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Taco Tuesday

April 7th

Salmon Pibil
Corn tortilla, red cabbage slaw dressed with cilantro vinaigrette. Salmon with pibil marinade and finished with pibil glaze. Topped with pickled red onions and green apple.

April 14th
Chalupas de Barbacoa

Crunchy flour tortilla shell stuffed with shredded beef cooked in barbacoa marinade, topped with cheese, tomatillo salsa, cilantro and onions.

April 21st

Borrego al Pastor

Handmade corn tortillas, lamb marinated with pastor and cooked on the grill, salsa taquera, cilantro onions and grilled pineapple.

April 29th

Buffalo Crispy Chicken

Corn tortilla, cabbage slaw, classic ranch, crispy chicken with buffalo sauce, carrots, celery and crumbled blue cheese.

Monthly Specials

April 3rd
Tostaditas de Atun

Three corn tostadas topped with diced tuna marinated in a tangy-spicy sauce, served on a bed of avocado and complemented with cucumber and peppers. Garnish with radish, chives, and sesame seeds.

April 10th

Roasted Chicken Airline

Marinated with citrus over a bed of lemon pepper mashed potatoes, sautéed vegetables, and a lemon-salty sauce.

April 17th

Tamales de Birria

Corn masa stuffed with beef birria and cheese. Served with a side of consommé, cilantro, onions, chile de árbol, and limes.

April 24th

Spring Salad

Spring mix lettuce dressed with balsamic vinaigrette, grilled endives, roasted almonds, orange wedges, cucumber, bean sprouts, sliced shallots, beets, and carrots. Topped with croutons. Add your favorite protein.

Drink of the month:

Tequila Eastside
Jimador cristalino, muddled cucumber and mint, lime juice, simple syrup, topped with soda water. Finished with a cucumber wheel and mint sprig.

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.