Las Bugambilias MenuMexican | Queen Village Dinner Menu
avocado, tomato, onions, cilantro and serrano chile.
two crispy corn tortillas filled with beef topped with pibil sauce sprinkled with fresh mexican cheese and mexican sour cream.
two grilled flour tortillas filled with shrimp, chihuahua cheese, sliced peppers, tomatoes and onions.
famous tocos in mexico; two grilled corn tortillas filles with achiote-marinated pork and pineapple.
two corn tamales filled with pork covered with chipotle sauce.
two grilled flour tortillas filles with chihauhua cheese, huitlacoche (corn mushroom) and mushrooms. also available with chicken or crabmeat.
three soft corn empanadas filles with corn, zucchini and pumpkin blossoms. also available with ground beef.
three small hand-made corn tortillas; one with ground beef, one with chorizo and one with chicken topped with fresh mexican cheese and mexican sour cream. also available vegetarian with refried beans, corn, zucchini and pumpkin blossoms.
hand-made corn tortillas rounded with a flat shallow huarache filled with beans nopales (cactus leaves), onions, cilantro and tomatoes.
melted chihuahua cheese and crumbled chorizo (sausage) or huitacoche, sliced peppers and onions.
flounder marinated and cooked in lime juice and crabmeat, shrimp, red onions, jalapeno peppers, scallions, mango, jicama, cilantro, tomatoes, avocado and olive oil.
shrimp served in a tomato juice and serrano peppers, onions, cilantro, avocado, a splash of orange juice and olive oil.
cream of roasted poblano peppers served with corn, zucchini and panela cheese.
creamed pinto beans garnished with chorizo, tortilla chips and fresh mexican cheese.
tomato soup made with guajillo chiles and chile de arbol served wtih sliced fried tortillas, fresh mexican cheese, avocado, mexican sour cream and pasilla chiles.
popular soup of mexico city; chicken soup with rice, chickpeas, chipotle chiles, carrots, zucchini and green beans.
shrimp and grouper stew with fresh vegetables and guajillo chiles.
spring mix with mango, sun-dried peaches, strawberries, jicama, pomegranate, red onions and pecans topped with a jamaica-chile de arbol vinaigrette.
baby spinach and watercress topped with frilled chicken, grilled panela cheese, sliced avocado, tomatoes, toasted sesame seeds and pasilla chiles tossed with a creamed chipotle dressing.
chopped mexican vinegar-marinated cactus leaves, avocados, onions, tomatoes, serrano peppers, fresh mexican cheese, coriander and shrimp tossed with a vinaigrette dressing.
slow baked pork marinated in achiote and served with rice, beans, marinated onions and fried plantains.
pork tenderloins baked to perfection served on a bed on tomato sauce with onions, almonds and raisins accompanied with mashed sweet potatoes and fried plantains.
grilled delmonico steak flavored with chipotle butter sauce, coriander and tequila accompanied with watercress, rice and beans.
a skirt steak wrapped around a jalapeno pepper filled with chihuahua cheese covered with coriander sauce and served with a mole enchilida, rice, beans and guacamole.
grilled filet mignon toped with a creamy poblano sauce and served over pumpkin blossoms accompanied with rice, guacamole and corn.
skirt steak in molcajete sauce accompanied with cactus leaves, scallions, coriander, oaxaca cheese and served with rice, beans and guacamole.
an egg battered poblano pepper stuffed with ground beef, carrots, sweat peas, potatoes and raisons served with a tomato sauce accompanied with rice and beans.
baked chicken stuffed with roasted red peppers, spinach and chipotle, wrapped in bacon served over a tamarindo suace accompanied with spring mix, corn and sweet potatoes.
marinated chicken breast topped with huitlacoche served over green salsa accompanied with rice and corn.
simmered turkey breasts bathed with a sauce made from an assortment of mexican peppers, chocolate, peanuts and almonds accompanied with rice and fried plantains.
a whole tilapia with sauteed chile de arbol, garlic, lime juice and white wine accompanied with lettuce, tomatoes, rice, green beans and corn.
grilled adobo marinated shrimp served on a stick over a creamy huitlacoche sauce and chihuahua cheese gratin accompanied with rice, green beans, lettuce and tomatoes.
five shrimp stuffed with cheese, pumpkin blossoms, zucchini, and corn wrapped with bacon served with a chipotle sauce accompanied with rice, corn, lettuce and tomatoes.
fresh grouper filet covered with my home town veracruz sauce consisting of olives, capers, peppers, jalapenos, tomatoes. parsley, oregano leaves served with rice and vegetables.
fresh grilled achiote-marinated grouper filet toped with marinated shrimp, avocados and mexican salsa accompanied with fried plantains, rice and beans.
three corn tortillas folded in half stuffed with chicken and covered in a bean sauce topped with fresh mexican cheese and mexican sour cream accompanied with rice, lettuce and tomatoes.
three rolled corn tortillas stuffed with spinach, zucchini, and carrots covered with a green sauce and chihuahua cheese gratin accompanied with rice and beans.
three rolled corn tortillas stuffed with turkey and covered with a mole sauce topped with chihuahua cheese gratin accompanied with rice and beans.
grilled zucchini, squash and eggplant medallions, sliced tomatoes, panella cheese and onions topped with huitlacoche served over a chipotle-tomato sauce with sprinkled corn accompanied with rice, beans and guacamole.
thin chocolate cake topped with flan.
chocolate crepes stuffed with fruit and cream.
choux pastry dough rolled in sugar and cinnamon, served with and eggnog dipping sauce.
homemade walnut bourbon cake topped with a banana butter cream frosting, garnished with devil cake crumbs and raw walnut pieces.
mexican three-milk chocolate cake soaked in godiva chocolate liqueur, served with whipped cream.
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