Option 6 - South of the Border

Diced chicken marinated in cilantro, lime and garlic.

Mexican spiced chicken, slow-cooked and shredded.

Tender strips of seasoned chicken grilled with a medley of colorful bell peppers and onions.

Seasoned ground beef with Mexican spices.

Slow-cooked pork braised in a citrus-garlic reduction and hand-shredded.

Tender beef slow-cooked with smoked chilies, garlic, and Mexican spices and then hand-shredded.

Fresh or Pickled

A bed of fluffy, white rice infused with the fresh essence of cilantro and zesty lime.

Rice infused with a perfect blend of savory spices.

Rice infused with the smoky mexican spices, mild heat of poblano peppers and the creamy richness of Pepper Jack cheese.

A velvety blend of cooked pinto beans, gently mashed and seasoned.

Velvety white queso infused with fire-roasted poblano peppers and sautéed red onions, served warm with a side of crisp tortilla chips.

Thin refried beans spread as a base, layered with zesty chorizo, sautéed peppers, and onions, all crowned with luscious melted cheese. Served with tortilla chips

A zesty medley of sweet corn kernels, bright bell peppers, and red onions, with the spicy kick of jalapeños. Cilantro and citrus lime.

A colorful medley of fresh, crisp romaine lettuce, sweet corn kernels, black beans, ripe cherry tomatoes, shredded cheddar cheese and topped with crispy tortilla strips. Served with a zesty southwest ranch dressing.

A chilled south of the border bend of seasoned ground beef, crisp romaine lettuce, sharp cheddar cheese, briny black olives, and juicy tomatoes served with a creamy southwest dressing. Topped with the crunch of crispy tortilla chips.