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Taco Tuesday

Apr 1

Coconut Shrip

Apr 8

Buffalo Cauliflower

Apr 15

Chicken Barbacoa

Apr 22

Pork Loin

Apr 29

Grilled Bottom Sirloin

Monthly Specials

Apr 4

Chile Relleno

Poblano pepper stuffed with Oaxaca cheese, egg batter deep fried, wet with tomato sauce. Served with classic Spanish white rice.

Apr 11

Pulpo al Mojo de Ajo

Cooked with garlic butter and herbs, served with tortilla Espanola and guajillo glaze. Citrus as a Garnish.

Apr 18

Camarones a la Diabla

Shrimp marinade with spicy chile de arbol sauce. Served with potato mac salad, herb salty crackers and small salad.

Apr 25

Pork Mole

Dark Mole Poblano, braised pork, white rice and sesame seeds, pickled red onions. Served with a side of corn tortillas.

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.
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