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Taco Tuesday

October 7th

Salmon Pibil

6" corn tortilla, bed of granny smith apple slaw dressed with cilantro aioli, pan seared salmon with axiote glaze and pickled red onions on top.

October 14th

BBQ Chicken
6' corn tortilla, roasted potatoes as a bed, grilled chicken thigh, homemade BBQ sauce, roasted corn pico de gallo and crispy onions.

October 21st

Quesabirria
Double 6' corn tortilla, melted Oaxaca cheese, shredded beef birria, spicy salsa, cilantro and onions. Served with a small side of consome (broth).

October 28th

Pulled Pork
6' corn tortilla, bed of red cabbage slaw dresses with chile de arbol aioli, shredded pulled pork, avocado relish and queso fresco.

Monthly Specials

October 3rd
Ribeye Steak

8oz of classic grilled ribeye with peppercorn sauce and sauteed mushrooms on top. Served with mashed potato and roasted seasonal veggies.

October 10th

Shrimp Relleno

Roasted poblano over a bed of rainbow carrots, stuffed with panela cheese and 4ea chili lime jumbo shrimp. Complemented with chipotle cream sauce, garlic and avocado aioli.

October 17th

Pozole Rojo

Traditional hearty mexican stew made with tender pork meat, hominy and a rich , savory broth flavorade with dried guajillo chiles. Served with green cabbage slaw, raw diced onions and radish. Chile de arbol, limes and tostadas on the side.

October 24th

Chicken Mole

Traditional mole poblano as a bed, white mexican rice, seasonal diced veggies, crispy chicken leg, pickled red onions and sesame seeds. Served with a side of corn tortillas.

October 31st

Pumpkin Lasagna

Baked pasta layered with tomato sauce, seasoned meat, pumpkin and cheese. Served with a side of house made caesar salad and cup of vegetable soup.

Get ready for a taste adventure from one of California's great agriculture legacies - Yolo County. Here at the Cantina, we seek to build upon the world's great, regional Latin recipes one ingredient and one method at a time by blending old world traditions with new world flavors. We strive to source our ingredients from local farms and producers while creating our culinary offerings from scratch every day. From our famed Taco Tuesday Chef Tacos to our leading-edge daily specials that marry California cuisine with all things Latin, our focus is always to provide you with an experience that is both memorable and exciting.


So relax and enjoy a little vacation with us - get away to the Cantina!

ORIGINAL FLAVORS

REGIONAL RECIPES

Get Away To The Cantina!

An Interview With Maria's Cantina Chef Maritza Salazar

March 18, 2021
How long have you worked for Maria's Cantina and what was your work experience prior to Maria's? I Studied and received my degree in Gastronomy at the International Gastronomic College in the City of Guadalajara, Jalisco. Mexico. I did my professional internship for 6 months at Atelier Belge in Madrid Spain. I have been at Maria's Cantina for close to 4 years. What is your favorite aspect of working at Maria's Cantina? My favorite aspect about working at Maria's is being able to always give my best in each dish made. It is made with love for each of our guests. As Sous Chef, what is your approach to developing Maria's menu items and specials? I like to create the menu according to new trends, seasons and always improving to achieve excellence. Without neglecting our bases. Is there a Maria's dish you are most proud of developing or preparing and why? I really like the preparation of dishes based on traditional Mexican cuisine. What Maria's signature menu item do you most recommend? I recommend all of our seafood items. The flavors and presentation are always fresh and clean.  What are some of your most memorable food experiences and how have they translated into your inspiration for Maria's menus? My passion for cooking began at 10 when I cooked breakfast for my family, although it was something basic like Mexican eggs, I gradually developed my seasoning. My study at the gastronomy school and my stay in Spain gave way to cooking in a professional way with great knowledge that I have undoubtedly applied in every moment of my stay at Maria's.