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Boca Chica

Fall Restaurant Week Menu

Dinner — $25

Appetizer (Choose One):

• Guacamole
• Chile con Queso
• Bean and Chorizo Dip
• Cheviche

Entrée (Choose One):

• Mi Tierra; One chicken enchilada de mole, one sope with green chile sauce and one pork tamale. Served with Spanish rice and sopa
• Carne a la Tampiqueña; Two grilled 4oz sirloin steaks served with salsa picosa and one chicken enchilada topped with green chileverde sauce, queso fresco & cilantro. Served with Sopa de Fideo, spanish rice and your choice of refried beans or black beans and guacamole
• Pasión de camarones (Shrimp); Shrimp sautéed with butter and garlic and then tossed with Chef Horacio’s Chile arbol mango salsa. This mild dish is served with Sopa de Fideo, white rice “Estillo Sinaloa”, black beans and your choice of corn or flour tortillas
• Enchiladas de Calabaza; Enchiladas filled with zucchini and sautéed onions, topped with salsa verde and queso Oaxaca. Served with Sopa de Fideo, spanish rice and your choice of refried beans or black beans
• Flautas de Pollo; Four flute shaped tacos filled with shredded chicken and topped with sour cream, queso fresco and cilantro. Served with fresh guacamole

Dessert (Choose One):

• Flan; A Mexican favorite! Delicious light and creamy custard with caramel
• Flan Diablo; Delicious light and creamy custard with caramel and devils food cake
• Panchito; Flour tortillas, cinnamon and apples

Additional Add-On’s:

Add on a Specialty cocktail for $5 (limit ONE per restaurant week order)

• Mangonada; Mango margarita with Chamoy and a spicy rim
• Spicy-rita; Avion Anejo Tequila infused with Chile Arbol, Agave Nectar, Grand Marnier, mint, margarita mix
• Tio Pepe’s Old Fashion; Cabo Wabo reposado, agave nectar and bitters
• Cucumber; Avion Silver infused Tequila, Triple Sec, margarita mix