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Taco Tuesday

March 3rd

Pan Seared Tuna
Flour tortilla, red cabbage slaw with garlic aioli, pan seared tuna with sesame seeds, avocado aioli and pineapple mango salsa.

March 10th
Pulled Mushrooms

Corn tortilla, cabbage slaw dressed with chile de arbol aioli, shredded pulled mushrooms, avocado relish and queso fresco.

March 17th

Corned Beef Taco

Corn tortilla, napa cabbage slaw, shredded corned beef, spicy mayo and crumbled tater tots.

Irish Mule

Jameson Irish Whiskey, lime juice and topped with Q premium ginger beer. Available to order a la carte too.

March 24th

Pork Tenderloin

Corn tortilla, roasted potatoes, slices of seasoned pork, green spicy salsa, pickled red onions and cotija cheese.

March 31st

Barbacoa de Pollo

Handmade corn tortillas, melted oaxaca cheese, chicken with barbacoa marinade, spicy red salsa, avocado salsa, cilantro and onions.

Monthly Specials

March 6th
Salmon Sashimi

Sliced of salmon drizzled in a tangy-spicy sauce, over a vibrant red mole, finished with dried serranos, cilantro powder, sesame seeds and pickled red onions.

March 13th

Chile Relleno

Poblano pepper stuffed with pepper jack cheese, covered with egg batter and deep-fried. Served with tomato salsa, white Spanish rice, and pickled yellow onions on top.

March 20th

Pescado a la Plancha

Sauteed vegetables, semi-fried mahi-mahi. Drizzled with sweet and sour sauce. Served with a side of buttered white rice.

March 27th

Shrimp Coctel

Seasonal veggies (cucumber, avocado, red onions, jalapeno, tomato and cilantro), tomato salsa, and steamed shrimp. Served with slices of lemon, lime and tostaditas.

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.