ORDER ONLINE

5% fee on all to-go orders

  • A salad with avocado , lettuce , red peppers and feta cheese on a wooden table.

    Slide title

    Write your caption here
    Button
  • A white plate topped with a slice of lettuce next to a cutting board with vegetables.

    Slide title

    Write your caption here
    Button
  • A plate of quesadillas with guacamole and sour cream on a wooden table.

    Slide title

    Write your caption here
    Button

  • Slide title

    Write your caption here
    Button

Taco Tuesday

May 5th

Surf & Turf
Hand-made corn tortilla, roast shredded beef, house shrimp, avocado salsa, cilantro and onions, salsa macha and queso fresco.

May 12th
Pork Tenderloin Vampiros

6" corn tortilla with melted mozzarella cheese, diced seasoned pork tenderloin, spicy tomatillo salsa, and topped with guacamole.

May 19th

Tri-Tip

Hand-made corn tortilla red cabbage slaw, cilantro aioli, sliced tri-tip dressed with spicy chimichurri sauce, and crispy onions.

May 26th

Pineapple Teriyaki Chicken

6" corn tortilla with napa cabbage slaw dressed with chile de arbol aioli, grilled chicken thigh covered with teriyaki pineapple sauce and finished with green onions.

Monthly Specials

May 1st
Tostadas de Tinga

Three small tostaditas with sour cream, chicken tinga, lettuce, sliced avocado and queso fresco.

May 8th

Molcajete Mar y Tierra

Bed of de la olla beans, grilled skirt steak, large marinated shrimp, grilled cactus, melted cheese, corn on the cob and grilled onions. Served with molcajete salsa and hand-made corn tortillas.

May 15th

Gorditas de Chile Colorado

Deep-fried masa stuffed with chile colorado. Finished with queso fresco, cilantro and onions.

May 22nd

BBQ Baby Pork Ribs

Roasted pork ribs with homemade BBQ sauce. Served with mac & cheese, coleslaw, and corn on the cob.

May 29th

Pilaf Rice and Salmon

Aromatic and savory pilaf rice, topped with pan seared salmon. Complemented with asparagus and finished with sweet and sour sauce and crispy tortilla strips.

Honey Festival Week (May 11th-16th)

Honeycomb Cornbread

House-made cornbread topped with vanilla ice cream. Served with fresh fruit and glazed with chile de arbol honey.

Spring Salad

Spring mix lettuce dressed with spicy honey vinaigrette, grilled endives, roasted almonds, orange wedges, cucumber, bean sprouts, sliced shallots, beets and carrots. Topped with croutons.

Hot Honey Pineapple Margarita

El Jimador cristalino, fresh lime juice and house-made hot honey syrup. Served in a margarita glass with a Tajín rim.

Drink of the month:

Mango Margarita

Jimador cristalino, oraange liquer, agave syrup, lime juice and mango purée. Served in a margarita glass and finished with sliced, dried spicy mango.

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.