El Mirasol Restaurant Menu

with guacamole y crema

served with tortillas

mexico's national dish! (a.t.e) from conquerors to monarchs to the present visiting dignitaries, to mexico, from all over the world have enjoyed this elaborated dish known to be as old as the chiles, cocoa and pumpkin seeds it is made of. mole is a nun's tale and a mouthful of flavors.

in precolumbian times the tarascans and the aztecs in central mexico created this sauce with ground pumpkin seeds and chiles to accompany their fish and wild game. today in the state of zacatecas a wedding is not complete without pipian.

bite size pieces of mildly seasoned tender beef, cooked in a red chile sauce.

trimmed pork meat cut into small chunks and cooked with green chiles and tomatillos.

beef steak sauteed with bell peppers, onions and tomatoes.

carefully trimmed pork meat slowly cooked in a copper kettle, then browned and served with guacamole and tortillas so you can make your own tacos.

mexican style, thin cut beef steak seasoned and broiled, served with guacamole.

broiled marinated pork steak with a spicy and distinctive flavor.

selected pork meat, oven roasted until crispy and served in a sauce of tomatillos, green chiles, scallions and cilantro. a mexican delicacy.

shredded beef or chicken breast, sliced bell peppers, onions and ripe tomato wedges stirred on a dry hot grill and seasoned with fresh pressed garlic and melted cheese.

no, no, no. this time the shrimp did not fall into the pipian by accident; this time i grilled the shrimp and dipped them into mouth-watering pipian and i liked it. you will too!

a fine example of traditional california cuisine. lots of grilled chiles, onions, tomatoes and garlic.

this is a very hot dish. we are unable to prepare it mild. what is hot is hot.

our own interpretation of camaron al moja de ajo. a culinary tradition through the coastal towns of the mexican pacific riviera.