DINNER
5 pm
Tuesday
through
Saturday
(928) 203-0105
Reservations are currently not accepted.
Thank you!
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SUPPER AT ELOTE
Made from scratch using only the best ingredients
BOTANAS Y PLATOS CHICOS
Guacamole = Mashed avocado with cilantro, jalapeno and lime 7.50
Green Corn Tamal = Fresh corn, cheese and green chile tamal with slow-simmered tomato salsa and corn crema 7.50
Mushrooms en Chipotle = Pan roasted Crimini mushrooms finished with chipotle cream and cornbread crumbs 10.00
Chorizo Verde Quesadilla = Homemade Green chile chorizo with cheese, tomatoes and corn 10.00
Seafood Tacos = (2) Ancho glazed snapper, scallops and rock shrimp, spicy cabbage, lime aioli and avocado 11.00
Chicharrones = Made to order pork rinds dusted with Green chile-cheddar powder served with tomato jam, avocado sauce and cotija cheese 7.50
Tomato Salad = Arizona tomatoes, homemade oaxaca cheese, local sunflower seed sprouts and cider vinaigrette 8.50
Roasted Beet Salad = Pumpkinseed crusted goat cheese balls and Ancho vinaigrette 9.00
Butternut Squash Soup = With fire-roasted Green chile and toasted pumpkinseeds 9.00
Elote = Fire roasted corn with spicy mayo, lime and cotija cheese 7.00
PLATOS GRANDES
All dinners served with Rice and Refried Black Beans
Lamb Adobo = Braised Rosen Farms Colorado lamb shank, sweet and spicy Ancho chile sauce and herb crema 23.00
Carne Asada = Grilled Vintage Farms skirt steak with Guajillo sauce, Pt. Reyes blue cheese, avocado and rajas 19.50
Carne Deshebrada = Chipotle braised shredded beef , corn cake and crema 18.00
Shrimp con Espinacas = Sauteed Mexican shrimp with Spinach, chard and chipotle
crema 20.00
Chile Verde Snapper = Tortilla crusted wild Pacific snapper with Green chile sauce, tomato jam and corn crema 19.00
Enchiladas de Mole = Classic Puebla style Mole and all-natural, house-smoked chicken enchiladas 18.00
Smoked Chicken Enchiladas = All natural, house-smoked chicken with salsa verde and chipotle crema 18.00
Smoked Pork Cheeks = With Mole Verde and Green chile corn fritters 18.00
Carnitas = Braised all-natural pork shoulder with slow-simmered tomato salsa, avocado salsa and dry jack “chicharron” 18.00
Duck Chile Negro = Smoked Duck breast with Pasilla Negro sauce 20.00
Chile Relleno = Fire roasted Poblano chile, vegetable-nut picadillo, local Arizona goat cheese and butternut squash puree 17.00
Elote Cafe Cookbooks available for sale ............................ $29.95 plus tax
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