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Taco Tuesday

July 1st

Baha Mahi Mahi
Flour tortilla, red cabbage slaw, garlic aioli, tempura fried fish, chipotle cream sauce and pickle yellow onions.

July 8th

Pan Seared NY
Corn tortilla semi-deep fried, stuffed with meat and roasted potatoes, pico de gallo, avocado salsa and queso fresco.

July 15th

Tacos al Vapor
(3 per order) Small corn tortilla, one each taco of chicken, potatoes and refried beans. Steamed cook, lettuce and salsa taquera on top.

July 22nd

Tandoori Chicken
Pita bread, mixed greens as a bed, yogurt sauce, grilled chicken thigh with tandoori masala, tamarindo sauce, cilantro aioli and pickled red onions.

July 29th

Roasted Pork
Corn tortilla, melted pepper jack cheese, shredded pork, spicy tomatillo sauce, guacamole and micro cilantro.

Monthly Specials

July 4th

Closed.

July 11th

Cochinita Pibil

Slow cooked pork marinade with a mixture of axiote paste and citrus. wrapped with banana leaf. Served on a tower of green apple slaw, cilantro vinaigrette and a base of axiote glaze. Complemented with corn tortillas.

July 18th

Vegetarian Aguachile

Cucumber, Jicama and Trumpet Mushrooms cooked with spicy citrus sauce, beet spaguettis, sliced avocado and cilantro. Served with a side of corn tostadas.

July 25th

Pan Seared Tuna

Spicy noodles, ponzu sauce, salsa macha, green onions, chipotle aioli, cheese balls and sliced tuna with sesame seeds.

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.