Frida Restaurant Americana

Pozole

Chile guajillo broth with hominy (blanched corn kernels), spices and shredded chicken. Served with corn tostadas, cabbage, lime, oregano, Chile de arbol, onions, and radish slices on the side.

Quesadilla Gigante

Flour tortilla filled with monterey jack cheese. Served with sour cream, lpico de gallo and guacamole on the side.

Flautas

Two shredded beef and two shredded chicken fried flautas, topped with lettuce, pico de gallo, sour cream, and queso fresco. Served with rice, refried beans, and guacamole.

Burrito Frida Or Burrito Bowl

Your choice of chicken, steak, carnitas, pastor, veggies, or shrimp wrapped in a flour tortilla with rice, beans, cotija cheese and lettuce. Served with a side of rice and beans.

Molcajete Frida

Chef's favorite. Arrachera, chicken, chorizo, queso fresco, avocado, nopal asado, and cilantro in a boiling roasted tomatillo salsa. Served with rice, refried beans, and handmade corn tortillas. Enough for two.

Chicken With Mole

Shredded chicken breast covered with a traditional mole sauce. Served with rice, refried beans, and handmade corn tortillas.

Chilaquiles

Crispy corn tortillas dipped in a green or red sauce. Topped with shredded chicken, sour cream, and cheese. Served with rice and beans.

Chile Relleno

Egg battered poblano pepper stuffed with melted monterey jack cheese and corn kernels, covered with a tomato sauce. Served with rice and refried beans.

Carnitas Platter

Pork loin slowly cooked in its own juices with beer, soda, and spices. Served with rice, refried beans, pico de gallo, pork rinds (chicharron), avocado salsa, and handmade corn tortillas.

Fresh Guacamole

Vegetarian. Served on a small flour tostada bowl.

Fried Plantains

Side Of Rice

Choice of Mexican or white rice.

Chips & Salsa

Side Of Beans

Choice of Refried or black beans.

French Fries

Habanero Relish

Vegetarian.

Handmade Corn Tortillas

Vegetarian.

Sour Cream

Pico De Gallo

Vegetarian.

Sauteed Mixed Veggies

Portobello mushroom, zucchini and roasted bell peppers.

Frida Platter

Two crispy taquitos (chicken and potato), quesadillas, sopes, and fresh guacamole.

Nachos Grandes

Tortilla chips, pico de gallo, fresh guacamole, cheese, jalapenos, and sour cream.

Fresh Guacamole

Chef's favorite, vegetarian. Fresh avocado, onions, serrano, tomato, cilantro, and lime.

Street Corn (esquites)

Boiled corn kernels with mayo, cotija cheese, and Chile powder.

Crispy Taquitos

Two chicken and two potato filled crispy rolled tortillas, topped with lettuce, sour cream, cotija cheese, and chopped tomatoes. Served with avocado salsa on the side.

Queso Fundido

Melted Oaxaca cheese served with flour tortillas.

Enchiladas

Two corn tortillas filled with you choice of chicken or cheese, topped with green, red or mole sauce. topped with melted cheese and sour cream. served with rice and beans.

Crab Enchiladas

Two corn tortillas filled with blue crab meat, and topped with a poblano cream sauce, sour cream, and queso fresco. Served with white rice and sauteed veggies.

Caldo Xochitl

Chicken broth, white rice, and shredded chicken. Served with onions, cilantro, avocado, serrano, and tomatoes on the side.

Sopa De Tortilla

Chef's favorite. Traditional tortilla soup served with tortilla strips, avocado, cheese, sour cream, and chile pasilla.

Skirt Steak Taco

Marinated charbroiled skirt steak topped with chiles toreados.

Al Pastor Taco

Grilled tender pork marinated in chile guajillo topped with onions, cilantro, and pineapple.

Baja Shrimp Taco

Beer battered shrimp, topped with fresh cabbage, pico de gallo, and chipotle mayo.

Asada Taco

Steak topped with chiles toreados, onions and cilantro.

Pollo Taco

Grilled marinated chicken topped with chiles toreados, onions and cilantro.

Veggies Taco

Sauteed portobello, zucchini, and roasted bell peppers topped with tomatoes.

Carnitas Taco

Slow cooked tender pork meat topped with onions and cilantro.

Baja Fish Taco

Beer battered fish, topped with fresh cabbage, pico de gallo, and chipotle mayo.

Taco De Pulpo

Sauteed octopus with a chile morita adobo, pickled onions, avocado and pineapple.

Portobello Mushroom Taco

Sauteed portobello mushrooms and corn kernels over a cheese crisp.

Ceviche Acapulco

Fresh shrimp, avocado, jalapeno, cilantro, jicama and cucumber in an authentic cocktail sauce.

Ceviche Combo

Chef's favorite.

Ceviche De Pescado

Mahi mahi with lime juice, onions, cilantro, serrano, tomatoes, avocado, olives, jicama, and cucumber.

Fajitas Mixtas

Grilled chicken and tenderloin strips with sauteed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Chicken Fajitas

Grilled chicken tenders with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Arrachera Steak

Tender marinated char-broiled skirt steak. Served with a chicken enchilada tapatia, guacamole, rice, refried beans, and fresh handmade corn tortillas.

Steak Fajitas

Chef's favorite. Grilled tenderloin strips with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Filet Mignon 8oz

Topped with a mushroom-red wine reduction. Served with fries and asparragus.

Fajitas De Camaron

Large prawns grilled with sautéed tomatoes, green bell peppers, and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Salmon A La Diabla

Grilled salmon fillet over charbroiled pineapple, topped with a chile chipotle sauce. Served with white rice and asparagus.

Mahi Mahi Al Limon

Mahi mahi sautéed in a lemon-butter sauce. Served with white rice and asparagus.

Camarones Al Ajillo

Chef's favorite. Large prawns sautéed in a garlic, Chile guajillo, and white wine sauce. Served with white rice.

Crab Chile Relleno

Poblano pepper stuffed with blue crab meat. Topped with a duo of tomato sauce and poblano sauce, sour cream, and queso fresco. Served with white rice and corn kernels.

Resplandor De Mango

Vegetarian. Spring mix, grapes, chopped mango, caramelized walnuts, and goat cheese, tossed in a passion fruit dressing.

Village Mexican Salad

Chef's favorite, vegetarian. Served in our amazing signature grilled crispy cheese bowl. Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing.

Tostada Salad

A tostada bowl filled with spring mix, tomato, avocado, rice, refried beans, sour cream, and cheese. Tossed in a mandarin dressing.

Grilled Veggie Salad

Chef's favorite, vegetarian. Romaine lettuce, avocado, roasted bell peppers, sautéed Portobello mushrooms and zucchini, sun-dried tomatoes, corn kernels, and pumpkin seeds tossed in our house dressing.

Churros

Churros rolled on cinnamon sugar, served with a side of Cajeta sauce.

Dessert Platter

The best of three worlds! Tres leches, Flan & Churros.

Tres Leches

This distinct cake combines moist and light textures perfectly. topped with white chocolate shavings and cajeta.

Flan

Flavors of vanilla and caramel.