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

Come Celebrate our 15th Anniversary with us!

Maria's Cantina is celebrating our 15th Anniversary with a Party and we are inviting you! June 20th, from 5pm-7pm. Tickets and seating are limited so grab them while they're still available!

Taco Tuesday

June 2nd

Camaron a la Veracruzana
6" corn tortilla with a bed of roasted potatoes, three shrimp cooked in Veracruz sauce, and finished with queso fresco.

June 9th
Banh Mi Taco

6" flour tortilla with sliced cucumber, red onions, cilantro, and green cabbage, grilled chicken topped with pickled carrots and dressed with jalapeño aioli and spicy sriracha.

June 16th

Pork Molé

6" handmade corn tortilla with shredded pork in red mole, topped with pickled red onions, sesame seeds, and queso fresco.

June 23rd

Hot Honey Chicken

6" corn tortilla with red cabbage slaw dressed in garlic aioli, topped with crispy chicken thigh, spicy honey, dried green onions, and serranos.

June 30th

Chorizo con Papas

6" handmade corn tortilla with chorizo and potato mix, de la olla beans, salsa taquera, cilantro, and onions.

Monthly Specials

We're excited to reintroduce our greatest hits! In honor of our 15th anniversary, the following items will be available all month long.

El Gringo

Side of carnitas served with diced onions, shredded mixed cheese, grilled jalapeño, charro beans, and a grilled flour tortilla.

Torta

Telera bread stuffed with refried beans, choice of meat (asada, chicken, carnitas, or pastor), lettuce, sliced avocado, tomato, cheese, and chipotle mayonnaise. Served with salsa taquera and pickled jalapeños.

Chile Relleno

Fresh pasilla pepper stuffed with pepper jack cheese, egg-battered and deep-fried. Topped with suiza sauce and cotija cheese. Served with house rice and black beans.

Camarones a la Diabla

Large shrimp sautéed in butter and a mild diablo sauce. Served with white rice and a house salad.

Sopapillas

Fried pastry with cinnamon whipped cream, topped with berries and honey.

Platanodilla

Bananas sautéed with butter and brown sugar, wrapped in a flour tortilla and deep-fried. Served with vanilla ice cream and caramel.

Drink of the month:

Watermelon Cucumber Margarita

Cool, crisp, and refreshing. Made with Jimador Cristalino tequila, fresh watermelon-cucumber juice, lime, and agave, then served over ice in a Tajín-rimmed mason jar with a dehydrated lime garnish.

A perfect balance of sweet, citrusy, and refreshing flavors

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.