*Handmade Tortillas Available
Patron Marinated Steak
Achiote Chicken (dark meat)
Citrus Chicken (white meat)
Braised Pork Carnitas
Herb Marinated Fish
Chipotle Mahi Mahi
Grilled corn on the cob with jalapeno butter.
Wild rice tossed with fresh veggies in citrus vinaigrette.
Pepita Cabbage Slaw: Roasted pepitas (pumpkin seeds), carrots, cilantro, green cabbage, spices, and lime juice.
Colorful Chips and Salsa
Please see below for condiments/Selection of Salsas
(Breakfast, Vegan and Vegetarian Options Also Available)
Steak Kabobs: Patron marinated steak, thick sliced bacon, onion, poblanos
Street Vendor Fruit Cups: seasonal fruit, Tajin chili powder, fresh lime and kosher salt
Zucchini Flower Handmade Masa Quesadillas: pepper jack, monterrey. Topped with sharp queso cotija and fresh epazote herb. Other variations also available.
Chicken Tinga tostada: All-white meat chicken cooked in smoky chipotle sauce, Mexican crema, arugula, radishes, cotija cheese
Barbacoa Sope: Tender beef barbacoa, refried beans (lard-free), red onion, micro cilantro
Vegan tostada: Soy chorizo, black bean spread, cauliflower escabeche, avocado salsa verde
Shrimp Taquitos: Crispy taquitos, jalapeno sour cream, avocado salsa verde
Bacon Wrapped Shrimp and Crab Jalapenos: fresh shrimp and Dungeness crab, Oaxaca cheese, garlic-lime aioli
Crispy Chicken Flautas: pico de gallo, chipotle cream sauce
Shrimp Ceviche Shooters: Shrimp cooked in lime juice, tossed with fresh tomatoes, onions, jalapenos, cilantro, cucumber
Hand Made Tortilla Taco: choice of meat, classic presentation with cilantro, onion, fresh lime
Chicken Chimichanga: Grilled chicken breast, roasted corn, pepper jack, tomatoes, onions and jalapenos rolled in a 6 inch tortilla and deep fried until golden brown. Served with finely shredded romaine lettuce and ancho chile crema.
Empanadas: Stuffed with chicken, peas and zucchini. Served with mint and garlic sauce.
Veggie Chimichanga: sweet potatoes, black beans, feta cheese, fresh onion and jalapeno. Spicy peanut sauce for dipping.
Mini Quesadillas: Small flour tortillas filled with choice of veggie, chicken or steak. Served with salsa quemada.
Panko-Crusted Cheesy Potato Cakes: served with mildy spicy carrot-habanero sauce, veggie escabeche (pickled onions, carrots, and cauliflower) and Mexican crema.
Organic Almond Chicken Mole (made from scratch): top quality chicken, picked onions and hand made tortillas
Tropical Shrimp Kabobs: plump shrimp, fresh pineapple, sweet onions, colrful peppers, guajillo aioli.
Carnitas: perfectly seasoned braised pork, guacamole, chiles toreados, hand made tortillas.
Jalisco-Style Barbacoa (Kala’s Home State): Tender beef barbacoa, fresh cilantro, onions, lime, handmade tortillas (traditional presentation)
Pork chile verde: braised pork, slow cooked in cumin-spiced green salsa
Banana Leaf Mahi Mahi: fish cooked in banana leafs, topped with mango-habanero salsa, pickled onions
Enchiladas del Mar: shrimp and Dungeness crab enchiladas drizzled with choice of tomatillo salsa verde or ancho chile sauce. Crumbled queso fresco, cilantro-lime crema, radishes
Chiles en Nogada: choice of chicken and goat cheese, or seasonal vegetables, lightly crusted, drizzled with truffle cream sauce, and pomegranate seeds
Surf and Turf fajitas: skirt steak, plump shrimp, mixed peppers, onions, charbroiled nopal
Cochinita Sliders: achiote infused pulled pork, picked onions, crema, micro cilantro. Artisanal rolls.
Grilled Guajillo-Rubbed Tri Tip: sweet and tangy house sauce, shishito peppers, grilled corn
Patron Tacos: Tender steak marinated in patron tequila, topped with pico de gallo, chuky guacamole, queso fresco, and arbol chile salsa.
Hand-made Arepas: Fluffy masa pockets filled with choice of steak, chicken or chorizo, served with mixed greens, cotija cheese, pico de gallo, jalalpeno sour cream.
Tacos De Papa: Stuffed with cheesy potato mix, topped mixed greens, diced tomatoes, crema, cotija cheese.
Vegetarian Enchiladas: Queso fresco enchiladas smothered in rich ancho chile sauce, topped with jalapeno cream, pickled onions, and cotija cheese. Served with epazote black beans.
Pork Taquitos: Served with chunky guacamole, crema, and tomatillo salsa.
Tropical Shrimp Skewers: plump shrimp, fresh pineapple, colorful peppers, sweet onion, smoked ham. Guajillo aioli.
El Burrito: Flour tortilla filled with cajun-style shrimp, patron marinated steak, citrus quinoa, black beans, monterrey-jack, and pico. Served with chips and salsa.
Baja Fish Tacos: Herb marinated fish, chipotle cream, and pico atop colorful cabbage slaw.
Charbroiled Yucatan Chicken: achiote rubbed chicken, pickled onions, sweet plantains. Served with poblano rice.
Tamarind Chicken Wrap: Grilled citrus marinated chicken, quinoa, spring mix, sweet and tangy tamarind sauce, diced tomatoes, monterrey jack. Choice of spicy tomato tortilla or spinach tortilla.
House Veggie Quesadilla: guajillo-spiced sautéed vegetables (colorful zucchini, kale, organic corn), pepper jack and monterrey. Served with side of pico and fire roasted tomatillo salsa.
Cajun Shrimp Tacos: Grilled cajun-style shrimp dressed with roasted poblano cream sauce atop finely shredded cabbage slaw.
Fajita Fish Burrito: Grilled fish, spicy salsa verde, mixed greens, crema, and sautéed colorful peppers. Served with chips and salsa.
Citrus Chicken Tacos: Grilled citrus marinated chicken breast topped with spicy mango-habanero salsa.
Carnitas Bowl: Braised pork carnitas, grilled scallions, chiles toreados, fresh guacamole, salsa quemada. Served with handmade tortillas.
Ooeey Gooeey Nachos: Chorizo chili grilled with a blend of cheeses until gooey and topped with chunky guacamole and crema.
Kalafornia Burrito: Grilled citrus marinated chicken breast, mixed greens, crispy fries (inside), chunky guacamole, jalapeno sour cream.
“Chorizo” Vegan Tostadas: Locally sourced soy chorizo, black bean spread, cauliflower escabeche, avocado salsa verde.
OC Carnitas Fries: Braised carnitas, spicy pickled onions, chunky guacamole, jalapeno sour cream, crispy, house-seasoned fries.
Crispy Chicken Flautas: Flour tortillas filled with all-white meat chicken, dressed with pico and chipotle cream sauce atop mixed greens.
Abuelitas Sopes: Choice of meat (chorizo, steak or chicken), black beans, pickled cabbage slaw, cilantro, crema, and queso fresco.
Raspberry-Chipotle Chicken Sandwich: Grilled chicken breast, mixed greens, tomatoes, Monterrey jack, sweet and spicy raspberry chipotle spread on artisanal roll.
Blue Agave Steak Torta: Tender steak, mixed greens, tomatoes, pickled onions, herb aioli, avocado slices in fresh baked bolillo.
Chipotle-Honey Chicken Salad: charbroiled chicken breast, spring mix, fresh strawberries, shaved cotija, red onion, candied pecans, honey-lime vinaigrette
Carnitas grilled cheese: slow cooked carnitas, quesillo (traditional cheese from Oaxaca), mozzarella, pepper jack, and cilantro-pepita aioli.
Southwest Chicken Quesadilla: Slightly crisp flour tortilla stuffed with citrus marinated chicken, colorful grilled peppers, Mexican cheese blend, and caramelized onions. Served with chipotle cream sauce and chunky guacamole.
Fiesta Quesadilla: Tender steak, pico de gallo, finely shredded cabbage, pepper jack and mozzarella. Served with crema and fire roasted tomatillo salsa.
Spicy Bacon Marmalade Panini: Oaxaca cheese, queso fresco, cotija, bacon marmalade
Chile Verde Taco Salad: braised pork cooked in cumin spiced salsa verde, pico, pickled onions, radishes, mixed greens, tostada salad (flour tortilla)
Grandma’s (Handmade) Quesadilla: Choice of meat, queso cotija, jalapeno sour cream, pepper jack and monterrey, diced tomatoes, avocado salsa verde
Kala Breakfast Burrito: Eggs made to order, home-styled potatoes, cheese, pico, and choice of chorizo or sausage or bacon. Served with a side of tomatillo salsa.
Breakfast Sandwich: Fluffy eggs, Monterrey jack cheese, and sausage served in fresh baked bolillo roll.
Grandma’s Chilaquiles: Casserole style chilaquiles (tortilla chips smothered in rich ancho chile sauce) topped with queso fresco, onions, eggs and sour cream.
Sunshine Quesadilla: Pepper jack, and mozzarella, sautéed peppers, fluffy eggs, and bacon. Served with a side of pico de gallo.
Breakfast Tacos (2 Tacos): Eggs, chorizo, cheese, pico de gallo and tomatillo salsa.
Huevos Rancheros: Two slightly crisp corn tortillas topped with two fried eggs, (mild) tomato-jalapeno salsa, avocado, and cheese. Served with a side of home-style potatoes.
Desayuno De Machaca: Shredded beed cooked with sautéed tomatoes, onions, jalapenos, and eggs served with home-style potatoes, and worm tortillas.
Kala Quesadilla: Hand made corn tortilla filled with cremini and button mushrooms, caramelized onions, epazote, pepper jack and mozzarella cheese. Served with spicy tomatillo salsa for dipping.
Chile Relleno: Rosted poblano stuffed with seasonal vegetables, goat cheese, wild rice, and organic corn, lightly crusted. Topped with pomegranate seeds, micro cilantro, truffle cream.
Veggie Kabob: Seasonal vegetables, colorful peppers, mushrooms, sweet onions, jalapenos
Veggie Tacos: Grilled green and yellow zucchini, sofrito, pico de gallo, cotija cheese, and tomatillo salsa.
Huitlocoche Quesadilla: Huitlacoche (Mexican truffle), roasted corn, epazote, Oaxaca and mozzarella in hand made corn tortilla
Vegan Enchiladas: Tortillas dressed with rich ancho chile sauce and stuffed with grilled yellow and Mexican zucchini, served with romaine, radish, organic carrot, and onion slaw (Two 6-inch tortilla enchiladas).
Roasted Tomatillo and Arbol Chile Salsa
Habanero Salsa Verde
Fire Roasted Tomato and Jalapeno Salsa
Avocado Salsa Verde
Tangy & Smokey Tonmatillo Salsa (House secret récipe)
Crunchy Jicama Slaw
Classic Toppings: Radishes, cilantro, onions, limes
Pickled Veggie Slaw
Habanero Pickled Red Onions
Pico De Gallo
Horchata (Traditional rice-based drink)
Watermelon Limeade Infused with Jalapeno