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Taco Tuesday

August 4th

Roasted Corn Salmon
4.5" flour tortilla, napa cabbage slaw, chile de árbol aioli, pan-seared salmon, roasted butter corn, cotija cheese, and a lime wedge.

August 11th
Turkey Leg

6" corn tortilla stuffed with shredded turkey leg and grilled onions, semi-deep fried, and topped with lettuce, sour cream, and salsa taquera.

August 18th

Pork and Apple Marmalade

6" corn tortilla, red cabbage slaw drizzled with garlic aioli, sliced seasoned pork tenderloin, topped with homemade apple marmalade and roasted pecans.

August 25th

Egg Roll Taco

Wonton wrapper used as a tortilla, classic egg roll chicken filling, topped with a fresh salad (cabbage, cucumber, carrots), sweet and sour sauce, and chipotle mayonnaise, finished with micro cilantro.

Weekend Specials: Back to School!

August 7th
Pork Mole

Tender pork covered in mole sauce, pickled red onions, and sesame seeds. Served with rice, beans, and corn tortillas.

August 14th
Enchilada Plate

8 enchiladas with a choice of two meats (asada, chicken, al pastor, or carnitas). Sauce options include red sauce, Suiza sauce, and green sauce (mix and match available), topped with cotija cheese. Served with rice and beans.

August 21st
Crunchy Tacos

8 crunchy tacos with a choice of two meats (asada, chicken, al pastor, or carnitas), topped with lettuce and mixed cheese. Served with a side of salsa taquera, sour cream, rice, and beans.

August 28th
Pollo al Carbón

Roasted chicken thighs and drumsticks. Served with coleslaw, rice, roasted potatoes, and corn tortillas.

August Drink of the month:

Tropical Margarita

Crafted with smooth El Jimador Cristalino tequila, sweet guava purée, creamy coconut, fresh lime juice, and a touch of agave, it's the perfect balance of bright, refreshing, and indulgent. Finished with a toasted coconut rim and a dehydrated lime wheel, this island-inspired margarita is only here for August—don't miss it!

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!


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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.