Eduardo De San Angel > Eduardo De San Angel MenuMexican | Fort Lauderdale Main Menu
plum tomatoes, sweet onions, jalapeño peppers and cilantro, marinated in lime juice and tequila.
smoked chipotle chile sauce spiked with puebla style mole.
lightly dusted with roasted crushed pistachio nuts -sliced thin atop organically drown baby mixed field greens, lightly dressed with smoked chipotle vinaigrette.
filled with a blend of mexican cheeses and serrano chiles, baked with melted jack cheese and stewed poblano peppers.
filled with medallion of the yucatan peninsula's achiote, marinated and grilled loin of pork, accented with guajillo chile sauce.
pickled jalapeño peppers, green olives and tomatoes over stewed sweet onions.
fried corn tortilla chips, sliced avocado, homemade cheese and sour cream.
chopped onions and cilantro.
artichoke hearts, plum tomatoes, avocado, mango-cilantro vinaigrette.
marinated in guajillo chile, fresh garlic, olive oil and a splash of red wine vinegar, atop organically grown baby mixed field greens, our own pickled onions and smoked chipotle chile vinaigrette.
roasted garlic, warm imported brie cheese, garnished with plum tomatoes and splashed with red chile oil.
sautéed with portobello mushrooms, sweet vidalia onions, all tossed with smoked chipotle chile sauce.
with steamed green tomatillo, serrano chiles and onions atop a corn tortilla pocket filled with a puree of spiced black beans.
filled with cuitlacoche, serrano chiles and onions. with melted asadero cheese laced with a squash blossom sauce.
honey and pasilla chile glaze accented with fire roasted yellow corn.
brushed with a mulato chile-citrus barbecue sauce, fresh jicama-mango slaw and a black bean-chorizo filled crepe.
smoked chipotle and toasted walnut cream sauce.
green olives, onions, plum tomatoes and pickled jalapeño peppers, over linguini pasta.
fresh plum tomatoes, cilantro and green peppers tossed with angel hair pasta and accented with xeres wine vinaigrette. serve at room temperature.
cilantro and garlic oil, spiked with mexican pico de gallo.
california avocado, green tomatillo and serrano chile mash.
garlic, plum tomatoes, jalapeños and onions, splashed with california chardonnay and baked with melted panela cheese, over wilted spinach leaves.
filled with stewed roasted poblano peppers and onions, goat cheese and shredded monterrey jack cheese, sauce of smoked chipotle chiles and spiked with puebla style mole.
wrapped with applewood smoked bacon, sauce of black peppercorn, brandy and roasted red peppers.
brushed with fresh cilantro-garlic oil and grilled, exotic mushroom tamale, with duo of smoked chipotle and green tomatillo sauces.
very slow roasted, partially deboned and crispy, spicy guava syrup and cinnamon poached pear compote.
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