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  • A plate of quesadillas with guacamole and sour cream on a wooden table.

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Taco Tuesday

July 7th

Trio Taco
Three small deep-fried taquitos (potato, beans, and carnitas) topped with shredded lettuce, salsa taquera, and queso fresco.

July 14th
Suadero

Handmade corn tortilla with shredded beef brisket, de la olla beans, spicy salsa, and guacamole sauce.

July 21st

Gobernador

Corn tortilla with melted pepper Jack cheese, grilled poblanos and onions, and three house shrimp. Served with avocado salsa and chipotle sauce.

July 28th

Chicken Birria

Handmade corn tortilla with shredded chicken thigh cooked in birria marinade, topped with tomatillo salsa, cilantro, and onions.

Weekend Specials

July 10th
Ceviche de Atún

Diced tuna, mango, and green onions topped with avocado salsa. Served with leche de tigre sauce and finished with chile de árbol oil.

July 17th
Shrimp Cóctel

Diced steamed citrus shrimp with fresh seasonal vegetables in a sweet tomato and lime sauce. Served with corn tostaditas.

July 24th
Smokey Salmon Bowl

Sliced salmon drizzled with cilantro aioli on a bed of white rice with avocado slices, pickled cucumber and jalapeño, spicy edamame, carrots, cherry tomatoes, and green onions.

July 31st
Camarones a la Kora

Two skewers of grilled shrimp in a Kora marinade, served over a fresh avocado and cucumber salad and complemented with elote in a cup.

Drink of the month:

Hibiscus Mezcalita

Bold, smoky, and beautifully refreshing. Our Hibiscus Mezcalita blends mezcal with sweet hibiscus syrup, fresh lime juice, and agave for the perfect balance of floral, citrus, and smoky flavors.

Served over fresh ice in a Tajín-rimmed mason jar, it's a vibrant cocktail you won't want to miss.

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.