ORDER ONLINE

5% fee on all to-go orders

  • A salad with avocado , lettuce , red peppers and feta cheese on a wooden table.

    Slide title

    Write your caption here
    Button
  • A close up of a plate of food with a fork on a table.

    Slide title

    Write your caption here
    Button
  • A white plate topped with a slice of lettuce next to a cutting board with vegetables.

    Slide title

    Write your caption here
    Button
  • A plate of quesadillas with guacamole and sour cream on a wooden table.

    Slide title

    Write your caption here
    Button

Taco Tuesday

June 3rd

Pork Belly
Corn tortilla, bed of guacamole, crispy pork belly, red tomatillo salsa, pico de gallo and queso fresco.

June 10th

Korean Spicy Chicken
Corn tortilla, bean sprouts slaw, Sweet and sour dressing crispy spicy chicken and sesame seeds on top.

June 17th

BBQ Short Ribs
Handmade corn tortillas, red cabbage slaw as a bed, classic dressing, shredded beef with a house BBQ chipotle sauce, pickled jalapenos and crispy onions.

June 24th

Orange Chicken
Corn Tortilla, napa cabbage slaw, tartar sauce, sweet chili sauce and pickled red onions.

Monthly Specials

June 6th

Lomo Relleno

Beef Tenderloin stuffed with veggies (carrots, mushrooms, onions and zucchini). Served with creamy glaze on top and baked potatoes.

June 13th

Pollo a "La Kora"

Chicken airline with a popular Mexican marinade from the coast with spicy-lime flavor. Over a bed of couscous and seasonal veggies.

June 20th

Welcome Summer!

Cold spaghetti, baby arugula, carrots, watermelon radish, chickpeas, panela cheese and a touch of mint. Balsamic habanero vinaigrette. Add Shrimp or Salmon (optional).

June 27th

Mexican Dumplings
(5 each)

Steamed dough stuffed with (Chicken Tinga, Pastor, Veggies, Butter Shrimp, and Flank Steak) Served with three different sauces to deep and sauteed asparagus.

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.