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