Senor Moose Cafe MenuMexican | Ballard Dinner Menu
fresh corn cut off the cob and epazote with cream. tastes like mexico city!!
zucchini sauteed with corn, tomatoes, and onions.
mushrooms in butter with poblano chile and epazote topped with cream.
panela cheese quickly simmered in tomato salsa with pasilla chile strips. served with tortillas for scooping.
melted cheese with roasted chiles or chorizo or no-pales or mushrooms. served with tortillas. please allow 30 minutes.
(toda la republica mexicana) chunky sauce of avocado, jalapeno, tomatoes, cilantro, and onion. served with fresh chips.
fresh tortilla chips with five salsas and marinated chipotles
romaine, radishes, cucumber, and jicama with citrus vinaigrette.
esta-do de mexico salad of cactus, tomato, onion, lemon juice, and cheese.
jicama and cucumber with lime and chile
one masa cake filled with black beans, strips of poblano chile, mushrooms, and topped with cotija cheese and cream.
one masa cake filled with black beans, chopped pork, lettuce, and spicy salsa.
three small tortillas filled with potatoes and deep fried. served on lettuce, drizzled with avocado sauce and salsas.
chopped pork topped with salsa, onion, cilantro, and avocado.
shredded beef topped with salsa, onion, cilantro, and avocado.
chopped skirt steak topped with salsa, onion, cilantro, and avocado.
chunks of pork cooked in our newest mole, made with four chiles, almonds, sesame seeds, chocolate, and sweet spices. served with black beans and mashed sweet potatoes.
(oaxaca) beef off the rib braised and covered in a rich mole of 25 ingredients. served with mashed sweet potatoes and black beans.
(veracruz) beef off the bone braised in a rich mole, made of chipotle chiles, ancho chiles, and aromatic spices. served with mashed sweet potatoes and salad.
(tlaxcala) one of the classic sauces of mexico. choose pork or chicken. served with re-fried beans and rice.
(oaxaca) pork cooked in tangy sweet and spicy mole of plantains, pineapple, aromatic spices, and chile guajillo. served with mashed sweet potatoes and black beans.
(oaxaca) potatoes, zucchini, tomatoes, carrots, and mushrooms covered in mole of 25 ingredients. served with mashed sweet potatoes and salad.
(nayarit) chunks of pork slow simmered with zucchini, corn, and panela cheese. served with re-fried beans and tortillas.
chunks of pork slow simmered in salsa made with black beans and chipotle. served with plantain and salad.
(michoacan) pork pounded thin, rubbed with a paste of chiles and vinegar, then pan fried. served with salad and black beans.
(gracias henry) three tortillas filled with crispy shredded beef , topped with a spicy mole, made with morita, ancho, and guajillo chiles with a splash of cream. served with black beans and shredded salad.
(mexico city) tortillas filled with chicken and cheese in creamy green salsa.
(michoacan) tortillas filled with chopped potato, corn, and carrots covered with a rich mole that includes cream and egg. served with black beans.
three tortillas rolled around two cheeses, doused with spicy chile de puya salsa and topped with cream. served with black beans.
classic mexico city dish from the 1940s seared beef, green enchiladas, poblano chile strips, guacamole, and re-fried beans.
(oaxaca) strips of skirt steak sauteed and finished with bitter chocolate, white wine and onion. served with mashed sweet potatoes and salad
(toda la republica mexicana) strips of skirt steak sauteed with jalapenos, onion, and poblano chiles. served with black beans and mashed sweet potatoes
(oaxaca) shredded beef, chorizo, bacon, green bell pepper, and poblano chile grilled together and topped with cheese. served with re-fried beans.
chicken breast pounded thin and marinated in adobo salsa, then pan-fried. served with mashed sweet potatoes and black beans.
chicken livers sauteed with bacon, jalapenos, and onions. served with re-fried beans and rice.
(nayarit) slices of chicken breast cooked with zucchini, tomatoes, corn, and onions. served with black beans and tortillas.
chicken broth with chicken, chile ancho, and avocado, topped with tortilla strips.
(veracruz) shrimp sauteed, finished with cream and smoky chipotle sauce. served with black beans and rice.
(jalisco) shrimp sauteed and finished with tequila cream sauce and a dash of chile. served with rice and black beans.
(veracruz) rockfish with tomatoes, capers, and green olives. served with rice and black beans.
(mexico city) roasted poblano chiles, corn, onions, and potatoes cooked in cream. served with black beans and tortillas.
(mexico city) two eggs* poached in tomato broth with poblano chile strips. served with grilled bread.
(oaxaca) tortillas dipped, then folded in flavorful, mild tomato salsa, topped with two eggs* and cotija cheese. served with black beans.
(spicy shredded chicken)
(beans and cheese)
three milk cake
chocolate three milk cake
with cinnamon and sugar
with cream and cotija cheese
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