Guacamole Mexican Bistro

Guacamole

An avocado-based dip, first developed by the Aztecs in what is now Mexico. Avocado, pico de gallo, lime juice, all made fresh.

Mega Guacamole

A large portion for six people includes tortilla chips.

Flautas de Pollo (4 pcs)

Also, know as Taquitos, what's the difference? The basic idea is the same, they're tacos filled with chicken, rolled like a cigar and then fried. One order comes with four pieces.

Nachos

Is a dish from northern Mexico that consists of tortilla chips (or totopos) covered with cheese or a cheese-based sauce often served as a snack More elaborate versions add other ingredients and may be served as a main dish. Ignacio "Nacho" Anaya is credited with creating the dish in about 1943. Tortilla chips, pico de gallo, jalapeno peppers, three Mixed cheeses (mozzarella, cheddar, Monterrey Jack) plus feta cheese.

Muchos Nachos

These are the absolute epitome of loaded nachos. A mixture of tortilla and corn chips topped with tons of cheese, chicken, sausage, jalapenos, pico de gallo, chicken, black olives, sour cream, and salsa.

Pozole Chico

Pozole, which means "hominy", is a traditional soup or stew from Mexico. It is made from hominy, with pork, and can be seasoned and garnished with shredded lettuce, sweet chilli peppers, onion, radishes, avocado and limes. (Traditionally made with meat and small bones for flavour, please be aware)

Tacos (4 pcs)

The most famous street food in Mexico, sold everywhere, fill anything in a tortilla and call it. Tacos! Here are our options; we serve four (one choice pls.) topped with onions coriander only. All served with double corn tortillas. One order comes with four pieces.

Mole Poblano

Traditional dish for weddings and birthdays, puebla style sauce made of twenty plus ingredients, such as sesame seeds, almonds, raisins, walnuts, burnt tortilla, plantain sweet chillies and peanuts thinned with chicken broth served with Mexican rice.

Quesadilla

Not your traditional bar quesadilla, Guacamole Mexican Bistro's mix of three chesses and filled with your choice of mushrooms, chicken, or steak.

Camarones a la Diabla

Mexican devilled shrimp we make it this way first marinated the shrimp for several hours in a top-secret recipe then panfried them in a three chilly sauce served with the works bean, rice, and tortillas, get ready to feel the heat.

Camarones al Mojo de Ajo

Garlic butter panfried shrimps, side salad refried beans, rice and remind your server for the tortillas that are included (he always forget).

Steak Ranchero

Angus-certified New York steak in a creamy hot chipotle sauce served with Mexican rice and refried beans.

Chilaqiles

They are a traditional Mexican peasant dish of fried tortillas bathed in red salsa until tender. It is preferred in Mexico city, we serve them with chicken and drizzled of sour cream.

Burritos

Typically eaten in northern Mexico, large flour tortilla filled with protein of choice, refried beans, Mexican rice, Guacamole Mexican Bistro's signature mild sauce, lettuce, pico de gallo (mixture of tomatoes, coriander, and onions), served with sour cream and tomatosauce on the side.

Chimichanga

Same as the burrito but deep-fried.

Pozole Rojo de Puerco

Pork and red sweet chilli pepers, hominy. Pozole is a hearty rich main dish soup that originated in the state of Jalisco. The main ingredient is hominy dried white or yellow corn kernels that have been boiled and soaked in slaked lime to remove the hull, and then drained, rinsed, and cooked for about two hours. Pozole also contains onions, garlic, and red sweet chillies and is often made with pork. (Traditionally made with meat and small bones for flavour, please be aware)

Las Enchiladas!!!! (3 pcs)

One of the most know dishes of Mexican cuisine, a filling in a corn tortilla then covered in a sauce and cheese with rice and beans.

Parrillada Mix Grill (For 3 or 4)

A dish to share, a bed of potatoes mix with poblano pepper (sweet) caramelized onions, topped with two New York steaks, four chorizos and two chicken breasts, all in a round hot plate served with salsa, rice, beans, cheese, guacamole, and tortillas. Serves three to four persons.

Cochinita Pibill

One of most famous dishes of the entire country. Typical of the Yucatán peninsula, is a pork marinated with annatto paste, sour orange (regional fruit originally from Spain) and spices, and the cooked slowly with banana leaf for several hours for its traditional taste, served with marinated red onions.

Refried Beans

Tortilla Chips

Cream

Red sauce

Corn Tortillas (4 pcs)

Flour Tortilla (4 pcs)

Pico de Gallo

Lime Wedges

Habanero Hot Sauce

Jalapeno Peppers

Guacamole Side

Green sauce

Two Small Quesadillas Plain and Fries

Deep-Fried Ice Cream

A dessert very popular in northern Mexico, originally done by Japanese immigrants that settle in that area, ice cream cover in bread and corn cereal crumbs and deep-fried for a few seconds to have a crust hot and frozen vanilla ice cream in the middle, served with whipped cream.

Perrier

Spring Bottle Water

Bottled Mexican Soft Drink