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Taco Tuesday

August 5th

Steak Ranchero

Handmade corn tortilla, skirt steak mixed with peppers, onions and tomato, salsa martajada, de la olla beans and queso fresco.

August 12th

Camarones Capeados
6' flour tortilla, cole slaw, garlic aioli, chipotle cream sauce and pickled red onions.

August 19th

Chicken Lettuce Wrap
Romaine lettuce, roasted potatoes, pollo al carbon, avocado salsa and spicy tomatillo.

August 26th

BBQ Beef Brisket
6' corn tortilla, red cabbage slaw, classic dressing, meat, homemade BBQ sauce, pickles and crispy onions.

Monthly Specials

August 1st
Costillas de Puerco

Baby pork ribs with BBQ sauce. Served with mac & Cheese, roasted corn and small house salad.

August 8th

Salmón a la Plancha

6oz of pan seared Salmon, served with rice pilaf, roasted chipotle cauliflower, green beans and chile guajillo glaze.

August 15th

Mole Rosa

Traditional chicken mole from Taxco with sweet and nutty flavors. Served with a side of rice and corn tortillas.

August 22nd

Birria Plate

Traditional beef birria, served with handmade tortillas, Sonora style beans. Side of cilantro and onions, limes and chile de arbol sauce.

August 29th

Torta Ahogada

Bolillo (sourdough bread), stuffed with refried beans and carnitas. Wet with tomato sauce, pickled yellow onions on top. Complemented with a potato crispy taco, limes and spicy chile de arbol.

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.