steak, chicken, or shrimp with nopal cactus, grilled onion, and queso fresco covered in a light roasted tomato-jalapeno sauce and served in a sizzling lava rock  served with red rice  & beans on the side.

Chicken 20.00, Steak 23.00, Shrimp 23.00

A Las Tarascas en Zocalo favorite…Juicy skirt steak marinated in salsa maggi, garlic, and cracked black pepper grilled to perfection and accompanied by guacamole, fresh salsa Mexicana, red rice and refried beans.

23.00

Shredded pork, slow simmered in an achiote, orange and vinegar reduction, then topped with lime-oregano marinated onions and served with red rice, corn tortillas and fried plantains.

19.00

Grilled, marinated breast of chicken topped with chorizo sausage, melted Chihuahua cheese and drizzled with a tangy green tomatillo sauce, accompanied by red rice and refried beans.

20.00

Roasted chicken leg and thigh smothered in a homemade mole poblano sauce made out of a variety of dried chiles, nuts, seeds, fruits, herbs and Mexican chocolate , served with red rice and beans.

18.50

Soft corn tortillas wrapped around your choice of seasoned shredded chicken, or diced carrots and potatoes baked in either a tangy green tomatillo sauce, earthy red chile sauce or mole poblano and served with red rice and refried beans.

18.50