Uchepos: Two homemade semi-sweet corn tamales, topped with sour cream, fresh spicy salsa and fresh ground Mexican cheese.
Pico Mango Dip: Raw Salsa made with onions, cilantro, mango, cucumber, lime salt and sprinkled with tajin and fresh Mexican ground Cheese.
Bean Dip: Refried Beans topped with Onions, Cilantro and fresh Mexican ground cheese, served with a Chile de Arbol Salsa.
Enchiladas de Pollo con Mole: Two El Milagro corn tortillas rolled with chicken, topped with our delicious homemade Mole Ranchero Sauce, topped light melted cheese, served with Mexican rice and Refried beans.
Enchiladas Verdes con Queso: Two El Milagro corn tortillas rolled with fresh ground Mexican cheese, topped with spicy green salsa and fresh ground Mexican cheese and onions. Served with Mexican rice, refried beans, sour cream and avocado slices.
Sopes de Carne Molida: Two round homemade corncakes topped with light refried beans, ground beef, sour cream, lettuce, tomato, onions and cilantro.
Tacos al Pastor: Two El Milagro corn tortillas filled with marinated pork, topped with onions and cilantro. Served with Mexican rice, refried beans, grilled onions, grilled jalapeno, radish, limes and a special Chile de Arbol salsa.
Pastel Imposible: A two-layer cake made of Flan and Chocolate Cake, served with fresh local berries and Mexican Caramel (Cajeta)
Churro Cupcakes: Churro cupcakes by Clar's cupcakes, served with vanilla ice cream, caramel and blueberries.
Note: Restaurant Week GR menu is only available Monday- Thursday at Lindo Mexico.