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Taco Tuesday

Jan 6th

Chorizo con Papas
6’ corn tortilla, mix of chorizo and potatoes, frijoles de la olla, spicy salsa, cilantro and onions. Served with grilled onions, lime, jalapeño and limes.

Jan 13th
Spicy honey Chicken

6’ corn tortilla, soybean sprouts slaw and cilantro aioli as a bed, crispy chicken thigh dresses with honey spicy sauce, green onions and sesame seeds. Served with lime and jalapeño.

Jan 20th

Gobernador

6’ corn tortilla, melted pepper jack cheese, 3ea house shrimp, sauté onions and poblanos, chipotle cream sauce and avocado salsa. Served with lime, radish and jalapeño.

Jan 27th

Quesabirria

Double 6’ corn tortillas cooked with meat oil, melted Oaxaca cheese, shredded beef with birria marinade. Salsa taquera, avocado salsa, cilantro and onions. Served with lime, radish and jalapeño.

Woodland Taco / $4 each
2 Woodland Tacos and a Dos XX Lager / $9
2 Woodland Tacos and a Casa Margarita / $15

Monthly Specials

Jan 2nd
Veracruz Plate

Pan seared salmon, 4eac house shrimp over a bed of sauté zucchini, mushrooms and roasted bell peppers. Served with a side of Spanish house rice and side of corn tortillas.

Jan 9th

Cochinita Pibil

Pork in a slow cooking wrapped with banana leaf, marinade with a sweet and spicy adobo. Served over a bed of apple cilantro slaw dresses with cilantro vinaigrette. Axiote glaze and pickled red onions to complement.

Jan 16th

Quesadillas Fritas

Three homemade quesadillas deep fried, stuffed with cheese and shrimp tinga. Served over a bed of lettuce. Side of tomatillo spicy salsa and garlic aioli.

Jan 23rd

Pozole Verde

Vibrant hearty Mexican stew made with chicken and hominy in a bright green broth with base on tomatillos, green peppers and fresh herbs. Served with corn tostadas, diced onions, radish, limes, chile de árbol and green cabbage.

Jan 30th

Tamales de Picadillo

Savory traditional dish. Masa filled with picadillo (ground meat). Served a la cart with sour cream, lettuce and tomato salsa.

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.